Application of Hydrolytic Enzymes for Improvement of Red Dragon Fruit Juice Processing
Abstract
The objective of this study was to improve the extraction efficiency and quality of the juice extracted from red dragon fruit (Hylocereus polyrhizus), by using commercial hydrolytic enzymes, namely Pectinex Ultra SP-L and Viscozyme L. The two enzymes were applied in constant total rate (0.1%), but at different combination ratios, temperatures and enzymatic treatment durations. By the effect of the enzymes, the extraction yield was significantly increased while the juice quality was obviously improved. High extraction yield (86.35%) and reducing sugar content in the juice (28.87 mg/mL) were obtained at temperature 40oC, in 120 min and with a combination of Pectinex Ultra SP-L and Viscozyme L (70/30). Meanwhile, extraction without enzyme treatment resulted in significantly lower yield (54.04%) and less reducing sugar content in juice (20.63 mg/mL). Also, by application of the enzymes at optimal conditions, the juice relative viscosity was reduced from 1.42 to 1.09, while the total acidity increased from 0.47 to 0.75 (g/100 mL), the TPC from 13.68 to 14.16 (mgGAE/100g puree) and the vitamin C content from 27.94 to 32.29 (mg/100g puree) as compared to the treatment without enzymes.
Keywords— Cellulase, dragon fruit, fruit juice, hemicellulase, pectinase
Â
References
Choo, W. S., & Yong, W. K. 2011. Antioxidant properties of two species of Hylocereus fruits. Advances in Applied Science Research 2(3): 418-425.
Jamilah, B., Shu, C., Kharidah, M., Dzulkifly, M., & Noranizan, A. 2011. Physico-chemical characteristics of red pitaya (Hylocereus polyrhizus) peel. International Food Research Journal 18: 279-286.
Kashyap , D., Vohra , P., Chopra , S., & Tewari, R. 2001. Applications of pectinases in the commercial sector: a review. Bioresource Technololgy 77(3): 215-227.
Kunnika, S., & Pranee, A. 2011. Influence of enzyme treatment on bioactive compounds and colour stability of betacyanin in flesh and peel of red dragon fruit Hylocereus polyrhizus (Weber) Britton and Rose. International Food Research Journal 18(4): 1437-1448.
Lim, S., Yusof , Y., Chin, N., Talib, R., Endan, J., & Aziz, M. 2011. Effect of extraction parameters on the yield of betacyanins from pitaya fruit (Hylocereus polyrhizus) pulps. Journal of Food, Agriculture & Environment 9(2): 158-162.
Mutlu, M., Sarıoǧlu, K., Demir, N., Ercan, M. T., & Acar, J. 1999. The use of commercial pectinase in fruit juice industry. Part I: viscosimetric determination of enzyme activity. Journal of Food Engineering 41(3): 147-150.
Nur’Aliaa, A., Mazlina, M., Taip, F., & Abdullah, A. 2010. Response surface optimization for clarification of white pitaya juice using a commercial enzyme. Journal of Food Process Engineering 33(2): 333–347.
Nurliyana, R., Syed Zahir, I., Mustapha Suleiman, K., Aisyah, M., & Kamarul Rahim, K. 2010. Antioxidant study of pulps and peels of dragon fruits: a comperative study. International Food Research Journal 17: 367-375.
Ortiz-Hernández, Y., & Car, J. 2012. Pitahaya (Hylocereus spp.): a short review. Comunicata Scientiae 3: 220-237.
Schweiggert, R. M., Villalobos-Gutierrez, M. G., Esquivel, P., & Carle, R. 2009. Development and optimization of low temperature enzyme-assisted liquefaction for the production of colouring foodstuff from purple pitaya (Hylocereus sp.[Weber] Britton & Rose). European Food Research and Technology 230(2): 269-280.
Stintzing, F., Schieber, A., & Carle, R. 2002. Betacyanins in fruits from red-purple pitaya, Hylocereus polyrhizus. Food Chemistry 77(1): 101–106.
Refbacks
- There are currently no refbacks.
Publisher by Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network).
Â