Evaluating the physicochemical and antioxidant characteristics of apricot juice prepared through pectinase enzyme-assisted extraction from Halman variety

Abstract

The investigation aimed at optimizing the process conditions for the enzymatic extraction of apricot juice from Halman variety with pectinase enzyme. The study was conducted at different enzyme concentrations (0.2–1%), temperature (25–50 °C) and time duration (5–375 min). The effects of the enzymatic treatments on selected responses (juice yield, juice clarity, juice turbidity, total soluble solids (TSS), titratable acidity, ascorbic acid content, color index and pectin content) were determined employing a single factor experiment and response surface methodology (RSM) based on central composite rotatable statistical design (CCRD). The treatment effectively hydrolyzed polysaccharides, resulting in increased juice yield, total dissolved solids and juice lightness. The maximum juice recovery (73.06%), total soluble solids (12.9°Brix), clarity (94.76%) and lightness (L*) value (42.85) while minimum turbidity (3.95 NTU) and pectin content (0.59%), were obtained when enzyme treatment was set up with 0.9% w/w enzyme concentration at 44 °C and 300 min. The derived optimum conditions were used for the production of apricot juice of desirable quality in terms of physicochemical and antioxidant properties. Moreover, enzymatic process offers a number of advantages over mechanical-thermal comminution and thus, finds tremendous applications in modern fruit processing industries involving treatment of fruit masses. The process not only facilitates easy pressing and increase in juice recovery but also ensures the highest possible quality of end products.