Authors

Optimization of the enzymatic process parameters for increase of carrot juice yield

DOI: 10.17586/1606-4313-2019-18-3-45-50
UDC 633.432; 577.15

Optimization of the enzymatic process parameters for increase of carrot juice yield

Zelenkova E. N., Yegorova Z. E.

Abstract
The process of enzymatic hydrolysis of carrot pulp was investigated for increase of carrot juice yield and carotene content in it. It was revealed that enzymatic preparations Pectinex BEXXL, Vegazim P and Vegazim P-CS demonstrated high efficacy in juice yield and Vegazim M and Vegazim P-CS – in carotene content. Vegazim P-CS was chosen from seven enzyme preparations according to the aggregate of estimated characteristics: carrot juice yield was equal to 71.6% and carotene content – 4.83 mg/100 g. It is more 18,2% and in 1.7 times respectively as compared with the control. The multivariate experiment to optimize the enzyme treatment of carrot pulp was designed and implemented. The resulting mathematical second-order model reflects a dependence of juice yield from the enzyme concentration, temperature and incubation time. Increase of juice yield was shown when enzyme concentration was raising up to ~ 0.3 ml/1000 g of carrot pulp. Further concentration growth had led to decrease of the response due to thinning pulp and deterioration of juice extraction, which is in agreement with experimental data. Increasing the temperature and incubation time of enzymatic hydrolysis greater than 65 °C and 120 min haven’t led to a further increase in juice yield too. The optimal parameters were established: temperature – ~ 52 °C, incubation time – ~ 85 min, concentration of Vegazim P-CS – ~ 0,3 ml/1000 g of carrot pulp. The obtained data demonstrate differences in the action of enzyme preparations, show feasibility of optimizing the enzymatic treatment parameters for a particular enzyme preparation according to the manufacturer's goals.

Keywords: enzymatic hydrolysis, parameters, optimization, carrot juice.

All references

1. Khandare V., Walia S., Singh M., Kaur C. Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color. Food and Bioproducts Processing. 2011. Vol. 89, 4. P. 482-486.

2. Gat Y., Kaur P. Optimization of process parameters for carrot juice recovery using commercial enzyme. Food Process Technology. 2015. Vol. 6, 10. P. 99. DOI: 10.4172/2157-7110.C1.030.

3. Yu L.J., Rupasinghe H.P.V. Improvement of cloud stability, yield and b-carotene content of carrot juice by process modification. Food Science and Technology International. 2013. Vol. 5. P. 399-406. http://fst.sagepub.com/content/early/2013/05/28/1082013212455342.

4. Zadernowski R., Budrewicz G., Borowska E.U., Kaszubski W. Sok я marchwi naturalnie metny – kryteria doboru surowca oraz optymalizacji procesu technologicznego. Przem. ferment. owoc.-warz. 2003. Vol. 47, 9. P. 16-17.

5. Siddiq M., Dolan K.D., Perkins-Veazie P., Collins J.K. Effect of pectinolytic and cellulytic enzymes on the physical, chemical, and antioxidant properties of blueberry (Vaccinium corymbosum L.) juice. LWT – Food Science and Technology. 2018. Vol. 92. P. 127-132. https://doi.org/10.1016/j.lwt.2018.02.008.

6. Ninga K.A., Sengupta S., Jain A., Desobgo Z.S.C., Nso E.J., De S. Kinetics of enzymatic hydrolysis of pectinaceous matter in guava juice. Journal of Food Engineering. 2018. Vol. 221. P. 158-166.

7. Weber F., Larsen L.R. Influence of fruit juice processing on anthocyanin stability. Food Research International. 2017. Vol. 100, Part 3. P. 354-365. https://doi.org/10.1016/j.foodres.2017.06.033.

8. Dal Magro L., Dalagnol L.M.G., Manfroi V., Hertz P.F., Klein M.P., Rodrigues R.C. Synergistic effects of Pectinex Ultra Clear and Lallzyme Beta on yield and bioactive compounds extraction of Concord grape juice. LWT – Food Science and Technology. 2016. Vol. 72. P. 157-165.

9. Shobinger U. Fruit and vegetable juices: scientific foundations and technologies. St.-P.: Profession, 2004. 83-90 p. (in Russian)

10. Demir N., Acar J., Sarıoğlu K., Mutlu M. The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment. Journal of Food Engineering. 2001. Vol. 47, 4. P. 275-280.

11. Demir N., Acar J., Bahceci K.S. The effect of processing method on the characteristics of carrot juice . Journal of Food Quality. 2007. Vol. 30. P. 813-822.

12. Sun Y., Wang Z., Wu J., Chen F., Liao X., Hu X. Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology. International Journal of Food Science and Technology. 2006. 41. P. 1082-1089.

13. Sharma A.K., Sarkar B.C., Sharma Н.К. Optimization of enzymatic process parameters for increased juice yield from carrot (Daucus carota L.) using response surface methodology. European Food Research Technology. 2005. Vol. 221. P. 106-112.

14. Liao H., Sun Y., Ni Y., Liao X., Hu X., Wu J., Chen F. The effect of enzymatic mash treatment, pressing, centrifugation, homogenization, deaeration, sterilization and storage on carrot juice. Journal of Food Process Engineering. 2007. Vol. 30, 4. P. 421-435.

15. Vora Н. М., Kyle W.S.A., Small D.M. Activity, localisation and thermal inactivation of deteriorative enzymes in Australian carrot (Daucus carota L.) varieties. Journal of the Science of Food and Agriculture. 1999. Vol. 79. P. 1129-1135.

16. Chadha R., Kumghar В. К., Sarkar В. С. Enzymatic hydrolysis of carrot juice recovery. Journal of Food Science and Technology. 2003. Vol. 40. P. 35-39.

17. Anastasakis M., Lindamood J.B., Chism G.W., Hansen P.M.T. Enzymatic hydrolysis of carrot for extraction of a cloud-stable juice.Food Hydrocolloids. 1987. Vol. 1, 3. P. 247-261.

18. Çinar İnci Effects of cellulase and pectinase concentrations on the colour yield of enzyme extracted plant carotenoids. Process Biochemistry. 2005. Vol. 40, 2. P. 945-949.

19. Ma T., Tian C., Luo J., Sun X., Quan M., Zhan J. Influence of technical processing units on the α-carotene, β-carotene and lutein contents of carrot (Daucus carrot L.) juice. Journal of Functional Foods. 2015. 16. P. 104-113.

20. Ma T., Tian C., Luo J., Zhou R., Sun X., Ma J. Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice. Food Chemistry. 2014. Vol. 159. P. 1637-1644.

21. Zhao C., Li S., Li S., Song G., Yu L., Zhang H. Extraction optimization approach to improve accessibility of functional fraction based on combination of total polyphenol, chromatographic profiling and antioxidant activity evaluation: Pyracantha fortuneana fruit as an example. Journal of Functional Foods. 2013. Vol. 5. P. 715-728.

22. Jang M., Jeong S., Cho S., Yang H., Yoon D., Kim J., Park K. Improvement in the anti-inﬂammatory activity ofguava (Psidium guajava L.) leaf extracts through optimization of extraction conditions. Journal of Functional Foods. 2014. Vol. 10. P. 161-168.

Read the full article