Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM)

Abstract

Raw banana juice is turbid, viscous and gray in colour. This work was initiated to optimize the enzymatic clarification process of banana juice using response surface methodology. Banana juice was treated with pectinase at various enzyme concentrations (0.01-0.1%), temperatures (30-50°C) and time (30-120 min) of treatment. The effect of these enzyme treatments on filterability, clarity, turbidity and viscosity of the juice were studied by employing a second order central composite design. The coefficient of determination, R 2 values for filterability, clarity, turbidity and viscosity were greater than 0.900. Statistical analysis showed that filterability, clarity, viscosity and turbidity were significantly (p < 0.05) correlated to enzyme concentration, incubation temperature and incubation time. Enzyme concentration was the most important factor affecting the characteristics of the banana juice as it exerted a highly significant influence (p < 0.01) on all the dependent variables. An increase in time and/or concentration of enzyme treatment was associated with an increase in filterability and clarity, and decrease in turbidity and viscosity. Based on response surface and contour plots, the optimum conditions for clarifying the banana juice were: 0.084% enzyme concentration, incubation temperature of 43.2°C and incubation time of 80 min.

Process optimization for enzyme aided clarification of watermelon juice

“…The interaction effect between enzyme concentration and incubation temperature was significant (p< 0.01) and its effect was negative on viscosity as evident from Table 2, meaning that the action of enzyme was dependent on the incubation temperature during enzyme treatment. Lee et al (2006) reported that the rate of enzymatic action increase with increase in temperature. Abdullah et al (2007) and Sin et al (2006) also reported that enzymatic action upon the pectin, leading to a reduction of WHC, releasing free water into the system and reducing the viscosity of the juice Turbidity In preparation of fruit juices, haziness is the major problem due to the presence of pectins.…”

“…Increase in yield and clarity and decreases in viscosity in fruit juices have been reported by use of pectin degrading enzymes in dates , peach (Santin et al 2008), banana (Lee et al 2006), mosambi (Rai et al 2004), kiwi fruit (Dawes et al 1994) and pineapple (Sreenath et al 1994). The enzymatic hydrolysis of pectic substances depends on incubation time, temperature and enzyme concentration (Abdullah et al 2007;Lee et al 2006;Sin et al 2006).…”

“…The enzymatic hydrolysis of pectic substances depends on incubation time, temperature and enzyme concentration (Abdullah et al 2007;Lee et al 2006;Sin et al 2006). The present study was conducted to ascertain the effect of a pectin-degrading enzyme (masazyme) treatment (at different time, temperature and enzyme concentration) on watermelon juice (juice recovery, TDS, viscosity, turbidity, cloud stability and L value) and optimize the process condition by response surface methodology.…”

Effect of ingredients on sensory profile of idli

“…RSM is an effective tool for optimizing complex processes and has been widely applied in the food industry (Wong et al 2003;Lee et al 2006;Sin et al 2006). A CCRD was constructed using software package Statistica (1999).…”

Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

“…Response surface methodology is one of the most efficient tools for optimizing bio-systems because it makes it possible to evaluate the interactive effects among the variables being studied (RAI et al, 2004;LEE et al, 2006). The optimization of operating parameters for enzyme treatments involving the application of pectinase have already been studied in the case of banana juice (LEE et al, 2006), star fruit juice (ABDULLAH et al, 2007), sweet orange juice (RAI et al, 2004) and sapodilla juice (SIN et al, 2006).…”