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 Effect of Multi-enzyme (Pectinase, Cellulase and Hemicellulase) Treatment on Clarification of Papaya (Carica papaya) Fruit Juice

2019 ◽  
Vol 8 (4) ◽  
pp. 12708-12721
Keyword(s):  
Incubation Time ◽  
Fruit Juice ◽  
Incubation Temperature ◽  
Enzyme Concentration ◽  
Enzyme Treatment ◽  
High Yield ◽  
Optimum Process ◽  
Process Conditions ◽  
Simultaneous Treatment ◽  
Market Opportunities

Clarified fruit juices are preferred by a significant portion of the population and are becoming popular in global fruit juice market. Many of the other processed fruit products like, clear juice cocktails, cordials, ready to serve drinks, clear nectars, clear juice blends, translucent jelly products, candies etc. are made from clarified juices. Apart from the traditional clear juices from apple and other citrus fruits, several market opportunities exist for clarified juices produced from the tropical fruits of high pulp content like banana, papaya, guava, mango etc. which are being produced abundantly in India. This study was carried out with an objective of producing high quality clarified papaya juice with high yield by multi-enzyme treatment. Papaya juice was given treatments with various concentration levels of the enzymes pectinase, cellulase and hemicellulase for different incubation times (30-150 min) at incubation temperature of 55 0C. The effect of enzyme treatments was studied on turbidity and yield of clarified papaya juice obtained for each enzyme separately, and optimum process conditions were determined. Based on these results papaya juice was given simultaneous treatment of all the three enzymes with compromised process conditions (Pectinase 0.90%, Cellulase 0.40%, and Hemicellulase 0.50% with 90 min incubation time at 55 0C) which produced clarified juice with very small value of turbidity as 11 NTU and yield as 77.4%. RSM(Response Surface Methodology) 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 process conditions (Enzyme concentration: 0.20-1.20% w/w, 0.20-0.80% w/w and 0.20-0.80% w/w for pectinase, cellulase and hemicellulase respectively, Incubation time 30-150 min and Incubation temperature 55 0C) based on the above experiments. The results obtained for optimum process conditions were very close to that obtained in previous experiments giving the optimum values as 0.87%, 0.50% and 0.50% enzyme concentration for Pectinase, Cellulase and Hemicellulase respectively, and incubation period of 86 min at incubation temperature of 55 0C. Under this condition, the papaya juice was obtained with turbidity value as 9 NTU and 78.8 per cent of yield.

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 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.

The Synthesis of High Yield Diglycerin Borate

2011 ◽  
Vol 55-57 ◽  
pp. 312-316
Author(s):  
Qi Wang ◽  
Guo Zheng ◽  
Jian Jie Ai ◽  
Xue Jing Wei
Keyword(s):  
Boric Acid ◽  
Reaction Temperature ◽  
Raw Materials ◽  
High Yield ◽  
Optimum Process ◽  
Process Conditions ◽  
Temperature Reaction ◽  
Reaction Conditions ◽  
Reaction Pressure

High yield diglycerin borate(DGB) have been synthesized by the raw materials glycerol and boric acid in this paper. The structure of the products was characterized by FTIR and11B NMR. The yield of the products was discussed by reaction conditions that were material ratio, reaction temperature, reaction pressure etc. and then the optimum process conditions of preparing DGB was decided. In this condition, high yield DGB can be prepared which could reach more than 96%.

scholarly journals Enzymatic Clarification and Preservation of Aloe vera Juice by Ohmic Heating

2019 ◽  
pp. 1-9 ◽  
Author(s):  
S. Bansode ◽  
R. C. Ranveer ◽  
A. R. Tapre ◽  
P. M. Ganorkar ◽  
S. B. Sadale ◽  
...  
Keyword(s):  
Incubation Temperature ◽  
Ohmic Heating ◽  
Aloe Vera ◽  
Enzyme Concentration ◽  
Enzymatic Treatment ◽  
Microbial Quality ◽  
Untreated Sample ◽  
Standard Requirement ◽  
Treatment Conditions ◽  
Very High

Aims: The aim of this study was to optimize clarification process of the Aloe vera juice followed by its preservation by ohmic heating as no systematic study has been conducted on these aspects. Study Design: The enzymatic clarification method was used for clarification of Aloe vera juice by using the enzyme pectinase. The enzyme concentration, incubation temperature and time were optimized for clarification of juice. The Aloe vera juice was treated at different Time (min) gradients, current, initial temperature and after temperature at particular current gradient and the ohmic heated juice was then stored in sterilized bottles for further analysis. Place and Duration of Study: Experiments were done in Department of Food Science and Technology, Shivaji University, Kolhapur, M.S. (India) and completed within 12 months. Methodology: The optimal conditions for the enzymatic treatment of Aloe vera juice were investigated in order to minimize the turbidity of the juice and maximize the TSS of the juice. The clarified Aloe vera juice was then treated with ohmic heating at different time and current combinations and stored for 60 days to study the physic-chemical and microbial parameters of stored juice. Results: The recommended enzymatic treatment conditions were: enzyme concentration 1% incubation time 6 h and incubation temperature 45ºC and the TSS, acidity and Turbidity under these conditions were 3.5ºBx, 0.30% and 206.66 NTU respectively. During storage, increased in TSS value from 2.1 to 2.6ºBx, acidity from 0.21 to 0.33% were recorded in ohmic treated juice samples. A very high TPC (102x105 CFU/ml) and yeast and mold count (68x105 CFU/ml) was recorded in untreated sample at 30 days of storage whereas the juice samples treated with ohmic heating at different time and current gradients were observed to be within the limit of standard requirement of microbial quality even up to 60 days of storage. Conclusion: Enzymatic treatments can reduce the turbidity in Aloe vera juice. Ohmic treatment at different time and current gradients can preserve the clarified juice with respect to its microbial quality for more than 60 days. 

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.

Ecofriendly Approach to Improve Pectinolytic Reaction and Process Optimization of Bioscouring of Organic Cotton Textiles

2013 ◽  
Vol 8 (2) ◽  
pp. 155892501300800 ◽  
Author(s):  
C. Vigneswaran ◽  
M. Ananthasubramanian ◽  
N. Anbumani ◽  
P. Kandhavadivu
Keyword(s):  
Cotton Fabric ◽  
Enzyme Concentration ◽  
Optimum Process ◽  
Process Conditions ◽  
Test Results ◽  
Yellowness Index ◽  
Organic Cotton ◽  
Pectinolytic Activity ◽  
Wax Content ◽  
Artificial Neural Network Ann

The present study focused on improvement of the enzymatic bioscouring performance by using specific mixed enzymes such as alkaline pectinase, protease, lipase and cellulase enzymes. An attempt was made to study the pectinolytic activity of degrading rate of pectin on organic cotton fabric and removal of wax at various enzymatic process conditions such as enzyme concentration, temperature, and time. These process variables were selected based on the artificial neural network (ANN) method. Output of the experiment resulted in fabric physical properties such as weight loss, water absorbency, wetting area, whiteness index, yellowness index, brightness index. The enzymatic scoured organic cotton fabric was tested for wax content and pectin degradation rate on the fabric and their results were optimized with minimum error. The test results were analyzed to predict the optimum process parameters to achieve the required bioscouring fabric properties and removal of pectin degrading rate, and their results were compared with actual trials.

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.

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.

Analyzing the Effect of Fiber, Yarn and Fabric Variables on Bagging Behavior of Single Jersey Weft Knitted Fabrics

2013 ◽  
Vol 8 (3) ◽  
pp. 155892501300800 ◽  
Author(s):  
Mitra Karimian ◽  
Hossein Hasani ◽  
Saeed Ajeli
Keyword(s):  
Optimum Process ◽  
Process Conditions ◽  
Knitted Fabrics ◽  
Yarn Twist ◽  
Fabric Density ◽  
Fabric Structure ◽  
Controllable Factors ◽  
Yarn Count ◽  
The Individual ◽  
Single Jersey

This research investigates the effect of fiber, yarn and fabric variables on the bagging behavior of single jersey weft knitted fabrics interpreted in terms of bagging fatigue percentage. In order to estimate the optimum process conditions and to examine the individual effects of each controllable factor on a particular response, Taguchi's experimental design was used. The controllable factors considered in this research are blending ratio, yarn twist and count, fabric structure and fabric density. The findings show that fabric structure has the largest effect on the fabric bagging. Factor yarn twist is second and is followed by fabric density, blend ratio and yarn count. The optimum conditions to achieve the least bagging fatigue ratio were determined.

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