Optimization of enzymatic hydrolysis parameters for sapodilla fruit (Manikara achras L.) juice extraction
Sukh Veer Singh
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Contribution: Data curation, Formal analysis, Investigation, Methodology, Software, Validation, Writing - original draft
Search for more papers by this authorCorresponding Author
Rakhi Singh
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Correspondence
Rakhi Singh and Anurag Singh, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, India.
Email: [email protected] (R. S.) and [email protected] (A. S.)
Contribution: Conceptualization, Methodology, Project administration, Resources, Supervision, Writing - review & editing
Search for more papers by this authorCorresponding Author
Anurag Singh
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Correspondence
Rakhi Singh and Anurag Singh, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, India.
Email: [email protected] (R. S.) and [email protected] (A. S.)
Contribution: Methodology, Resources, Visualization, Writing - review & editing
Search for more papers by this authorS. Thangalakshmi
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Search for more papers by this authorBarjindar P. Kaur
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Contribution: Project administration, Resources, Software, Visualization, Writing - review & editing
Search for more papers by this authorMeenatai G. Kamble
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Contribution: Resources, Software, Validation
Search for more papers by this authorAyon Tarafdar
Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Bareilly, India
Contribution: Data curation, Formal analysis, Supervision
Search for more papers by this authorAshutosh Upadhyay
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Contribution: Methodology, Supervision, Writing - review & editing
Search for more papers by this authorSukh Veer Singh
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Contribution: Data curation, Formal analysis, Investigation, Methodology, Software, Validation, Writing - original draft
Search for more papers by this authorCorresponding Author
Rakhi Singh
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Correspondence
Rakhi Singh and Anurag Singh, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, India.
Email: [email protected] (R. S.) and [email protected] (A. S.)
Contribution: Conceptualization, Methodology, Project administration, Resources, Supervision, Writing - review & editing
Search for more papers by this authorCorresponding Author
Anurag Singh
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Correspondence
Rakhi Singh and Anurag Singh, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, India.
Email: [email protected] (R. S.) and [email protected] (A. S.)
Contribution: Methodology, Resources, Visualization, Writing - review & editing
Search for more papers by this authorS. Thangalakshmi
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Search for more papers by this authorBarjindar P. Kaur
Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Contribution: Project administration, Resources, Software, Visualization, Writing - review & editing
Search for more papers by this authorMeenatai G. Kamble
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Contribution: Resources, Software, Validation
Search for more papers by this authorAyon Tarafdar
Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Bareilly, India
Contribution: Data curation, Formal analysis, Supervision
Search for more papers by this authorAshutosh Upadhyay
Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, India
Contribution: Methodology, Supervision, Writing - review & editing
Search for more papers by this authorAbstract
Cold pressing of sapodilla fruit pulp for juice extraction is generally difficult and yields an inferior quality of juice due to fruit tissue rigidity and its granular pulpy nature which necessitates the enzyme combination for tissue hydrolysis. A central composite design was used to optimize the sapodilla tissue hydrolysis conditions like pectinase concentration (T1 0.1%–0.2%), cellulase concentration (T2 0.05%–0.1%), incubation temperature (T3 40–50°C), and incubation period (T4 90–150 min). The responses studied were juice yield, viscosity, total soluble solid, L-value, clarity, total phenol content, and overall acceptability. Regression analysis fitted to a second-order quadratic model for each response was a significant (p < .05) function of hydrolysis. The optimized level of pectinase concentration, cellulase concentration, incubation temperature, and period was 0.125%, 0.063%, 42.50°C, and 112.20 min, respectively. The validity of the model was confirmed by the closeness of experimental values (juice yield 61.51 ± 0.50%, viscosity 2.88 ± 0.02 cps, TSS 18.66 ± 0.06 °Brix, L-value 35.94 ± 0.52, clarity (abs) 1.91 ± 0.03, TPC 1.588 ± 0.02 mg GAE/100 ml, and OA 7.23 ± 0.25) with predicted values.
Practical applications
Various benefits of enzymatic hydrolysis of sapodilla tissue for juice extraction have been found over conventional methods (cold and hot press). It overcomes the challenges of extractability and pressability. It also improves the functional (total phenolic content), physical (soluble solid, color, clarity, and viscosity), and sensory characteristics (overall acceptability) of juice. Higher juice yield and total phenolic content suggest that enzymatic hydrolysis of sapodilla could promote the juice industry for the production of quality juice and healthy fruit-based drinks too. The reduced processing time in enzymatic hydrolysis as compared with that in traditional method and high TSS in extracted sapodilla juice will further offer the advantages of a reduced burden on cane sugar for sweetening purpose.
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Open Research
DATA AVAILABILITY STATEMENT
Data will be made available on reasonable request to the corresponding author.
Supporting Information
| Filename | Description |
|---|---|
| jfpp16315-sup-0001-Supinfo.rtfRTF document, 1.2 MB | Supplementary Material |
| jfpp16315-sup-0002-figures.docxWord 2007 document , 990.9 KB | Figures |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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