International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 1, Issue 4 (2014)

Enzymatic pectinase application in extraction and purification of juice turbidity from red rose apple pulp (Syzygium malaccensis)


Nguyen Phuoc Minh

The rose apple is widely cultivated in Mekong delta, Vietnam. The fruit has the shape and size of a small pear. Unripe rose apples have a bright green color. If ripe, the skin is rose-pink and waxy. The fruit is crispy, has a wooly texture and tastes like an apple. The liquid to flesh ratio of the wax apple is comparable to a watermelon. It's remarkably refreshing and juicy. We investigate the effectiveness of pectinases from two agents: Pectinex Ultra SP-L for extraction and Pectinex 3XL for clarification of rose apple juice from its pulp. Optimal parameters are as follows: Pectinex Ultra SP-L ratio 0.04%, temperature 30 oC in 60 minutes for rose apple pulp extraction; Pectinex 3XL ratio 0.03%, temperature 40 oC in 80 minutes for rose apple juice clarification.
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