Juice Enzymes
Juice clarification enzymes
Juices have garnered sufficient amount of attention as a healthy drink. Mirroring the fact, as per capita consumption of juices exhibited robust growth over the past few years. The major problem associated with it is haziness in fruits juices. Fruit juices appear cloudy, though depending on fruits, especially due to occurrence of polysaccharides (Pectin, cellulose, hemicellulose, lignin & starch) proteins, tannins and metals. Clarity of juice is a determinant factor for marketing; the fruit juice industry has been investing to optimize this feature.
The production of clarified and stable juice is a critical factor for the beverage industries. clarification is associated with removal of pectic substances and other polysaccharides as well as a carbohydrates. Generally centrifugation, membrane filtration or addition of clarifying agents such as gelatin, bentonite, silica sol, and polyvinyl pyrolidone are the keys applied for clarification. However the drawback of these, methods is time consuming, inefficiency and requirement of laborious efforts. Beside, addition of fining agent and filter aids may lead in slight change in flavour which is unacceptable. The development of membrane separation process to replace the traditional approach has enabled the automation of the whole production resulting in lower labor requirements and a considerably shorter process time than the traditional process. But membrane fouling is a major drawback associated with it. An alternative procedure in this chain is enzymatic treatment of fruit juices
The production of clarified and stable juice is a critical factor for the beverage industries. clarification is associated with removal of pectic substances and other polysaccharides as well as a carbohydrates. Generally centrifugation, membrane filtration or addition of clarifying agents such as gelatin, bentonite, silica sol, and polyvinyl pyrolidone are the keys applied for clarification. However the drawback of these, methods is time consuming, inefficiency and requirement of laborious efforts. Beside, addition of fining agent and filter aids may lead in slight change in flavour which is unacceptable. The development of membrane separation process to replace the traditional approach has enabled the automation of the whole production resulting in lower labor requirements and a considerably shorter process time than the traditional process. But membrane fouling is a major drawback associated with it. An alternative procedure in this chain is enzymatic treatment of fruit juices
Enzymes are proteins that act as biological catalysts. A catalyst is a substance that speed up the rate of a chemical reaction but is not itself changed by the reaction enzymes act on colloids yielding a crystal clear juice with appearance, stability, mouth feel taste and texture characteristics preferred by consumers. Enzymes mainly used for clarification purpose include pectinase, amylase, cellulase, hemicellulase, xylanase, glucanase, glucosidase and amyloglucosidase. Till now, the enzymes have been used for clarification of juices of many fruits like orange, apple banana, lemon , grapes, corombola, sapodilla, berries etc.
