Application of combined ultrasound and cellulase preparation to guava (Psidium guajava) mash treatment in juice processing: optimization of biocatalytic conditions by response surface methodology

Nguyen V. P. T., . and Le T. T., . and Le V. V. M., . Application of combined ultrasound and cellulase preparation to guava (Psidium guajava) mash treatment in juice processing: optimization of biocatalytic conditions by response surface methodology. pp. 377-381. ISSN 22317546

In this study guava mash was preliminary treated by ultrasound and then by cellulase preparation for juice processing. Response surface methodology was applied to optimize the conditions of the biocatalytic treatment. The optimal conditions of cellulolytic treatment were enzyme concentration of 0.12 (w/w) and treatment time of 57 minutes. Under these conditions the extraction yield achieved maximum of 65.7 and this value was 21.2 higher than that in the control sample. In addition the guava juice quality was improved. The levels of total sugars and phenolics were increased 13.5 and 16.4 respectively in comparison with those in the control sample. Guava mash treatment by ultrasound and cellulase preparation reduced the ascorbic acid content in the obtained juice but its antioxidant activity increased 19.7 (evaluated by 2 2 -azinobis-3-ethylbenzothiazoline-6-sulfonic acid method) and 11.5 (evaluated by ferric ion reducing antioxidant power method) compared to that in the control sample.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(01)%202013/52%20IFRJ%...

Abstract

In this study guava mash was preliminary treated by ultrasound and then by cellulase preparation for juice processing. Response surface methodology was applied to optimize the conditions of the biocatalytic treatment. The optimal conditions of cellulolytic treatment were enzyme concentration of 0.12 (w/w) and treatment time of 57 minutes. Under these conditions the extraction yield achieved maximum of 65.7 and this value was 21.2 higher than that in the control sample. In addition the guava juice quality was improved. The levels of total sugars and phenolics were increased 13.5 and 16.4 respectively in comparison with those in the control sample. Guava mash treatment by ultrasound and cellulase preparation reduced the ascorbic acid content in the obtained juice but its antioxidant activity increased 19.7 (evaluated by 2 2 -azinobis-3-ethylbenzothiazoline-6-sulfonic acid method) and 11.5 (evaluated by ferric ion reducing antioxidant power method) compared to that in the control sample.

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Item Type:	Article
AGROVOC Term:	Psidium guajava
AGROVOC Term:	Guavas
AGROVOC Term:	Ultrasound
AGROVOC Term:	Fruit juices
AGROVOC Term:	Antioxidants
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21631

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