The influence of a pectinase and pectinase/hemicellulases enzyme preparations on percentage pineapple juice recovery, particulates and sensory attributes

Pakistan Journal of Nutrition

Volumn 8, Issue 8, 2009, Pages 1184-1189

  Tochi, Bitange Nipa ^a,b   Wang, Zhang ^a   Xu, Shi Ying ^a   Zhang, Wenbin ^a  

^a JIANGNAN UNIVERSITY   (China)

^b PWANI UNIVERSITY   (Kenya)

Author keywords

Hemicellulases; Pectinase; Pineapple juice; Total phenolics

Indexed keywords

FUNGAL ENZYME; HEMICELLULASE; PHENOL; POLYGALACTURONASE; SUGAR; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; CONTROLLED STUDY; EXTRACTION; FOOD PROCESSING; FOOD QUALITY; PINEAPPLE JUICE; TURBIDITY; VISCOSITY;

ANANAS COMOSUS; ASPERGILLUS NIGER;

EID: 67650255303     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.1184.1189     Document Type: Article

References (23)

1. Aehle, W., 2004. Enzymes in Industry: Production and Applications. 2nd Edn. Published by Wiley-VCH.
2. Arthey, D., 1995. Food Industries Manual. In: Ranken, M. D., Kill, R. C. and British Food Manufacturing Industries Research Association Eds. Fruit and Vegetable Product. London: Blackie Academic and Professional., 151.
3. Bartolomé, A.P., P. Rupérez and C. Fúster, 1995. Pineapple Fruit: Morphological Characteristics, Chemical Composition and Sensory Analysis of Red Spanish and Smooth Cayenne Cultivars. Food Chemistry, 53: 75-79.
4. Bhardwaj, J.C., V.K. Joshi and B.B. Lal Kaushal, 2005. Influence of enzyme, sodium benzoate and yeast immobilization on fermentation of plum must by Schizosaccharomyces Pombe yeast. In: ISHS Acta Horticulturae 696. VII International Symposium on Temperate Zone Fruits in the Tropics and Subtropics Part Two.
5. Carneiro, L., I.dos.S. Sa, F.dos.S. Gomes, V.M. Matta and L.M.C. Cabral, 2002. Cold sterilization and clarification of pineapple juice by tangential microfiltration. Desalination, 148: 93-98.
6. Carvalho, L.M.J.de., I.M.de. Castro and C.A.B.da. Silva, 2008. A study of retention of sugars in the process of clarification of pineapple juice (Ananas comosus, L. Merril) by micro- and ultra-filtration. J. Food Engineering, 87: 447-454.
7. Czukor, B. and Z. F. Nyarady, 1999. Production of high-fibre products by enzymatic treatment. In Euro food chem. (pp: 335-342) 10, 22-24 September, Budapest, Hungary, FECS-Event No. 234.
8. Demir, N., J. Acar, K. Sariolu and M. Mutlu, 2000. The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment. J. Food Engineering, 47: 275-280.
9. Dörreich, K., 1996. Investigations on production of apple juice without the utilization of presses. In XII International congress of fruit juice report of congress (pp: 183-197). IFU, Interlaken, 20-24 May.
10. Fernandez de Simon, B., J. Pérez-Ilzarbe, T. Hernández, C. Gómez-Cordovés and I. Estrella, 1992. Importance of phenolic compounds for the characterization of fruit juices. J. Agr. Food Chem., 40: 1531-1535.
11. Grassin, C. and P. Fauquembergue, 1996. Application of pectinases in beverages. Progress in Biotechnol., 14: 453-462.
12. Grassin, C. and P. Fauquembergue, 1996. Application of pectinases in beverages. Progress in Biotechnol., 14: 453-462.
13. James, C.S., 1995. Analytical Chemistry of foods. Chapman and hall, UK.
14. Kashyap, D.R., P.K. Vohra, S. Chopra and R. Tewari, 2001. Applications of pectinases in the commercial sector: a review. Bioresource Technol., 77: 215-227.
15. Kilara, A., 1982. Enzymes and their uses in the processed apple industry: a review. Process Biochem., 17: 35-41.
16. Perez-Magarino, S. and M.L. Gonzalez-Sanjose, 2000. Effect of pectolytic enzymes on the composition of white grape musts and wines. Italian J. Food Sci., 12: 153-162.
17. Sairi, M.B., 2005. The deacidification of pineapple juice using electrodialysis with monopolar ion exchange membranes. Msc thesis, Faculty of Chemical and Natural Resources Engineering. Universiti Teknologi Malaysia.
18. Siebert, K.J., 1999. Effects of protein-polyphenol interactions on beverage haze, stabilization and analysis. J. Agric-Food-Chem., 47: 353-62.
19. Sreenath, H.K., K.R. Sudarshanakrishna and K. Santhanam, 1994. Improvement of Juice Recovery from Pineapple Pulp/Residue Using Cellulases and Pectinases. J. Ferment. Bioeng., 78: 486-488.
20. Sreenath, H.K. and K. Santhanam, 1992. The use of commercial enzymes in white grape juice clarification. J. Ferment. Bioeng., 73: 241-243.
21. Vagneron, I., G. Faure and D. Loeillet, 2005. Is there a pilot in the chain? Identifying the key drivers of change in the fresh pineapple sector. www.cirad.fr.com (accessed 13.11.08.).
22. Vaillant, F., A. Millan, M. Dornier, M. Decloux and M. Reynes, 2001. Strategy for economical optimization of the clarification of pulpy fruit juices using crossflow microfiltration. J. Food Engineering, 48: 83-90.
23. Will, F., K. Bauckhage and H. Dietrich, 2000. Apple pomace liquefaction with pectinases and cellulases: analytical data of the corresponding juices. Eur. Food Res. Technol., 211: 291-297.