Influence of Enzyme Liquefaction Treatment on Major Carotenoids of Carrot (Daucus carrot L.) Juice

Abstract

The effect of enzyme liquefaction treatment on the content of a-carotene, b-carotene and lutein in carrot juice was investigated. The results of single factor experimental and orthogonal test indicated that the optimum condition of pectinase liquefaction were 1.5% pectinase worked for 120 min in condition of 45C and pH 5.0, while the optimum condition for cellulose liquefaction were 1.5% cellulose treated for 60 min in condition of 50C and pH 5.0. In addition, we could draw a conclusion that pectinase or cellulase treatment can significantly improve the content of the three carotenoids in carrot juice based on the results of different enzyme liquefaction treatments and the SEM observation. Meanwhile, composite enzyme treatment (pectinase and cellulose) with different adding order could also significantly improve the content of the three carotenoids. However, using the equal proportion of pectinase and cellulase at the same time showed the antagonistic effect. PRACTICAL APPLICATIONSEnzyme liquefaction treatment is a suitable technology to improve not only the juice yield, but also the major carotenoids of carrot (Daucus carrot L.) juice. And the effect depends on the technological parameter. Consequently, this technology could give some help to carrot juice making and lay a foundation.

Applicability of recombinant Aspergillus sojae crude mannanase enzyme in carrot juice production

“…As described before, it could be about the degradation of the cell wall matrix which consists of pectin, cellulose, hemicellulose, and lignin by pectinolytic, cellulolytic, and mannanase enzymes. These results are in agreement with the researches about the carrot juice maceration with more than one enzyme (Demir et al, 2007;Liao et al, 2007;Ma et al, 2016;Sun et al, 2006). The effects on the yield and quality of carrot juice produced with and without total enzymatic liquefaction (Pectinex Ultra SP-L) showed that it was improved β-carotene concentrations but the processes without enzyme treatment improved β-carotene content much more than enzyme-treated samples (Demir et al, 2007).…”

“…The other research about carrot juice also showed that pectinase or cellulase treatment could significantly improve the carotenoid concentrations (Lutein, α-carotene, and β-carotene) on the results of different enzyme liquefaction treatments and the SEM observation of carrot juice. Composite enzyme treatment with non-equal proportion (pectinase and cellulose) could also significantly improve the three carotenoids concentration (p < .05) (Ma et al, 2016). CCRD optimization was also performed and increased the β-carotene content (≥54.2 mg/kg) with an usage of 100 ml/t of enzyme concentration and 80 min incubation time (Sun et al, 2006).…”

“…Combined crude pectolytic and cellulolytic enzymes from Aspergillus foetidus and Trichoderma reesei were used for the enzymatic production of carrot juice to increase the yield and clarity (Kaur & Sharma, 2013). The other research about the influence of technical processing units on the carotenoids of carrot juice was performed with single or mixed enzyme pretreatment (Ma, Luo, Tian, Sun, & Zhan, 2016;Ma et al, 2015). A central composite rotatable design (CCRD) was studied to carry out the effects of the mixture of crude pectolytic enzyme from Aspergillus foetidus and crude cellulolytic enzyme from Trichoderma reesei on juice recovery and viscosity (Sharma, Sarkar, & Sharma, 2005).…”

“…All of the researches about the carrot juice production showed that carrot juice maceration researches were performed with industrial enzymes, combination of industrial enzymes, and crude enzyme extracts from different microorganisms. All of them were aimed to improve the carrot juice yield (Demir et al, 2007;Kaur & Sharma, 2013;Qin et al, 2005;Sharma, Sarkar, & Sharma, 2005;Sun et al, 2006) and other bioactive compounds such as carotenoids, phenolics, flavonoids, and anthocyanin (Khandare et al, 2011;Liao et al, 2007;Ma et al, 2015Ma et al, , 2016. In this study, the effects of crude mannanase enzyme (produced by the Aspergillus sojae fermentation) treatment in the carrot juice production on the juice yield, turbidity, and β-carotene were investigated.…”

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

“…β -carotene that is released from the protective chromoplast structures during this time is further exposed to the conditions of the external environment. These can undergo rapid oxidative degradation, and this may lead to reduction in β -carotene content (Choudhari and Anathanarayan, 2007; Lenucci et al , 2015; Ma et al , 2016).…”