Enzymatic added extraction and clarification of fruit juices–A review

HP Sharma, H Patel, Sugandha - Critical reviews in food science …, 2017 - Taylor & Francis
Enzymatic treatment for juice extraction is most commonly used now a days. The enzymatic
process is claimed to offer a number of advantages over mechanical-thermal comminution of …

[PDF][PDF] Enzymatic extraction and clarification of juice from various fruits–a review

HP Sharma, H Patel, S Sharma - Trends Post Harvest Technol, 2014 - scholar.archive.org
Enzymes are an integral component of modern fruit juice manufacturing processes. Their
main functions are to: increase extraction of juice from raw material, increase processing …

Optimization of enzymatic clarification of sapodilla juice using response surface methodology

HN Sin, S Yusof, NSA Hamid, RA Rahman - Journal of food engineering, 2006 - Elsevier
Response surface methodology is a statistical procedure frequently used for optimization
studies. It uses quantitative data from an appropriate experimental design to determine and …

Clarification of fruit juices by fungal pectinases

IG Sandri, RC Fontana, DM Barfknecht… - LWT-food Science and …, 2011 - Elsevier
This study analyses the efficiency of fungal pectinolytic preparations produced in laboratory
and commercial products used in the clarification process of apple, butia palm fruit …

[HTML][HTML] Microwave-assisted extraction of dragon fruit seed oil: Fatty acid profile and functional properties

T Boyapati, SS Rana, P Ghosh - Journal of the Saudi Society of Agricultural …, 2023 - Elsevier
Dragon fruit is gaining its popularity in all over the world. The seed of the dragon fruit is
highly nutritious in terms of essential fatty acid. The utilization of seed oils is getting …

Isolation and characterization of pectinase-producing bacteria (Serratia marcescens) from avocado peel waste for juice clarification

S Haile, C Masi, M Tafesse - BMC microbiology, 2022 - Springer
Background Bacterial pectinase is an enzyme that could be employed in numerous sectors
to break down pectin polysaccharide compounds. The goal of this study is to find pectinase …

Improvement of activity, thermo-stability and fruit juice clarification characteristics of fungal exo-polygalacturonase

F Amin, HN Bhatti, M Bilal, M Asgher - International journal of biological …, 2017 - Elsevier
An extracellular exo-polygalacturonase (exo-PG) from Penicillium notatum was immobilized
in sodium-alginate matrix through two different protocols, viz. covalent bonding and …

[HTML][HTML] Characterization of pectinase from Geotrichum candidum AA15 and its potential application in orange juice clarification

A Ahmed, M Sohail - Journal of King Saud University-Science, 2020 - Elsevier
Purpose Pectinase is used in fruit juice industry to increase the juice yield and to enhance
clarification process by reducing turbidity and viscosity. The current study was focused on …

Immobilization of pectinases into calcium alginate microspheres for fruit juice application

Z Deng, F Wang, B Zhou, J Li, B Li, H Liang - Food hydrocolloids, 2019 - Elsevier
In this study, polygalacturonase (PG) was immobilized in calcium alginate microspheres
prepared using endogenous emulsification method and its application in apple juice …

Orange juices enriched with chitosan: Optimisation for extending the shelf-life

AB Martín-Diana, D Rico, JM Barat… - Innovative food science & …, 2009 - Elsevier
Optimisation of the incorporation of chitosan in orange juice was accomplished by the
evaluation of quality and nutritional markers. Response surface methodology was applied to …