EFFICIENT EXTRACTION AND CLARIFICATION OF FRUIT JUICES USING CONCURRENTLY PRODUCED XYLANO-PECTINOLYTIC ENZYMES

Abstract

The purpose to effectuate this research work is to investigate the efficiency of crude xylano-pectinolytic enzymes in extraction and clarification of fruit juices, so as to improve their physical (clarity, viscosity and soluble solid), functional (total polyphenolic content) and sensory characteristics (acceptability). In this study, various conditions like enzyme dose, treatment time and stirring speed have been optimized. The extraction and clarification efficiency were found to be optimum at enzyme dose between 2:8 and 4:16 IU/g pulp, treatment time between 30 to 60 min and stirring speed of 50 and 60 rpm for different fruit juices. Enzymatic treatment enhanced the physicochemical, organoleptic and nutritional properties and generated juice with improved yield and clarity. After xylano-pectinolytic enzymatic treatment of various fruit juices, maximum increase in yield (95%), filterability (40%) and maximum decrease in viscosity (58%) was found in case of Tamarindus indica. Maximum increase in clarity (39%) and polyphenolic content (37%) was observed in case of Aegle marmelos. Maximum increase in reducing sugars was found in case of Fragaria ananassa along with other properties. All these attributes of xylano-pectinolytic enzymes indicate an adequate prospect for bio-industrial research.