Clarification of fruit juice using phenoloxidizing laccase obtained from white rot fungus Perenniporia Tephropora-L168

Enzyme laccase obtained from the fungus Perenniporia tephropora-L168 was used for clarification of juice obtained from Apple, Orange, Sweet lime, Pomegranate and Pineapple. Significant reduction in the turbidity was recorded in Pomegranate and Pineapple juice samples. The juice samples treated with laccase showed up to 70.00% and 64.46% reduction in viscosity in Lime and Pomegranate juice. Laccase treatment also reduced phenolic content in pomegranate and pineapple juice. Laccase oxidation resulted in remarkable changes in colour, clarity and hue of fruit juices.