Cold pressing of sapodilla fruit pulp for juice extraction is generally difficult and yields an inferior quality of juice due to fruit tissue rigidity and its granular pulpy nature which necessitates the enzyme combination for tissue hydrolysis. A central composite design was used to optimize the sapodilla tissue hydrolysis conditions like pectinase concentration (T1 0.1%–0.2%), cellulase concentration (T2 0.05%–0.1%), incubation temperature (T3 40–50°C), and incubation period (T4 90–150 min). The responses studied were juice yield, viscosity, total soluble solid, L‐value, clarity, total phenol content, and overall acceptability. Regression analysis fitted to a second‐order quadratic model for each response was a significant (p < .05) function of hydrolysis. The optimized level of pectinase concentration, cellulase concentration, incubation temperature, and period was 0.125%, 0.063%, 42.50°C, and 112.20 min, respectively. The validity of the model was confirmed by the closeness of experimental values (juice yield 61.51 ± 0.50%, viscosity 2.88 ± 0.02 cps, TSS 18.66 ± 0.06 °Brix, L‐value 35.94 ± 0.52, clarity (abs) 1.91 ± 0.03, TPC 1.588 ± 0.02 mg GAE/100 ml, and OA 7.23 ± 0.25) with predicted values. Practical applications Various benefits of enzymatic hydrolysis of sapodilla tissue for juice extraction have been found over conventional methods (cold and hot press). It overcomes the challenges of extractability and pressability. It also improves the functional (total phenolic content), physical (soluble solid, color, clarity, and viscosity), and sensory characteristics (overall acceptability) of juice. Higher juice yield and total phenolic content suggest that enzymatic hydrolysis of sapodilla could promote the juice industry for the production of quality juice and healthy fruit‐based drinks too. The reduced processing time in enzymatic hydrolysis as compared with that in traditional method and high TSS in extracted sapodilla juice will further offer the advantages of a reduced burden on cane sugar for sweetening purpose.
Fruits and vegetables are being eaten date back to primordial times, ultimately merging with farming, abandoning hunting and gathering.Fruits and vegetables are rich in various important micronutrients for example, vitamin A and C, folic acid, carotenoids, polyphenols, anthocyanins, and antioxidants, and are used in ancient Ayurvedic medical systems to treat different illnesses and ailments (Liguori et al., 2018).Raw fruits and vegetables have high water content and are perishable. They have a wide range of bacteria including spores on their exterior surface (Rawat, 2015). If contaminated water is used for rinsing/ cleaning them, it will add food-borne illness-inducing pathogens to the fresh produce (Kamarudin et al., 2018). Not only water, but also other known and unknown sources add Pseudomonas, Erwinia, Lactobacillus, Staphylococcus, Bacillus cereus, as well as viruses such as Hepatitis A Virus, Rotavirus, and Norwalk disease viruses that can be transmitted to the humans by consumption of raw fruits and vegetables (Miranda & Schaffner, 2019).Mostly, the outbreak in fruits and vegetables is associated with Cryptosporidium (20.5%), Salmonella (52.2%), and Norovirus (54.3%) in Europe and North America. Apart from this, vegetables are also observed to undergo outbreaks in Europe and North America at frequencies of 34.1% and 47.4%, respectively. Moreover, Aiyedun et al. ( 2021) reported 277 foodborne outbreaks in the American continent from 1999 to 2019.
Response surface methodology was used to investigate the influence of high shear homogenization speed (A: 3000–12000 rpm) and processing time (B: 30–120 min) on bael fruit pulp quality parameters. The experimental results were best fitted in the suggested quadratic model to delineate and envision the responses in terms of color (L*, a*, and b* value), total soluble solids, ascorbic acid, viscosity, and β-carotene content with the highest coefficients of determination (R 2) ranging from 0.80–0.99. Significant (p<0.05) change in the L* value, total soluble solids, ascorbic acid, and β-carotene content was found with change in homogenization speed. The interaction effect of homogenization showed a significant difference in a* value and total soluble solid content of the pulp. The best homogenization conditions were determined via multiple response optimization as 10,682 rpm speed and 43.18 min process time. The quality parameters of the pulp at optimized conditions were observed as L* 15.35, a* 4.51, b* 10.25, ascorbic acid 18.64 mg/100g, viscosity 5349 cP, and β-carotene 4.14 μg/100g. In addition, total phenolic content, flavonoid content, and antioxidant content of homogenized bael fruit pulp was found to significantly (p<0.05) increase from 83.76±1.24 to 119.21±1.35 mg GAE/100 mL, 147.39±0.69 to 156.10±1.11 mg Quercetin equivalent/100 mL and 41.77±0.60 to 66.53±0.41%, respectively. Consequently, this strategy could be used in fruit processing industries to process highly fibrous fruits and non-uniform textured fruit pulp to avoid sedimentation while retaining functionality.
Conventional treatment of sapodilla pulp yields very viscous, turbid, and low juice recovery. Sapodilla processing for juice requires liquefying enzyme that leads to rectifying flow of juice. This study was conducted to optimize the enzymatic pectolytic conditions of sapodilla fruit processing to extract maximum juice using a central composite design (CCD). The effect of processing variables on recovery of juice, total soluble solids (TSS), viscosity, clarity, and L-value along with physicochemical analysis was investigated. The optimized processing conditions were pectinase concentration (0.120%) at 42.02°C for 167.83 min resulting in juice recovery (62.08 ± 0.38%), viscosity (4.81 ± 0.02cP), TSS (21.48 ± 0.19 °Brix), clarity (0.72 ± 0.05%T), and L-value (28.79 ± 0.96). Optimized sapodilla juice showed higher filterability (24.16 ± 1.04 min−1), conductivity (69.46 ± 0.30 S/m), total phenolic content (35.86 ± 0.60 mg/100 mL), ascorbic acid (6.38 ± 0.58 mg/100 mL), moisture content (84.85 ± 0.21% WB), and titratable acidity (0.143 ± 0.0% citric acid) as compared to control sample (60.5 ± 1.80 min−1, 30.43 ± 0.35 S/m, 30.68 ± 0.85 mg/100 mL, 4.64 ± 0.0 mg/100 mL, 83.69 ± 0.18%, and 0.130 ± 0.0%). Optimized sapodilla juice was lower in sedimentation index (0.73 ± 0.11%), turbidity (13.73 ± 1.10 NTU), ash (0.57 ± 0.031%), and β-carotene (0.173 ± 0.008 μg/100 mL) as compared to control sample (1.07 ± 0.02%, 79 ± 0.75 NTU, 0.65 ± 0.031%, and 0.306 ± 0.007 μg/100 mL). The flow behavior index (n) was closer to 1 in both juice samples, which indicated Newtonian-like flow behavior. Conclusively, sapodilla juice extraction at optimal condition (0.120% of pectinase concentration) and 42.02°C/167.83 min would be potentiated to the beverage industry. The use of pectinase might reduce membrane fouling and facilitates processing operation efficiently.
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