{"title":"果胶酶制剂在曹邦西番莲果汁提取和回收中的应用","authors":"Tuan Le Anh, Loi Nguyen Van","doi":"10.18173/2354-1059.2023-0005","DOIUrl":null,"url":null,"abstract":"Cao Bang is a province with favorable natural conditions for the development of passion fruit trees (Passiflora edulis). Passion fruit is rich in nutritional values, such as protein, sugar, vitamins, minerals, phenolic acids, and flavonoids. The addition of pectinase enzyme preparation has the effect of breaking down the cell wall of passion fruit flesh, contributing to increasing the yield of fruit juice. The objective of this study is the application of pectinase enzyme preparations to exploit and recover passion fruit juice from Cao Bang province. The study has determined extraction and recovery of passion fruit juice was developed, with the technological parameters being the concentration of pectinase enzyme preparation used as 0.5%, the hydrolysis temperature of 39 oC, the hydrolysis time as 300 minutes, in this condition the recovery efficiency of passion fruit juice was 89.04%. Passion fruit juice has a dark orange yellow color, a very characteristic aroma, a sweet taste mixed with a slightly sour taste, a homogeneous state, a soluble solids content of 12.75 ± 0.25 oBx, and a pH of 2.81 ± 0.02.","PeriodicalId":17007,"journal":{"name":"Journal of Science Natural Science","volume":"40 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Application of pectinase enzyme preparations for extraction and recovery of passion fruit juice (Passiflora edulis) from Cao Bang province\",\"authors\":\"Tuan Le Anh, Loi Nguyen Van\",\"doi\":\"10.18173/2354-1059.2023-0005\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Cao Bang is a province with favorable natural conditions for the development of passion fruit trees (Passiflora edulis). Passion fruit is rich in nutritional values, such as protein, sugar, vitamins, minerals, phenolic acids, and flavonoids. The addition of pectinase enzyme preparation has the effect of breaking down the cell wall of passion fruit flesh, contributing to increasing the yield of fruit juice. The objective of this study is the application of pectinase enzyme preparations to exploit and recover passion fruit juice from Cao Bang province. The study has determined extraction and recovery of passion fruit juice was developed, with the technological parameters being the concentration of pectinase enzyme preparation used as 0.5%, the hydrolysis temperature of 39 oC, the hydrolysis time as 300 minutes, in this condition the recovery efficiency of passion fruit juice was 89.04%. Passion fruit juice has a dark orange yellow color, a very characteristic aroma, a sweet taste mixed with a slightly sour taste, a homogeneous state, a soluble solids content of 12.75 ± 0.25 oBx, and a pH of 2.81 ± 0.02.\",\"PeriodicalId\":17007,\"journal\":{\"name\":\"Journal of Science Natural Science\",\"volume\":\"40 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Science Natural Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.18173/2354-1059.2023-0005\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Science Natural Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18173/2354-1059.2023-0005","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Application of pectinase enzyme preparations for extraction and recovery of passion fruit juice (Passiflora edulis) from Cao Bang province
Cao Bang is a province with favorable natural conditions for the development of passion fruit trees (Passiflora edulis). Passion fruit is rich in nutritional values, such as protein, sugar, vitamins, minerals, phenolic acids, and flavonoids. The addition of pectinase enzyme preparation has the effect of breaking down the cell wall of passion fruit flesh, contributing to increasing the yield of fruit juice. The objective of this study is the application of pectinase enzyme preparations to exploit and recover passion fruit juice from Cao Bang province. The study has determined extraction and recovery of passion fruit juice was developed, with the technological parameters being the concentration of pectinase enzyme preparation used as 0.5%, the hydrolysis temperature of 39 oC, the hydrolysis time as 300 minutes, in this condition the recovery efficiency of passion fruit juice was 89.04%. Passion fruit juice has a dark orange yellow color, a very characteristic aroma, a sweet taste mixed with a slightly sour taste, a homogeneous state, a soluble solids content of 12.75 ± 0.25 oBx, and a pH of 2.81 ± 0.02.