Effects of Different Enzymes and Concentrations in the Production of Clarified Lemon Juice

Filiz Uçan,Asiye Akyildiz,Erdal Ağçam

doi:10.1155/2014/215854

Filiz Uçan, Asiye Akyildiz + Show 1 more

Open Access

https://doi.org/10.1155/2014/215854

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Abstract

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. In addition, the best condition obtained from laboratory treatments was carried out in the local fruit juice plant. Effects of the processing steps on some quality parameters were investigated during the lemon juice production and the obtained concentrates were stored at −25°C for 180 days. The results showed that Novozym 33095 had the best depectinization effectiveness. Total pectin content of lemon juices decreased rapidly following the enzyme treatment and could not be detected following the filtration. Viscosity values decreased after pulp separation and the largest reduction was observed with the filtration. 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.

Highlights

Citrus is one of the most important fruit crop in the world
According to the findings obtained from pectin degradation, Novozym 33095 degraded the pectin in lemon most quickly
Pectin was not determined in clarification and filtration stages for the different concentrations of the three enzymes

Summary

Introduction

Citrus is one of the most important fruit crop in the world. Lemons ranked third among the citrus industry in the world, with a total annual production of about 9% in the citrus production [1]. F.) has many important natural chemical components, including citric acid, ascorbic acid, minerals, and flavonoids. Their healthrelated properties have always been associated with their content of vitamin C, it has recently been shown that flavonoids play a role in this respect. Lemon fruits have their delicious flavors and have their antioxidant capacity with health benefits [3,4,5,6]

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