Optimization of the enzymatic process parameters for increase of carrot juice yield

Abstract

The process of enzymatic hydrolysis of carrot pulp was investigated for increase of carrot juice yield and carotene content in it. It was revealed that enzymatic preparations Pectinex BEXXL, Vegazim P and Vegazim P-CS demonstrated high efficacy in juice yield and Vegazim M and Vegazim P-CS — in carotene content. Vegazim P-CS was chosen from seven enzyme preparations according to the aggregate of estimated characteristics: carrot juice yield was equal to 71.6 % and carotene content — 4.83 mg/100 g. It is more 18,2 % and in 1.7 times respectively as compared with the control. The multivariate experiment to optimize the enzyme treatment of carrot pulp was designed and implemented. The resulting mathematical second-order model reflects a dependence of juice yield from the enzyme concentration, temperature and incubation time. Increase of juice yield was shown when enzyme concentration was raising up to ~ 0.3 ml/1000 g of carrot pulp. Further concentration growth had led to decrease of the response due to thinning pulp and deterioration of juice extraction, which is in agreement with experimental data. Increasing the temperature and incubation time of enzymatic hydrolysis greater than 65 °C and 120 min haven’t led to a further increase in juice yield too. The optimal parameters were established: temperature — ~ 52 °C, incubation time — ~ 85 min, concentration of Vegazim P-CS — ~ 0,3 ml/1000 g of carrot pulp. The obtained data demonstrate differences in the action of enzyme preparations, show feasibility of optimizing the enzymatic treatment parameters for a particular enzyme preparation according to the manufacturer’s goals.