Optimization of biotechnological processes in the production of apple juice

Droficheva, N.V.

doi:10.1051/bioconf/20213406003

Cited by 1 publication

(1 citation statement)

References 18 publications

(28 reference statements)

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“…To enhance juice yield, microbial pectolytic enzyme preparations are used, which typically consist of enzymes with various substrate specificities [4][5][6]. Due to significant differences in the chemical composition and morphological structure of various fruits and vegetables, it is essential to select a specific enzyme preparation for each type of plant raw material, containing a unique set of enzymes, and sometimes supplement the enzyme action with additional enzymes of required substrate specificity to form a composition of enzyme preparations [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Juice yield and pectin indicators in apple and carrot pomace

Al-Yasari,

Barakova,

Alkhateeb

et al. 2023

FFHD

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Background: Pectin exhibits different properties based on its degree of esterification, forming gels and serving as a structure-forming agent in food products, or forming complexes with heavy metal ions, finding applications in the development of therapeutic products for the elimination of heavy metal ions from the human body. Context and purpose of this study: The purpose of this study is to investigate the influence of enzymatic treatment on the yield and quality of apple and carrot juices, as well as the quality parameters of pectin in pomace. Our objectives were to select an enzymatic preparation for processing apple and carrot pomace and to study changes in the properties of pectins present in the pomace depending on the dosage of the enzyme preparation.Results: The results of our experiments revealed that for apple pomace processing, it is more beneficial to use the enzyme preparation Vegazym M with a dosage of 0.09% of the pomace mass, while for carrot pomace processing, the enzyme preparation Fructozym MA with a dosage of 0.07% of the pomace mass proved to be the most suitable. These enzyme preparations in the specified amounts ensure maximum juice yield. It has been established that changing the dose of enzymes changes the complexing properties of pectin, which allows its use in food products with therapeutic and prophylactic properties.Conclusions: The enzyme preparations allow for specific modifications, such as pectin modification in this case, enabling the versatile use of pectin as either a structure-forming agent or for the development of therapeutic and preventive food products.Keywords:Apple and carrot juices, enzyme preparations, apple and carrot pomace, pectin, soluble and insoluble pectin, degree of esterification and pectin complexation, functional products.

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