Optimization of Enzymatic Clarification of Sapodilla Juice: A Statistical Perspective

Jacob, Nicemol; Sukumaran, Rajeev K.; Prema, P.

doi:10.1007/s12010-008-8198-z

Cited by 11 publications

(8 citation statements)

References 9 publications

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“…The decline in viscosity would obviously be accompanied by increase in juice clarity. The reduction in viscosity is advantageous as high viscosity may result in clogging of filtration apparatus due to the cloud particles and can also reduce its filterability (Jacob et al 2008).…”

Section: Optimization Of Incubation Temperaturementioning

confidence: 99%

Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices

et al. 2014

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This study was conducted to evaluate the efficacy of purified free and immobilized xylanase in enrichment of fruit juices. Extracellular xylanase produced from Bacillus pumilus VLK-1 was purified to apparent homogeneity by 15.4-fold with 88.3 % recovery in a single step using CMSephadex C-50. Purified xylanase showed a single band on SDS-polyacrylamide gel with a molecular mass of 22.0 kDa. The purified enzyme was immobilized on glutaraldehydeactivated aluminum oxide pellets and the immobilization process parameters were optimized statistically through response surface methodology. The bound enzyme displayed an increase in optimum temperature from 60 to 65ºC and pH from 8.0 to 9.0. The pH and temperature stability of the enzyme was also enhanced after immobilization. It could be reused for 10 consecutive cycles with 58 % residual enzyme activity. The potential of purified xylanase (free and immobilized) in juice enrichment from grape (Vitis amurensis) and orange (Citrus sinensis) pulps has been investigated. The optimization of this process using free xylanase revealed maximum juice yield, clarity and reducing sugar on treatment with 20 IU/g fruit pulp for 30 min at 50ºC. Treatment of both the fruit pulps with xylanase under optimized conditions resulted in an increase in juice yield, clarity, reducing sugars, titratable acidity, and filterability but a decline in turbidity and viscosity. Immobilized enzyme was more effective in improving juice quality as compared to its soluble counterpart. The results showed B. pumilus VLK-1 xylanase, in both free and immobilized form, as a potential candidate for use in fruit juice enrichment.

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Section: Optimization Of Incubation Temperaturementioning

confidence: 99%

Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices

et al. 2014

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“…Seven different fruit juices, orange, banana, grape, apple, pomegranate, guava, and sapota were prepared in a mixer and strained through cheese cloth and treated with the purified lyophilized enzyme. Finally, the fruit juice clarification was evaluated by determining density and viscosity of samples [19]. Density of fruit juices was determined by specific gravity method using specific gravity bottle.…”

Section: Fruit Juice Treatment Of Enzymementioning

confidence: 99%

“…The purified PG of Paecilomyces variotii NFCCI 1769 showed very good stability at 40°C up to 120 min of incubation. In view of commercial viability, PG of the isolate can be used at 40°C for the specific duration up to 120 min appropriate for enzymatic clarification of different fruit juices [17,19,21].…”

Section: Fruit Juice Treatment Of Enzymementioning

confidence: 99%

Production, Purification of Exo-Polygalacturonase from Soil Isolate Paecilomyces variotii NFCCI 1769 and Its Application

Patil¹,

Patil

Chaudhari

et al. 2011

Indian J Microbiol

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The aim of the present study was to produce exo-polygalacturonase from potent soil isolate by submerged fermentation and its application for fruit juice treatment. Pectinase producing strains were selectively isolated from pectin industry waste. A selected isolate C2 was found to produce significant amount of exo-polygalacturonase. The isolate was identified as Paecilomyces variotii on the basis of morphological characteristics and 18S rRNA gene sequence analysis. The exo-polygalacturonase produced by the isolate was purified by ammonium sulphate precipitation, size exclusion chromatography and ion exchange chromatography. The purified enzyme had MW of 39.4 kD based on SDS PAGE. Under partially optimized conditions, purified exo-polygalacturonase showed specific activity of 98.49 U/mg protein at pH 6.0 and 30°C. The enzyme was comparatively stable from 10 to 30°C and the activity decreased with increasing temperature. Purified enzyme brought about considerable reduction in viscosity of fruit juice samples.

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“…TSS, L ‐value, clarity, and TPC was 0.83, 0.88, 0.84, and 0.86, respectively, whereas for juice yield, viscosity, and OA, it was 0.90, indicating that the “variability in regression term” of empirical models explained the optimal effects, represented in Table 4. The R 2 value closer to one indicates that model is best fitted in experimental (actual) data (Jacob et al., 2008).…”

Section: Resultsmentioning

confidence: 99%

Optimization of enzymatic hydrolysis parameters for sapodilla fruit ( Manikara achras L.) juice extraction

Singh

Thangalaksmi

et al. 2022

Food Processing Preservation

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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.

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Optimization of Enzymatic Clarification of Sapodilla Juice: A Statistical Perspective

Cited by 11 publications

References 9 publications

Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices

Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices

Production, Purification of Exo-Polygalacturonase from Soil Isolate Paecilomyces variotii NFCCI 1769 and Its Application

Optimization of enzymatic hydrolysis parameters for sapodilla fruit ( Manikara achras L.) juice extraction

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