Pectolytic treatment of non-sonicated or sonicated barbados cherry mash: alternative choice in juice processing

Dang B. K., . and Le V. V. M., . Pectolytic treatment of non-sonicated or sonicated barbados cherry mash: alternative choice in juice processing. pp. 947-954. ISSN 2231-7546

Traditionally pectolytic treatment of fruit mash has been carried out in juice processing for improvement in extraction yield. In this study barbados cherry mash was sonicated and subsequently treated by pectinase preparation. The efficiency of the pectolytic treatment of non-sonicated and sonicated barbados cherry mash in juice processing was evaluated and compared. Response surface methodology was used to optimize enzyme concentration and pectolytic time in the two treatment processes. The combination of ultrasound and pectinase increased extraction yield 9.2 as well as decreased enzyme concentration 27.2 and pectolytic time 24.1 in comparison with the conventional enzymatic treatment. In addition the level of total phenolics sugars free amino nitrogen in the barbados cherry juice from the combined ultrasound and pectinase treatment was much higher than that in the juice from the pectolytic treatment.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(03)%202012/(24)%2...

Abstract

Traditionally pectolytic treatment of fruit mash has been carried out in juice processing for improvement in extraction yield. In this study barbados cherry mash was sonicated and subsequently treated by pectinase preparation. The efficiency of the pectolytic treatment of non-sonicated and sonicated barbados cherry mash in juice processing was evaluated and compared. Response surface methodology was used to optimize enzyme concentration and pectolytic time in the two treatment processes. The combination of ultrasound and pectinase increased extraction yield 9.2 as well as decreased enzyme concentration 27.2 and pectolytic time 24.1 in comparison with the conventional enzymatic treatment. In addition the level of total phenolics sugars free amino nitrogen in the barbados cherry juice from the combined ultrasound and pectinase treatment was much higher than that in the juice from the pectolytic treatment.

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Item Type:	Article
AGROVOC Term:	Fruit juices
AGROVOC Term:	Barbados cherry
AGROVOC Term:	Malpighia glabra
AGROVOC Term:	Food processing
AGROVOC Term:	Pectinase
AGROVOC Term:	Pectolytic enzymes
AGROVOC Term:	Ultrasound
AGROVOC Term:	Enzymes
AGROVOC Term:	Yields
AGROVOC Term:	Food production
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22317

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