Improvement of juice recovery from pineapple pulp/residue using cellulases and pectinases

Sreenath, Hassan K.; Sudarshanakrishna, K R; Santhanam, K.

doi:10.1016/0922-338x(94)90054-x

Cited by 47 publications

(26 citation statements)

References 6 publications

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“…Therefore, the addition of 0.50% v/w pectinase to the macerated prickly pear pulp was considered the optimal concentration. These results are in agreement with Sreenath et al [20] and Dziezak [8].…”

Section: General Resultssupporting

confidence: 83%

“…Sreenath et al [20] found that the addition of a cellulase and pectinase facilitated pineapple juice recovery to 81-86% compared with 72% in the untreated samples. No sedimentation occurred and no pectinmethylesterase (PME) was detected in the pectinase-and cellulase-treated prickly pear juice as compared to the untreated juice (20%) and (5 unit/mL), respectively.…”

Section: General Resultsmentioning

confidence: 99%

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Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice

Essa

Salama

2002

Nahrung

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Pectinase and cellulase enzymes were used to investigate efficacy for improving juice yield, stability and quality from prickly pear fruit. Pectinase improved the yield, stable color, color-assayed as release of anthocyanins or carotinoids and clarity of the juice. A significant increase in the effectiveness of pectinase was observed as the concentration was increased from 0.05 to 0.50% v/w. However, at concentration > 0.25% v/w they tended to impart a bitter flavor in the juice. Among three concentrations of pectinase and cellulase, pectinase at 0.50% v/w produced higher yield, a sediment-free clear juice and high-quality juice. The results indicated that depectinated clarified prickly pear juice behaves as a Newtonian fluid. It was found that the activation energy (Ea) for viscous flow was in the range of 5.02 x 10(3)-20.06 x 10(3) kJ/mol depending on the concentrations of pectinase and cellulase enzyme treatment of prickly pear juice, in contrast to 22.15 x 10(3) kJ/mol in untreated juice. Volatile compound concentrations of twelve compounds were not affected by pectinase and cellulase treatment. Overall the quality of prickly pear juice was better in pectinase-treated juice compared with untreated and cellulase-treated juice.

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Section: General Resultssupporting

confidence: 83%

Section: General Resultsmentioning

confidence: 99%

Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice

Essa

Salama

2002

Nahrung

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“…essa and Salama (2002) cleared prickly pear juice using commercial pectinase and extracted up to 32% more juice when compared to the control samples. Sreenath, Sudarshanakrishna, Santhanam (1994) found that the addition of a cellulase and pectinase recovered up to 86% of pineapple juice, whereas non-enzimatically treated samples recovered 72%. hence, the maximum improvement on yield, when compared to the control samples obtained in the present study (57%) is within the results published in the literature.…”

Section: Turbiditymentioning

confidence: 99%

Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Umsza-Guez¹,

Rinaldi²,

Lago-Vanzela³

et al. 2011

Ciênc. Tecnol. Aliment.

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Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp Efeito de enzimas pectinolíticas nas propriedades físicas da polpa de cajá-manga (Spondias cytherea Sonn.)Marcelo Andres UMSzA-GUez 1 *, Rebeca RINAldI 1 , ellen Silva lAGo-VANzelA 1 , Natalia MARTIN 2 , Roberto da SIlVA 3 , eleni GoMeS 4 , João Cláudio ThoMéo 1 IntroductionBrazil is the third largest world producer of fresh fruit, harvesting about 42 million tons per year (Food..., 2009). Nonetheless, the country exports only 2% of its whole production. In addition to the fruits that are usually commercialized, e.g. citrus, apple, banana, and mango, Brazil produces nearly 320 varieties of exotic fruits, although only four varieties are extensively cultivated. The world market for exotic fruits is expanding and presently accounts for 5% of the whole market of fresh and processed fruits. The volume of imported exotic fruits by the USA increased 27% from 1999 to 2006 (UNITed..., 2009). Therefore, processing exotic fruits into pulp and juice is an attractive opportunity for tropical countries to expand their influence over the international market of fruits.Cajá-manga (Spondias cytherea Sonn., Anacardiaceae), also known as golden apple and hog-plum, is an exotic fruit native from Îles de la Société (French Polynesia). It was introduced in Brazil in 1985 and cultivated mainly in the northeast region of the country (doNAdIo; MoRo; SeRVIdoTe, 2000; doNATIo; NAChTIGAl; SACRAMeNTo, 1998). The fruit is a prolate spheroid, up to 10 cm in length, in its largest dimension, 9 cm diameter, and 100 g weight. Its skin is golden yellow or brownish, and when ripe its pulp is bitter-sweet and acid. harvesting time is short and the fruit is consumed either fresh or processed as jelly and juice. Rodriguez-Amaya and Kimura (1989) studied cajá (Spondias lutea l.), a fruit quite similar to the cajá-manga, and noticed that the total carotenoids content is higher than the other ResumoCajá-manga, também conhecida como maçã dourada, é uma fruta exótica nativa de Îles de la Société (French Polynesia), a qual foi introduzida no Brasil em 1985. A polpa de frutas maduras foi tratada com enzima comercial e o efeito foi avaliado no rendimento de suco, assim como nas propriedades físicas viscosidade, turbidez e cor (L*). Metodologia de superfície de resposta foi utilizada e três níveis foram adotados para variáveis independentes: temperatura (30, 40 e 50 °C), tempo de incubação (30, 60 e 90 minutos) e concentração de enzima (0,01, 0,05, 0,09 v/v%). delineamento estatístico de composto central foi utilizado para orientar o trabalho experimental. o tratamento enzimático aumentou o rendimento do suco (acima de 56%) e a cor (acima de 8,6%), e diminuiu significativamente a viscosidade (acima de 57,4%), clarificação (acima de 77%) e turbidez (acima de 85,5%). o tempo de incubação foi o fator de maior interação, enquanto que a temperatura foi o de menor. Análises de otimização para reduzir a concentração enzimática foram realizadas superpondo as análi...

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“…These results are probably due to the action of the pectinolytic enzymes that hydrolyze the α (1→4) glycosidic bonds, which increases the soluble solids content in solution. According to Sreenath et al [29] the enzyme improves the quality of the juice by providing a greater extraction of soluble solids. This effect was also found by Brasil et al [30] in extraction and bleaching of guava juice, using 600 ppm of enzyme at 45 °C for 120 minutes, and by Vandresen [25] evaluating enzymatically treated and pasteurized carrot juice.…”

Section: Resultsmentioning

confidence: 99%

Stabilization of guava nectar with hydrocolloids and pectinases

et al. 2018

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ObstractThe aim of this study was to stabilize guava nectar using hydrocolloids and/or enzymes, and evaluate the stability and the bioactive compounds content during storage. In general, there was a decrease in pH and an increase in titratable acidity and soluble solids of the nectars. During storage, it was observed that nectars with pectinase showed decrease in pH, increase in titratable acidity and soluble solids, and also less phase separation, standing out among them the nectar with enzyme and guar gum. The nectar formulated with xanthan showed the highest antioxidant capacity. All nectars showed slight decrease in the carotenoid content and high losses of vitamin C during the storage period.

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Improvement of juice recovery from pineapple pulp/residue using cellulases and pectinases

Cited by 47 publications

References 6 publications

Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice

Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice

Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Stabilization of guava nectar with hydrocolloids and pectinases

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