UF Pomegranate

Home - UF Pomegranate - UF Pomegranate

16.08.2019-979 views -UF Pomegranate

 UF Pomegranate Essay

jfpe_523

1199.. 1219

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

SEMIA ELLOUZE-CHAABOUNI1

1

UnitГ© enzymes et bioconversion

2

Laboratoire de chimie industrielle II

several

UnitГ© de Recherche de Chimie Industrielle et MatГ©riaux

Ecole Nationale d'IngГ©nieurs de Sfax

Route para Soukra, 3038

Sfax, Tunisia

4

Institut SupГ©rieur dieses Sciences Biologiques AppliquГ©es sobre Tunis being unfaithful Rue Zouhir Essafi CLUBPENGUIN 1006

Tunis, Tunisia

Accepted for Syndication May twenty-two, 2009

ABSTRACT

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. 5–5 U/ mL), conditions (20–50C) and times (30–300 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 ¥ one particular, 000) = 86 and color (A420 nm ¥ 1, 000) = 236 versus one particular, 681, 127 and 382, respectively, intended for untreated juice.

5

Related author. TEL: +216-74-675331; FAX: +216-74-275-595; EMAILS: mohamed_ [email protected] com, Raoudha. [email protected] rnu. tn

Journal of Meals Process Executive 34 (2011) 1199–1219. Almost all Rights Reserved. © 2009 Wiley Journals, Inc.

DOI: 10. 1111/j. 1745-4530. 2009. 00523. by

1199

1200

M. NEIFAR ET 'S.

PRACTICAL APPLICATIONS

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.

INTRODUCTION

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...

References: ALPER, N. and ACAR, M. 2004. Removal of phenolic compounds in pomegranate juices employing ultrafiltration and laccase-ultrafiltration combinations. Nahrung forty-eight, 184–187.

BAATI, R., KAMOUN, A., CHAABOUNI, M., SERGENT, M. and PHANTAN-LUU, Ur. 2006. Screening and optimization of the elements of a

detergent admixture planning

BEN YOUNES, S., MECHICHI, T. and SAYADI, S. 2007. Filter and

characterization of the laccase secreted by white rot fungus Perenniporia tephropora and its role in the decolourization of synthetic inorganic dyes.

J. Appl. Microbiol. 102, 1033–1042.

CONTAINER, E. L., HUNTER, T. G. and HUNTER, M. S. 1978. Statistics of Experimenters, Wiley, New York, NY.

BRADFORD, Meters. 1976. An instant and hypersensitive method for quantitation of

microgram quantities of protein making use of the theory of protein-dye

BRAND-WILLIAMS, W., CUVELIER, M. E. and BERSET, C. 1995. Use of

a free significant method to assess antioxidant activity

CARLSON, L. 1992. Style and Optimization in Organic Synthesis, Elsevier,

Amsterdam, holland.

DE CLAIRE, B. F., PEREZ-ILZARBE, T., HERNANDEZ, Big t., GOMEZCORDOVES, C. and FIGURA, I. 1992. Importance of phenolic compounds for the characterization of fresh fruit juices. J. Agric. Food Chem. 38,

1565–1571.

EWAIDA, Elizabeth. H. 1987. Nutrient make up of Taifi pomegranate (Punica

granatum L. )

GEKAS, V., AIMAR, P., LAFAILLE, J. L. and SANCHEZ, V. 1993.

GIOVANELLI, G. and RAVASINI, G. 1993. Apple juice stablizing by

merged enzymemembrane purification process

GГ–KMEN, V., BORNEMAN, Z. and NIJHUIS, They would. H. 1998. Improved ultrafiltration for colour reduction and stabilization of apple juice. L. Food Sci.

GONCOVALES, M. 1996. Solitude, purification and characterization of

Polyporus laccase

GÖRTGES, T. and DICKMANN, H. 1982. Wie schätzt man apfelsäfte vor

nachträbungen

GOUPY, T. 1999. Plans d'ExpГ©riences Pour Surfaces sobre RГ©ponse, Dunod,

Paris, France.

HE, Con., JI, Z .. and LI, S. 3 years ago. Effective logic of any fruit juice using

membrane filtration with no enzyme and pasteurization pretreatment.

KAMOUN, A., SAMET, W., BOUAZIZ, L. and CHAABOUNI, M. 1999.

KILARA, A. 1982. Digestive enzymes and their uses in the refined apple sector: A

review

LA REPENT, J. H. 1969. Developing pomegranate in California College or university of Cal. Agric. Experience. Stn. Tea leaf. p. 305.

LEE, T. C., YUSOF, S., HAMID, N. T. A. and BAHARIN, N. S. 06\. Optimizing conditions for enzymatic clarification of banana juice using

response surface methodology (RSM)

LEE, W. C., YUSOF, T., HAMID, N. S. A. and BAHARIN, B. S. 2007. Effects

of fining treatment and storage temp on the top quality of responded

banana drink. Lebensm. -Wiss. Technol. 45, 1755–1764.

LEWIS, G. A., MATHIEU, M. and PHAN-TAN-LUU, R. 99. Pharmaceutical Fresh Design, Marcel Dekker, Ny, NY.

LITTHAUER, D., TRUCK VUUREN, Meters. J., VEHICLE TONDER, A. and WOLFAARDT, F. Watts. 2007. Filter and kinetics of a thermostable laccase

by Pycnoporus sanguineus (SCC 108)

MACHEIX, J. J., FLEURIET, A. and BILLOT, M. 1990. Fresh fruit Phenolics,

pp

MARS, M. 2001. Ressources gГ©nГ©tiques man grenadier (Punica granatum D. )

sobre Tunisie: Prospection, conservation ain analyse entre ma diversitГ©

MATHIEU, D., NONY, J. and PHAN-TAN-LUU, Ur. 2000. EMROD-W Software, LPRAI, Marseille, France.

Related