Effect of Enzymatic Hydrolysis on the Juice Yield from Bael Fruit (Aegle marmelos Correa) Pulp

Singh, Anurag; Kumar, Sanjay; Sharma, Harish Kumar

doi:10.3923/ajft.2012.62.72

Cited by 40 publications

(32 citation statements)

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“…Figure 3c indicates that with increase in temperature and concentration of the pectinase, the relative viscosity of the juice decreased up to 46°C and 150 mg of pectinase concentration. Singh et al [20] reported that viscosity of the bael juice decreased with increase in temperature up to 44.25°C.…”

Section: Relative Viscositymentioning

confidence: 98%

Enzymatic degumming of pineapple (Ananas comosus) mill juice using crude and commercial enzymes

Kumar

Sharma

2015

Food Measure

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In present study, the pineapple (Ananas comosus) mill juice was treated with crude and commercial enzyme for the degumming of the mill juice to improve its quality in terms of filtration rate, clarity, relative viscosity and percentage overrun. Response surface methodology was used to investigate the effects of concentration of cellulase (25-125 mg/100 ml), pectinase (25-150 mg/100 ml), hemicellulase (25-150 mg/100 ml), time (210-540 min) and temperature (35-55°C) on filtration rate, clarity, relative viscosity and percentage overrun of the pineapple mill juice. The recommended enzymatic treatment conditions from the study were: concentration of cellulase 124 mg/ 100 ml, concentration of pectinase 141 mg/100 ml, concentration of hemicellulase 78 mg/100 ml, time 455 min and temperature 46°C. The crude enzyme treatment of the mill juice samples under the same conditions of time and temperature was also carried out. Principal component analysis was applied to look at the difference between crude and commercial enzyme treated samples. The data revealed that the crude enzyme was competitive to the commercial enzymes for the degumming of the pineapple mill juice.

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Section: Relative Viscositymentioning

confidence: 98%

Enzymatic degumming of pineapple (Ananas comosus) mill juice using crude and commercial enzymes

Kumar

Sharma

2015

Food Measure

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“…They reported that enzymatic treatment resulted in increase in juice yield by 13.95% and decrease in viscosity by 0.45 cp. Singh et al [19] reported that bael fruit juice yield, viscosity, and clarity are functions of enzymatic hydrolysis conditions. The usage of either crude or commercial enzymes significantly enhanced juice yield and clarity as compared to the control.…”

Section: Effect Of Enzyme Treatment On Juice Yield and Qualitymentioning

confidence: 99%

“…While studying the effect of enzyme hydrolysis on juice yield from Bael fruit (Aegle marmelos Correa) pulp. Singh et al [19] reported that a combination of incubation time (425 min), incubation temperature (47°C) and pectinase concentratation of 5 mg/25 g of pulp proved very benefical as far as juice yield, viscosity and clarity were concerned. The result showed that the enzyme treatment enhanced the juice yield by maximum of 17.5%.…”

Section: Effect Of Enzyme Treatment On Juice Yield and Qualitymentioning

confidence: 99%

“…They further reported that the juice treated with 0.05% enzyme concentration and incubated for 3 hours was much more preferred by panelists. Variation in juice clarity in bael fruit due enzymatic hydrolysis was studied by Singh et al [19] and reported that the juice obtained from bael pulp was having 17.4% of juice clarity while it varied from 17.7% to 28.9% in enzymatically treated samples. They further reported that the maximum juice clarity of 28.9% was obtained at incubation temperature of 61.82°C, incubation time of 375 min having enzyme concentration of 4.0 mg/25 gm pulp which showed that enzymatic treatment enhanced juice clarity by a maximum of 11.5%.…”

Section: Juice Claritymentioning

confidence: 99%

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Review on Development of Wine and Vermouth from the Blends of Different Fruits

Ahmed¹,

Chauhan²,

Ads³

et al. 2017

J Food Process Technol

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The article presents review on prospective of wine production from various fruits, categorization of wines and current status of wine industry. Vermouth is prepared from base wine by adding mixture of herbs and spices or their extract. Different parts of various plants (herbs and spices) such as the seeds, woods, leaves, barks or roots in dry form are used. These additives are infused, macerated or distilled in a base white wine and are added at the various stages of fermentation. The liquid is filtered, pasteurized, and fortified, i.e. additional alcohol is added. Some vermouth is sweetened; however, unsweetened or dry vermouth tends to be bitter and both have different alcohol levels. It is known as aromatized liquor and it can be considered as a fortified wine. With the augment in maturation period total soluble solids, total sugar, tannins and antioxidant activity decreased while as reducing sugar and volatile acidity increased significantly in both the products. There was trivial decrease in ethanol concentration. But in vermouth titratable acidity increased and pH decreased while as in case of wine the titratable acidity decreased and pH increased. This review gives comprehensive information on the technology of wine and vermouth production, various spices and herbs used.

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“…Cellulases are a group of structurally and mechanistically different enzymes that catalyze the decomposition of cellulose and some related polysaccharides into monosaccharides or shorter polysaccharides and oligosaccharides, such as endocellulases, exocellulases (cellobiohydrolases), cellobiases, and cellulose phosphorylases. Thus, the application of cellulase and pectinase could improve the juice yield from fruits, such as banana, palm, carrot, and bael (Handique, Bora, & Sit, 2019;Mohanty, Mishra, & Pradhan, 2018;Sharma, Sarkar, & Sharma, 2005;Singh, Kumar, & Sharma, 2012). The efficiency and effectiveness of an enzymatic treatment prior to juice extraction depend on a number of factors, such as the type and concentration of enzyme(s), time, temperature, and pH of enzymatic treatment, and other variables like fruit attributes and agitation (Sharma et al, 2017;Sin, Yusof, Sheikh Abdul Hamid, & Rahman, 2006).…”

Section: Introductionmentioning

confidence: 99%

Optimization of enzyme‐assisted extraction of bioactive‐rich juice from Chaenomeles sinensis (Thouin) Koehne by response surface methodology

Jiao

You

Wang

et al. 2020

J Food Process Preserv

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The aim of this study was to improve the extraction rate (ER) of Chaenomeles sinensis (Thouin) Koehne (C. sinensis) juice via an enzyme‐assisted extraction using a combination of cellulase and pectinase. Response surface methodology was used to optimize extraction conditions of juice, including enzymolysis time (X1), pectinase concentration (X2), cellulase concentration (X3), and enzymolysis temperature (X4). Results showed that the highest ER of C. sinensis juice (90.4%) was obtained under the optimal conditions: X11.5 hr, X20.05%, X30.08%, and X450°C. At the same temperature and time (50°C, 1.5 hr), the ER and contents of ascorbic acid, total phenolics, total flavonoids, and total triterpenoids in the juice obtained with the enzymatic treatment were higher than those obtained without any enzymatic treatment. Thus, the optimized enzymatic pretreatment was effective in assisting the production of C. sinensis juice rich in bioactive substances. Practical applications The fruit of Chaenomeles sinensis has a golden color and contains many nutrients and bioactive compounds, such as organic acids, polyphenols (including flavonoids), steroids, oleanolic acid, ursolic acid, unsaturated fatty acids, and fiber polysaccharides, which makes it an ideal food material for pure natural juice with pleasant aroma and health‐promoting bioactive substances. However, the conventional juicing methods simply through squeezing and pressing have been proven inefficient in producing juice from the C. sinensis fruit, due to the hard flesh of fruit resulting from its high contents of cellulose and lignin and cross‐linked network microstructure. Our results suggested that enzyme‐assisted extraction using a combination of cellulase and pectinase not only increased the extraction rate of C. sinensis juice, but also could effectively increase its contents of ascorbic acid, total phenolics, total flavonoids, and total triterpenoids, which will provide a theoretical instruction for the production of C. sinensis juice.

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Effect of Enzymatic Hydrolysis on the Juice Yield from Bael Fruit (Aegle marmelos Correa) Pulp

Cited by 40 publications

References 4 publications

Enzymatic degumming of pineapple (Ananas comosus) mill juice using crude and commercial enzymes

Enzymatic degumming of pineapple (Ananas comosus) mill juice using crude and commercial enzymes

Review on Development of Wine and Vermouth from the Blends of Different Fruits

Optimization of enzyme‐assisted extraction of bioactive‐rich juice from Chaenomeles sinensis (Thouin) Koehne by response surface methodology

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