Application of enzymatic treatment of sonicated barbados cherry mash to juice processing

Abstract

Recently, application of ultrasonic technology in food processing has widely attracted attentions. This study focused on the combined ultrasonic and enzymatic treatment of Barbados cherry mash in juice processing. The objective of this study was to determine the conditions of hemicellulase treatment for the sonicated Barbados cherry mash. The results indicated that suitable conditions were the hemicellulase concentration of 0.05% v/w and the biocatalytic time of 30 minutes. The enzymatic treatment of sonicated Barbados cherry mash increased extraction yield of 26.6% in comparison with the control sample without ultrasonic and enzymatic treatment. This method also shortened the biocatalytic time twice in comparison with the conventionally enzymatic treatment method. Besides, application of enzymatic treatment of the sonicated Barbados cherry mash improved the product quality. The level of sugars, total acids, total phenolics as well as ascorbic acid in the obtained Barbados cherry juice was significantly higher than that of the control sample. Key words: hemicellulase, juice, Malpighia glabra, ultrasound