Enzymes in juice processing: a review

Abstract

The use of enzymes in juice industry has contributed in increasing the yield and production of various types of juices. The addition pectinases aims in particular to degrade the pectic substances, in the cell wall and middle lamella of the cells of plants, aiming to minimise the impacts of these compounds on the characteristics of the final product, such as colour, turbidity and viscosity. Enzymes able to remove bitterness of citrus juice, extract pigments, among other applications, have also had great interest in the juice industry.

Fungal laccase discovered but yet undiscovered

“…For instance, browning of fruit juices is a major drawback in beverage industry and can be overcome by the use of laccase (Ribeiro et al 2010). In bread making, laccase is added as an additive to the bread dough which improved flavor, texture, volume, and freshness of the bread.…”

“…The natural co-oxidation reactions result in unwanted changes in aroma and color, which increases due to a higher concentration of polyphenols and polymerization of phenols and polyphenols in the fruit juices. The treatment of laccase decreases the phenolic content of juices and enhances the color stability of apple juice (Ribeiro et al 2010). …”

Utilization of orange peel, a food industrial waste, in the production of exo-polygalacturonase by pellet forming Aspergillus sojae

“…Pectinases have long been used in fruit juice industry to increase juice yield and clarity by degrading the pectic substances present in the fruit [13]. There are several other applications of pectinases in food, textile, and paper industries and in waste water treatment [14,15]. Pectinases (pectinolytic enzymes) are classified mainly in three groups: protopectinases, de-esterifying pectinases (pectin esterases) and depolymerizing pectinases (hydrolases and lyases).…”

Microbial Pectic Enzymes in the Food and Wine Industry

“…The degradation of pectic substances in mashed fruit purees is achieved through the addition of pectolytic enzymes resulting in an increase in juice yield and its clarification as well as a decrease in viscosity. Treatment with pectinases also provides filtering of the product (de Gregorio et al, 2002;Fernandez-Gonzalez et al, 2004;Ribeiro et al, 2010;Sarioglu et al, 2001;Souza et al, 2003). Table 2.…”