Optimization of processing parameters for natural cloudy mango (Mangifera indicaL.) juice using pectolytic and cellulolytic enzymes

Abstract

Optimization of processing parameters for natural cloudy mango (Mangifera indica L.) juice using pectolytic and cellulolytic enzymes. Abstract-Introduction. Many desirable properties make cloudy fruit juice widely produced according to consumer acceptance. The pulp of mango (Mangifera indica L.), a good source of carbohydrates and water, has many uses including the production of juice. Nowadays, the use of food enzymes has become widespread in the juice industry for various reasons. However, the application of enzymes has not yet been tested in the context of the production of cloudy mango juice, except for the stabilization of nectars. Thus, the aim of our study was to examine and optimize some parameters involved in the enzymatic production of cloudy mango juice. Materials and methods. To achieve our objective, we used Response Surface Methodology (RSM) by combining five factors: time (30-50 min), temperature (35-55°C), pH 4-5.5, Pectinex ® Ultra SP-L (20-40 µL•L-1) and Cellubrix ® L (15-25 µL•L-1). Results and discussion. The study of juice yield, cloud stability and the browning index showed that the coefficients of determination (R 2 values) of these traits with the studied parameters were greater than 0.900. The optimized juice yield, cloud stability and browning index varied with specific values chosen for the five parameters mentioned above. Conclusions. Finally, the use of 30 µL•L-1 Pectinex ® Ultra SP-L and 22 µL•L-1 Cellubrix at 45°C, for 43 min, at pH 5.5, was found to be the optimum set of conditions for processing cloudy mango juice. China / Mangifera indica / fruit juices / processing / colloidal properties / stabilizers / glycosidases / statistical methods Optimisation des paramètres pour le traitement de jus de mangue (Mangifera indica L.) naturellement trouble avec l'emploi d'enzymes pectolytiques et cellulolytiques. Résumé-Introduction. De nombreuses caractéristiques intéressantes ont permis de produire largement des jus de fruits troubles conformes avec l'acceptabilité du consommateur. La pulpe de mangue (Mangifera indica L.), une bonne source d'hydrates de carbone et d'eau, a de nombreuses utilisations dont la production de jus. Aujourd'hui, l'utilisation d'enzymes agroalimentaires est devenue très répandue dans les industries du jus pour diverses raisons. Cependant, l'application d'enzymes n'a pas été encore testée dans le contexte de la production de jus de mangue trouble, si ce n'est pour la stabilisation de nectars. De ce fait, l'objectif de notre étude a été d'étudier, pour optimisation, certains paramètres impliqués dans la production enzymatique de jus de mangue trouble. Matériel et méthodes. Pour atteindre notre objectif, nous avons utilisé la méthodologie de surface des réponses en combinant cinq paramètres : le temps (30-50 min), la température (35-55°C), le pH (4-5,5), et des enzymes tels que Pectinex ® Ultra SP-L (20-40 µL•L-1) et Cellubrix ® L (15-25 µL•L-1). Résultats et discussion. L'étude du rendement en jus, de la stabilité du trouble et de l'index de la coloration brune ont ...

Quality characteristics, nutraceutical profile, and storage stability of functional beverage prepared from jujube ( Ziziphus jujuba var vulgaris ) fruit

“…Another important parameter critical during storage is NEB, which has been reported to be caused due to maillard reaction and degradation of pigments. Enzymatic and nonenzymatic browning which can be attribute and can be recognize through measuring the browning index as a parameter indicating food process quality (Ndiaye et al., 2011). Our results showed that the BI increased significantly ( p < .05) with increasing the time of storage in all the samples, and the color of jujube beverages got darker.…”

Clarification of Guava (Psidium Guajava) Fruit Juice using Multi-Enzyme (Pectinase, Cellulase and Hemicellulase) Treatment: Optimization of Processing Parameters

“…The use of pectinolytic and cellulolytic enzymes in combination for juice clarification enhances the yield and clarity because of simultaneous degradation of polysaccharides [16]. The effect of hydrolytic enzymes on juice extraction and clarification have been reported in guava [6,10,17,18,19,20], banana [21,22,23,24,25,26,27,28,29], litchi [30,11], mango [31,32], kiwifruit [33,34], papaya [35,36], apple [37,38], pineapple [39,40], asparagus [41], peach [42], pear [43], carrot [44,45] and plums [46].…”

Effect of Multi-enzyme (Pectinase, Cellulase and Hemicellulase) Treatment on Clarification of Papaya (Carica papaya) Fruit Juice

“…The pectinolytic and cellulolytic enzymes, in combination, enhances the yield and clarity in the process of juice clarification because of simultaneous degradation of polysaccharides [13]. The effect of hydrolytic enzymes on clarification and extraction of various fruit juices have been reported in papaya [5,14,15], banana [16,17,18,19,20,21,22,23,24] , guava [25,26,27,28], litchi [29,30], mango [31,32], kiwifruit [33,34], apple [35,36], pineapple [37,38], asparagus [39], peach [40], pear [41], carrot [42,43] and plums [44].…”