Characterization and Optimization of Process Parameters for Enzyme Assisted Extraction of Kendu (Diospyros Melanoxylon Roxb.) Fruit Juice

Abstract

Kendu (Diospyros melanoxylon Roxb.), an underutilized seasonal fruit of India, is a rich source of many medicinal and nutritional properties. However, due to lack of proper postharvest practices, the fruit remains unutilized. The present work is aimed at the optimization of enzyme assisted juice extraction process based on selected quality characteristics of the final product. Pectinase enzyme was used to extract the juice. Box-Behnken design in response surface methodology (RSM) was adopted to optimize the three process variables viz. incubation time (30-90 min), incubation temperature (30-45 °C), and enzyme concentration (0.01-0.1%, w/w). Various quality parameters of the product, such as juice yield, clarity, pH, viscosity, titratable acidity, and total soluble solids were characterized, and the process was optimized. An acceptable quality juice was obtained at the optimal conditions of 30 min incubation time, 30 o C incubation temperature, and 0.053%, w/w enzyme concentration.

Sono‐activation of food enzymes: From principles to practice

“…Throughout history, juice has always been a popular beverage due to its excellent nutritional value and delicious taste. Today, a wide range of enzymes responsible for hydrolyzing polysaccharides in the cell wall and releasing bioactive compounds, such as pectinases, cellulases, and hemicellulases, are increasingly utilized in juice production (Panda et al., 2021; Sharma, Patel, & Sugandha, 2017). In order to achieve better profitability, a combination of these enzymatic treatments with emerging technologies to develop a more efficient and economic extraction method has become a research hotspot.…”

Hiệu Quả Làm Trong Của Pectinase Và Sự Ổn Định Chất Lượng Rượu Vang Mãng Cầu Xiêm (Annona Muricata) Theo Thời Gian Tồn Trữ

“…Sau quá trình lên men, rượu mãng cầu xiêm được tiến hành lọc bằng vải lọc nhiều lớp và rót vào chai thủy tinh thể tích 500 mL, bổ sung pectinase với các tỷ lệ 0,00; 0,03; 0,05; 0,07 và 1% [10], [11] vào rượu mãng cầu xiêm. Các mẫu rượu sau 2 tuần bảo quản được đo lường các chỉ tiêu: hàm lượng ethanol bằng phương pháp chưng cất, pH bằng máy đo pH, °Brix bằng chiết quang kế, độ trong (đo độ truyền quang ở bước sóng 450 nm bằng máy đo quang phổ UV-VIS, Biochrom Libra S70PC, Anh), màu sắc bằng máy đo màu (Colorlite Sph870, Đức).…”