Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice

Abstract

Pectinase and cellulase enzymes were used to investigate efficacy for improving juice yield, stability and quality from prickly pear fruit. Pectinase improved the yield, stable color, color-assayed as release of anthocyanins or carotinoids and clarity of the juice. A significant increase in the effectiveness of pectinase was observed as the concentration was increased from 0.05 to 0.50% v/w. However, at concentration > 0.25% v/w they tended to impart a bitter flavor in the juice. Among three concentrations of pectinase and cellulase, pectinase at 0.50% v/w produced higher yield, a sediment-free clear juice and high-quality juice. The results indicated that depectinated clarified prickly pear juice behaves as a Newtonian fluid. It was found that the activation energy (Ea) for viscous flow was in the range of 5.02 x 10(3)-20.06 x 10(3) kJ/mol depending on the concentrations of pectinase and cellulase enzyme treatment of prickly pear juice, in contrast to 22.15 x 10(3) kJ/mol in untreated juice. Volatile compound concentrations of twelve compounds were not affected by pectinase and cellulase treatment. Overall the quality of prickly pear juice was better in pectinase-treated juice compared with untreated and cellulase-treated juice.

The isolation and properties of a concentrated red‐purple betacyanin food colourant from Opuntia stricta fruits

“…Although mucilage and pectins could be extracted in water and later precipitated with organic solvents such us ethanol,18 pigments might also be precipitated with such a procedure. Enzymatic treatment could also be used to hydrolyze the cactus pear mucilage21, 22 but this would add a new step to the colourant production process. The third step was centrifugation to discard the vegetal residue, which was mainly composed of celluloses, mucilage and pectins.…”

OPTIMIZING ENZYMATIC EXTRACTION OF Zn-CHLOROPHYLL DERIVATIVES FROM PANDAN LEAF USING RESPONSE SURFACE METHODOLOGY

“…2007). These enzymes were used to disintegrate the cell wall of the chloroplast, which contains chlorophyll, and then the pigment was removed (Essa and Salama 2002; Çinar 2005a,b; Choudhari and Ananthanarayan 2007). Furthermore, higher amounts of chlorophyll increased antioxidant activity because chlorophyll derivatives were able to break the radical chains due to chlorophyll being an electron donor (Endo et al.…”

“…Color values and chlorophyll increased when extracted by Pectinex Ultra SP-L because this enzyme had activities including polygalacturonase, pectinlyase, pectin esterase, b-galactosidase, chitinase and transgalactosidase (Mutlu et al 1999;Liew Abdullah et al 2007). These enzymes were used to disintegrate the cell wall of the chloroplast, which contains chlorophyll, and then the 766 P. SENKLANG and P. ANPRUNG (Essa and Salama 2002;Çinar 2005a,b;Choudhari and Ananthanarayan 2007). Furthermore, higher amounts of chlorophyll increased antioxidant activity because chlorophyll derivatives were able to break the radical chains due to chlorophyll being an electron donor (Endo et al 1985).…”

Optimization of Enzymatic Clarification of Green Asparagus Juice Using Response Surface Methodology

“…Chlorophyll and carotenoids are important pigments affecting the color quality of asparagus juice. Pectinase can hydrolyze plant cell walls, which may release more carotenoids from plant cells (Essa and Salama 2002). In addition, chlorophyll may lose its stability at acidic conditions so that the color of asparagus juice treated with pectinase becomes yellower.…”