Response Surface Modeling of Prickly Pear Juice Clarification

Davara, P. R.; Varshney, Ankur Nandan; Naliapara, V. A.; Sangani, V. P.

doi:10.22606/afse.2017.12004

Cited by 4 publications

(2 citation statements)

References 31 publications

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“…Prickly pear fruit pulp was extracted adopting the method of Davara et al (2017) with slight modifications indicated in Fig 1 . Milk was fermented (Robinson and Tamime, 1975) Formulation, Characterization and Storage Stability of Prickly Pear (Opuntia ficus) Fruit and Milk Based Fermented Beverage and PPFMB was prepared according to manner described in Fig 1 . Based on review of literature and preliminary trials levels of milk fat and prickly pear fruit pulp were decided and selected as factors for the development of fermented beverage and presented in Table 1.…”

Section: Preparation Of Prickly Pear Fruit and Milk Based Fermented B...mentioning

confidence: 99%

Formulation, Characterization and Storage Stability of Prickly Pear (Opuntia ficus) Fruit and Milk Based Fermented Beverage

Vachhani,

Ahuja,

Thesiya

et al. 2023

AJDFR

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Background: Fermented milk based beverages are popular all over the world and cherished by people of all ages. Health conscious consumers nowadays desire for beverages with enhanced functionality. Prickly pear fruit crop having resilience to grow in arid and semi-arid lands, possess excellent antioxidant and natural food colorant potential. Present investigation was an attempt to combine prickly pear fruit with fermented milk. Methods: Effect of milk fat, pulp level and sugar replacement with low calorie sweetener was investigated on the sensory acceptability. Optimized prickly pear fruit and milk based beverages was evaluated for nutritional, colour, antioxidant properties and consumer acceptance. Stability of pear fruit and milk based beverage under refrigeration storage was analyzed. Result: Consumer acceptability test (n=100) of selected formulation indicated wide acceptability with overall liking score of 8.17±0.05 on a 9-point hedonic scale. Antioxidant potential of optimized prickly pear fruit and milk based beverage was significantly higher (648±6.11 TEAC/g) than the control samples (410.33±5.49 TEAC/g). Packed beverage in glass bottles remained acceptable up to 9th day.

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Section: Preparation Of Prickly Pear Fruit and Milk Based Fermented B...mentioning

confidence: 99%

Formulation, Characterization and Storage Stability of Prickly Pear (Opuntia ficus) Fruit and Milk Based Fermented Beverage

Vachhani,

Ahuja,

Thesiya

et al. 2023

AJDFR

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“…This releases the fruit juice and increases yield (Demir et al, 2001;Saxena et al, 2014). (Enzymatic treatments using pectinase have also assisted in the improvement of yield and reduction of turbidity of prickly pear juice (Davara et al, 2017). The fundamental physical property of food products is color.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Prickly Pear Juice Clarification for Better Retention of Betalain and Color Properties

Davara

Varshney

Sangani

et al. 2022

AJDFR

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Background: Prickly pear juices are considered as valuable ingredient for sports and energy drinks due to its higher amino acids contents, minerals and attractive red color. Hence, prickly pear fruit has received renewed interest for the production of juice. Up to date, relatively little work has been reported regarding the manufacturing of prickly pear products. Enzyme has proved to be the key element for producing clear and stable fruit juice. The present study aimed to optimize the processing parameters for enzymatic clarification of prickly pear juice. The results of this investigation are expected to provide the suitable process technology for the production of prickly pear juice with better retention of betalain content and color value. Methods: Prickly pear pulp was treated with pectinase enzyme at different concentrations (0.01-0.09%), incubation temperatures (40-60°C) and incubation time (60-180 min). The effect of enzymatic treatments on clarity, color index, betalain content and ascorbic acid content of juice were studied through response surface methodology by employing second order central composite rotatable design. Result: Response surface analysis determined the optimum condition for clarifying prickly pear juice as 0.036% enzyme concentration, 46°C incubation temperature and 112 min incubation time. At this condition, it was predicted to produce the prickly pear juice with clarity of 48.59% T, color index of 0.603 abs, betalain content of 542.93 mg/L of juice and ascorbic acid content of 9.35 mg/100 g with the desirability of 0.780.

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Optimization of solid-state fermentation for enhanced production of pectinolytic complex by Aspergillus tubingensis FAT43 and its application in fruit juice processing

Pavlović

Slavić

Ristović

et al. 2023

Letters in Applied Microbiology

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The main goal of this study was to examine the efficiency of a newly isolated fungus from quince, Aspergillus tubingensis FAT43, to produce the pectinolytic complex using agricultural and industrial waste as the substrate for solid state fermentation. Sugar beet pulp was the most effective substrate inducer of pectinolytic complex synthesis out of all the waste residues examined. For endo-pectinolytic and total pectinolytic activity, respectively, statistical optimization using Placked-Burman Design and Optimal (Custom) Design increased production by 2.22 and 2.15-fold, respectively. Liquification, clarification, and an increase in the amount of reducing sugar in fruit juices (apple, banana, apricot, orange, and quince) processed with pectinolytic complex were identified. Enzymatic pre-treatment considerably increases yield (14–22%) and clarification (90%). After enzymatic treatment, the best liquefaction was observed in orange juice, whereas the best clarification was obtained in apricot juice. Additionally, the pectinolytic treatment of apricot juice resulted in the highest increase in reducing sugar concentration (11%) compared to all other enzymatically treated juices. Optimizing the production of a highly active pectinolytic complex and its efficient utilization in the processing of fruit juices, including the generation of an increasing amount of waste, are the significant outcomes of this research.

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Response Surface Modeling of Prickly Pear Juice Clarification

Cited by 4 publications

References 31 publications

Formulation, Characterization and Storage Stability of Prickly Pear (Opuntia ficus) Fruit and Milk Based Fermented Beverage

Formulation, Characterization and Storage Stability of Prickly Pear (Opuntia ficus) Fruit and Milk Based Fermented Beverage

Optimization of Prickly Pear Juice Clarification for Better Retention of Betalain and Color Properties

Optimization of solid-state fermentation for enhanced production of pectinolytic complex by Aspergillus tubingensis FAT43 and its application in fruit juice processing

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