Optimization of enzymatic clarification of sapota (Achras sapota L.) juice using response surface methodology

Abstract

The present study aimed to develop enzymatic clarified sapota (Achras sapota L.) juice beverage under optimized conditions for future scale up. In this study, the ripened sapota fruits PKM 1 variety were ground to pulp and pulp was mixed with 0.05-0.15% pectinase enzyme and incubated at 35oC45oC for 30-120 min. After incubation period the enzyme was deactivated by placing the pulp in warm water bath at 90oC for 3 min. Optimal enzymatic clarified juice was produced by pectinase enzyme by response surface methodology. The absorbance values decreased with increasing incubation time at fixed temperature. Incubation time showed a significant and p<0.05 negative effect on L∗ value at linear terms. At fixed temperature, the L∗ value increased with increasing enzyme concentration. Significant regression models proved that the changes in clarity, juice yield and colour (L∗values) when compared to the independent variables demonstrated, coefficient of determination, R2 greater than 0.8. Optimization conditions like minimum clarity, maximum juice yield and maximum color (L∗ value) can be applied in the production of sapota juice for commercial use.