Optimization of the Juice Extraction Process and Investigation on Must Fermentation of Overripe Giant Horn Plantains

Abstract

The study was initiated to optimize the enzymabtic extraction process of plantain pulp using response surface methodology. Weight loss of plantain decreased until it became stable at an over-ripe stage. The significant regression model describing the changes of extraction yield and Brix with respect to hydrolysis parameters was established. Temperature contributed to reducing the yield from 53.52% down to 49.43%, and the dilution factor increased the yield from 53.52% to 92.97%. On the contrary, the dilution factor significantly reduced Brix from 21.74 • Bx down to 0.15 • Bx, while the enzyme concentration increased Brix from 21.73 • Bx to 26.16 • Bx. The optimum conditions for juice extraction from plantain pulp were: temperature: 25 • C; enzyme concentration: 5%; dilution ratio: 1.10; and extraction time: 24 h. The implementation of these conditions led to (resulted in obtaining) obtaining a must yield of more than 70% and Brix between 10 • Bx and 15 • Bx. The total polyphenols and flavonoids were 7.70 ± 0.99 mg GAE /100 g and 0.4 ± 0.01 µg rutin/g for must and 17.01 ± 0.34 mg GAE/100 g and 4 ± 0.12 µg rutin/g and 7.70 ± 0.99 for wine, indicated the presence of antioxidant activity in the produced wine. On the other hand, the total soluble solids were between 16.06 ± 0.58 • Bx and 1.5 ± 0.10 • Bx, which permitted obtaining a wine with low alcohol content.

Optimization of pectinase‐assisted extraction of Annona muricata L. juice and the effect of liquefaction on its pectin structure

“…1(b)) could be attributed to the release of significant soluble solids components into the medium following hydrolysis. 27 The impact of the interaction x 2 x 3 (enzyme concentration/incubation temperature) represented in Fig. 1(j) was significant on TSS, which was due to the accumulation of the soluble solids formed upon hydrolysis.…”

“…Mathematical model validation is valuable for the prediction of responses in a given domain studied; hence, in the present study, the experimental and theoretical values given by the models were compared. Furthermore, the linear regression coefficient, absolute average deviation (AAD), bias factor ( B f ), and exactitude factor ( A f ) were used to validate the models 27 …”

“…Furthermore, the linear regression coefficient, absolute average deviation (AAD), bias factor (B f ), and exactitude factor (A f ) were used to validate the models. 27 www.soci. The pH value of soursop juice was read using a pH-meter (pH 700; Eutech, Ayer Rajah Cresent, Singapore).…”

“…However, the mathematical models in this study were valid upon consideration of R 2 , adjusted R 2 , AAD, A f and B f . 27 A model was claimed workable if the R 2 was greater than or equal to 0.8, R 2 -adjusted was greater than or equal to 0.7, AAD was around 0, and finally, the A f and B f were closed to 1. 27 As shown in Table 4, the coefficients of linear terms (x 1 , x 2 , and x 3 ) and quadratic terms (x 1 2 , x 2 2, and x 3…”

“…Several authors have observed this phenomenon. 15,27,37 Organic acids play a relevant role in the processing of fruit juice. It serves as a mild preservative, contributes to the flavor development via a balanced sugar/acid ratio, and stimulates saliva secretion through a thirst-quenching effect.…”