Optimization of Enzymatic Extraction and Clarification of Sapota (Manilkhara achras) Juice

Enzymes are an integral component of modern fruit juice manufacturing processes. Their main functions include extraction of juice from raw material, increase processing efficiency (pressing, solid settling or removal), and generate a final product that is clear and visually attractive. In this study, a twofactor factorial completely randomized design was used to establish the optimum conditions for enzymatic clarification of sapota juice. Sapota juice was treated with enzyme at different incubation times (0, 30, 60, 90 and 120 min), enzyme concentration (0.05 to 0.20% Pectinase XXL and 0.05% Amylase) and constant temperature 45°C. These two factors were used as independent variables whose effects on juice yield, clarity and colour (L* values) were evaluated. The results indicated that enzyme concentration was the most important factor affecting the characteristics of the juice as it exerted a significant influence on all the dependent variables. The enzyme concentration, and incubation time were optimized as (0.15% Pectinase XXL + 0.05% Amylase) and 120 minutes respectively at 45°C for the production of clarified juice from sapota fruit.