Optimization of ultrasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice

Abstract

Sohiong (Prunus nepalensis) fruit is an underutilized fruit of Northeastern part of India and is known as a rich source of micronutrients, polyphenols, and anthocyanin. The synergistic effect of ultrasound and enzymatic treatment on extraction of Sohiong fruit juice was investigated for maximum juice yield. The process variables in juice extraction were modeled and optimized by Box–Behnken design. The combined impact of ultrasound and pectinase enzyme on various quality characteristics was studied. The juice recovery and the quality of juice were found to be optimum at 90% ultrasound amplitude with ultrasound treatment time of 9.95 min, enzyme concentration of 0.03% w/w, and incubation time of 57.44 min. This process was then compared with only enzymatic extraction. As a whole ultrasound pretreatment significantly increases the juice yield by 20%, total soluble solids by 24%, anthocyanin by 25%, total phenols by 8%, and DPPH radical scavenging activity by 4.4%. Moreover, combined ultrasound and pectinase enzyme treatment significantly reduces the juice extraction time by 22 min compared with enzyme treatment alone. Hence, this could be an efficient alternative emerging technique to extract juice from the fruit. Practical applications Good quality juice production from fruits is difficult with enzyme treatment alone. Therefore, there has been an increasing research trend toward extracting the fruit juice with maximum recovery of phytochemicals. This study provides an insight on synergistic effect of ultrasound‐assisted enzymatic extraction of Sohiong fruit juice with improved quality with maximum juice yield. This study also provides an optimization of the process and possible solution for scaling up the process in the industrial level for increased juice yields.

Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum ( Prunus salicina L.) juice

“…The influence of ultrasound in the enhancement of enzyme treatment could therefore be attributed to factors such as; a more homogeneous reaction mixture which improved affinity between enzyme and substrate; an increased enzyme/substrate diffusion which facilitated the diffusion to and from the active sites of the enzyme; including, but not limited to a favorable modification of enzyme conformation (Barton et al., 1996; Khanal et al., 2007; Ma et al., 2016). The intensification of the enzymatic extraction process, and consequent increase in yield and the release of nutritional cell wall substances by combined ultrasound application have been documented (Bora et al., 2017; Lieu & Le, 2010; Nadar & Rathod, 2017; Tran & Le, 2011; Vivek et al., 2019).…”

“…Alternatively, recent studies have explored the synergistic effect of combined ultrasound and enzymatic treatment, as a practical solution to improve extraction efficiency and bioactive compounds recovery since it owns advantages of two extraction methods (Bora et al., 2017; Lieu & Le, 2010; Olawuyi et al., 2020; Tran & Le, 2011; Vivek et al., 2019). However, this combined technique is yet to be employed in plum juice processing.…”

Optimization of Spray Drying Conditions for Developing Nondairy Based Probiotic Sohiong Fruit Powder

“…It was then blended using a domestic blender (Bajaj mixer, India) to get homogeneous fruit pulp. The juice was recovered using ultrasoundassisted enzymatic extraction method (Vivek et al, 2019a). The filtered juice (100 ml) was pasteurized with a probe sonicator (PCI 250, PCI Analytics, India) at 80% amplitude for 15 minutes.…”

Effects of thermosonication process on inactivation ofEscherichia coliandSaccharomyces cerevisiaeand its survival kinetics modeling in khoonphal (Haematocarpus validus) juice to extend its shelf life

“…TS is a process which involves US of juice samples with minimum heat treatment (40 to 60°C for 6 to 30 min) thus providing an effect which rapidly increases the power to inactivate the microorganism or the enzymes present in it and also cause minimal changes in the organoleptic properties of the juice (Nayak et al, ; Raju & Deka, ). US process induces gas bubbles formation which involves implosion thus causing the formation of shock waves, resulting in the disruption of cell membranes which eventually leads to the inactivation of microorganisms and also the production of free radicals (Vivek, Mishra, & Pradhan, ). It was also reported by Ross, Griffiths, Mittal, and Deeth () that cavitation may lead to changes in pressure and temperature which may cause cell lysis as a result of shear stress in the cell walls.…”