Computational modelling approach for the optimization of apple juice clarification using immobilized pectinase and xylanase enzymes.

ABSTRACT: Apple juice is typically marketed as a clear juice, and hence enzymatic treatments are common practices in juice industry. However, enzymatic treatments have been shown to face some challenges when process efficiency, and cost effectiveness are concerned. Therefore, it is necessary to optimize the enzymatic treatment process to maximize efficiency, and reuse enzymes to minimize the overall cost via immobilization. In this context, the present work features the immobilization of pectinase and xylanase from M. hiemalis on genipin-activated alginate beads, with subsequent evaluation of its efficacy in apple juice clarification. A central composite rotatable design (CCRD), coupled with artificial neural network (ANN) for modeling and optimization was used to design the experiments. Depl

SUBMITTER: Hassan SS 

PROVIDER: S-EPMC7680705 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature