Optimization of processing parameters for natural cloudy mango (Mangifera indicaL.) juice using pectolytic and cellulolytic enzymes

Abstract

Introduction . Many desirable properties make cloudy fruit juice widely produced according to consumer acceptance. The pulp of mango (Mangifera indica L.), a good source of carbohydrates and water, has many uses including the production of juice. Nowadays, the use of food enzymes has become widespread in the juice industry for various reasons. However, the application of enzymes has not yet been tested in the context of the production of cloudy mango juice, except for the stabilization of nectars. Thus, the aim of our study was to examine and optimize some parameters involved in the enzymatic production of cloudy mango juice. Materials and methods . To achieve our objective, we used Response Surface Methodology (RSM) by combining five factors: time (30–50 min), temperature (35–55 °C), pH 4–5.5, Pectinexr Ultra SP-L (20–40 μ L·L-1 ) and Cellubrixr L (15–25 μ L· L-1 ). Results and discussion . The study of juice yield, cloud stability and the browning index showed that the coefficients of determination (R 2 values) of these traits with the studied parameters were greater than 0.900. The optimized juice yield, cloud stability and browning index varied with specific values chosen for the five parameters mentioned above. Conclusions . Finally, the use of 30 μ L·L-1 Pectinexr Ultra SP-L and 22 μ L·L-1 Cellubrix at 45 °C, for 43 min, at pH 5.5, was found to be the optimum set of conditions for processing cloudy mango juice.