UF Pomegranate

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Topics: Pomegranate
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1199..1219

EFFECTIVE CLARIFICATION OF POMEGRANATE JUICE USING
LACCASE TREATMENT OPTIMIZED BY RESPONSE SURFACE
METHODOLOGY FOLLOWED BY ULTRAFILTRATION
MOHAMED NEIFAR1,5, RAOUDHA ELLOUZE-GHORBEL1, AMEL KAMOUN2,
SEMIA BAKLOUTI3, ABIR MOKNI1, ATEF JAOUANI4 and
SEMIA ELLOUZE-CHAABOUNI1
1

Unité enzymes et bioconversion

2

Laboratoire de chimie industrielle II

3

Unité de Recherche de Chimie Industrielle et Matériaux
Ecole Nationale d’Ingénieurs de Sfax
Route de Soukra, 3038
Sfax, Tunisia

4

Institut Supérieur des Sciences Biologiques Appliquées de Tunis
9 Rue Zouhir Essafi CP 1006
Tunis, Tunisia
Accepted for Publication May 22, 2009

ABSTRACT
Phenolic compounds of pomegranate juice, which are responsible for haze formation and browning during storage, could be selectively removed by combined enzyme-ultrafiltration process. The pomegranate juice was treated with Fomes fomentarius laccase at various enzyme concentrations (0.5–5 U/ mL), temperatures (20–50C) and times (30–300 min). The effect of these enzymatic treatments on total phenol content and clarity of the juice were evaluated using a central composite design. The optimum treatment conditions were: enzyme concentration 5 U/mL; time 300 min; and temperature 20C.
Their application led to a 40% reduction of total phenols but induced a threefold decrease of the juice clarity. This drawback was overcome by ultrafiltration of the laccase-treated juice. The pomegranate juice obtained was clear, stable and characterized by total phenolics = 864 mg/L, clarity
(A650 nm ¥ 1,000) = 86 and color (A420 nm ¥ 1,000) = 236 versus 1,681, 127 and
382, respectively, for untreated juice.

5

Corresponding author. TEL: +216-74-675331; FAX: +216-74-275-595; EMAILS: mohamed_ naifar@yahoo.com, Raoudha.Ellouze@enis.rnu.tn

Journal of Food Process Engineering 34 (2011) 1199–1219. All Rights Reserved.
© 2009 Wiley Periodicals, Inc.
DOI: 10.1111/j.1745-4530.2009.00523.x

1199

1200

M. NEIFAR ET AL.

PRACTICAL APPLICATIONS
The



References: ALPER, N. and ACAR, J. 2004. Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations. Nahrung 48, 184–187. BAATI, R., KAMOUN, A., CHAABOUNI, M., SERGENT, M. and PHANTAN-LUU, R. 2006. Screening and optimization of the factors of a detergent admixture preparation BEN YOUNES, S., MECHICHI, T. and SAYADI, S. 2007. Purification and characterization of the laccase secreted by the white rot fungus Perenniporia tephropora and its role in the decolourization of synthetic dyes. J. Appl. Microbiol. 102, 1033–1042. BOX, E.P., HUNTER, W.G. and HUNTER, J.S. 1978. Statistics of Experimenters, Wiley, New York, NY. BRADFORD, M. 1976. A rapid and sensitive method for quantitation of microgram quantities of protein utilizing the principle of protein-dye BRAND-WILLIAMS, W., CUVELIER, M.E. and BERSET, C. 1995. Use of a free radical method to evaluate antioxidant activity CARLSON, R. 1992. Design and Optimization in Organic Synthesis, Elsevier, Amsterdam, the Netherlands. DE SIMON, B.F., PEREZ-ILZARBE, J., HERNANDEZ, T., GOMEZCORDOVES, C. and ESTRELLA, I. 1992. Importance of phenolic compounds for the characterization of fruit juices. J. Agric. Food Chem. 38, 1565–1571. EWAIDA, E.H. 1987. Nutrient composition of Taifi pomegranate (Punica granatum L.) GEKAS, V., AIMAR, P., LAFAILLE, J.P. and SANCHEZ, V. 1993. GIOVANELLI, G. and RAVASINI, G. 1993. Apple juice stabilization by combined enzymemembrane filtration process GÖKMEN, V., BORNEMAN, Z. and NIJHUIS, H.H. 1998. Improved ultrafiltration for colour reduction and stabilization of apple juice. J. Food Sci. GONCOVALES, M. 1996. Isolation, purification and characterization of Polyporus laccase GÖRTGES, S. and DICKMANN, H. 1982. Wie schätzt man apfelsäfte vor nachträbungen GOUPY, J. 1999. Plans d’Expériences Pour Surfaces de Réponse, Dunod, Paris, France. HE, Y., JI, Z. and LI, S. 2007. Effective clarification of apple juice using membrane filtration without enzyme and pasteurization pretreatment. KAMOUN, A., SAMET, B., BOUAZIZ, J. and CHAABOUNI, M. 1999. KILARA, A. 1982. Enzymes and their uses in the processed apple industry: A review LA RUE, J.H. 1969. Growing pomegranate in California University of California. Agric. Exp. Stn. Leaf. p. 305. LEE, W.C., YUSOF, S., HAMID, N.S.A. and BAHARIN, B.S. 2006. Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM) LEE, W.C., YUSOF, S., HAMID, N.S.A. and BAHARIN, B.S. 2007. Effects of fining treatment and storage temperature on the quality of clarified banana juice. Lebensm.-Wiss. Technol. 40, 1755–1764. LEWIS, G.A., MATHIEU, D. and PHAN-TAN-LUU, R. 1999. Pharmaceutical Experimental Design, Marcel Dekker, New York, NY. LITTHAUER, D., VAN VUUREN, M.J., VAN TONDER, A. and WOLFAARDT, F.W. 2007. Purification and kinetics of a thermostable laccase from Pycnoporus sanguineus (SCC 108) MACHEIX, J.J., FLEURIET, A. and BILLOT, J. 1990. Fruit Phenolics, pp MARS, M. 2001. Ressources génétiques du grenadier (Punica granatum L.) en Tunisie: Prospection, conservation et analyse de la diversité MATHIEU, D., NONY, J. and PHAN-TAN-LUU, R. 2000. EMROD-W Software, LPRAI, Marseille, France.

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