Optimization of enzymatic clarification of sapota (Achras sapota L.) juice using response surface methodology

Abstract

Aim: The present study aimed to develop enzymatic clarified sapota (Achras sapota L.) juice beverage under optimized conditions for future scale up. Methodology: In this study, the ripened sapota fruits PKM 1 variety were ground to pulp and pulp was mixed with 0.05-0.15% pectinase enzyme and incubated at 35oC-45oC for 30-120 min. After incubation period the enzyme was deactivated by placing the pulp in warm water bath at 90oC for 3 min. Optimal enzymatic clarified juice was produced by pectinase enzyme by response surface methodology. Results: The absorbance values decreased with increasing incubation time at fixed temperature. Incubation time showed a significant and p<0.05 negative effect on L* value at linear terms. At fixed temperature, the L* value increased with increasing enzyme concentration. Significant regression models proved that the changes in clarity, juice yield and colour (L*values) when compared to the independent variables demonstrated, coefficient of determination, R2 greater than 0.8. Interpretation: Optimization conditions like minimum clarity, maximum juice yield and maximum color (L* value) can be applied in the production of sapota juice for commercial use.