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

Published online by Cambridge University Press:  29 July 2011

Cheikh Ndiaye,
Shi-Ying Xu,
Zhang Wang and
Ababacar Sadikh Ndoye
Cheikh Ndiaye*
Affiliation:
Sch. Food Sci. Technol., Jiangnan Univ., Key Lab. Food Sci. Saf.y, Minist. Educ., No.1800, Lihu Road, Wuxi, 214122, Jiangsu Province, P.R. ChinaInst. Technol. Alim. (ITA), Minist. Mines Ind., Lab. Réf. Aflatoxines et Contrôle des aliments en Afrique de I’Ouest, Route des Pères Maristes, BP 2765, Dakar, Sénégal
Shi-Ying Xu
Affiliation:
Sch. Food Sci. Technol., Jiangnan Univ., Key Lab. Food Sci. Saf.y, Minist. Educ., No.1800, Lihu Road, Wuxi, 214122, Jiangsu Province, P.R. China
Zhang Wang
Affiliation:
Sch. Food Sci. Technol., Jiangnan Univ., Key Lab. Food Sci. Saf.y, Minist. Educ., No.1800, Lihu Road, Wuxi, 214122, Jiangsu Province, P.R. China
Ababacar Sadikh Ndoye
Affiliation:
Inst. Technol. Alim. (ITA), Minist. Mines Ind., Lab. Réf. Aflatoxines et Contrôle des aliments en Afrique de I’Ouest, Route des Pères Maristes, BP 2765, Dakar, Sénégal
*
∗Correspondence and reprints

Abstract

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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 μL·L-1) and Cellubrixr L (15–25 μL· L-1). Results and discussion. The study of juice yield, cloud stability and the browning index showed that the coefficients of determination (R2 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 μL·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.

Keywords

ChinaMangifera indicafruit juicesprocessingcolloidal propertiesstabilizersglycosidasesstatistical methodsChineMangifera indicajus de fruitstraitementpropriété colloïdaleagent de textureglycosidaseméthode statistiqueChinaMangifera indicajugo de frutasprocesamientopropiedades coloidalesestabilizadoresglicosidasasmétodos estadísticos

Information

Type
Original article
Information
Fruits , Volume 66 , Issue 4 , July 2011, pp. 291 - 303
Copyright
© 2011 Cirad/EDP Sciences

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