Optimisation of enzymatic extraction and characterization of palm (Borassus flabellifer) juice

Mohanty, Soberly; Mishra, Sabyasachi; Pradhan, Rama Chandra

doi:10.1007/s11694-018-9882-5

Cited by 15 publications

(10 citation statements)

References 14 publications

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“…This soluble pectin degradation is more responsible for the increase in the juice yield. Similar kind of results was observed for plum, where maximum juice yield of 82% was recovered when plum pulp was treated with an enzyme concentration of 0.5% (Chauhan, Tyagi, & Singh, ; Mohanty, Mishra, & Pradhan, ). Addition of pectinase enzyme after the ultra‐sonication treatment readily breaks the glycosidic linkages in polygalacturonic acid to monogalacturonic acid which is responsible for more juice recovery from Sohiong pulp.…”

Section: Resultssupporting

confidence: 73%

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

Vivek

Mishra

Pradhan

2018

J Food Process Engineering

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Sohiong (Prunus nepalensis) fruit is an underutilized fruit of Northeastern part of India and is known as a rich source of micronutrients, polyphenols, and anthocyanin. The synergistic effect of ultrasound and enzymatic treatment on extraction of Sohiong fruit juice was investigated for maximum juice yield. The process variables in juice extraction were modeled and optimized by Box–Behnken design. The combined impact of ultrasound and pectinase enzyme on various quality characteristics was studied. The juice recovery and the quality of juice were found to be optimum at 90% ultrasound amplitude with ultrasound treatment time of 9.95 min, enzyme concentration of 0.03% w/w, and incubation time of 57.44 min. This process was then compared with only enzymatic extraction. As a whole ultrasound pretreatment significantly increases the juice yield by 20%, total soluble solids by 24%, anthocyanin by 25%, total phenols by 8%, and DPPH radical scavenging activity by 4.4%. Moreover, combined ultrasound and pectinase enzyme treatment significantly reduces the juice extraction time by 22 min compared with enzyme treatment alone. Hence, this could be an efficient alternative emerging technique to extract juice from the fruit. Practical applications Good quality juice production from fruits is difficult with enzyme treatment alone. Therefore, there has been an increasing research trend toward extracting the fruit juice with maximum recovery of phytochemicals. This study provides an insight on synergistic effect of ultrasound‐assisted enzymatic extraction of Sohiong fruit juice with improved quality with maximum juice yield. This study also provides an optimization of the process and possible solution for scaling up the process in the industrial level for increased juice yields.

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Section: Resultssupporting

confidence: 73%

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

Vivek

Mishra

Pradhan

2018

J Food Process Engineering

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“…The degradation of soluble pectin is mainly responsible for increased recovery of fruit juice. Similar kinds of results were reported for Sohiong and palm, where juice recovery increased with the enzyme concentration (Mohanty et al, 2018;Vivek et al, 2019). The quadratic and interactive terms of enzyme concentration with incubation time and the temperature were insignificant at p > .05.…”

Section: Effect Of Enzyme On Juice Yieldsupporting

confidence: 83%

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

Panda

Vivek

Mishra

et al. 2021

International Journal of Fruit Science

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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.

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“…The nonuniformity of temperature in incubator was around ± 0.5°C whereas non-uniformity of cellulase concentration was around 2-4% of the desired value. After completion of incubation, the samples were pasteurized at 90°C for 5 min for the inactivation of the cellulase enzyme (Mohanty et al 2018). Then the juice extraction was carried out using the procedure followed by Majaliwa et al (2019); Mohanty et al (2018).…”

Section: Preparation Of Sample and Extraction Of Juicementioning

confidence: 99%

“…After completion of incubation, the samples were pasteurized at 90°C for 5 min for the inactivation of the cellulase enzyme (Mohanty et al 2018). Then the juice extraction was carried out using the procedure followed by Majaliwa et al (2019); Mohanty et al (2018). Filtration and extraction of juice were done by pressing the pasteurized sample through a muslin cloth.…”

Section: Preparation Of Sample and Extraction Of Juicementioning

confidence: 99%

Chironji (Buchanania lanzan) fruit juice extraction using cellulase enzyme: modelling and optimization of process by artificial neural network and response surface methodology

2020

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Chironji fruit juice extraction using cellulase enzyme was performed at various concentrations of cellulase, incubation temperature, and time. Artificial neural network (ANN) conjugated with genetic algorithm (GA), and response surface methodology (RSM) were used for attaining the process conditions where the highest juice yield can be achieved. The recommended values of process parameters obtained using ANN-GA method were cellulase concentration of 0.093% (w/w), incubation temperature of 45.7°C, and incubation time of 116 min. Using RSM method, the recommended values were cellulase concentration of 0.081% (w/w), incubation temperature of 39.6°C, and incubation time of 99 min. However, the incubation time was found to be the most significant independent process parameter followed by cellulase concentration that affect the juice yield. The juice yield determined experimentally at RSM and ANN-GA recommended conditions was 69.77 ± 0.16% and 70.15 ± 0.12%, respectively. These values indicated that both RSM and ANN-GA methods have comparable accuracies. However, juice extracted using ANN-GA recommended conditions had better physicochemical properties than the juice extracted using RSM recommended conditions.

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Optimisation of enzymatic extraction and characterization of palm (Borassus flabellifer) juice

Cited by 15 publications

References 14 publications

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

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

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

Chironji (Buchanania lanzan) fruit juice extraction using cellulase enzyme: modelling and optimization of process by artificial neural network and response surface methodology

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