Process Optimization of Pectinase Enzyme Aided Clarification of Israel Blue (Vitis Vinifera L.) Grape Juice

Abstract

Attached

Israel blue grapes (Vilis vinifera L.) consist of thick pulp with high viscosity. The thick pulp, haze and sediment formation creates difficulty in making clear Israel blue grape juice with high juice quality. Hence, there is a need for extraction of juice with high degree of clarification which leads to elevated juice quality. The objective of this research study is to obtain high quality clarified grape juice with the help of Pectinase enzyme. The study was conducted at different enzyme concentrations (0.05 %, 0.15 %,0.5 %,1.5 %, 2 %), time durations (1 hour, 2 hours), and temperatures (40°C, 50 0C). The ratio between Total Soluble solids (TSS) and Titratable Acidity (TA) was measured as the dependent variable to assess the juice quality. Process optimization has been done using General full factorial design. Optimization has been done for maximum ratios of TSS and TA. The recommended parameters for extraction of juice were significant at (p < 0.05) as 2% enzyme concentration at 40°C incubation temperature for 2 hours incubation time with TSS/T A ratio of 26.46 and 1.5 % pectinase enzyme concentration at 40°C incubation temperature for 2 hours incubation time with TSS/TA ratio of24.07.