Fruit Juice Yield Research Articles

ỨNG DỤNG CHẾ PHẨM ENZYME PECTINASE ĐỂ KHAI THÁC VÀ THU HỒI DỊCH QUẢ CHANH LEO CỦA TỈNH CAO BẰNG

Cao Bang is a province with favorable natural conditions for the development of passion fruit trees (Passiflora edulis). Passion fruit is rich in nutritional values, such as protein, sugar, vitamins, minerals, phenolic acids, and flavonoids. The addition of pectinase enzyme preparation has the effect of breaking down the cell wall of passion fruit flesh, contributing to increasing the yield of fruit juice. The objective of this study is the application of pectinase enzyme preparations to exploit and recover passion fruit juice from Cao Bang province. The study has determined extraction and recovery of passion fruit juice was developed, with the technological parameters being the concentration of pectinase enzyme preparation used as 0.5%, the hydrolysis temperature of 39 oC, the hydrolysis time as 300 minutes, in this condition the recovery efficiency of passion fruit juice was 89.04%. Passion fruit juice has a dark orange yellow color, a very characteristic aroma, a sweet taste mixed with a slightly sour taste, a homogeneous state, a soluble solids content of 12.75 ± 0.25 oBx, and a pH of 2.81 ± 0.02.

Genetic diversity of white mulberry (Morus alba L.) accessions selected from north Eastern Turkey

This study was carried out between 2011-2013 years, on the mulberry population of G?m??hane province and aimed to select promising white mulberry (Morus alba) genotypes according to main mulberry breeding criteria. Fruit samples were taken from 62 white mulberry genotypes in the first year and 54 in the second year. In fruit samples of selected promising white mulberry genotypes pomological and technological traits were investigated. Results indicated high diversity among selected genotypes for most of the pomological and technological traits. The average fruit weight ranged from 1.41 g (KU18) to 5.47 g (GUM23); Soluble Solid Content (SSC) from 10.07% (TO23) to 26.60% (GUM20); taste and aroma scores from 2.56 (GUM1) to 10.00 (TO29); fruit juice yield from 47.70% (GUM 20) to 92.44% (TO26); dried fruit yield from 11.99% (TO31) to 30.93% (TO23); fruit diameter from 11.25 mm (TO5) to 18.23 mm (KU7); fruit length from 17.84 mm (KU21) to 33.95 mm (KU7); stalk length from 4.41mm (GUM17) to 16.10 mm (GUM20), respectively. After assessment at the end of the study, 9 genotypes were found suitable for table consumption, 10 genotypes for molasses processing and 13 genotypes for drying.

Production of a fermented beverage from pineapple (Ananas comosus) byproduct crumbs

This study aimed to realize the utilization of pineapple (Ananas comosus) materials that are unqualified for processing in manufacture of a beverage product. The initial freezing treatment were investigated to select the most suitable raw materials and optimal conditions for the process. The results showed that most favorable results were found in the slow-frozen pineapple material with the lowest total microorganisms, highest yield of fruit juice (78%) and the reducing sugar content (around 2%). Further investigation on the fermentation process revealed following optimal conditions under ambient temperature from 26–30 °C: pH 4.2, dryness at 22 °Bx, yeast addition at 0.01% and fermentation time of 2 days. At a colder temperature around 10–12 °C, following conditions are preferred: yeast addition of 0.07%, fermentation time of 7 days. The final fermented pineapple juice had alcohol content of 5 6 %v, soluble solids concentration of about 11–14 °Bx. However, at the same pH conditions, initial dry matter content, and fermentation conditions, replacing 40% of sucrose with pure honey led to shortened fermentation time of 5 days at 10–12 °C. The fermented pineapple juice product had an alcohol content of 5–6 %v, a soluble solids concentration of about 13–14 °Bx.

UJI UNJUK KERJA MESIN PEMBELAH DAN PEMERAS JERUK MANIS (Citrus x sinensis)

The process of sweet oranges (Citrus x sinensis) into orange fruit juice gives benefits for the community because at the harvest time, sweet orange fruit prices fell and people can sell as fresh orange juice or as raw material for processing drinks. People still struggle with cheap squeezing machines. This research was a continuation of previous research with the title design of an orange juice extract machine for small-scale industries. This machine was made at a low price, made from local materials, easy to maintain, and can be applied for sweet orange farmers and small-scale industries. The aim of this research was to perform performance tests for sweet orange stripping and squeezing machine. The research method in this machine testing used a combination of big size Semboro sweet orange (Ø 65 mm), small size Semboro orange (Ø 49 mm), peeled orange, and orange not peeled. Each combination of treatment uses 16 kg of sweet orange fruit and was repeated three times, then the extraction yield and extortion work capacity were calculated. The results of testing the extracts of sweet orange fruit extracts showed that the testing of big size sweet oranges (Ø 65 mm) without peeling resulted in fruit juice yield of 33.8%, with a working capacity of 167.3 kg/hour.
 Keywords: performance tests, small scale industry, sweet orange, work capacity

Green polygalacturonase production by Aspergillus awamori NRC-F18 under solid-state fermentation

Background and objective Pectin-degrading enzymes applied in the food industries are preferred to be obtained from fungal origin because fungi are potent producers of pectic enzymes and the optimal pH of fungal enzymes is very close to the pH of many fruit juices, ranging from pH 3.0 to 5. Pectinolytic enzymes, have several industrial applications in different industries such as food industries to concentrate fruit juices. They increased the yield of fruit juice from the pulp and removal of haze from juices to get a clear product. Research to find microorganisms to produce high-quality polygalacturonase (PGase) and technical constraint include supply of cheap and pure raw materials needed to produce inexpensive enzymes. Utilization of agroindustrial residues offers potential benefits for solid-state fermentation, which is attractive for the implementation of sustainable bioprocesses.Materials and methods Fungal strain screening for PGase production was studied in 250 ml Erlenmeyer flasks containing 5 g of tested substrate moistened to 50% (v/w, ml/g) with distilled water. One milliliter of spore suspension (106 spores) from each fungus was used as inoculum. The cultures were incubated at 30°C for 4 days. At the end of the incubation period, 100 ml of distilled water was added to each flask, blended by shaking at 150 rpm for 30 min, and harvested by filtration. The filtrates were saved as sources of crude enzyme. The selected fungal strain and substrate were incubated for 120 h at 30°C and culture was taken at 24 h intervals to detect the optimum incubation period. Sugar beet pulp was moistened to different moisture levels, that is, 1 : 1, 1 : 2, 1 : 3, and 1 : 4 (v/w) under the optimum incubation period to determine the more suitable moisture content for enzyme production. Sodium phosphate buffer at 0.1 M was used for adjusting the initial pH of fermentation medium to different values from 3.5 to 7.5 to study the effect of pH on enzyme secretion. The fungus was incubated under different temperatures, that s, 20, 25, 30, 35, and 40°C to study the temperature effect on enzyme production. Inorganic nitrogen sources (at level 0.92 mg N/g solid substrate) were applied in the fermentation medium to study their effect on enzyme yield.Results and conclusion Aspergillus awamori NRC-F18 showed promising PGase’ production activity than other fungi screened. The study showed that the fungus gave promising results when the moisture content was adjusted to 70% (v/w), initial pH value 5.0, and incubation temperature at 35°C for 72 h. The enzyme activity was increased when urea was the sole nitrogen source at a level of 0.92 mg/g solid substrate supplemented to fermentation medium. Under the above conditions, 396.4 U/g original substrate was obtained. A study on the obtained PGase revealed that it has an optimum pH that ranged from 4.5 to 5.5, as well as it gave the highest activity when incubated at 50°C. Eighty percent ammonium sulfate (w/v) was applied to precipitate enzyme protein, as 24% of total protein involved 61% of total PGase activity obtained with a specific activity of 36.94 U/mg protein against 12.8 U/mg protein in the crude culture supernatant. After fermentation the mixture from unutilized raw material and fungal biomass after enzyme elution was 76% (w/w) from the original substrate dry weight involving 14.2% protein related to 9.2% before beet pulp fermentation which could be utilized as feedstuff component in rations for ruminant feed.

KIRMIZI PANCAR SUYU ÜRETİMİNDE ENZİM ÖN UYGULAMASI: İŞLEM KOŞULLARININ MEYVE SUYU VERİMİ, BETANİN MİKTARI, TOPLAM FENOLİK MADDE VE ANTİOKSİDAN KAPASİTE ÜZERİNE ETKİSİ

Kırmızı pancar, gıda endüstrisinde yaygın olarak kullanılan doğal renk maddesi olan betaninin en önemli kaynağıdır. Konsantre ya da toz formda arz edilen bu gıda renklendiricisi için ilk üretim basamağı kırmızı pancar suyu üretimidir. Bu çalışmanın amacı, yüksek verimlilikte kırmızı pancar suyu eldesinde presleme öncesi enzim ön uygulamasının ve bu işlemde ortam pH değeri, sıcaklığı, enzim oranı ve sürenin etkilerinin belirlenmesidir. Bu kapsamda, ilk aşamada farklı pH (2.5-5.0) ve sıcaklık (30-60 °C) değerlerinde enzim ilavesinin (Pectinex Ultra SP-L) etkileri değerlendirilmiş; ikinci aşamada enzim oranı ve işlem süresinin etkileri yanıt yüzey yöntemi (RSM) kullanılarak belirlenmiştir. Enzim ön uygulaması sonrasında pres veriminin %17 arttığı bulunmuştur. Optimum koşullar olan 3.0 pH değeri, 50 °C sıcaklık, 75.8 poligalakturonaz birimi (PGB)/g enzim oranı ve 48 dk.’lık işlem süresi sonunda meyve suyu verimi %34.7, betanin miktarı 106.0 mg/100 g, toplam fenolik madde miktarı 245.2 mg GAE/100 g, antioksidan kapasite değeri ise 47.0 µmol TE/100 g olarak belirlenmiştir.

Production and Characteristics of a Turkish Traditional Food in Another Country (Jonkoping-Sweden): Molasses

<p><em>Pekmez, which has been produced for a long time in Turkey, is one of the popular and traditional Turkish foods (Tosun & Üstün, 2003</em><em>; Celik & Surucuoglu, 2005)</em><em>. Although it is not very common, it is being tried in houses and production places in some countries where Turks live. </em><em>Pekmez is produced </em><em>primarily from grapes (Alpaslan & Hayta, 2002; Sürücüoglu & Celik, 2005; Batu et al., 2007). Grapes suitable for fruit juice yield, sugar content, acid value and ripening time are suitable for molasses production.Turkey</em><em>, approximately 4185.126 tons of grapes are produced per year (TUIK, 2012), and approximately 30% of the grapes produced in Turkey are used for pekmez, wort and sausage with pekmez production in a year. In this study, some information is given on Molasses (produced in another country), production stages, effects on health and the relevant regulations and in terms of product chemical and microbiological characteristics. </em></p>

Relatively high acidity is an important breeding objective for fresh juice-specific apple cultivars

Abstract Minimally processed fresh apple juice is a popular processed food product as it preserves the fruit’s flavor and nutrients. To better understand the genetics of traits related to the quality of freshly squeezed apple juice (FS) in apple cultivars, we phenotyped hybrids derived from five biparental crosses of Malus asiatica ‘Zisai Pearl’, and M. domestica ‘Red Fuji’, ‘Golden Delicious’ and ‘Jonathan’ for a total of individuals 2575 in the year 2015 and 2023 in the year 2016. We also studied the inheritance of these traits with a quantitative trait loci (QTLs) analysis. Our results indicate that fruit juice yield, total soluble solid content (TSSC), pH value, light transmittance (TRA), and color traits (CIE coordinates, L*, a*, and b*) segregated quantitatively. We measured the average broad sense heritability and coefficient of variance to be 32.1–68.9% and 8.11–132.22%, respectively. Results from an untrained sensory evaluation panel indicated that FS with sour-sweet flavor, golden yellow color, moderate clarity and green apple aroma were most preferred. The overall sensory scores were closely related to TSSC, titratable acids (TA) and L* value. FS acidity (TA or pH) correlated with all physiochemical parameters except for polyphenol contents. We detected thirteen QTLs for juice yield, pH, TRA and b*, while QTLs for pH value co-localized with TRA and b* on linkage group 16 of both ‘Zisai Pearl’ and ‘Red Fuji’. In summary, juice acidity, affecting juice flavor, color, clarity and the overall sensory scores, is an important breeding objective for FS specific apple cultivars.

An acidic pectin lyase from Aspergillus niger with favourable efficiency in fruit juice clarification.

The pectin lyase gene pnl-zj5a from Aspergillus niger ZJ5 was identified and expressed in Pichia pastoris. PNL-ZJ5A was purified by ultrafiltration, anion exchange and gel chromatography. The Km and Vmax values determined using citrus pectin were 0.66 mg ml(-1) and 32.6 μmol min(-1) mg(-1) , respectively. PNL-ZJ5A exhibited optimal activity at 43°C and retained activity over 25-50°C. PNL-ZJ5A was optimally active at pH 5 and effective in apple juice clarification. Compared with controls, PNL-ZJ5A increased the fruit juice yield significantly. Furthermore, PNL-ZJ5A reduced the viscosity of apple juice by 38.8% and increased its transmittance by 86.3%. PNL-ZJ5A combined with a commercial pectin esterase resulted in higher juice volume.

In-situ annotation of carbohydrate diversity, abundance, and degradability in highly complex mixtures using NMR spectroscopy.

Many functions of carbohydrates depend on the detection of short structural motifs, approximately up to hexasaccharide length, by receptors or catalysts. This study investigates the usefulness of state-of-the-art (1)H-(13)C nuclear-magnetic-resonance (NMR) spectroscopy for characterizing the diversity, abundance, and degradability of such short structural motifs in plant-derived carbohydrates. Assignments of carbohydrate signals for (1)H-(13)C NMR spectra of beer, wine, and fruit juice yield up to >130 assignments in situ, i.e. in individual samples without separation or derivatization. More than 500 structural motifs can be resolved over a concentration range of ~10(3)in experiments of a few hours duration. The diversity of carbohydrate units increases according to power laws at lower concentrations for both cereal and fruit-derived samples. Simple graphs resolve the smaller overall contribution of more diverse but less abundant motifs to carbohydrate biomass. Susceptibility to enzymatic degradation is probed simultaneously for hundreds of structural motifs to reduce uncertainties in the identification of motifs and to probe enzyme specificity with assigned motifs. Several properties of fundamental biotechnological importance can thus be assessed in situ by heteronuclear NMR methods.

Manufacturing and Physicochemical Properties of Wine using Hardy Kiwi Fruit (Actinidia arguta)

For the development of hardy kiwi wine, we arranged for the post-maturity of hardy kiwi fruit, treated them with calcium carbonate and a pectinase enzyme complex, investigated the resulting physicochemical properties and conducted a sensory evaluation. The period determined for creating post-maturity in the hardy kiwi fruit was determined as 5 days storage at room temperature following maturity. During this time the yield of fruit juice was increased from 22.1% to 53.5% using 0.1% (v/v) cytolase PCL5 for 2 h at room temperature. 0.1% (w/v) calcium carbonate was also added during the process of aging, for the reduction of the sour taste. The fermentation trial of the hardy kiwi wine was prepared using water (25% or 50%), sugar (), 0.1% (w/v) , 0.1% (v/v) cytolase PCL5, (200 ppm), and yeast ( cell/ml). Fermentation then occurred for 2 weeks at . The pH value, total acidity, alcohol, and reducing sugar content of the resulting hardy kiwi wines of 25% (v/w) and 50% (v/w) water, were in a range of pH 3.4-3.7, 1.12-1.21%, 14.3-14.4%, and 15-16 g/l, respectively. Citric acid and fructose constituted the major organic acids and the free sugar of the 25% and 50% hardy kiwi wine, respectively. Volatile flavor components, including 10 kinds of esters, 8 kinds of alcohols, 5 kinds of acids, 3 kinds of others and aldehydes, were determined by GC analysis. The results of sensory evaluation demonstrated that 50% hardy kiwi wine is more palatable than 25% hardy kiwi wine.

Physicochemical characterisation of eight Spanish mulberry clones: processing and fresh market aptitudes

SummaryThe objective of this study was to evaluate and compare, for the first time, white and black mulberry species in terms of their main physicochemical characteristics in eight Spanish clones. The results showed significantly different characteristics between the black and white mulberry species. Fruit weight of mulberry species ranged from 2.10 to 4.15 g, and fruit juice yield, from 41% to 62%. Fructose (~61%) and glucose (~39%) were the predominant sugars in all mulberries. The MN1 clone displayed the highest total acidity (>2.6 g L−1), and malic acid was the most abundant organic acid (6.65 g kg−1). Cluster analysis has allowed grouping of the clones into three groups (i) MN1 and MN2; (ii) MN3 and MN4; and (iii) MA1, MA2, MA3 and MA4. Experimental results proved that Spanish mulberries have high potential for fresh consumption (attractive dark colour in Morus nigra clones, high sugars content and intense sweetness) and industrialisation (~50% juice yield, attractive juice colour, high content of crude fibre and intense sweetness). This study is also a step towards identification of this fruit as a potential healthy food, which may also be used in food industry and also have pharmaceutical interest.

Brix degree and sorbitol/xylitol level of authentic pomegranate (Punica granatum) juice

With regard to 45 pomegranate fruits from different regions and several domestic varieties, fruit weight was found to be 137.1–738.2g, peel share 34.4–73.1%, aril share 26.9–65.6% and fruit juice yield 19.2–48.0%. Brix degree of pomegranate juice samples obtained from the aforementioned fruits changed from 12.2 to 17.8 and was lower than 14.0 in approximately 18% of the samples. Titratable acidity of pomegranate juice samples varied between 2.4 and 30g/L and the formol number varied between 4.0 and 20.0. The sorbitol/xylitol content ranged between 16 and 423mg/L, mostly lying between 51 and 200mg/L with a frequency of 64%. The share of samples containing sorbitol/xylitol higher than 250g/L is 7%.

Some physico-chemical characteristics of black mulberry ( Morus nigra L.) genotypes from Northeast Anatolia region of Turkey

In this study, some selected physico-chemical properties (antioxidant activity, ascorbic acid, fatty acids, fruit colour, fruit juice yield, fruit weight, organic acids, pH, total phenolic and total soluble solid contents) of five black mulberry ( Morus nigra L.) genotypes grown in the Northeast Anatolia region of Turkey was investigated. The total phenolic and antioxidant activity of methanol extract of black mulberry fruits were determined according to Folin-Ciocalteu and β-carotene bleaching method assays, respectively. Fatty acids of mulberry fruits were determined by using gas chromatography. Total phenolic content was observed in black mulberry fruits between 1943 and 2237 mg gallic acid equivalents/100 g fresh mass. The vitamin C content of genotypes varied between 14.9 and 18.7 mg/100 ml. The major fatty acids in all mulberry fruits were linoleic acid (53.57–64.41%) and palmitic acid (11.36–16.41%). Antioxidant activity of black mulberry genotypes was found between 63% and 76%, which lower than standard BHA and BHT. Regarding organic acid content, malic acid was the most predominant with a range of 123–218 mg/g followed by citric acid (21–41 mg/g). The results of the study are helpful for attempting crop improvement in black mulberry for bringing to cultivation.