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Enzymes in juice processing: a review
Author(s) -
Ribeiro Daniele S.,
Henrique Stella M. B.,
Oliveira Luciene S.,
Macedo Gabriela A.,
Fleuri Luciana F.
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02177.x
Subject(s) - turbidity , food science , middle lamella , yield (engineering) , enzyme , pectinase , chemistry , fruit juice , pulp and paper industry , biochemistry , cell wall , biology , materials science , engineering , composite material , ecology
Summary The use of enzymes in juice industry has contributed in increasing the yield and production of various types of juices. The addition pectinases aims in particular to degrade the pectic substances, in the cell wall and middle lamella of the cells of plants, aiming to minimise the impacts of these compounds on the characteristics of the final product, such as colour, turbidity and viscosity. Enzymes able to remove bitterness of citrus juice, extract pigments, among other applications, have also had great interest in the juice industry.