Process Parameter Optimization for Enzyme-Aided Juice Extraction of Wood Apple ( Feronia limonia )
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FULL-LENGTH RESEARCH ARTICLE
Process Parameter Optimization for Enzyme-Aided Juice Extraction of Wood Apple (Feronia limonia) Harsh P. Sharma1 • Subir K. Chakraborty2
•
Hiral Patel1
Received: 5 January 2019 / Accepted: 9 October 2019 Ó NAAS (National Academy of Agricultural Sciences) 2019
Abstract Juice was extracted from wood apple (Feronia limoni) by conducting designed experiments with varying incubation temperature (°C), enzyme concentration (mg/100 g) and incubation time (h) as input variables at five different levels. The second-order polynomial models were developed using response surface methodology to understand effect of input variables on the responses in terms of,—juice recovery (%), TSS (°Bx) and clarity (%T at 590 nm). Interaction of incubation temperature with other input variables was observed to affect all the responses. Optimum values for input variables could be obtained with statistically valid models (p \ 0.01) for maximized juice recovery and clarity at incubation temperature, enzyme concentration and incubation time of 40 °C, 34.7 mg/100 g and 5.5 h, respectively. Keywords Pectinase Juice recovery Total soluble solids Clarity
Introduction Wood apple (Feronia limonia) belongs to the family Rutaceae. It is also called elephant apple, monkey fruit, curd fruit and kainth-bael (Hindi name) in India. Wood apple is native to South India and Sri Lanka; it can be also be found in some pockets of southern Asia and Malaya [17]. The wood apple is mainly found in forest and dry plain area of Indian subcontinents. The age of the plant varies from 13 to 70 years with yield potentiality in mother plants varying from 650 to 1085 kg of fruit per plant. The fruits are spherical in shape with diameter ranging from 7 to 9 cm, and the average weight is about 180 g [4]. Wood apple is a store house of natural non-toxic antioxidants and antimicrobial agents [20]; it can be potent
& Subir K. Chakraborty [email protected] 1
College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, Gujarat, India
2
Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal, MP 462038, India
option for antimicrobial resistance prevalent in the food system. Extracts from wood apple in various forms can save the food processing industries from using synthetic antioxidants like butylated hydroxyanisole (BHA), citric acid, propyl gallate and butylated hydroxytoluene (BHT); all these can cause onset of certain type of cancer, liver enlargement and other health ailments [8, 14]. Three volatile flavour components are obtained from fresh wood apple fruit namely methyl hexanoate, ethyl 3-hydroxyhexanoate and butanoic acid. Traditionally, the fruit has been used for relief against the diarrhoea, dysentery, tumours, asthma, wounds, cardiac debility and hepatitis, while the bark and leaves are used for vitiated conditions of vata and pitta [7]. Wood apple is a highly underutilized and seasonal fruit. However, the last decade has witnessed a
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