Ascorbic acid and phenolic compounds are main antioxidants in star gooseberry (Phyllanthus acidus) fruit. In this study, Pectinex Ultra SP-L preparation with pectinase activity was used in the extraction of star gooseberry juice. The effects of pectinase concentration and biocatalytic time on the content of ascorbic acid, phenolic compounds and antioxidant activity of the fruit juice were firstly investigated. Response surface methodology was then used to optimize the conditions of enzymatic extraction for maximizing the antioxidant activity of the star gooseberry juice. The optimal pectinase concentration and biocatalytic time were 19 polygalacturonase units per 100g pulp dry weight and 67 min, respectively under which the maximal antioxidant activity achieved 5595±6 µmol Trolox equivalent per 100g juice dry weight. On the basis of kinetic model of second-order extraction, the extraction rate constant of ascorbic acid and phenolic compounds in the enzymatic extraction increased approximately 21% and 157%, respectively in comparison with that in the conventional extraction. Application of pectinase preparation to the fruit juice extraction was therefore potential for improvement in antioxidant level of the product.
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15 September 2017
INTERNATIONAL CONFERENCE ON CHEMICAL ENGINEERING, FOOD AND BIOTECHNOLOGY (ICCFB2017): Proceedings of the 3rd International Conference on Chemical Engineering, Food and Biotechnology
12–13 October 2017
Ho Chi Minh City, Vietnam
Research Article|
September 15 2017
Enzymatic extraction of star gooseberry (Phyllanthus acidus) juice with high antioxidant level
Do Thi Thanh Loan;
Do Thi Thanh Loan
1
Department of Food Technology, Ho Chi Minh City University of Technology
, VNU-HCM, Vietnam
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Tran Thi Thu Tra;
Tran Thi Thu Tra
1
Department of Food Technology, Ho Chi Minh City University of Technology
, VNU-HCM, Vietnam
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Ton Nu Minh Nguyet;
Ton Nu Minh Nguyet
1
Department of Food Technology, Ho Chi Minh City University of Technology
, VNU-HCM, Vietnam
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Le Van Viet Man
Le Van Viet Man
a)
1
Department of Food Technology, Ho Chi Minh City University of Technology
, VNU-HCM, Vietnam
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a)
Corresponding author: [email protected]
AIP Conf. Proc. 1878, 020032 (2017)
Citation
Do Thi Thanh Loan, Tran Thi Thu Tra, Ton Nu Minh Nguyet, Le Van Viet Man; Enzymatic extraction of star gooseberry (Phyllanthus acidus) juice with high antioxidant level. AIP Conf. Proc. 15 September 2017; 1878 (1): 020032. https://doi.org/10.1063/1.5000200
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