Low‐Temperature Extraction of Jamun Juice (Indian Black Berry) and Optimization of Enzymatic Clarification Using Box‐Behnken Design

Abstract

Extracting juice from Jamun is difficult. The fruit consists a seed inside and cell wall consists of high amount of pectin-protein bond which makes the pulp thicker. The Box-Behnken design is a type of response surface design which is as useful as the central composite designs but avoiding treatment combinations that are in extreme. The objective of the study is to develop a process for optimization of process parameter to obtain Jamun juice using pectinase enzyme from the strain Aspergillus niger at different temperature (30-508C), concentration (0.01-0.1% w/v) and time (40-120 min). Physical parameters (yield, turbidity, viscosity, clarity and color) and chemical parameters (polyphenol, protein, TSS and total solid) were evaluated as response variables. Significant regression models with a coefficient of determination (R 2 ) was established with a value more than 0.9. The recommended enzyme for clarification of juice was 0.09% enzyme concentration at 338C for 75 min.

Optimization of ultrasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice

“…Some physico‐chemical and proximate composition of the ripe fruit were determined following standard protocols (Vivek, Mishra, & Pradhan, ) and are presented in Table . Seeds in the fruits were manually removed, and the pulp was blended using a food blender (Bajaj mixer, India) for obtaining a homogeneous fruit pulp for better enzymatic action (Ghosh, Pradhan, & Mishra, ). The mucilaginous material sticking on the seeds were thoroughly cleaned with RO water (1 part of seeds : 0.5 part of water).…”

“…The suspension obtained after the enzyme treatment was pressed and filtered through two‐fold cheesecloth (#60) and two‐fold nylon filter (25 μm). Immediately after filtration, the filtrate obtained from the suspension was kept in the deep freezer (−30°C) until further use, which in turn inactivates the pectinase activity (Ghosh et al, ). This filtrate was considered as a clear juice, and the juice yield was calculated using the following expression. …”

“…The suspension obtained after the enzyme treatment was pressed and filtered through two-fold cheesecloth (#60) and two-fold nylon filter (25 μm). Immediately after filtration, the filtrate obtained from the suspension was kept in the deep freezer (−30 C) until further use, which in turn inactivates the pectinase activity (Ghosh et al, 2017).…”

Clarification of jamun juice by centrifugation and microfiltration: Analysis of quality parameters, operating conditions, and resistance

“…No work has been reported till date for jamun juice clarification by centrifugation or MF method. The extraction of the juice has been optimized at low temperature with the help of pectinase enzyme (Ghosh et al, ). So the aim of the present study is to compare centrifugation and MF process with different operating parameters for the initial clarification of the jamun juice and analysis of the obtained juice.…”

“…The fruit is pulpy in nature, and hence for getting a high yield, enzymatic treatment is needed. Optimization of jamun fruit juice with pectinase enzyme has been already studied by Ghosh, Pradhan, and Mishra (2017).…”