Application of hemicellulase preparation to barbados cherry juice processing

Abstract

The present work focused on the application of a hemicellulase preparation (Viscozyme L) to the Barbados cherry (Malpighia emarginata DC.) juice processing. The optimal conditiond for enzymatic treatment of Barbados cherry mash was as followed: the concentration of hemicellulase preparation was 0.15% (v/w) and the treatment time was 60 minutes. Under these conditions, the eztraction yield achieved maximum and was 13.4% higher than that in the control sample without enzymatic treatment. In addition, the contents of reducing sugars, total phenolics, total acidity and vitamin C were 13.6%, 25.1%, 19.4% and 33.7%, respectively higher than those in the control. The hemicellulase treatment reduced the relative viscosity of the Barbados cherry juice.