EFFECTIVE CLARIFICATION OF POMEGRANATE DRINK USING
LACCASE TREATMENT OPTIMIZED BY RESPONSE SURFACE
TECHNIQUE FOLLOWED BY ULTRAFILTRATION
MOHAMED NEIFAR1, 5, RAOUDHA ELLOUZE-GHORBEL1, AMEL KAMOUN2,
SEMIA BAKLOUTI3, ABIR MOKNI1, ATEF JAOUANI4 and
UnitГ© enzymes et bioconversion
Laboratoire de chimie industrielle II
UnitГ© de Recherche de Chimie Industrielle et MatГ©riaux
Ecole Nationale d'IngГ©nieurs de Sfax
Route para Soukra, 3038
Institut SupГ©rieur dieses Sciences Biologiques AppliquГ©es sobre Tunis being unfaithful Rue Zouhir Essafi CLUBPENGUIN 1006
Accepted for Syndication May twenty-two, 2009
Phenolic substances of pomegranate juice, which can be responsible for haze formation and browning during storage, could be selectively removed by put together enzyme-ultrafiltration method. The pomegranate juice was treated with Fomes fomentarius laccase for various enzyme concentrations (0. 5вЂ“5 U/ mL), conditions (20вЂ“50C) and times (30вЂ“300 min). The effect of these enzymatic treatments about total phenol content and clarity with the juice had been evaluated utilizing a central composite design. The best treatment circumstances were: chemical concentration a few U/mL; time 300 min; and temperatures 20C. Their application generated a forty percent reduction of total phenols but activated a threefold decrease of the juice clarity. This disadvantage was defeat by ultrafiltration of the laccase-treated juice. The pomegranate drink obtained was clear, secure and seen as total phenolics = 864 mg/L, quality (A650 nm ВҐ one particular, 000) = 86 and color (A420 nm ВҐ 1, 000) = 236 versus one particular, 681, 127 and 382, respectively, intended for untreated juice.
Journal of Meals Process Executive 34 (2011) 1199вЂ“1219. Almost all Rights Reserved. В© 2009 Wiley Journals, Inc.
DOI: 10. 1111/j. 1745-4530. 2009. 00523. by
M. NEIFAR ET 'S.
The tendency for hazes to build up in pomegranate juices during storage can be described as persistent problem in the fruit juice sector. In this work, laccase treatment optimized by simply response surface area methodology followed by ultrafiltration utilized to simplify the pomegranate juice. The application of the optimum enzymatic treatment conditions (enzyme concentration 5 U/mL; time 300 min; and temperature 20C) followed by ultrafiltration (cutoff value 15 KDa) decreases the whole phenolics of about 50% plus the antioxidant potential of about twenty percent and, boosts the clarity of around 30% compared to untreated juice.
Pomegranate (Punica granatum L. ) is one of the essential commercial fruits in Tunisia. It is cultivated in many parts as Tunis, Zaghouan, Djerba, Gabes and Sfax. Various areas of the pomegranate tree (leaves, fruit and bark skin) have been employed traditionally because of their medicinal homes and for various other purposes just like those found in tanning (Mars 2001). It is used directly because fresh seeds as well as fresh juice that could also be used in beverages pertaining to jellies, and flavoring and coloring providers (La Rue 1969; Ewaida 1987). The edible area of the fruit is made up of considerable amounts of phenolic chemical substances such as gallic acid, protocatechuic acid, chlorogenic acid, caffeic acid, ferulic acid, o- and p-coumaric acids, catechin, phloridzin and quercetin (Poyrazoglu et ing. 2002). The phenolic constituents give color, astringency and bitterness for the pomegranates juice (Rouseff 1990; De Bob et 's. 1992). These types of compounds can also be responsible for the organization of the cloudy appearance of fruit juices during concentration and storage (Macheix et al. 1990; Spanos and Wrolstad 1992).
The primary purpose of the clarification is always to reduce the quantity of phenolic compounds and decrease the astringency of the item (Alper and Acar 2004). Ultrafiltration (UF), which gets rid of all chemicals larger than the membrane molecular...
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