Optimization of juice production from “cempedak” (Artocarpus integer) fruit pulp liquefied with the aid of enzymes

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Liew Phing Pui ◽  
Ianne Kong ◽  
Roselina Karim ◽  
Yus Aniza Yusof ◽  
Chen Wai Wong ◽  
...  
Keyword(s):  
Droplet Size ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Enzyme Concentration ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Content Type ◽  
Total Reduction ◽  
Juice Yield ◽  
Fruit Powder

PurposeThe purpose of this research is to produce “cempedak” juice using enzyme aided-liquefaction by examining the effects of enzyme types (Pectinex® Ultra SP-L, Celluclast® 1.5 L and Fungamyl® 800 L), enzyme concentrations (0–1.5% v/w), incubation time (0–2.5 h) and incubation temperature (35–60 °C) on juice yield and viscosity, total soluble solids and color of fruit puree.Design/methodology/approachRipe “cempedak” pulp from CH28 fruit was first pureed in a blender and then homogenized with water at 1:2 ratio. The diluted puree was then liquefied with the enzymes separately to reduce its viscosity. Analyses such as juice yield, viscosity, total soluble solids and color of the liquefied “cempedak” puree were then carried out.FindingsResults indicated that the optimized use of 1.2% (v/w) Celluclast® 1.5 L (Novozymes, Denmark), a cellulase preparation, at 45 °C and 1 h produced juice with the lowest viscosity (349.4 cP) and the highest juice yield (82.3% v/w). Liquefied “cempedak” juice was darker (with L* value of 51.17) and more yellowish (b* value of 38.88) compared to “cempedak” juice without liquefaction (control). When compared to untreated “cempedak” juice, the droplet size of “cempedak” juice obtained after liquefaction under optimized conditions was found to be lower, regardless of whether the juice was filtered (with a total reduction of 23% of droplet size) or not filtered (with a total reduction of 16% of droplet size). The results indicate the possibility of employing Celluclast® 1.5 L to produce “cempedak” juice that can be further processed such as for the production of “cempedak” fruit powder.Originality/valueThis paper provides information on the enzyme concentration, incubation time and temperature for liquefying “cempedak” pulp such that the liquefied material produced can be used as a base feed for spray-drying to produce “cempedak” fruit powder.

scholarly journals Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design

Processes ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 3
Author(s):  
Norazlin Abdullah ◽  
Nyuk Ling Chin
Keyword(s):  
Ascorbic Acid ◽  
Fruit Juice ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Quadratic Model ◽  
Juice Quality ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Juice Yield ◽  
Solids Content

Extraction of tropical fruit juice using simple, efficient, and environmentally friendly technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed pomelo, and soursop was extracted using direct and indirect thermosonication methods by varying intensity, time, and temperature, and compared to those extracted using water bath incubation. Improvised models of juice yield, ascorbic acid, and total soluble solids responses were generated by eliminating insignificant model terms of the factors in full quadratic model using backward eliminating procedure. Main effects, 3D, or 4D plots for each response were developed based on factors that influenced the response. Results showed that the best extraction method for guava and pomelo juices were within indirect thermosonication method of 1 kW, 55 °C and 30 min, and 2.5 kW, 54 °C and 23 min, respectively. Direct thermosonication method at 10% amplitude, 55 °C for 2 to 10 min was more suitable for soursop juice. Thermosonicated extraction of tropical fruit juice can improve its juice yield, ascorbic acid content, and total soluble solids content.

scholarly journals Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Ricardo Schmitz Ongaratto ◽  
Luiz Antonio Viotto
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Incubation Time ◽  
Regression Models ◽  
Incubation Temperature ◽  
Correlation Coefficients ◽  
Enzyme Concentration ◽  
Optimum Conditions ◽  
Activity Time ◽  
Independent Variables

Summary The aim of this work was to separately evaluate the effects of pectinase and cellulase on the viscosity of pitanga juice, and determine the optimum conditions for their use employing response surface methodology. The independent variables were pectinase concentration (0-2.0 mg.g–1) and cellulase concentration (0-1.0 mg.g–1), activity time (10-110 min) and incubation temperature (23.2-56.8 °C). The use of pectinase and cellulase reduced the viscosity by about 15% and 25%, respectively. The results showed that enzyme concentration was the most important factor followed by activity time, and for the application of cellulase the incubation temperature had a significant effect too. The regression models showed correlation coefficients (R2) near to 0.90. The pectinase application conditions that led to the lowest viscosity were: concentration of 1.7 mg.g–1, incubation temperature of 37.6 °C and incubation time of 80 minutes, while for cellulase the values were: concentration of 1.0 mg.g-1, temperature range of 25 °C to 35 °C and incubation time of 110 minutes.

scholarly journals A generalized system for automation of enzyme assays

1970 ◽  
Vol 119 (5) ◽  
pp. 823-837 ◽  
Author(s):  
D. B. Roodyn
Keyword(s):  
Lactate Dehydrogenase ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Flow System ◽  
Enzyme Concentration ◽  
Enzyme Assays ◽  
Variable Speed ◽  
Generalized System ◽  
The Individual ◽  
Stock Solutions

A flow system was developed, using a Technicon AutoAnalyzer, that is readily adaptable to a range of enzyme assays. The system includes lines for pumping substrate, cofactor, buffer and enzyme and for generating linear gradients. By using a variable-speed proportioning pump the incubation time may be continuously varied, and the system also allows for continuous variation in the pH, substrate or cofactor concentration, incubation temperature and enzyme concentration. A FORTRAN V program was written that uses instrument calibrations to calculate the flow rates in the individual lines, the incubation time and the characteristics of the gradient used. The computer then prints out instructions for preparation of reagents to give a required reaction mixture, weighing sheets for stock solutions and the results of the assay in international units in suitable tables and graphs. The flow system and computer program are designed to facilitate the automation of manual assays. A detailed example is given of the use of the system [the assay of three dehydrogenases in yeast: l(+)-lactate dehydrogenase, d(−)-lactate dehydrogenase and succinate dehydrogenase], and the general applications of the method are discussed. The program has been deposited as Supplementary Publication no. SUP 50002 at the National Library for Science and Technology, Boston Spa, Yorks. LS23 7BQ, U.K., from whom copies may be obtained on the terms indicated in Biochem. J. (1970), 116, 7.

scholarly journals Altered Large-Ring Cyclodextrin Product Profile Due to a Mutation at Tyr-172 in the Amylomaltase of Corynebacterium glutamicum

2012 ◽  
Vol 78 (20) ◽  
pp. 7223-7228 ◽  
Author(s):  
Wiraya Srisimarat ◽  
Jarunee Kaulpiboon ◽  
Kuakarun Krusong ◽  
Wolfgang Zimmermann ◽  
Piamsook Pongsawasdi
Keyword(s):  
Corynebacterium Glutamicum ◽  
Incubation Time ◽  
Enzyme Concentration ◽  
Degree Of Polymerization ◽  
Site Directed Mutagenesis ◽  
Wild Type ◽  
Content Type ◽  
Large Ring ◽  
Apparent Homogeneity ◽  
Product Profile

ABSTRACTCorynebacterium glutamicumamylomaltase (CgAM) catalyzes the formation of large-ring cyclodextrins (LR-CDs) with a degree of polymerization of 19 and higher. The clonedCgAMgene was ligated into the pET-17b vector and used to transformEscherichia coliBL21(DE3). Site-directed mutagenesis of Tyr-172 inCgAM to alanine (Y172A) was performed to determine its role in the control of LR-CD production. Both the recombinant wild-type (WT) and Y172A enzymes were purified to apparent homogeneity and characterized. The Y172A enzyme exhibited lower disproportionation, cyclization, and hydrolysis activities than the WT. Thekcat/Kmof the disproportionation reaction of the Y172A enzyme was 2.8-fold lower than that of the WT enzyme. The LR-CD product profile from enzyme catalysis depended on the incubation time and the enzyme concentration. Interestingly, the Y172A enzyme showed a product pattern different from that of the WTCgAM at a long incubation time. The principal LR-CD products of the Y172A mutated enzyme were a cycloamylose mixture with a degree of polymerization of 28 or 29 (CD28 or CD29), while the principal LR-CD product of the WT enzyme was CD25 at 0.05 U of amylomaltase. These results suggest that Tyr-172 plays an important role in determining the LR-CD product profile of this novelCgAM.

scholarly journals The Effect of the Cultivar and Harvest Term on the Yield and Nutritional Value of Rhubarb Juice

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1244
Author(s):  
Ivana Mezeyová ◽  
Ján Mezey ◽  
Alena Andrejiová
Keyword(s):  
Nutritional Value ◽  
Total Sugar ◽  
Point Of View ◽  
Soluble Solids ◽  
Yield Potential ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Juice Yield ◽  
Ft Ir ◽  
Ph Level

Since scientific interest in rhubarb from a culinary point of view is a relatively new issue, the aim of this study was to test five edible cultivars of Rheum rhabarbarum L. (‘Poncho’, ‘Canadian Red’, ‘Valentine’, ‘Red Champagne’, and ‘Victoria’) from a specific culinary perspective, i.e., processing into juice. Total yields (t/ha) were established in six harvests during a two-year field experiment. For juice production and subsequent laboratory analysis, rhubarb petioles from two different harvest terms were used (i.e., harvest term A (HTA) and harvest term B (HTB)). Analyses of total sugar, glucose, fructose, total soluble solids (TSS), total acidity, malic acid, and pH level were determined by FT-IR spectrophotometer. Total yields of petioles varied between 28.77 t/ha (‘Canadian Red’) and 45.58 t/ha (‘Red Champagne’) at a density of 11,000 pl/ha. ‘Red Champagne’ significantly (p < 0.05) reached the highest juice yield potential (85%) and the highest values of glucose (9.97 g/L), total soluble solids (4.37 g/L), and total sugars (54.96 g/L).

Physical properties and proximate composition of Thompson red avocado fruit

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Chin Xuan Tan ◽  
Seok Shin Tan ◽  
Hasanah Mohd Ghazali ◽  
Seok Tyug Tan
Keyword(s):  
Physical Properties ◽  
Proximate Composition ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Global Market ◽  
Soluble Solids ◽  
Physical Parameters ◽  
Total Soluble Solids ◽  
Content Type ◽  
Avocado Fruit

PurposeThompson red avocado is a bright red-coloured fruit when ripe. As the global market for avocado fruit is increasing, this unique avocado variety could potentially be the savory fruit for consumers. The study aimed to evaluate the physicochemical properties of different parts of Thomson red avocado fruit.Design/methodology/approachPhysical parameters were measured using a calibrated digital balance and a vernier caliper. The methods of the Association of Official Analytical Chemists (AOAC) and a calibrated digital pH meter were used to measure the proximate composition and pH values of different fruit parts. Meanwhile, the total soluble solids and titratable acidity were determined using titration methods.FindingsThompson red avocado is a medium-sized fruit with an average mass, length and diameter of 216.92 g, 9.50 and 7.20 cm, respectively. The major part of the fruit is pulp (56.01%), followed by seed (33.04%) and peel (10.94%). Each of these fruit parts was further investigated for their proximate composition, pH, titratable acidity and total soluble solids. All the fruit parts were found to be low in protein (<1%) and titratable acidity (<0.42%), but high in moisture content (>60%). The pH of these fruit parts was in the range of 5.04–5.59. Compared to the peel and seed, the pulp has the highest crude fat (20.79%), but the lowest ash content (1.47%), total carbohydrates (3.39%) and total soluble solids (7.83 ºBrix).Originality/valueThe physical and chemical properties of the commercial avocado varieties such as Fortuna, Collinson, Hass and Barker are well-documented in the literature. Unlike typical avocado fruits, which change from green into dark black, dark green or deep purplish colour when ripe, Thompson red variety changes into red colour when ripe. As the global market for avocado fruit is increasing, the unique, bright-red-coloured Thompson red avocado could potentially be the savoury fruit for consumers. Previous studies reported the nutritional composition of avocado fruit is affected by variety and geographical locations, but the data on the nutritional profile of Thompson red avocado fruit are scarce. Therefore, this study was carried out to determine the physical properties and nutrient contents of Thompson red avocado fruit.

scholarly journals Comparative Effect of Crude and Commercial Enzyme on the Juice Recovery from Bael Fruit (Aegle marmelosCorrea) Using Principal Component Analysis

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Anurag Singh ◽  
H. K. Sharma ◽  
Sanjay Kumar ◽  
Ashutosh Upadhyay ◽  
K. P. Mishra
Keyword(s):  
Principal Component Analysis ◽  
Principal Components ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Principal Component ◽  
Enzyme Concentration ◽  
Crude Enzyme ◽  
Fruit Pulp ◽  
Comparative Effect ◽  
Treatment Conditions

The effect of incubation time, incubation temperature, and crude enzyme concentration was observed on the yield, viscosity, and clarity of the juice obtained from bael fruit pulp. The recommended enzymatic treatment conditions from the study were incubation time 475 min, incubation temperature 45°C, and crude enzyme concentration 0.20 mL/25 g bael fruit pulp. The recovery, viscosity, and clarity of the juice under these conditions were 82.9%, 1.41 cps, and 21.32%T, respectively. The variables, clarity, and yield were found as principal components for comparing different samples of the juice treated with enzyme.

scholarly journals OPTIMASI PROTEIN DAN TOTAL PADATAN TERLARUT DALAM EKSTRAK CACING TANAH (Lumbricus rubellus)[Optimization of Protein and Total Soluble Solids in Earthworm (Lumbricus rubellus) Extract]

2018 ◽  
Vol 23 (1) ◽  
pp. 13
Author(s):  
Nur Hidayat ◽  
Siti Aminah ◽  
Nur Lailatul Rahmah
Keyword(s):  
Incubation Time ◽  
Soluble Solids ◽  
Basic Material ◽  
Lumbricus Rubellus ◽  
Nacl Solution ◽  
Total Soluble Solids ◽  
Response Surface Methods ◽  
Two Factors ◽  
Central Composite ◽  
Earthworm Lumbricus

This study aimed to obtain N-Amino and Total Soluble Solids (TSS) in the extract earthworms. The material used is earthworm type Lumbricus rubellus with age about 40 days. The design used in this study was Response Surface Methods (RSM) with the Central Composite Design, consisting of two factors: the incubation time (2, 4, and 6 days) and the percentage of basic material (10, 15, and 20 %). This research was conducted by incubating earthworm juice with 4% NaCl solution in accordance with treatment of incubation time and percentage of basic material. The results showed that the optimal results obtained were soluble protein 7.51% and TPT 48.90% using 2 days incubation time and 15% earthworms.

scholarly journals Clarification of Guava (Psidium Guajava) Fruit Juice using Multi-Enzyme (Pectinase, Cellulase and Hemicellulase) Treatment: Optimization of Processing Parameters

2019 ◽  
Vol 8 (12) ◽  
pp. 5266-5279
Keyword(s):  
Incubation Time ◽  
Incubation Temperature ◽  
Psidium Guajava ◽  
Enzyme Concentration ◽  
High Yield ◽  
Optimum Process ◽  
Process Conditions ◽  
Treatment Optimization ◽  
Simultaneous Treatment ◽  
Treatment Conditions

Clarified juices are making remarkable place in the market as these are preferred by a significant portion of the population apart from making ready to serve drinks, clear juice cocktails, cordials, clear nectars, translucent jelly products, candies, clear juice blends, etc. from it. There exist several market opportunities, not only for the traditional clear juice from apple, but also for clarified juices produced from fruits with high pulp content. This study was carried out with an objective of producing high quality clarified guava juice with high yield by multi enzyme system. Guava juice was treated with various concentration levels of commercial enzymes pectinase, cellulase and hemicellulase for different incubation periods (30-150 min) at 55 0C. The effect of treatment conditions was studied on turbidity and yield of clarified juice obtained for each enzyme separately and optimum process conditions were determined. Based on these findings guava juice was given simultaneous treatment of all three enzymes with compromised process conditions (Pectinase 1.00%, Cellulase 0.50%, and Hemicellulase 0.80% with 90 min incubation time at 55 0C) which produced clarified juice with turbidity 18 NTU and yield 62%. Response Surface Methodology (RSM) employing a second order central composite design was used to obtain optimum process conditions for simultaneous treatment with the range of variables for enzymatic treatment conditions (Enzyme concentration: 0.20-1.40% w/w, 0.20-0.80% w/w and 0.20-1.00% w/w for pectinase, cellulase and hemicellulase respectively, Incubation time: 30-150 min and Incubation temperature 55 0C) based on previous individual experiments, which showed results very close to that obtained in previous experiments giving the optimum values as 0.96%, 0.57% and 0.77% enzyme concentration for Pectinase, Cellulase and Hemicellulase respectively, and incubation period of 99 min at incubation temperature of 55 0C. Under this condition, the juice was obtained with turbidity value as 17 NTU and 64.7% of yield.

scholarly journals Optimizing Conditions for Enzymatic Extraction of Juice from Jackfruit (Koozha) Using Response Surface Methodology

2020 ◽  
pp. 23-31
Author(s):  
P. S. Bensi ◽  
Suma Divakar ◽  
K. S. Meena Kumari ◽  
C. Mini ◽  
Brigit Joseph ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Enzyme Concentration ◽  
Significant Variable ◽  
Enzymatic Extraction ◽  
Statistical Tool ◽  
Pretreatment Condition ◽  
Contour Plots

The central composite design of Response surface methodology, statistical tool was used in this study for analyzing the effects of enzymatic treatment conditions namely; incubation time, incubation temperature and enzyme concentration on the percent yield. The jackfruit koozha pulp was treated with the pectinase enzyme at different incubation time (1- 5 hours), incubation temperature (30-45°C) and at various level of enzyme concentration (0.1-0.8 per cent). The effect of these independent variables on percent yield of juice was evaluated. Based on response surface and contour plots, the optimum condition for jackfruit koozha juices obtained were: incubation time 2.75 hours, incubation temperature 42.3°C and the concentration of enzyme 0.5 percent with desired yield of 82 percentages. Enzymatic extraction, as a pretreatment condition in koozha type results in higher yield recovery. Statistical analysis showed that percent yield of juice was significantly correlated with the incubation time, incubation temperature and level of enzyme. The most significant variable enhancing the juice yield is enzyme concentration.

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