| Summary: | Passion fruit (Passiflora edulis) is a tropical fruit that is only available during specific seasons. It is a member of the Passifloraceae family and has a small, egg-shaped appearance. Its juice is high in fibre, polysaccharides, pectin, gum, lignin, cellulose, glucose, protein and other vital elements. This combination makes fruit juice exceedingly turbid and viscous. Turbid juice, distinguished by cloudiness, is classified as lightly processed. Raw fruit juice often appears cloudy and viscous. The enzymatic method offers numerous benefits compared to the mechanical-thermal process of breaking down fruit pulps. The current process of fruit juice production heavily depends on the use of enzymes to enhance operational efficiency. The purpose of this study is to assess the optimal conditions for enzymatic hydrolysis in the clarification of passion fruit juice using pectinase as well as to analyse its physicochemical qualities. The process of numerical optimisation was carried out using Response Surface Methodology (RSM) by utilisation of Central Composite Design (CCD) to determine the optimal conditions for enzyme hydrolysis to achieve the highest yield of juice extract. The optimisation condition of passion fruit juice was investigated by varying independent factors, including enzyme concentration (50 – 250 ppm), incubation temperature (40 – 55°C) and incubation time (30 – 60 minutes). The data obtained from the experiment were examined using the Response Surface Methodology (RSM) of MINITAB Software (Version 19) to determine the optimal conditions, which were then verified. The recommended parameters were specified as 94.79 ppm, 41.19°C and 35.19 minutes. Given these conditions, the juice yield is 91.83%, the clarity is 0.228 abs, and the pulp content is 8.18%. The physicochemical properties (clarity, pulp, colour b*, fructose, total sugar) of both treated and untreated passion fruit juice were shown to be significantly influenced (p <0.05) by their respective physicochemical qualities. © 2024, Malaysian Society of Analytical Sciences. All rights reserved.
|
|---|