Optimization of process parameters for enhanced production of Jamun juice using Pectinase (Aspergillus aculeatus) enzyme and its characterization

Abstract

Jamun fruit comprises of seed and thick pulp. The pectin–protein bond of the thick pulp creates difficulty in making juice. Clear Jamun juice is not available in the market, so there is a need for extraction of juice with maximum yield. The goal of this research is to obtain high yield of clarified juice with the help of Pectinase (Aspergillus aculeatus) enzyme. The study was conducted at different enzyme concentration (0.01–0.1%), time duration (40–120 min), and temperature (30–50 °C). Various physical and chemical parameters, such as yield, turbidity, viscosity, clarity, colour, polyphenol, protein, TSS, and total solid, were measured as dependent variables. Process optimization has been done using Box–Behnken design. Optimization has been done for maximum yield percentage, L* value, a* value, protein, and polyphenol content, and minimum values for turbidity, viscosity, clarity, b* value, TSS, and total solid content. The suggested parameters for extraction of juice were at 0.05% enzyme concentration at 44 °C for 80 min. In a large-scale production, extraction of juice by Pectinase (Aspergillus aculeatus) has a significance importance due to its high yield as well as nutritional values.

Clarification of jamun juice by centrifugation and microfiltration: Analysis of quality parameters, operating conditions, and resistance

“…Based on the preliminary work, the grinded pulp was treated with pectinase ( Aspergillus aculeatus ) enzyme (Pectinex Ultra SPL; activity 3,800 U/mL; Sigma‐Aldrich, Mumbai, India) with a concentration of 0.05% (wt/wt) for 80 min at 44 °C. Details of juice preparation have been mention by Ghosh et al (). The obtained juice was used for further treatment (Figure ).…”

“…Fresh and ripe jamun (variety: Ram Jamun) was procured from local market of Rourkela, Odisha (India) and cleaned with CaCl 2 solution. As it is a highly perishable seasonal fruit, it was stored immediately in a deep freezer at 220 8C for further use (Ghosh, Pradhan, & Mishra, 2016).…”

“…with a concentration of 0.05% (wt/wt) for 80 min at 44 8C. Details of juice preparation have been mention by Ghosh et al (2016). The obtained juice was used for further treatment (Figure 1).…”

Characterization and Optimization of Process Parameters for Enzyme Assisted Extraction of Kendu (Diospyros Melanoxylon Roxb.) Fruit Juice

“…Fruit juice shows increased consumer acceptance because of the close resemblance to the raw fruit in terms of taste and convenience (Kumar and Sharma, 2012;Vivek et al, 2019). Commercial fruit juices from apple, orange, guava, grape, pomegranate, litchi, and jamun are already well established and available in the market (Chopda and Barrett, 2001;Galaverna et al, 2008;Ghosh et al, 2016;Shah, 2007;Talcott et al, 2003;Vardin and Fenercioǧlu, 2003). Despite having many nutrients and health benefits, there is no evidence of Kendu juice available in the market.…”

“…As a result, it improves the property of juice by concentrating its flavor and color (Abdullah et al, 2007;Blanco et al, 1999;Kaur et al, 2004;Mutlu et al, 1999;Sandri et al, 2011). The mode of action of the same enzyme produced from different strains acts differently on the same substrate (Ghosh et al, 2016).…”