Optimization Of Papaya (Carica Papaya) Juice Quality Through Acidified Blanching Water And Pectinase Enzyme Pre-treatments
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Date
2021-06
Authors
Ong Wen Le
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Publisher
Universiti Sains Malaysia
Abstract
Papaya (Carica papaya) is a highly perishable fruit, it could be processed into papaya juice to prolong its shelf life. However, high pectin content in papaya causes juice extraction difficulty, resulting in low yield. This study aims to determine the effect of acidified blanching water and pectinase enzyme pre-treatments on the yield, physicochemical and antioxidant properties of papaya juice, and to optimize the papaya juice quality using combined pre-treatments with response surface methodology (RSM). Individual effect of acidified blanching water (0-2.5% citric acid) and pectinase enzyme (10-30 ppm) was determined for the yield, physicochemical properties (total soluble solids (TSS), viscosity, clarity, colour, pH and titratable acidity (TA)) and antioxidant properties (total phenolic content (TPC), total flavonoid content (TFC), total carotenoid content (TCC), ascorbic acid content (AAC), DPPH scavenging activity and FRAP assay). Central composite design (CCD) was used to study the effect of acidified blanching water (0.5-1.5% citric acid) and pectinase enzyme (10-30 ppm) on the yield, physicochemical properties (TSS, viscosity, clarity, colour and pH) and antioxidant properties (TPC, TFC, TCC, DPPH and FRAP assay). Increasing concentration of acidified blanching water significantly (p<0.05) increases the clarity, lightness, yellowness and TA of papaya juice and decreases the TSS, viscosity, redness and antioxidant properties
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Optimization Of Papaya (Carica Papaya) Juice Quality , Optimization Of Papaya , Optimization Of Papaya (Carica Papaya) Juice Quality Through Acidified Blanching Water And Pectinase Enzyme Pre-treatments