Crude pectinase parameter optimization for enhancing bael juice clarification
DOI:
https://doi.org/10.48165/ijah.2024.6.2.15Keywords:
Bael, pectinase, clarification, yield, turbidityAbstract
This study investigates the optimization of crude pectinase concentration for clarifying bael juice, which contains fibrous pulp that limits juice recovery. The effects of different pectinase concentrations, incubation times, and temperatures on juice yield and turbidity were analyzed. The results showed that a 3% crude pectinase concentration, incubated for 60 minutes at 45°C, produced the highest juice yield (67.8%) and the lowest turbidity (568 NTU). The study underscores that the optimal conditions for maximizing juice yield while minimizing turbidity involve a careful balance of enzyme concentration and incubation parameters.
Downloads
References
Abdullah S., Pradhan R.C., Prdhan D. and Mishra S. Modelling and optimization of pectinase assisted low temperature extraction of cashew apple juice using artificial neural network coupled with genetic algorithm. Food Chemistry, c2021, p. 127862.
Amorim, H. V., Dougall, D. K. and Sharp, W. R. 1977. The effect of carbohydrate and nitrogen concentration on phenol synthesis in Paul’s Scarlet Rose cells grown in tissue culture. Physiologia Plantarum, 39(1):91-95.
Bhardwaj, R. L. and Nandal, U. 2015. Nutritional and therapeu tic potential of bael (Aegle marmelos Corr.) fruit juice: a re view. Nutrition & Food Science, 45(6): 895-919.
Bhardwaj, R.L. and Pandey, S. 2011. Juice blends-a way of utilization of underutilized fruits, vegetables and spices: a review. Critical Review in Food Science and Nutrition, 51(6): 563-570.
Bhardwaj, R.L., Nandal, U., Pal, A. and Jain, S. 2014. Bioactive compounds and medicinal properties of fruit juices. Fruits,
69(5): 391-421.
Bhattacherjee, A., Dikshit, A., Pandey, D. and Tandon, D. 2015. High performance liquid chromatographic determination of marmelosin and psoralen in bael (Aegle marmelos (L.) Correa) fruit. Journal of Food Science and Technology, 52(1):597–600. doi: 10.1007/s13197-013-1015-x.
Brijesh, S., Daswani, P., Tetali, P., Antia, N. and Birdi, T. 2009. Stud ies on the antidiarrhoeal activity of Aegle marmelos Corr. un ripe fruit: validating its traditional usage. BMC Complementa ry and Alternative Medicine, 9(1): 47.
Ghosh, P., Pradhan, R.C. and Mishra, S. 2016. Optimization of pro cess parameters for enhanced production of Jamun juice using Pectinase (Aspergillus aculeatus) enzyme and its characteriza tion. 3 Biotechnology, 6(2):241.
Gurung, N., Ray, S., Bose, S. and Rai, V. 2013. A broader view: Microbial enzymes and their relevance in industries, medi cine, and beyond. BioMed Research International, Article ID 329121. http://dx.doi.org/10.1155/2013/329121
Hulme, A. C. and Narain, R. 1931. The ferricyanide method for the determination of reducing sugars: A modification of the Hage dorn-Jensen-Hanes technique. Biochemical Journal, 25(4): 1051.
Kumari, A. 2021. Utilization of banana peel for pectinase enzyme production. Indian Journal of Horticulture, 78(4): 451-455. Maity, P., Hansda, D., Bandyopadhyay, U. and Mishra, D.K. 2009.
Biological activities of crude extracts and chemical constitu ents of Aegle marmelos L. Corr. Indian Journal of Experimental
Biology, 47(11):849-861.
Ranganna, S. 1986. Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Education. Rodriguez-Amaya, D. B. 1999. A guide to carotenoid analysis in foods. ILSI Human Nutrition Institute.
Sadiq, M., Kumari, A., Joshua, R., Kumar, R. and Rawat, K. 2021. Utilization of banana peel for pectinase enzyme produc tion. Indian Journal of Horticulture, 78(4): 451-455.
Sin, H., S. Yusof, N.S.A. Hamid and R.A. Rahman. 2006. Opti mization of enzymatic clarification of sapodilla juice using response surface methodology. Journal of Food Engineer ing, 73(4):313–319.
Singh, A., Sharma, H.K., Kaushal, P. and Upadhyay, A. 2014. Bael (Aegle marmelos L. Corr.) products processing: A review. African Journal of Food Science, 8(5): 204-215.
Singh, R. S., Bhargava, R. and Singh, A. K. 2013. Organoleptic rat ing of RTS prepared from pulp of bael cultivars. Indian Journal of Arid Horticulture, 8(1&2):62-64.
Surajbhan, S., Singh, A., Joshi C. and Rodrigues, L. 2012. Ex traction and optimization of guava juice by using response surface methodology. American Journal of Food Technolo gy, 7:326–339.
Vivek, K., Mishra S. and Pradhan, R.C. 2019. Optimization of ul trasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice. Journal of Food Process Engineering, 42(1): e12948.
