The enzyme applications are an integrating ingredient of the current fruit and vegetable juice industry. Enzymes are used in fruit and vegetable juice industry as processing aids to increase the efficiency of operation, for instance, peeling, juicing, clarification, extraction and improve the product quality (Law 2002). Application of cellulases, amylases, and pectinases during fruit juice processing for maceration, liquefaction, and clarification, improve yield and cost effectiveness (Kumar 2015; Garg et al. 2016). The quality and stability of juices manufactured are enhanced by the addition of enzymes. Enzymes digest pectin, starch, proteins and cellulose of fruits and vegetables and facilitate improved yields, shortening of processing time and enhancing sensory characteristics (Mojsov 2012). Amylases are used for clarification of juices to maximize the production of clear or cloudy juice (Vaillant et al. 2001; Sivaramakrishnan et al. 2006). Cellulases and pectinases are used to improve extraction, yield, cloud stability and texture in juices (Bhat 2000; Kashyap et al. 2001; Garg et al. 2016). Naringinase (EC 3.2.1.40) and limoninase, debittering enzymes, hydrolyze bitter components and improves the quality attributes of citrus juices (Hotchkis and Soares 2000; Li et al. 2012). Pectin, a structural heteropolysaccharide, present in nearly all fruits is required to be maintained to regulate cloudiness of juices by polygalacturonase (EC 3.2.1.15), pectin esterases (EC 3.1.1.11), pectin lyase (EC 4.2.2.10) and various arabanases (Kashyap et al. 2001; Yadav et al. 2001).
Practical Guide To Vegetable Oil Processing Gupta Monoj K Hit
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