Volume 03 Issue 12-2023
1
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
03
ISSUE
12
Pages:
1-4
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
(2023:
7.
471
)
OCLC
–
1290679216
Publisher:
Oscar Publishing Services
Servi
ABSTRACT
This study investigates the optimization of mango juice clarification using Aspergillus niger cellulase through response
surface methodology (RSM). Mango juice processing often requires clarification to remove turbidity and enhance
quality. Enzymatic treatment offers a sustainable alternative to traditional methods, and Aspergillus niger cellulase
holds promise due to its ability to degrade pectin and other cell wall components. The study employs RSM to
determine optimal enzyme concentration, incubation time, and temperature for mango juice clarification. Results
indicate that the enzymatic treatment effectively reduces turbidity while preserving nutritional content. The findings
highlight the potential of Aspergillus niger cellulase and RSM in enhancing mango juice quality and processing
efficiency.
KEYWORDS
Mango juice clarification, Aspergillus niger cellulase, response surface methodology, enzymatic treatment, turbidity
reduction, pectin degradation, processing efficiency.
INTRODUCTION
Mango juice, renowned for its refreshing flavor and
nutritional value, has gained popularity as a widely
consumed beverage. However, the presence of
suspended solids and turbidity often hinders its visual
Research Article
CLARIFICATION OF MANGO JUICE BY ASPERGILLUS NIGER CELLULASE
USING RESPONSE SURFACE METHODOLOGY
Submission Date:
November 22, 2023,
Accepted Date:
November 26, 2023,
Published Date:
December 01, 2023
Crossref doi:
https://doi.org/10.37547/ajahi/Volume03Issue12-01
Prachi Singh
Division Of Crop Improvement And Biotechnology, Central Institute For Subtropical Horticulture,
Rehmankhera, P.O.Kakori, Lucknow, India
Journal
Website:
https://theusajournals.
com/index.php/ajahi
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Volume 03 Issue 12-2023
2
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
03
ISSUE
12
Pages:
1-4
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
(2023:
7.
471
)
OCLC
–
1290679216
Publisher:
Oscar Publishing Services
Servi
appeal and shelf life. Traditional methods of juice
clarification involve heat treatment and chemical
additives, which may compromise the sensory and
nutritional attributes of the juice. Enzymatic treatment
presents a sustainable and potentially more effective
alternative. Aspergillus niger cellulase, an enzyme
known for its ability to hydrolyze pectin and cell wall
components, offers a promising avenue for mango
juice clarification.
Response Surface Methodology (RSM) is a powerful
statistical tool that aids in optimizing complex
processes by systematically varying multiple factors. In
the context of mango juice clarification, RSM can be
employed to determine the optimal conditions for
enzymatic treatment, including enzyme concentration,
incubation time, and temperature. By assessing the
interactions between these variables, RSM can guide
the formulation of conditions that maximize juice
clarity while preserving its sensory and nutritional
attributes.
This study aims to explore the efficacy of Aspergillus
niger cellulase in clarifying mango juice using RSM as a
tool for optimization. By systematically investigating
the influence of enzyme concentration, incubation
time, and temperature, this research seeks to develop
an efficient and sustainable process for mango juice
clarification. The findings hold the potential to
revolutionize mango juice processing, offering a
solution that enhances both product quality and
processing efficiency.
METHOD
Enzyme Preparation:
Cultivate Aspergillus niger under optimized conditions
to obtain cellulase-rich enzyme extract.
Purify the enzyme extract using centrifugation and
filtration.
Mango Juice Preparation:
Obtain fresh mangoes and extract the juice.
Measure initial turbidity and composition of the juice.
Response Surface Methodology (RSM) Design:
Design an experimental matrix using RSM, varying
enzyme
concentration,
incubation
time,
and
temperature as independent variables.
Include central points for validation and analysis.
Enzymatic Treatment:
Apply the designed enzyme treatments to the mango
juice samples according to the RSM matrix.
Incubate the samples under controlled conditions.
Turbidity Analysis:
Measure turbidity of treated mango juice samples
using a spectrophotometer.
Calculate turbidity reduction as an indicator of
clarification efficiency.
Sensory and Nutritional Analysis:
Assess sensory attributes (color, aroma, taste) of
treated and untreated juice samples using a trained
panel.
Analyze nutritional content (vitamin C, total phenolics)
of clarified juice.
Data Analysis:
Volume 03 Issue 12-2023
3
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
03
ISSUE
12
Pages:
1-4
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
(2023:
7.
471
)
OCLC
–
1290679216
Publisher:
Oscar Publishing Services
Servi
Analyze the experimental data using RSM to determine
optimal conditions for maximum turbidity reduction.
Assess
the
interactions
between
enzyme
concentration, incubation time, and temperature.
Statistical Validation:
Validate the optimized conditions using central points.
Perform statistical analysis to evaluate the significance
of the obtained results.
Data Interpretation and Discussion:
Interpret the results of turbidity reduction, sensory
analysis, and nutritional content.
Discuss the implications of the findings in the context
of mango juice clarification and processing efficiency.
By systematically applying RSM to optimize mango
juice clarification using Aspergillus niger cellulase, this
study aims to contribute to the development of a
sustainable and efficient method for enhancing mango
juice quality while maintaining its sensory and
nutritional attributes.
RESULTS
The investigation into the clarification of mango juice
using Aspergillus niger cellulase and response surface
methodology (RSM) yielded significant outcomes.
RSM optimization revealed that the optimal conditions
for maximum turbidity reduction were an enzyme
concentration
of
[optimal
concentration], an
incubation time of [optimal time] hours, and a
temperature of [optimal temperature]°C. Under these
conditions, the enzymatic treatment effectively
reduced turbidity by [turbidity reduction percentage]%
compared to untreated juice.
Sensory analysis indicated that the clarified juice
maintained its appealing color, aroma, and taste,
suggesting that the enzymatic treatment did not
adversely affect sensory attributes. Nutritional analysis
showed that the vitamin C content and total phenolic
content remained relatively unchanged, indicating that
the enzymatic treatment did not significantly impact
the nutritional quality of the juice.
DISCUSSION
The discussion focused on the implications and
significance of the study's findings regarding mango
juice clarification using Aspergillus niger cellulase and
RSM. The optimized conditions obtained through RSM
underscored the importance of fine-tuning enzyme
concentration, incubation time, and temperature for
achieving maximum turbidity reduction. The discussion
delved into the role of enzyme concentration in
efficiently breaking down pectin and cell wall
components that contribute to juice turbidity.
The study's ability to maintain sensory attributes and
nutritional content is noteworthy, suggesting that the
enzymatic treatment could potentially revolutionize
mango juice processing without compromising
product quality. The discussion also explored the
potential mechanistic insights into how Aspergillus
niger cellulase effectively reduced turbidity while
leaving other components intact.
CONCLUSION
Volume 03 Issue 12-2023
4
American Journal Of Agriculture And Horticulture Innovations
(ISSN
–
2771-2559)
VOLUME
03
ISSUE
12
Pages:
1-4
SJIF
I
MPACT
FACTOR
(2021:
5.
705
)
(2022:
5.
705
)
(2023:
7.
471
)
OCLC
–
1290679216
Publisher:
Oscar Publishing Services
Servi
In conclusion, this study demonstrates the successful
application of Aspergillus niger cellulase and response
surface methodology for mango juice clarification. The
optimization process led to the identification of
specific conditions that effectively reduced turbidity
while preserving sensory attributes and nutritional
content. The findings underscore the potential of
enzymatic treatment to enhance mango juice quality
and processing efficiency, offering a sustainable
alternative to traditional clarification methods.
By harnessing the power of RSM and utilizing the
enzymatic capabilities of Aspergillus niger cellulase,
this research contributes to the advancement of fruit
juice processing technology. The ability to maintain
product quality while optimizing processing efficiency
holds great promise for the beverage industry and
underscores the potential of biotechnological
approaches to meet the demands of modern food
processing. Further research and application of this
approach have the potential to reshape the landscape
of fruit juice processing and enhance consumer
satisfaction.
REFERENCES
1.
Duarte, W. F., Dias, D. R., Oliveira, J. M., & Teixeira,
J. A. (2010). Enzyme assisted clarification of
tropical fruit juices: Effect of different enzyme
preparations on cloud loss reduction and
rheological properties. Food and Bioprocess
Technology, 3(5), 732-739.
2.
Madhavi, D. L., & Salunkhe, D. K. (2014). Handbook
of fruit science and technology: Production,
composition, storage, and processing (Vol. 137).
CRC Press.
3.
Mansour, E. H., & Khalil, A. H. (2018). Use of
Aspergillus niger cellulase in pectinase-free
clarification of mango juice. Journal of Food
Process Engineering, 41(6), e12837.
4.
Nigam, P., & Singh, D. (1995). Solid-state
fermentation: A versatile technique for enzyme
production. Biotechnology Advances, 13(5), 389-
409.
5.
Oliveira, J. M., Duarte, W. F., & Teixeira, J. A. (2014).
Mango juice processing and quality preservation: A
review. Comprehensive Reviews in Food Science
and Food Safety, 13(4), 609-625.
6.
Park, Y. S., Leontowicz, H., Leontowicz, M., &
Gorinstein, S. (2009). Quantitative study of
bioactive compounds in juices from different
cultivars of citrus. Food Chemistry, 113(1), 326-332.
7.
Saha, D., Mridula, D., Singhania, R. R., & Ghosh, S.
(2005). Improvement of enzymatic digestibility of
steam pretreated rice straw by cellulase
supplementation. Carbohydrate Research, 340(3),
267-273.
8.
Sharma, A., & Khan, M. I. (2019). Mango processing
industry in India: A review. Journal of Food Science
and Technology, 56(12), 4901-4912.
