Optimization of enzymatic process parameters for increased juice yield from carrot (Daucus carota L.) using response surface methodology

Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

“…Brasil, Maia and Figueiredo (1995) reported a remarkable reduction of 62.9% in the guava juice viscosity when Clarex-l super-concentrate (Miles-Brasil, Brazil) was applied. The results obtained by Sharma, Sarkar and Sharma (2005) also indicated that not only temperature, but also enzyme concentration and incubation time affected carrot juice viscosity when Pectinex Smash XXl was employed achieving up to 41% reduction. Some authors (KAShYAP et al, 2001;URlAUB, 1996) claimed that pectic substances present water holding capacity and that enzyme action would break down the pectin chains releasing captive water and thus reducing viscosity.…”

“…This complex carbohydrate composed of pectic acid molecules is known for being responsible for giving undesirable characteristics to juices such as high viscosity, haziness, and cloudiness (KAShYAP et al, 2001). The addition of pectinolytic enzymes is the technological route to overcome these undesirable effects besides improving carotenoid extraction from fruit tissues and contributing to cloud stabilization (ABdUllAh et al, 2007;ASKAR et al, 1990;BRASIl;MAIA;FIGUeIRedo, 1995;lee et al, 2006;lIAo et al, 2007;SANTIN et al, 2008;ShARMA;SARKAR;ShARMA, 2005;SIN et al, 2006). According to Jayani, Saxena and Gupta (2005) juice extraction and clarification are the main uses for this class of enzyme.…”

“…Assessing the individual influence of each independent variable is a laborious task, and the Response Surface Methodology (RSM) is a skilful statistical tool for optimizing the search for the best operational condition. This technique was successfully applied to optimize the clarification of carambola, sapodilla, carrot, peach, banana, and mango juices (ABdUllAh et al, 2007;lee et al, 2006;SANTIN et al, 2008;ShARMA;SARKAR;ShARMA, 2005;SIN et al, 2006;SANThANAM, 1995;SUN et al, 2006), the extraction of high-ester pectin from passion fruit peel with citric acid (PINheIRo et al, 2008), the extraction of anthocyanins from black currants (lANdBo; MeYeR, 2004), and also to increase juice yield and to decrease turbidity of carrot juices and elderberry (lANdBo; KAACK; MeYeR, 2007;ShARMA;SARKAR;ShARMA, 2005), and to reduce mango pulp viscosity (ChAMChoNG;NooMhoRM, 1991), among other applications. incubation time, and temperature) at three levels and five replications were done at the central point, resulting in 19 experimental runs.…”

“…They also obtained the same response surface shape as the one found in this work and realized that the linear term of both X 1 and X 3 presented positive eff ect over the juice yield, whereas the quadratic term of X 3 presented a negative effect. Sharma, Sarkar and Sharma (2005) also treated carrot juice and noticed that the main eff ects of the variables incubation time, incubation temperature, enzyme concentration, and cellulase/pectinase concentration ratio positively aff ected juice yield, whereas the signifi cant interactive effects negatively affected juice extraction. From these confl icting results, one may conclude that, although RSM allows for the statistical identifi cation of treatments that aff ect juice yield, understanding how the adopted independent variables and their cross interactions interfere in the extraction is not a simple task since diff erent fruits present diff erent chemical links among their constituents, as well as distinct enzymatic pools act distinctly on the constituents, even for the same fruit.…”

“…Sun et al (2006) achieved an increase of 48.1% in carrot juice yield using Pectinex Ultra SP-l, and obtained an even higher yield (71,5%) using the enzymatic pool Cellulase FNC-1 (Beijing Funong Food Co., China). Sharma, Sarkar and Sharma (2005) prepared their own enzymatic pool from Aspergillus foetidus (pectinolytic) and Thrichoderma reesi (cellulotityc) and increased the carrot juice extraction up to 25%. on the other hand, liao et al (2007), using Pectinex Smash XXl (Novozymes), improved carrot juice extraction by 20%.…”