Enzyme-Aided Treatment of Fruit Juice: A Review
Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic p...
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| Autor*in: |
Liew Phing Pui [verfasserIn] Lejaniya Abdul Kalam Saleena [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Russisch |
| Erschienen: |
2023 |
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In: Техника и технология пищевых производств - Kemerovo State University, 2019, 53(2023), 1, Seite 38-48 |
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volume:53 ; year:2023 ; number:1 ; pages:38-48 |
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| DOI / URN: |
10.21603/2074-9414-2023-1-2413 |
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| Katalog-ID: |
DOAJ089082591 |
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| 520 | |a Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers. The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening. The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation. The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. Therefore, enzymatic treatment is an effective method that ensures favorable properties of the finished product. | ||
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10.21603/2074-9414-2023-1-2413 doi (DE-627)DOAJ089082591 (DE-599)DOAJ45c5d29f97844071b1f37c4ecee86360 DE-627 ger DE-627 rakwb rus TP368-456 Liew Phing Pui verfasserin aut Enzyme-Aided Treatment of Fruit Juice: A Review 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers. The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening. The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation. The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. Therefore, enzymatic treatment is an effective method that ensures favorable properties of the finished product. enzyme fruit juice incubation time incubation temperature viscosity color Food processing and manufacture Lejaniya Abdul Kalam Saleena verfasserin aut In Техника и технология пищевых производств Kemerovo State University, 2019 53(2023), 1, Seite 38-48 (DE-627)1760644692 23131748 nnns volume:53 year:2023 number:1 pages:38-48 https://doi.org/10.21603/2074-9414-2023-1-2413 kostenfrei https://doaj.org/article/45c5d29f97844071b1f37c4ecee86360 kostenfrei https://fptt.ru/en/issues/21374/21383/ kostenfrei https://doaj.org/toc/2074-9414 Journal toc kostenfrei https://doaj.org/toc/2313-1748 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 53 2023 1 38-48 |
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10.21603/2074-9414-2023-1-2413 doi (DE-627)DOAJ089082591 (DE-599)DOAJ45c5d29f97844071b1f37c4ecee86360 DE-627 ger DE-627 rakwb rus TP368-456 Liew Phing Pui verfasserin aut Enzyme-Aided Treatment of Fruit Juice: A Review 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers. The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening. The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation. The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. Therefore, enzymatic treatment is an effective method that ensures favorable properties of the finished product. enzyme fruit juice incubation time incubation temperature viscosity color Food processing and manufacture Lejaniya Abdul Kalam Saleena verfasserin aut In Техника и технология пищевых производств Kemerovo State University, 2019 53(2023), 1, Seite 38-48 (DE-627)1760644692 23131748 nnns volume:53 year:2023 number:1 pages:38-48 https://doi.org/10.21603/2074-9414-2023-1-2413 kostenfrei https://doaj.org/article/45c5d29f97844071b1f37c4ecee86360 kostenfrei https://fptt.ru/en/issues/21374/21383/ kostenfrei https://doaj.org/toc/2074-9414 Journal toc kostenfrei https://doaj.org/toc/2313-1748 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 53 2023 1 38-48 |
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10.21603/2074-9414-2023-1-2413 doi (DE-627)DOAJ089082591 (DE-599)DOAJ45c5d29f97844071b1f37c4ecee86360 DE-627 ger DE-627 rakwb rus TP368-456 Liew Phing Pui verfasserin aut Enzyme-Aided Treatment of Fruit Juice: A Review 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers. The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening. The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation. The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. Therefore, enzymatic treatment is an effective method that ensures favorable properties of the finished product. enzyme fruit juice incubation time incubation temperature viscosity color Food processing and manufacture Lejaniya Abdul Kalam Saleena verfasserin aut In Техника и технология пищевых производств Kemerovo State University, 2019 53(2023), 1, Seite 38-48 (DE-627)1760644692 23131748 nnns volume:53 year:2023 number:1 pages:38-48 https://doi.org/10.21603/2074-9414-2023-1-2413 kostenfrei https://doaj.org/article/45c5d29f97844071b1f37c4ecee86360 kostenfrei https://fptt.ru/en/issues/21374/21383/ kostenfrei https://doaj.org/toc/2074-9414 Journal toc kostenfrei https://doaj.org/toc/2313-1748 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 53 2023 1 38-48 |
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10.21603/2074-9414-2023-1-2413 doi (DE-627)DOAJ089082591 (DE-599)DOAJ45c5d29f97844071b1f37c4ecee86360 DE-627 ger DE-627 rakwb rus TP368-456 Liew Phing Pui verfasserin aut Enzyme-Aided Treatment of Fruit Juice: A Review 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers. The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening. The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation. The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. Therefore, enzymatic treatment is an effective method that ensures favorable properties of the finished product. enzyme fruit juice incubation time incubation temperature viscosity color Food processing and manufacture Lejaniya Abdul Kalam Saleena verfasserin aut In Техника и технология пищевых производств Kemerovo State University, 2019 53(2023), 1, Seite 38-48 (DE-627)1760644692 23131748 nnns volume:53 year:2023 number:1 pages:38-48 https://doi.org/10.21603/2074-9414-2023-1-2413 kostenfrei https://doaj.org/article/45c5d29f97844071b1f37c4ecee86360 kostenfrei https://fptt.ru/en/issues/21374/21383/ kostenfrei https://doaj.org/toc/2074-9414 Journal toc kostenfrei https://doaj.org/toc/2313-1748 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 53 2023 1 38-48 |
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10.21603/2074-9414-2023-1-2413 doi (DE-627)DOAJ089082591 (DE-599)DOAJ45c5d29f97844071b1f37c4ecee86360 DE-627 ger DE-627 rakwb rus TP368-456 Liew Phing Pui verfasserin aut Enzyme-Aided Treatment of Fruit Juice: A Review 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers. The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening. The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation. The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. Therefore, enzymatic treatment is an effective method that ensures favorable properties of the finished product. enzyme fruit juice incubation time incubation temperature viscosity color Food processing and manufacture Lejaniya Abdul Kalam Saleena verfasserin aut In Техника и технология пищевых производств Kemerovo State University, 2019 53(2023), 1, Seite 38-48 (DE-627)1760644692 23131748 nnns volume:53 year:2023 number:1 pages:38-48 https://doi.org/10.21603/2074-9414-2023-1-2413 kostenfrei https://doaj.org/article/45c5d29f97844071b1f37c4ecee86360 kostenfrei https://fptt.ru/en/issues/21374/21383/ kostenfrei https://doaj.org/toc/2074-9414 Journal toc kostenfrei https://doaj.org/toc/2313-1748 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 53 2023 1 38-48 |
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The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers. The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening. The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation. The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. 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Enzyme-Aided Treatment of Fruit Juice: A Review |
| abstract |
Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers. The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening. The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation. The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. Therefore, enzymatic treatment is an effective method that ensures favorable properties of the finished product. |
| abstractGer |
Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers. The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening. The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation. The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. Therefore, enzymatic treatment is an effective method that ensures favorable properties of the finished product. |
| abstract_unstemmed |
Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers. The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening. The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation. The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. Therefore, enzymatic treatment is an effective method that ensures favorable properties of the finished product. |
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