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<p>Trials were conducted to enhance the Guava juice recovery, wherein treatment by hollow fiber ultrafiltration using the enzyme pectinase from <i>Aspergillus niger</i> was conducted. The results of the trials obtained would indicate a very high increase in the total soluble sugar content and a reduction in pH, thus implying that there was indeed a change in the composition of the juice itself. Ultrafiltration research was directed at maximizing juice qualities by fine-tuning trans membrane pressure, flow rates, pectinase concentration, and incubation time and temperature. More importantly, ultrafiltration led to a lower concentration of overall solids with uniform levels of total phenolic content and antioxidant activity. The highest ultrafiltration performance, at a pressure of 104&#xa0;kPa and a flow of 30&#xa0;l/h, resulted in high removal efficiency of particulates, thus giving the greatest possible extent of phenol recovery thus making it practical for clarification of juice. The experiments carried out on enzymatic treatment trials showed that pectinase of <i>A. niger</i> has excellent potential for the alteration of characteristics of guava juice. The optimal conditions, a pectinase level of 0.08 (%w/w), a temperature of 45.8&#xa0;°C, and 99.5&#xa0;min incubation time, significantly enhanced 16.87% in juice production.</p>

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A comprehensive study on hollow fibre ultrafiltration of Psidium guajava L. juice and its physicochemical properties

  • 期刊论文

  • 发表日期：

    2025年5月25日

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  • Azhar Mahebub Shaikh,
  • Abir Chakravorty

摘要

Trials were conducted to enhance the Guava juice recovery, wherein treatment by hollow fiber ultrafiltration using the enzyme pectinase from Aspergillus niger was conducted. The results of the trials obtained would indicate a very high increase in the total soluble sugar content and a reduction in pH, thus implying that there was indeed a change in the composition of the juice itself. Ultrafiltration research was directed at maximizing juice qualities by fine-tuning trans membrane pressure, flow rates, pectinase concentration, and incubation time and temperature. More importantly, ultrafiltration led to a lower concentration of overall solids with uniform levels of total phenolic content and antioxidant activity. The highest ultrafiltration performance, at a pressure of 104 kPa and a flow of 30 l/h, resulted in high removal efficiency of particulates, thus giving the greatest possible extent of phenol recovery thus making it practical for clarification of juice. The experiments carried out on enzymatic treatment trials showed that pectinase of A. niger has excellent potential for the alteration of characteristics of guava juice. The optimal conditions, a pectinase level of 0.08 (%w/w), a temperature of 45.8 °C, and 99.5 min incubation time, significantly enhanced 16.87% in juice production.