The results showed that Novozym 33095 had the best depectinization effectiveness. Effects of the processing steps on some quality parameters were investigated during the lemon juice production and the obtained concentrates were stored at −25☌ for 180 days. In addition, the best condition obtained from laboratory treatments was carried out in the local fruit juice plant. The nutritional value of a suggested serving of clear fruit, carbonated water beverages includes 0 mg of cholesterol, 0 mg of sodium, 23 grams of carbohydrates, 0 grams of dietary fiber, 23 grams of sugar and 0 grams Lemon juice obtained from Interdonato variety was treated with different enzymes at specific concentrations as depectinization processes to produce clear lemon juice and its concentrates. Clear Fruit, Carbonated Water Beverages is manufactured by Ever Fresh Juice Co with a suggested serving size of 8 OZA (240 ml) and 91 calories per serving.
Both can be prepared using enzymes the main steps involved are shown in Figure 3. Ultra clarifying solutions is not only.Several types of apple juice are available commercially: the most familiar are hazy unltered and unclaried juice (usually a premium product) and a clear, ltered, amber-coloured juice. IntroductionClarifying stock using the raft technique results in a clear solution with a residue of color from the original stock. At the end of filtration in 40 μL/100 mL concentrations of each of the three enzymes, values of residual pectinmethylesterase (PME) activity were found to be in the lowest amounts. Viscosity values decreased after pulp separation and the largest reduction was observed with the filtration.
Clarified lemon juice is a suitable acidifying agent that can substitute citric acid and provide more “natural” products that will fit the new market for ecological products and new alternatives to the manufacturing of lemon. Lemon juice is widely used as an antioxidant natural substitute for the synthetic ascorbic or citric acids (E300 and E330, resp.). New alternatives for beverages elaboration may result in a promising use of surplus production. Lemons are usually earmarked for fresh consumption and for the elaboration of juices, additives, and various other processed products. Lemon fruits not only have their delicious flavors but also have their antioxidant capacity with health benefits. Although their health-related properties have always been associated with their content of vitamin C, it has recently been shown that flavonoids also play a role in this respect.
Clear Fruit Juices Trial Juice Processing
Enzymes (particularly pectinases) can play a key role in improving juice clarity and stability as well as reducing the viscosity. Pectins make the clarification process harder because of their fiber-like molecular structure. The key of producing clear and stable fruit juice is a complete enzymatic breakdown of pectin. The principal purpose of the clarification process employed in industrial juice processing is to eliminate constituents responsible for the turbidity and cloudiness in freshly produced juice. Fruit juices contain colloids that are mainly polysaccharides (pectin, cellulose, hemicellulose, lignin, and starch), protein, tannin, and metals. Reported that use of lemon juice as a substitute for citric acid in canned fruit, for example, peach halves, will yield a “natural” product for the new market of ecological products.The traditional method of clarification of juice which contains pectin involves a number of steps, including centrifugation to remove suspended solid, hydrolysis of pectin with specific enzymes (depectinization), flocculation of turbidity with clarifying agents, and finally filtration by the diatomaceous earth to remove the fining agents.
%) pectin pectin esterase hydrolyses the methoxy group of the pectin chain. Polygalacturonase depolymerises the polygalacturonic acid chain via breaking down a-1.4 glycosidic bond, while pectin lyase depolymerises the high esterified (approx. Pectinase hydrolyzes pectin and causes pectin-protein complexes to flocculate. These enzymes degrade pectin into smaller units.
Clarification of juice involves the use of bentonite gelatin and silica sol as fining agents. Clarification is necessary in order to obtain a bright, clear product with low viscosity. Clarification is an important processing step used by the lemon juice industry.
The aim of this research was to replace citric acid with natural lemon juice, an acidifier perceived by the consumers as a more natural or ecological additive. Pectin is responsible for the turbidity and consistency of the juice causing an increase in its viscosity, which hinders its clarification, filtration, and concentration. PME hydrolyses ester bonds of pectin in citrus juices, resulting in decreased cloud stability. PME is released into juice during extraction. Viscosity, cloud stability, and other food properties are affected by the impact of pectic enzymes, particularly pectinmethylesterase (PME), a ubiquitous enzyme in plants, that deesterifies the methoxylated pectin in the plant cell wall.
Materials and Methods 2.1. Effects of the processing steps on some quality parameters were investigated during the lemon juice production and the obtained concentrates were stored at −25☌ for 180 days. In this plant, clarified lemon juice was produced. In addition, according to the data obtained in laboratory conditions, the most appropriate process was carried out in production lines of fruit juice plant (Anadolu Etap Inc.) in our region (Çukurova, Turkey).
Each of the enzymes was added to the tank at a concentration of 10 μL/100 mL, 20 μL/100 mL, and 40 μL/100 mL (100, 200, and 400 mL/ton, resp.). The enzymes were treated in a laboratory scale stainless steel tank at ☌ and stirred with constant velocity (65 rev/min). Enzymatic Treatment of Lemon JuiceIn this study, for the production of clear lemon juice (Figure 1), enzymes obtained from different companies, Rapidase Intense (DSM Food Specialties, Beverage Ingredients, The Netherlands), Novoferm 61, and Novozym 33095 (Novozyms, Bagsvaerd, Denmark), were used. The lemon juice was pasteurized at 75☌ for 15 s and enzymatically treated with pectolytic enzyme preparation at 35☌. The lemon juice was extracted by a citrus extractor machine (Can Can, Citrus Extractor Machine, Turkey) and then rapidly strained through a stainless steel sieve with pore diameter of 3 mm to accomplish separation of most of the suspended matter from lemon juice. Juice ProcessingLemons (Interdonato) were purchased from a local market (Adana, Turkey) and were washed with tap water to remove surface dirt.
Bentonite (SIHA-Puranit UF), gelatin (SIHA-Gelatin Fine Granules type A, 80–100 bloom), and kieselsol (Levasil 200, SiO 2, 30% Food Grade) were supplied by Targıd Inc. Bentonite, gelatin, and kieselsol having negative, positive, and negative charges, respectively, were added to lemon juice for clarification. Clarification of Lemon JuiceAfter reaching each incubation time (35☌, 15 min–165 min) the enzyme treated lemon juices were immediately heated at 50☌. Following enzymatic treatment, the next step was applied to the lemon juice clarification process.Production of clear lemon juice. Breakdown of pectin was observed with alcohol test in 15-minute intervals. Breaking down dissolved pectin by pectolytic enzyme preparation provides better clarification for the production of clear fruit juice by releasing protein molecules attached to pectin molecules.
Samples of concentrate clear lemon juice were stored at −25☌ for 180 days in brown bottles and were analyzed in two-month intervals. Each experiment was carried out in three replications. The clarified juice was concentrated using a rotary vacuum evaporator until it reached about 45° brix. Clarified lemon juices were concentrated in a rotary evaporator under vacuum (Heidolph Basic Eei-VAP HL, Germany) at 60☌. Initially, to ensure homogeneous distribution, the fining agents were stirred and then were incubated for aggregation without stirring.The clarification of the lemon juice was carried out using laboratory scale filtration unit with filter paper plate (MinifiltroF6, 200 × 200 mm, Enotecnica Pillan Snc, Italy). The lemon juice was incubated (35☌) for 2 hours by mixing 5 d (110 rev/min).
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