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<p>This study investigates the effects of co-immobilized pectinase and cellulase on the processing efficiency, functional quality, and consumer acceptance of papaya (<i>Carica papaya</i>) juice. Enzyme treatments were applied at varying pectinase-to-cellulase ratios (0:0, 100:0, 75:25, 50:50, 25:75, 0:100) using alginate beads. Pectinase-rich formulations significantly improved juice yield (up to ~ 58%), while reductions in viscosity and improvements in clarity were observed across all enzyme-treated samples relative to the control. In contrast, cellulase-rich treatments were associated with higher antioxidant activity (DPPH scavenging activity up to ~ 89%). Despite these technological improvements, sensory evaluation showed no significant differences (<i>p</i> &gt; 0.05) among treatments, with mean acceptability scores ranging from neutral to slightly positive (4–5 on a 7-point hedonic scale). Interestingly, the highest-yielding sample treated with pectinase (100:0) did not demonstrate higher consumer acceptance, while the cellulase-only treatment (0:100) showed slightly higher mean preference scores without statistical significance. These findings highlight a potential gap between process optimization and consumer perception. While co-immobilized enzyme systems improve eco-efficiency and functional properties, technological gains alone do not guarantee higher consumer acceptance. This work highlights the need to integrate sensory insights into enzyme-based processing strategies, ensuring that sustainable innovations in tropical fruit juices are both technically effective and market relevant.</p>

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Eco-efficient papaya juice processing via co-immobilized pectinase–cellulase: linking physicochemical properties to consumer acceptance

  • 期刊论文

  • 发表日期：

    2026年4月21日

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  • Noor Asmeelya Ishak,
  • Wan Nur Izzaty Wan Fathilah,
  • Azfaralariff Ahmad,
  • Maizura Murad

摘要

This study investigates the effects of co-immobilized pectinase and cellulase on the processing efficiency, functional quality, and consumer acceptance of papaya (Carica papaya) juice. Enzyme treatments were applied at varying pectinase-to-cellulase ratios (0:0, 100:0, 75:25, 50:50, 25:75, 0:100) using alginate beads. Pectinase-rich formulations significantly improved juice yield (up to ~ 58%), while reductions in viscosity and improvements in clarity were observed across all enzyme-treated samples relative to the control. In contrast, cellulase-rich treatments were associated with higher antioxidant activity (DPPH scavenging activity up to ~ 89%). Despite these technological improvements, sensory evaluation showed no significant differences (p > 0.05) among treatments, with mean acceptability scores ranging from neutral to slightly positive (4–5 on a 7-point hedonic scale). Interestingly, the highest-yielding sample treated with pectinase (100:0) did not demonstrate higher consumer acceptance, while the cellulase-only treatment (0:100) showed slightly higher mean preference scores without statistical significance. These findings highlight a potential gap between process optimization and consumer perception. While co-immobilized enzyme systems improve eco-efficiency and functional properties, technological gains alone do not guarantee higher consumer acceptance. This work highlights the need to integrate sensory insights into enzyme-based processing strategies, ensuring that sustainable innovations in tropical fruit juices are both technically effective and market relevant.