Abstract
Enzymes are an integral component of modern fruit juice manufacturing, having several advantages from a commercial and environmental point of view. The enzymes used in the fruit juice industry are primarily mixtures of pectinolytic enzymes. These enzymes break down complex polysaccharides of fruit tissues into simpler molecules. Pectin degradation by enzyme action (enzyme-assisted extraction) leads to an increase in the yield of the extraction of juice from raw material, improves the production efficiency, reduces energy costs and waste, and generates visually attractive final products with improved quality. In this chapter, the discussion is focused on the enzyme-assisted extraction method of fruit juices, particularly in the occurrence and nature of pectic substances in fruits, chemistry of enzymes and their substrates, as well as their biotechnological applications for the processing of different fruits and their effects on the properties of the resulting fruit juices.
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