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VOL. 6, ISSUE 4 (2021)
Enzymatic optimization for juice extraction from varikka jackfruit parts using a statistical approach
Authors
P S Bensi, Suma Divakar, C Mini, Brigit Joseph, K N Anith, U Krishnaja
Abstract
Comprised of peel or rind, unfertilized perigones and central core with edible hard and crispy fruit bulbs enclosing seeds. The underutilized parts constitutes 55 % of total fruit, which turns as food waste. The present study focused on the utilisation of these underutilized parts (rind and perigones) along with the edible bulbs, for the preparation of clarified juice with higher yield. Since, jackfruit is rich in pectin and some other polysaccharides, the enzymatic hydrolysis becomes an essential process, which is is optimized here by Response surface methodology. Effect of enzyme treatment at varied enzyme concentration (0.1 to 0.8 %), incubation temperature (30 to 45 0C) and incubation time (1 to 5 hours) was studied by Second order Central Composite Face centred Design (CCF). The coefficient of determination, R2 values for both varikka rind with perigones (VRP) and varikka bulbs (VB) were greater than 0.90, which signifies the correlation between the juice yield with enzyme concentration, incubation time and temperature. Based on response yield, the optimum condition for enzymatic hydrolysis of rind and perigones was 0.64 % -enzyme concentration at 3.54 hours’ time and 42.78 0 C temperature; whereas for fruit bulbs, it was 0.48 % vlv enzyme concentration at 2.87 hours’ time, 39 0 C temperature respectively. The enzyme treated juice at these optimal conditions exhibited significant increase in clarity, colour, TSS, acidity, flavonoids, phenols, tannins and antioxidant activity, whereas reduced values in viscosity and pectin was observed, compared with untreated (raw) juice components.
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Pages:30-38
How to cite this article:
P S Bensi, Suma Divakar, C Mini, Brigit Joseph, K N Anith, U Krishnaja "Enzymatic optimization for juice extraction from varikka<em> </em>jackfruit parts using a statistical approach ". International Journal of Food Science and Nutrition, Vol 6, Issue 4, 2021, Pages 30-38
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