Improving Blended Carrot-Orange Juice Quality by the Addition of Cyclodextrins During Enzymatic Clarification

Karangwa, Eric; Hayat, Khizar; Rao, Ling; Nshimiyimana, D. S.; Foh, M. B. K.; Li, Li; Ntwali, Janvier; Raymond, Linda Virginie; Xia, Shuqin; Zhang, Xiaoming

doi:10.1007/s11947-011-0557-z

Cited by 18 publications

(9 citation statements)

References 16 publications

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“…The color measurement was carried out by Hunters parameters using de‐ionized water as blank ( L 0* = 65.87; a 0* = 1.96; b 0* = 2.59) with a WSC‐S color difference meter (Shanghai Precision & Scientific Instrument Co., Ltd, Shanghai, China). A 3‐ml sample was pipetted into a 2.5‐cm diameter test tube for measurement.…”

Section: Methodsmentioning

confidence: 99%

Inhibiting the color formation by gradient temperature‐elevating Maillard reaction of soybean peptide‐xylose system based on interaction of l‐cysteine and Amadori compounds

Huang

Zhang

Karangwa

et al. 2012

Journal of Peptide Science

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Light color and savory flavor enhancer are attractive for consumers and food producers. The effect of addition time of l‐cysteine on inhibiting color formation was investigated in soybean peptide‐xylose system, and the possible pathway was explored. Once dicarbonyl compounds were formed during the Maillard reaction, the addition of l‐cysteine had no color‐inhibiting effect; if l‐cysteine was added immediately after the Amadori compound was formed, the extraordinary color‐inhibiting effect was observed. Therefore, an improved way to inhibit color formation was proposed on the basis of the interaction of l‐cysteine and Amadori compounds by controlling the addition time of l‐cysteine through gradient temperature‐elevating Maillard reaction. The system was heated at 80 °C for 60 min to form Amadori compounds, followed by the addition of L‐cysteine, and the temperature was raised to 120 °C and held for 110 min. Compared with traditional products, the lightest color product was found desirable by GC/MS analysis and sensory evaluation. The novel method proposed can be a guide for the industrial preparation of light‐colored products. Copyright © 2012 European Peptide Society and John Wiley & Sons, Ltd.

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Section: Methodsmentioning

confidence: 99%

Inhibiting the color formation by gradient temperature‐elevating Maillard reaction of soybean peptide‐xylose system based on interaction of l‐cysteine and Amadori compounds

Huang

Zhang

Karangwa

et al. 2012

Journal of Peptide Science

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“…Although there have been several studies focusing on flavonoid encapsulation in different types of CDs for improving quality (Karangwa et al 2012), physico-chemical stability (Chao et al 2012;Mercader-Ros et al 2010), solubility (Lucas-Abellán et al 2011) and bio-availability (Šmidovnik et al 2010), to the best of our knowledge, there are no reports available on the use of CDs in recovering flavonols from apple pomace. Therefore, the current study was carried out to compare the flavonol extraction efficiencies of α-, β-, γ-CDs, two derivatives of β-CD and solvents from apple pomace and to optimize β-CD-based flavonol extraction conditions using response surface methodology.…”

Section: Introductionmentioning

confidence: 99%

Optimization of β-cyclodextrin-based flavonol extraction from apple pomace using response surface methodology

2014

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The present study investigated five cyclodextrins (CDs) for the extraction of flavonols from apple pomace powder and optimized β-CD based extraction of total flavonols using response surface methodology. A 2(3) central composite design with β-CD concentration (0-5 g 100 mL(-1)), extraction temperature (20-72 °C), extraction time (6-48 h) and second-order quadratic model for the total flavonol yield (mg 100 g(-1) DM) was selected to generate the response surface curves. The optimal conditions obtained were: β-CD concentration, 2.8 g 100 mL(-1); extraction temperature, 45 °C and extraction time, 25.6 h that predicted the extraction of 166.6 mg total flavonols 100 g(-1) DM. The predicted amount was comparable to the experimental amount of 151.5 mg total flavonols 100 g(-1) DM obtained from optimal β-CD based parameters, thereby giving a low absolute error and adequacy of fitted model. In addition, the results from optimized extraction conditions showed values similar to those obtained through previously established solvent based sonication assisted flavonol extraction procedure. To the best of our knowledge, this is the first study to optimize aqueous β-CD based flavonol extraction which presents an environmentally safe method for value-addition to under-utilized bio resources.

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“…As shown in Table 5, the viscosity of diluted “cempedak” puree experienced a decrease of 58.8% at 45 °C as compared to 35 °C. Increasing the incubation temperature did not lead to a significant ( p > 0.05) change in the viscosity of the puree, which may be attributed by the inactivation of enzyme at higher temperature (Karangwa et al. , 2012).…”

Section: Resultsmentioning

confidence: 89%

Optimization of juice production from “cempedak” (Artocarpus integer) fruit pulp liquefied with the aid of enzymes

Pui

Kong

Karim

et al. 2021

BFJ

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PurposeThe purpose of this research is to produce “cempedak” juice using enzyme aided-liquefaction by examining the effects of enzyme types (Pectinex® Ultra SP-L, Celluclast® 1.5 L and Fungamyl® 800 L), enzyme concentrations (0–1.5% v/w), incubation time (0–2.5 h) and incubation temperature (35–60 °C) on juice yield and viscosity, total soluble solids and color of fruit puree.Design/methodology/approachRipe “cempedak” pulp from CH28 fruit was first pureed in a blender and then homogenized with water at 1:2 ratio. The diluted puree was then liquefied with the enzymes separately to reduce its viscosity. Analyses such as juice yield, viscosity, total soluble solids and color of the liquefied “cempedak” puree were then carried out.FindingsResults indicated that the optimized use of 1.2% (v/w) Celluclast® 1.5 L (Novozymes, Denmark), a cellulase preparation, at 45 °C and 1 h produced juice with the lowest viscosity (349.4 cP) and the highest juice yield (82.3% v/w). Liquefied “cempedak” juice was darker (with L* value of 51.17) and more yellowish (b* value of 38.88) compared to “cempedak” juice without liquefaction (control). When compared to untreated “cempedak” juice, the droplet size of “cempedak” juice obtained after liquefaction under optimized conditions was found to be lower, regardless of whether the juice was filtered (with a total reduction of 23% of droplet size) or not filtered (with a total reduction of 16% of droplet size). The results indicate the possibility of employing Celluclast® 1.5 L to produce “cempedak” juice that can be further processed such as for the production of “cempedak” fruit powder.Originality/valueThis paper provides information on the enzyme concentration, incubation time and temperature for liquefying “cempedak” pulp such that the liquefied material produced can be used as a base feed for spray-drying to produce “cempedak” fruit powder.

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Improving Blended Carrot-Orange Juice Quality by the Addition of Cyclodextrins During Enzymatic Clarification

Cited by 18 publications

References 16 publications

Inhibiting the color formation by gradient temperature‐elevating Maillard reaction of soybean peptide‐xylose system based on interaction of l‐cysteine and Amadori compounds

Inhibiting the color formation by gradient temperature‐elevating Maillard reaction of soybean peptide‐xylose system based on interaction of l‐cysteine and Amadori compounds

Optimization of β-cyclodextrin-based flavonol extraction from apple pomace using response surface methodology

Optimization of juice production from “cempedak” (Artocarpus integer) fruit pulp liquefied with the aid of enzymes

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