Process optimization for enzyme aided clarification of watermelon juice

Saxena, Deepali; Sabikhi, Latha; Chakraborty, Subhasish; Singh, Dheer

doi:10.1007/s13197-012-0720-1

Cited by 19 publications

(20 citation statements)

References 30 publications

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“…Therefore, dissolved solids and available water present in the pulp was released easily to the juice to increasing the juice yield (Saxena et al, 2014). Similar kind of results was reported for sapodilla juice (Sin, Yusof, Hamid, & Rahman, 2006) where enzymatic action in sapodilla pulp increases the juice yield.…”

Section: Viscositysupporting

confidence: 73%

“…This may be due to the combined action of ultra‐sonication and pectinase enzyme. This breaks the glycosidic linkages present in the pectic substance of the Sohiong pulp, thus resulting in the release of dissolved material (Saxena et al, ). Some interaction and quadratic terms were found to be significant at p < .05 (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…The viscosity of juice increases as the ultrasound amplitude and ultrasound treatment time increases this may be due to the increase in total dissolved solids in the Sohiong juice (Saxena et al, ; Sreenath, Krishna, & Santhanam, ). While a slight decrease in the viscosity of Sohiong juice was observed as the ultrasound treated pulp was subjected to higher incubation times (Table ).…”

Section: Resultsmentioning

confidence: 99%

“…The ultrasound assisted enzymatic treatment breaks down the cohesive network of pectinaceous substances thus decreasing the water holding capacity of the pulp (Lieu & Le, ). Therefore, dissolved solids and available water present in the pulp was released easily to the juice to increasing the juice yield (Saxena et al, ). Similar kind of results was reported for sapodilla juice (Sin, Yusof, Hamid, & Rahman, ) where enzymatic action in sapodilla pulp increases the juice yield.…”

Section: Resultsmentioning

confidence: 99%

“…Among these, fruit juice preparation is one of the easiest and cost-effective ways (Kumar & Sharma, 2012). However, due to the presence of seeds and high pectin content, juice extraction from the fruit is tedious and time-consuming (Saxena, Sabikhi, Chakraborty, & Singh, 2014). Traditionally fruit juice is extracted through mechanical presses, diffusion extraction, and decanter centrifuge (Sharma, Patel, & Sugandha, 2017).…”

Section: Introductionmentioning

confidence: 99%

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

Vivek

Mishra

Pradhan

2018

J Food Process Engineering

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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.

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Section: Viscositysupporting

confidence: 73%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Vivek

Mishra

Pradhan

2018

J Food Process Engineering

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Effects of clarification on physicochemical characteristics, antioxidant capacity and quality attributes of açaí (Euterpe oleracea Mart.) juice

et al. 2012

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The effects of a clarifying process using pectinases and chitosan on the physicochemical characteristics, antioxidant capacity and quality attributes of açaí fruit (Euterpe oleracea Mart.) juice were evaluated. Clarification of acaí pulp resulted (P ≤ 0.05) in a 50 % loss of total anthocyanin (4.2730 mg/100 mL) and 29 % reduction in antioxidant capacity (33.60 μM FeSO4/g). A high association (P ≤ 0.05) was found between the decrease of antioxidant capacity and total anthocyanin loss. The use of pectinases associated with chitosan as an aid for clarification of açaí juice proved to be highly effective and resulted in a clear juice with a brighter purple to red color that was free of lipids, insoluble solids, and others substances that cause hazes. The obtained clarified açaí juice is a genuinely high-value anthocyanin-rich product that could be used as colorant and functional ingredient to fruit juices and soft drinks.

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Production of pectinases for quality apple juice through fermentation of orange pomace

2017

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Production of pectinases by was successfully carried out through solid state fermentation. Orange pomace was used as substrate to produce pectinases using a wild type of isolated from a rotten orange texture. Some of the important parameters affecting exo- and endo-pectinases activities such as temperature, moisture, C/N ratio were optimized. The results indicated that the produced pectinases exhibited maximum activity in temperature range of 45-55 °C and the maximum enzyme productivity occurred at 70% moisture content and C/N ratio of 10. The enzyme kinetic was studied using Michaelis-Menten and Logistic model and the equation were fitted to experimental data for both exo- and endo-pectinases activities. In evaluation of kinetic model, it was found that Monod model presented perfectly fitted with experimental data. Monod kinetic parameters [Formula: see text] for exo-pectinase activities were [Formula: see text] mM, respectively. The Monod kinetic parameters [Formula: see text] for endo-pectinase activity were [Formula: see text] and [Formula: see text] respectively. Finally, the performances of the produced pectinases were evaluated on natural apple juice. It was confirmed that concentration of soluble sugar, clarity and viscosity of the juice and the yield of extracted juice were significantly improved by the enzymatic hydrolysis activity of pectinases.

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Process optimization for enzyme aided clarification of watermelon juice

Cited by 19 publications

References 30 publications

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

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

Effects of clarification on physicochemical characteristics, antioxidant capacity and quality attributes of açaí (Euterpe oleracea Mart.) juice

Production of pectinases for quality apple juice through fermentation of orange pomace

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