Optimization of enzyme‐assisted extraction of bioactive‐rich juice from Chaenomeles sinensis (Thouin) Koehne by response surface methodology

Abstract

The aim of this study was to improve the extraction rate (ER) of Chaenomeles sinensis (Thouin) Koehne (C. sinensis) juice via an enzyme‐assisted extraction using a combination of cellulase and pectinase. Response surface methodology was used to optimize extraction conditions of juice, including enzymolysis time (X1), pectinase concentration (X2), cellulase concentration (X3), and enzymolysis temperature (X4). Results showed that the highest ER of C. sinensis juice (90.4%) was obtained under the optimal conditions: X11.5 hr, X20.05%, X30.08%, and X450°C. At the same temperature and time (50°C, 1.5 hr), the ER and contents of ascorbic acid, total phenolics, total flavonoids, and total triterpenoids in the juice obtained with the enzymatic treatment were higher than those obtained without any enzymatic treatment. Thus, the optimized enzymatic pretreatment was effective in assisting the production of C. sinensis juice rich in bioactive substances. Practical applications The fruit of Chaenomeles sinensis has a golden color and contains many nutrients and bioactive compounds, such as organic acids, polyphenols (including flavonoids), steroids, oleanolic acid, ursolic acid, unsaturated fatty acids, and fiber polysaccharides, which makes it an ideal food material for pure natural juice with pleasant aroma and health‐promoting bioactive substances. However, the conventional juicing methods simply through squeezing and pressing have been proven inefficient in producing juice from the C. sinensis fruit, due to the hard flesh of fruit resulting from its high contents of cellulose and lignin and cross‐linked network microstructure. Our results suggested that enzyme‐assisted extraction using a combination of cellulase and pectinase not only increased the extraction rate of C. sinensis juice, but also could effectively increase its contents of ascorbic acid, total phenolics, total flavonoids, and total triterpenoids, which will provide a theoretical instruction for the production of C. sinensis juice.

Ultrasound-assisted extraction of functional compound from mulberry (Morus alba L.) leaf using response surface methodology and effect of microencapsulation by spray drying on quality of optimized extract

“…Different shapes denote different interactions between the variables being studied. The interactions between the corresponding variables were highly important if the contour plot's form was elliptical [35] , a circular contour plot, on the other hand, indicated that there were no significant interactions between variables [9] . This study showed a major relationship between (temperature × concentration) and (time × concentration) for TPC, as well as (temperature × time) for antioxidant activity by FRAP assay and (temperature × concentration) for antioxidant activity by DPPH assay.…”

“…Response surface methodology (RSM) is a statistical and mathematical methodology that uses a second-degree polynomial model to explore the correlations between one or more response variables and several independent factors using univariate or multivariate methodologies [35] .The conventional selection of the optimal extraction parameters can be done “one variable at a time,” but this technique is highly time consuming and does not account for possible interaction between variables and parameters. Many researchers have declared RSM as one of the most efficient optimization strategies for determining the interaction and correlation of experimental factors in a variety of processes for high yields and product quality approval [9] , [25] . As a result, when any procedure contains numerous parameters and interactions that may affect the recovery of bioactive chemicals from the extract, this technique can be deemed an appropriate option for optimization.…”

Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis

“…5. Each of the six samples exhibited bimodal peaks, with the main peak at 8.5-9.5 min and a shoulder peak at 10.5-11.5 min, and a low polydispersity index (PDI), which demonstrated that they were homogeneous (Jiao et al, 2020). The average Mws of the six fractions were in the order: BEP-3 > BMP > BEP-2 > UMP > BEP-1 > BEP-4.…”

“…Recently, the yield of Chinese quince has increased rapidly; however, the overall utilization rate of Chinese quince in industry is not high (Hamauzu et al, 2010). Previous papers have shown that Chinese quince fruits are rich in bioactive compounds, such as phenolics (Jiao et al, 2020). Chinese quince polyphenols include procyanidin (PC) polymers, avan-3-ols, epicatechins and various phenolic acids.…”

Multi‐objective optimization of enzyme‐assisted juice extraction from custard apple: An integrated approach using RSM and ANN coupled with sensory acceptance

“…The enzyme-assisted extraction process is majorly influenced by the concentration of enzyme added, incubation temperature, and holding time. Literature regarding optimizing the process of liquefaction or juice clarification facilitated by enzyme treatment is available for fruits like soursop, guava, white pitaya, sweet lime, carrot, Chaenomeles sinensis (Thouin) Koehne, and chironji (Aliaa et al, 2010;Chang et al, 2018;Jiao et al, 2020;Kaur et al, 2009;Ma et al, 2016;Pradhan et al, 2020;Rai et al, 2004;Yusof & Ibrahim, 1994). However, no literature is available on the optimization of juice extraction conditions from custard apple.…”