The effect of pectinase enzyme on some quality attributes of a Nigerian mango juice

Abstract

Purpose -This study aims to focus on the use of pectinase enzymes for producing clarified mango juice with blend of orange juice and to evaluate some of its quality attributes. Design/methodology/approach -Mango pulp was incubated at 60 o C for 1 hr to destroy natural enzymes present in the juice. Prepared mango pulp and separately prepared orange juice were formulated into various mixes in the ratio mango:orange (v/v) 100:0, 50:50 and 0:100. A portion of the mango pulp or the one with equal volume of orange was then treated with 0.1 per cent (v/w) pectinase enzymes at 40 o C for 24 hrs. All the treated and untreated mixes were separately packed inside a bottle and pasteurized at 80 o C for 10 mins. Samples were analyzed using methods reported in the literature for some chemical and sensory properties. Findings -From this project work, the use of enzyme (pectinase) in juice production from mango was found beneficial and profitable since it increases the yield of juice extracted. A blend of mango and orange juice which was processed with enzyme was found not to be significantly different from orange juice in terms of sweetness, appearance, flavour and general acceptability. Originality/value -The paper has demonstrated effect of pectinase enzymes in the production of clarified mango juice with blend of orange juice and its acceptability.

Quality attributes and phytochemical properties of fresh juice produced from selected mango varieties

“…The mango fruits were washed with clean distilled water, manually peeled, pitted and the flesh was cut into small pieces (1.0 -1.5 cm thick, 3.0 -5.0 cm long). The pulp was loaded into a Kenwood juice processor (Model FP691) to extract juice according to the method of Adelakun et al (2013). Fruit juices were pasteurized at 85°C for 10 minutes, stored at 28 ±2°C and taken for analysis after every four-day intervals until 24 days.…”

“…Mango is one of the majorly cultivated fruits in Nigeria, but the production is seasonal. Its peak production season is usually between April and June every year (Adelakun et al, 2013). Mango fruit is fleshy, sweet when fully ripe but slightly acidic when green.…”

Biologically active compounds released and extraction efficiency of cantaloupe juice treated with combination of Rapidase EX color and Accellerase

“…Furthermore, enzymatic treatment, especially pectinase, is known to enhance the extractability of phenolic and pigment components from the cell wall matrix which can increase the amount of bioactive compounds from many types of fruits. For example, there was an increase in phenolic compounds of goldenberry juice (Ramadan and Moersel, 2007), black carrot juice (Khandare et al , 2011), pomegranate juice (Rinaldi et al , 2013), mango juice (Adelakun et al ., 2013) and concord grape juice (Margo et al , 2016). These represent the benefits of pectinase degradation.…”

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

“…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.…”