Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 57544 10.21603/2074-9414-2023-1-2413 ОБЗОРНАЯ СТАТЬЯ REVIEW ARTICLE ОБЗОРНАЯ СТАТЬЯ Enzyme-Aided Treatment of Fruit Juice: A Review Применение ферментов при выработке фруктового сока: обзор https://orcid.org/0000-0001-5305-4334 Pui Liew Phing Pui Liew Phing puilp@ucsiuniversity.edu.my https://orcid.org/0000-0001-7852-8073 Saleena Lejaniya Abdul Kalam Saleena Lejaniya Abdul Kalam UCSI University Kuala Lumpur Малайзия UCSI University Kuala Lumpur Malaysia UCSI University Kuala Lumpur Малайзия UCSI University Kuala Lumpur Malaysia 27 03 2023 27 03 2023 53 1 38 48 10 06 2022 04 10 2022 https://fptt.ru/en/issues/21374/21383/

Обработка сырья ферментами – распространенный метод производства фруктовых соков, способствующий наиболее полному извлечению сока из растительных клеток. Для некоторых видов сырья ферментативные процессы оказываются более эффективными, чем механическое измельчение или термическая обработка. Выбор конкретного фермента зависит от состава фруктов. Чаще всего в пищевой промышленности используются пектиназа и целлюлаза, реже – амилаза. Использование ферментов в технологическом процессе способствует рационализации производства фруктовых напитков. Ферменты способствуют максимальному извлечению сока из сырья и позволяют оптимизировать такие процессы, как отжим, отстаивание и удаление твердых частиц. Соки, прошедшие ферментативную обработку, более прозрачны и обладают большей потребительской привлекательностью. В обзор включены актуальные и авторитетные научные публикации по ферментативной обработке фруктовых соков (2000–2021 гг.). В список ферментов для поиска вошли пектиназа, целлюлаза и амилаза. Настоящий обзор суммирует такие факторы, влияющие на процесс производства фруктового сока, как гидромодуль, концентрация фермента, время инкубации, температура и комбинация ферментов. В качестве научных методов были использованы поиск и скрининг научной литературы, извлечение данных, их анализ и компиляция. Основное внимание в обзоре уделяется тому, как отдельные технологические параметры влияют на результат производственного процесса: выход сока, вязкость, общее количество растворимых твердых веществ, кислотность, примеси, прозрачность, концентрацию пигмента, содержание фенолов, цвет и т. д. Более высокая концентрация фермента и температура, а также более длительный период инкубации способны уменьшить вязкость сока и сделать его более прозрачным, но они вызывают изменение цвета. Оптимальная комбинация и концентрация ферментов способны повысить выработку сока из мякоти баиля, банана, саподиллы, дуриана, папайи, винограда, белой питайи и арбуза. Более длительная продолжительность инкубации улучшает производство сока из мякоти баиля, цитрона, фиников и папайи. Более высокие температуры инкубации не оказывают положительного влияния на выход сока. Целлюлазы, пектиназы, амилазы и их комбинации приводят к выработке большего объема фруктового сока и способствуют повышению его качества, если технологический процесс предусматривает оптимальное сочетание температурного режима и продолжительности инкубации. Оптимальная концентрация фермента, продолжительность инкубации и температурный режим увеличивают объем производства сока. Этот факт доказывает, что ферментативная обработка – эффективный метод производства сока, обеспечивающий готовый продукт максимально высокого качества.

Enzymatic treatment is a common method of fruit juice production that facilitates juice extraction from plant cells. The choice of enzyme depends on the fruit composition. Pectinase and cellulase are the most popular enzymes while amylase remains less wide-spread. For some raw materials, enzymatic procedures are more efficient than mechanical comminution or thermal processing. The fruit juice industry uses enzymes for streamlining. Enzymes maximize juice extraction from raw materials and improve such processes as pressing, solid settling, and solid removal. Juices that underwent enzymatic treatment are clear and, as a result, more aesthetically appealing to consumers. The review covered the most recent and influential publications on the enzyme treatment of fruit juices (2000–2021). The list of enzymes included pectinase, cellulase, and amylase. The research included the factors that affect the juice fermentation process, i.e., hydromodule, enzyme concentration, incubation time, temperature, and enzyme combination. The methods included data extraction, data analysis, and data compilation, as well as literature search and screening. The review focuses on the effects that individual parameters have on specific responses, e.g., yield, viscosity, total soluble solids, acidity, turbidity, clarity, pigment concentration, phenolic content, color, and solids. A greater enzyme concentration, incubation time, and temperature decrease the viscosity of juice and turbidity but cause color changes. If used in different combinations and at different concentrations, enzymes boost the production of bael pulp, banana, sapodilla, durian, pawpaw, grape, white pitaya, and water melon juices. A longer incubation period improves the production of bael pulp, citron, date, and pawpaw juices. However, higher incubation temperatures seem to have no positive effect on the juice yield. Cellulases, pectinases, amylases, and their combinations are able to produce more fruit juice of higher quality with a more favorable time-temperature combination of incubation. The optimal enzyme concentration, incubation time, and temperature can increase the juice yield. Therefore, enzymatic treatment is an effective method that ensures favorable properties of the finished product.

 Фермент фруктовый сок время инкубации температура инкубации вязкость цвет Enzyme fruit juice incubation time incubation temperature viscosity color

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