Optimisation of low temperature extraction of banana juice using commercial pectinase

Sagu, Sorel Tchewonpi; Nso, Emmanuel Jong; Karmakar, Sankha; De, Sirshendu

doi:10.1016/j.foodchem.2013.11.031

Cited by 69 publications

(61 citation statements)

References 22 publications

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“…The characteristics of the raw banana juice extract are presented in Table 1. The details of the extraction process are available in Sagu et al (26). operating parameters taken into account were rotation speed (g) and time (min) as given by the experimental design.…”

Section: Preparation Of Banana Juicementioning

confidence: 99%

Primary Clarification of Banana Juice Extract by Centrifugation and Microfiltration

Sagu

Karmakar

Nso

et al. 2014

Separation Science and Technology

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Banana is a much appreciated tropical fruit due to its unique aroma, flavor, and also for its nutritional and energetic components. In this work, banana juice was extracted by pectinase treatment at room temperature. The resultant juice was clarified by two methods, namely, centrifugation and microfiltration. A comparative study was performed between these two primary clarification methods. Response surface methodology was used to optimize the parameters of centrifugation (speed and time) as well as microfiltration (transmembrane pressure and cross flow rate). The juice was characterized in terms of viscosity, clarity, alcohol insoluble solids (AIS), polyphenol, and protein content. Centrifuged juice contained high concentration of total polyphenol and protein. Juice obtained from microfiltration had lower viscosity, AIS, and higher clarity. Also, the energy consumption of the centrifuge is much higher than that of microfiltration.

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Section: Preparation Of Banana Juicementioning

confidence: 99%

Primary Clarification of Banana Juice Extract by Centrifugation and Microfiltration

Sagu

Karmakar

Nso

et al. 2014

Separation Science and Technology

Self Cite

View full text Add to dashboard Cite

show abstract

“…The viscosity of juice was dictated by a U-Tube slim viscometer (Zenith Glassware, Kolkata, India) at room temperature (28 6 108C). The unit of measured viscosity was represent as mPa.s (Sagu et al 2014).…”

Section: Analysis Of Juicementioning

confidence: 99%

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

Ghosh

Pradhan

Mishra

2016

J Food Process Engineering

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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.

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“…Pectinases are a large group of enzymes that hydrolyze pectin bonds and are widely applied in different industries. The most common application of pectinase is in the food industry to extract and clarify fruit and beverage juices (Adelakun et al, 2013, Sagu et al, 2014. Pectinases are also used in industrial processes, such as in ramie fiber degumming, oil extraction, coffee and tea fermentation, and industrial wastewater treatment (Esawy et al, 2013, Wu et al, 2013.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of pectinase production by ultraviolet irradiation and diethyl sulfate mutagenesis of a Fusarium oxysporum isolate

Yin¹,

Zhang²,

Xia³

et al. 2016

Genet. Mol. Res.

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ABSTRACT. Fusarium oxysporum strain BM-201 was treated with ultraviolet (UV) radiation to obtain a high pectinase-producing strain. Mutant UV-10-41 was obtained and then treated by diethyl sulfate. Next, the mutant UV-diethyl sulfate-43 derived from UV-10-41 was selected as high pectinase-producing strain. Mutant UV-diethyl sulfate-43 was incubated on slant for 10 generations, demonstrating that the pectinaseproducing genes were stable. Pectinase activity reached 391.2 U/mL, which is 73.6% higher than that of the original strain.

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Optimisation of low temperature extraction of banana juice using commercial pectinase

Cited by 69 publications

References 22 publications

Primary Clarification of Banana Juice Extract by Centrifugation and Microfiltration

Primary Clarification of Banana Juice Extract by Centrifugation and Microfiltration

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

Enhancement of pectinase production by ultraviolet irradiation and diethyl sulfate mutagenesis of a Fusarium oxysporum isolate

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