Jamun Juice Extraction Using Commercial Enzymes and Optimization of the Treatment with the Help of Physicochemical, Nutritional and Sensory Properties
Jamun (Syzygium cuminii L.) is one of the important indigenous minor fruit with high medicinal value. The jamun cultivation is unorganized and there is huge loss of this fruit every year. The perishable nature of the fruit makes its postharvest management further difficult. Due to the strong cell wall structure of pectin-protein bonds and hard seeds, extraction of juice becomes difficult. Enzymatic treatment has been commercially used for improvement of juice quality with high yield. The objective of the study was to optimize the best treatment method for juice extraction. Enzymes (Pectinase and Tannase) from different stains had been used and for each enzyme, best result obtained by using response surface methodology. Optimization had been done on the basis of physicochemical property, nutritional property, sensory quality and cost estimation. According to quality aspect, cost analysis and sensory evaluation, the optimizing enzymatic treatment was obtained by Pectinase from Aspergillus aculeatus strain. The optimum condition for the treatment was 44 oC with 80 minute with a concentration of 0.05% (w/w). At these conditions, 75% of yield with turbidity of 32.21NTU, clarity of 74.39%T, polyphenol content of 115.31 mg GAE/g, protein content of 102.43 mg/g have been obtained with a significant difference in overall acceptability.
[1] D. R Kashyap, P. K Vohra, S. Chopra and R Tewari, R. (2001). Applications of pectinases in the commercial sector: a review. Bio resource technology, 77(3), 215-227.
[2] S. Alvarez, R. Alvarez, F.A Riera, and J. Coca, (1998). Influence of depectinization on apple juice ultrafiltration. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 138, 377–382.
[3] O. Tastan, and T. Baysal, (2015). Clarification of pomegranate juice with chitosan: Changes on quality characteristics during storage. Food chemistry, 180, 211-218.
[4] T. Tu, K. Meng, Y. Bai, P. Shi, H. Luo, Y. Wang, and B. Yao (2013). High-yield production of a low-temperature-active polygalacturonase for papaya juice clarification. Food chemistry, 141(3), 2974-2981.
[5] R.C.C. Domingues, S.B.F. Junior, R.B. Silva, V. L. Cardoso, and M.H.M Reis (2012). Clarification of passion fruit juice with chitosan: Effects of coagulation process variables and comparison with centrifugation and enzymatic treatments. Process Biochemistry, 47(3), 467-471.
[6] P. Rai, G. C. Majumdar, M. Das and S.D. Gupta (2004). Optimizing pectinase usage in pretreatment of mosambi juice for clarification by response surface methodology. J Food Engineering, 64, 397–403.
[7] H.N. Sin, S. Yusof, N. Sheikh Abdul Hamid, and R. Rahman (2006). Optimization of enzymatic clarification of sapodilla juice using response surface methodology. Journal of Food Engineering, 73, 313–319.
[8] A.K. Landbo, K. Kaack and A.S. Meyer (2007). Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice. Innovative Food Science and Emerging Technologies, 8(1), 135-142.
[9] W.C. Lee, S. Yusof, N.S.A Hamid and B.S. Baharin, (2006). Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). Journal of food Engineering, 73(1), 55-63.
[10] I.G. Sandri, R.C. Fontana, D.M. Barfknecht, M.M. de Silveira, (2011). Clarification of fruit juices by fungal pectinases. Food Science and Technology (LWT) 44, 2217–2222.
[11] S. Rout, R. Banerjee, (2006) Production of tannase under mSSF and its application in fruit juice debittering, Ind J Biotechnol. 5, 351-6.
[12] A. Srivastava, R. Kar, (2009). Characterization and application of tannase produced by Aspergillus niger ITCC 6514.07 on pomegranate rind, Braz J Microbiol, 40,782-9.
[13] N. Motoichi, N. Noriko, H. Takahiro (2001). Fruit or vegetable juice containing protein beverage. JP 2001-340069.
[14] K. Fernández, M. Vega, E. Aspé (2015). An enzymatic extraction of proanthocyanidins from País grape seeds and skins, Food chemistry. 168,7-13.
[15] D. C. P Campos, A. S Santos, D. B Wolkoff, V. M Matta, L. M. C Cabral, S. Couri (2002). Cashew apple juice stabilization by microfiltration, Desalination. 148(1), 61-65.
[16] M. Giovanni, (1983). Response surface methodology and product optimization. Food technology. 37, 41–45.
[17] M. A. Bezerra, R. E. Santelli, E. P. Oliveira, L. S. Villar, L. A. Escaleira (2008). Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76(5), 965-977.
[18] P. S. Benherlal, C. Arumughan (2010). Investigation on bioactive phytochemicals of jamun (syzygium cumini) fruit (Doctoral dissertation, Agroprocessing and Natural products Division, National Institute for Interdisciplinary Science and Technology (CSIR), Thiruvananthapuram).
[19] A.F Molinari, C.L.M Silva (1997). Freezing and Storage of Orange Juice: Effects on Pectinesterase Activity and Quality, Process Optimisation and Minimal Processing of Foods Proceedings of 3rd main meetings, Leuven, Belgium. 7 – 14.
[20] M. Shahnawaz and S. A. Sheikh (2011). Physicochemical characteristics of Jamun fruit, Journal of Horticulture and Forestry. 3(10), 301-306.
[21] K. Duangmal, S. Wongsiri, S. Sueeprasan (2004). Colour appearance of fruit juice affected by vitamin C, In Proceedings of AIC (2004).
[22] O.H Lowry, N.J Rosebroughi, A.L Farr and R.J Randall (1951). Protein measurement with the folin phenol reagent, Journal of Biological Chemistry. 193, 265–275.
[23] V.L Singleton, R Orthofer, R.M. Lamuela-Raventos (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in enzymology, (299C), 152-178.
[24] P. Ghosh, R. C. Pradhan, S. Mishra (2016). Low‐Temperature Extraction of Jamun Juice (Indian Black Berry) and Optimization of Enzymatic Clarification Using Box‐Behnken Design. Journal of Food Process Engineering –
[25] P. Ghosh, R. C. Pradhan, S. Mishra (2016) Optimization of process parameters for enhanced production of Jamun juice using Pectinase (Aspergillus aculeatus) enzyme and its characterization. 3 Biotech. 6, 241. doi:10.1007/s13205-016-0561-0
[26] P. Ghosh, R. C. Pradhan, S. Mishra. Optimization of process parameters and changes in physicochemical properties of clarified Jamun juice using Tannase (Aspergillus ficcum) - submitted for publication
[1] D. R Kashyap, P. K Vohra, S. Chopra and R Tewari, R. (2001). Applications of pectinases in the commercial sector: a review. Bio resource technology, 77(3), 215-227.
[2] S. Alvarez, R. Alvarez, F.A Riera, and J. Coca, (1998). Influence of depectinization on apple juice ultrafiltration. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 138, 377–382.
[3] O. Tastan, and T. Baysal, (2015). Clarification of pomegranate juice with chitosan: Changes on quality characteristics during storage. Food chemistry, 180, 211-218.
[4] T. Tu, K. Meng, Y. Bai, P. Shi, H. Luo, Y. Wang, and B. Yao (2013). High-yield production of a low-temperature-active polygalacturonase for papaya juice clarification. Food chemistry, 141(3), 2974-2981.
[5] R.C.C. Domingues, S.B.F. Junior, R.B. Silva, V. L. Cardoso, and M.H.M Reis (2012). Clarification of passion fruit juice with chitosan: Effects of coagulation process variables and comparison with centrifugation and enzymatic treatments. Process Biochemistry, 47(3), 467-471.
[6] P. Rai, G. C. Majumdar, M. Das and S.D. Gupta (2004). Optimizing pectinase usage in pretreatment of mosambi juice for clarification by response surface methodology. J Food Engineering, 64, 397–403.
[7] H.N. Sin, S. Yusof, N. Sheikh Abdul Hamid, and R. Rahman (2006). Optimization of enzymatic clarification of sapodilla juice using response surface methodology. Journal of Food Engineering, 73, 313–319.
[8] A.K. Landbo, K. Kaack and A.S. Meyer (2007). Statistically designed two step response surface optimization of enzymatic prepress treatment to increase juice yield and lower turbidity of elderberry juice. Innovative Food Science and Emerging Technologies, 8(1), 135-142.
[9] W.C. Lee, S. Yusof, N.S.A Hamid and B.S. Baharin, (2006). Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). Journal of food Engineering, 73(1), 55-63.
[10] I.G. Sandri, R.C. Fontana, D.M. Barfknecht, M.M. de Silveira, (2011). Clarification of fruit juices by fungal pectinases. Food Science and Technology (LWT) 44, 2217–2222.
[11] S. Rout, R. Banerjee, (2006) Production of tannase under mSSF and its application in fruit juice debittering, Ind J Biotechnol. 5, 351-6.
[12] A. Srivastava, R. Kar, (2009). Characterization and application of tannase produced by Aspergillus niger ITCC 6514.07 on pomegranate rind, Braz J Microbiol, 40,782-9.
[13] N. Motoichi, N. Noriko, H. Takahiro (2001). Fruit or vegetable juice containing protein beverage. JP 2001-340069.
[14] K. Fernández, M. Vega, E. Aspé (2015). An enzymatic extraction of proanthocyanidins from País grape seeds and skins, Food chemistry. 168,7-13.
[15] D. C. P Campos, A. S Santos, D. B Wolkoff, V. M Matta, L. M. C Cabral, S. Couri (2002). Cashew apple juice stabilization by microfiltration, Desalination. 148(1), 61-65.
[16] M. Giovanni, (1983). Response surface methodology and product optimization. Food technology. 37, 41–45.
[17] M. A. Bezerra, R. E. Santelli, E. P. Oliveira, L. S. Villar, L. A. Escaleira (2008). Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta, 76(5), 965-977.
[18] P. S. Benherlal, C. Arumughan (2010). Investigation on bioactive phytochemicals of jamun (syzygium cumini) fruit (Doctoral dissertation, Agroprocessing and Natural products Division, National Institute for Interdisciplinary Science and Technology (CSIR), Thiruvananthapuram).
[19] A.F Molinari, C.L.M Silva (1997). Freezing and Storage of Orange Juice: Effects on Pectinesterase Activity and Quality, Process Optimisation and Minimal Processing of Foods Proceedings of 3rd main meetings, Leuven, Belgium. 7 – 14.
[20] M. Shahnawaz and S. A. Sheikh (2011). Physicochemical characteristics of Jamun fruit, Journal of Horticulture and Forestry. 3(10), 301-306.
[21] K. Duangmal, S. Wongsiri, S. Sueeprasan (2004). Colour appearance of fruit juice affected by vitamin C, In Proceedings of AIC (2004).
[22] O.H Lowry, N.J Rosebroughi, A.L Farr and R.J Randall (1951). Protein measurement with the folin phenol reagent, Journal of Biological Chemistry. 193, 265–275.
[23] V.L Singleton, R Orthofer, R.M. Lamuela-Raventos (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in enzymology, (299C), 152-178.
[24] P. Ghosh, R. C. Pradhan, S. Mishra (2016). Low‐Temperature Extraction of Jamun Juice (Indian Black Berry) and Optimization of Enzymatic Clarification Using Box‐Behnken Design. Journal of Food Process Engineering –
[25] P. Ghosh, R. C. Pradhan, S. Mishra (2016) Optimization of process parameters for enhanced production of Jamun juice using Pectinase (Aspergillus aculeatus) enzyme and its characterization. 3 Biotech. 6, 241. doi:10.1007/s13205-016-0561-0
[26] P. Ghosh, R. C. Pradhan, S. Mishra. Optimization of process parameters and changes in physicochemical properties of clarified Jamun juice using Tannase (Aspergillus ficcum) - submitted for publication
@article{"International Journal of Biological, Life and Agricultural Sciences:74745", author = "Payel Ghosh and Rama Chandra Pradhan and Sabyasachi Mishra", title = "Jamun Juice Extraction Using Commercial Enzymes and Optimization of the Treatment with the Help of Physicochemical, Nutritional and Sensory Properties", abstract = "Jamun (Syzygium cuminii L.) is one of the important indigenous minor fruit with high medicinal value. The jamun cultivation is unorganized and there is huge loss of this fruit every year. The perishable nature of the fruit makes its postharvest management further difficult. Due to the strong cell wall structure of pectin-protein bonds and hard seeds, extraction of juice becomes difficult. Enzymatic treatment has been commercially used for improvement of juice quality with high yield. The objective of the study was to optimize the best treatment method for juice extraction. Enzymes (Pectinase and Tannase) from different stains had been used and for each enzyme, best result obtained by using response surface methodology. Optimization had been done on the basis of physicochemical property, nutritional property, sensory quality and cost estimation. According to quality aspect, cost analysis and sensory evaluation, the optimizing enzymatic treatment was obtained by Pectinase from Aspergillus aculeatus strain. The optimum condition for the treatment was 44 oC with 80 minute with a concentration of 0.05% (w/w). At these conditions, 75% of yield with turbidity of 32.21NTU, clarity of 74.39%T, polyphenol content of 115.31 mg GAE/g, protein content of 102.43 mg/g have been obtained with a significant difference in overall acceptability.", keywords = "Jamun, enzymatic treatment, physicochemical property, sensory analysis, optimization. ", volume = "11", number = "1", pages = "25-4", }
