Use of a Commercial Pectolytic Enzyme to Extract Juice from Frozen Mayhaw (Crataegus opaca Hook.) Fruit

Abstract

ABSTRACT The efficacy of a commercial pectinase enzyme preparation was evaluated for juice yield and quality of mayhaw (Creategus opaca) fruit pulp. The use of pectinase in the extraction procedure increased juice color, reduced juice browning—assayed as absorption at 420 nm enhanced color density and increased percent soluble solids. Yield of mayhaw fruit juice significantly (P ≤ 0.05) improved with increasing concentrations of pectinase enzyme from 0.2% to 6.4%. Juice yield of the untreated controls was about 64% (w/w) as compared to yields of 77.2-80.4% from pectinase-treated fruit macerate. Mean soluble solids content of pectinase treated mayhaw fruit juice ranged from 6.6 to 10.4 total Brix (23.4°C), soluble solids content of the untreated mayhaw juice was 6.5%. A significant increase (P ≤ 0.05) in the efficacy of pectinase occurred at a holding temperature of 32°C and 0.20 (% w/w). Enzymatic concentration levels ≥ 0.20% w/w and a reaction temperature of 2°C for 24 hours, treatment effects observed on juice yield, percent soluble solids and CIE* color were similar (P ≤ 0.05).