Post-harvest fruits and vegetable have a short-lived shelf-life. In India about 20-25% of fruits and vegetables perish before utilization. We are the second largest producer of fruits and vegetables worldwide, yet we are able to process only a paltry 1.5% of our total produce. In the process of ripening, the acidity and starch in fruits decreases, and sugars increase which causes this rapid decay.
Enzymes are biocatalysts that are formed by long chains of aminoacids with peptide bonds. They are found in animals, plants, and microorganisms. Certain enzymes are used in fruit juice processing to overcome difficulties encountered in this process. Pectin is one such popularly used enzyme. It has a high capacity for binding water resulting from the presence of hydrophilic groups. Pectic enzymes disrupt these bonds and enable water to be released in the form of juice in the process of extraction. They also increase the presence of nutritionally important components in fruit juices.
The use of enzymes is among the greatest contributions of biotechnology on the food processing sector. Using enzymes leads to process-optimization, reduced energy costs, and improved quality and nutritional value of food. Enzymes are majorly categorized into pectinases and amylases.
Pectinases were among the first commercially used enzymes for fruit juice processing. They aid in maceration and extraction, along with stabilization of juice color during storage. The production of pectin is a major challenge in the preparation of fruit juices. They cause cloudiness that is very difficult to remove. Enzymatic depectinazation is used to remove this cloudiness. This improves in yield and helps in clarification of a wide range of juices such as apple, pear, orange, and peach. Enzymes also enhance juice color and produce an overall high-end final product.
Employing enzymes in the fruit juice processing industry facilitates better clarity, viscosity, filterability, color, etc. Bitterness of juices is lessened and their darkening is reduced in enzymatic extractions.
Manufacturers that make equipment for fruit juice processing and are also CIP system manufacturers include utilities such as pectin solution preparation that significantly refine the process of juice extraction.
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