Effect of pectinase enzyme treatment conditions on quality of morus alba l. Fruit extract
Corressponding author's email:
thaolynguyenhoang@yahoo.com.vnKeywords:
Morus alba L., extract; enzyme, Pectinex, polyphenolAbstract
This paper investigated the effect of pectinase enzyme treatment conditions on quality of Morus alba L. fruit extract. The white mulberrypurée was treated with enzyme Pectinex (Novozyme) at different concentration (0; 0.2; 0.4; 0.6; 0.8%) and incubated at 45oC in different time periods (1, 2, 3 hours). The extraction efficiency and the quality of white mulberry fruit juice extract were evaluated and compared with the untreated one. The results showed that treatment with Pectinex enzyme at 0.6% concentration for 2 hours gave higher extraction efficiency (86.26%) than untreated one (57.11%). The quality of extracted juice was also better with higher total sugar content (9.59%), reducing sugar content (1.77%) and total polyphenol content (65.59 mg GAE/g).
Downloads: 0
References
S. Ercisli and E. Orhan, Chemical composition of white (Morus alba), red (Morus rubra) and black (M. nigra) mulberry fruits, Food Chemistry, 103 (4), pp. 1380 – 1384, 2007.
S.H. Bea and H.J. Sun, Antioxidant activity of five different mulberry cultivars in Korea,Food Science Technology, 40, pp. 955 – 962, 2007.
M. Akbulut, C. Cekic and H. Coklar, Determination of some chemical properties and mineral contents of different mulberry varieties. II, In: Ulusal Üzümsü Sempozyumu, Eylül, pp. 14 – 16, 2006.
M. Imran, H. Khan, M. Shah, R. Khan and F. Khan, Chemical Composition and Antioxidant Activity of Certain Morus Species, Journal of Zhejiang University Science B - Biomedicine & Biotechnology, 11 (12), pp. 973 – 80, 2010.
B.K. Singhal, A. Dhar, M.A. Khan, B.B. Bindroo and R.K. Fotedar, Potential economic additions by mulberry fruits in sericulture industry, Plant Horti Tech, 9, pp. 47 – 51, 2009.
L.K. Liu, F.P. Chou, Y.C. Chen, C.C. Chyau, H.H. Ho and C.J. Wang, Effects of mulberry (Morus alba L.) extracts on lipid homeostasis in vitro and in vivo, Journal Agriculture Food Chemistry, 57 (16), pp. 5 – 11, 2009.
S.H. Bea and H.J. Sun, Antioxidant activity of five different mulberry
cultivars in Korea, Food Science Technology, 40, pp. 955 – 962, 2007.
Lê Ngọc Tú, La Văn Chứ, Đặng Thị Thu, Nguyễn Thị Thịnh, Bùi Đức Hợi và Lê Doãn Diên, Hóa sinh công nghiệp, Nhà xuất bản khoa học và kỹ thuật Hà Nội, 2004.
P.Manuel, Z.Beatriz and A.S.Meyer, Selective release of phenol from apple skin: mass transfer kinetics during olvent and enzyme assisted extraction, Separation and Purification Technology, 63, pp. 620 – 627, 2008.
T. Fang, H.E. Chen and L.M.J. Chiou, Effects of heat treatment and subsequent storage on the quality of passion fruit (Passiflora edulis) juice, Paper presented on 19th Symposium of International Federation of Fruit Juice Produccers, Den Haag, Netherlands, 1986.
A.K. Landbo, K. Kaack and A.S. Meyer, Statistically designed two step respone surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice, Innovative Food Science Emerging Technology, 8, pp. 135 – 142, 2007.
X. Chen, F. Xu, W. Qin, L. Ma and Y. Zheng, Optimization of enzymatic clarification of green asparagus juice using response surface methodology, Institute of Food Technologists, 77 (6), 2012.
Downloads
Published
How to Cite
Issue
Section
Categories
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright © JTE.
