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Effects of commercial pectinases application on selected properties of red pitaya juice

Pitaya or dragon fruits are becoming more popular in Malaysia due to their nutritional benefits. These exotic fruits can be utilized to produce many functional products such as fruit juice. This work examined the effects of commercial enzymes, i.e., Pectinex Ultra SP-L and Pectinex CLEAR on the chem...

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Main Authors: Abd Rahman, Nur 'Aliaa, Mustapa Kamal, Siti Mazlina, Taip, Farah Saleena
Format: Article
Language:English
Published: Wiley-Blackwell 2011
Online Access:http://psasir.upm.edu.my/id/eprint/23094/1/Effects%20of%20commercial%20pectinases%20application%20on%20selected%20properties%20of%20red%20pitaya%20juice.pdf
http://psasir.upm.edu.my/id/eprint/23094/
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.2009.00388.x/abstract
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spelling my.upm.eprints.230942015-12-03T06:55:56Z http://psasir.upm.edu.my/id/eprint/23094/ Effects of commercial pectinases application on selected properties of red pitaya juice Abd Rahman, Nur 'Aliaa Mustapa Kamal, Siti Mazlina Taip, Farah Saleena Pitaya or dragon fruits are becoming more popular in Malaysia due to their nutritional benefits. These exotic fruits can be utilized to produce many functional products such as fruit juice. This work examined the effects of commercial enzymes, i.e., Pectinex Ultra SP-L and Pectinex CLEAR on the chemical composition, vitamin C and total polyphenols contents of red pitaya (Hylocereus polyrhizus) juice, which is the most popular variety of pitaya. We have also observed the differences of these properties in fresh fruit pulp and juice produced without enzymatic treatment. The pitaya juice produced after enzymation and pasteurization has not shown marked changes in the most of its major chemical parameters such as moisture, ash, fat, carbohydrate and calorie. However, enzymation using Pectinex CLEAR leads to the juice with higher yield of protein. The protein content after the treatment increased to 2.20% w/w from 0.23% w/w of the raw juice. Vitamin C content in treated samples had reduced slightly because of the heat treatment. However, phenolics amounts were slightly higher up to 7% in the treated samples which suggest that pitaya beverage is rich in antioxidant capacity than in the unprocessed fruit. This study demonstrated the effects of pectinases application on several properties of red pitaya juice with an attempt to obtain some interesting and valuable data for the fruit processing industries. The data obtained were helpful for the optimization of red pitaya juice production as a step toward promoting the potential of red pitaya juice as a functional beverage. Wiley-Blackwell 2011-10 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/23094/1/Effects%20of%20commercial%20pectinases%20application%20on%20selected%20properties%20of%20red%20pitaya%20juice.pdf Abd Rahman, Nur 'Aliaa and Mustapa Kamal, Siti Mazlina and Taip, Farah Saleena (2011) Effects of commercial pectinases application on selected properties of red pitaya juice. Journal of Food Process Engineering, 34 (5). pp. 1523-1534. ISSN 0145-8876; ESSN:1745-4530 http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.2009.00388.x/abstract 10.1111/j.1745-4530.2009.00388.x
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Pitaya or dragon fruits are becoming more popular in Malaysia due to their nutritional benefits. These exotic fruits can be utilized to produce many functional products such as fruit juice. This work examined the effects of commercial enzymes, i.e., Pectinex Ultra SP-L and Pectinex CLEAR on the chemical composition, vitamin C and total polyphenols contents of red pitaya (Hylocereus polyrhizus) juice, which is the most popular variety of pitaya. We have also observed the differences of these properties in fresh fruit pulp and juice produced without enzymatic treatment. The pitaya juice produced after enzymation and pasteurization has not shown marked changes in the most of its major chemical parameters such as moisture, ash, fat, carbohydrate and calorie. However, enzymation using Pectinex CLEAR leads to the juice with higher yield of protein. The protein content after the treatment increased to 2.20% w/w from 0.23% w/w of the raw juice. Vitamin C content in treated samples had reduced slightly because of the heat treatment. However, phenolics amounts were slightly higher up to 7% in the treated samples which suggest that pitaya beverage is rich in antioxidant capacity than in the unprocessed fruit. This study demonstrated the effects of pectinases application on several properties of red pitaya juice with an attempt to obtain some interesting and valuable data for the fruit processing industries. The data obtained were helpful for the optimization of red pitaya juice production as a step toward promoting the potential of red pitaya juice as a functional beverage.
format Article
author Abd Rahman, Nur 'Aliaa
Mustapa Kamal, Siti Mazlina
Taip, Farah Saleena
spellingShingle Abd Rahman, Nur 'Aliaa
Mustapa Kamal, Siti Mazlina
Taip, Farah Saleena
Effects of commercial pectinases application on selected properties of red pitaya juice
author_facet Abd Rahman, Nur 'Aliaa
Mustapa Kamal, Siti Mazlina
Taip, Farah Saleena
author_sort Abd Rahman, Nur 'Aliaa
title Effects of commercial pectinases application on selected properties of red pitaya juice
title_short Effects of commercial pectinases application on selected properties of red pitaya juice
title_full Effects of commercial pectinases application on selected properties of red pitaya juice
title_fullStr Effects of commercial pectinases application on selected properties of red pitaya juice
title_full_unstemmed Effects of commercial pectinases application on selected properties of red pitaya juice
title_sort effects of commercial pectinases application on selected properties of red pitaya juice
publisher Wiley-Blackwell
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/23094/1/Effects%20of%20commercial%20pectinases%20application%20on%20selected%20properties%20of%20red%20pitaya%20juice.pdf
http://psasir.upm.edu.my/id/eprint/23094/
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.2009.00388.x/abstract
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score 13.211869

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