ENZYMES FOR IMPROVED EXTRACTION AND STABILIZATION OF COLOR AND FLAVOROF ORANGE JUICE

Treatment of orange pulp with pectinase at 45 degrees C and a pulp to water ratio of 1:1, resulted in about 1.4-fold Increase in degrees Bri x, as compared to that without addition of enzyme. Cellulase alone did not show any improvement, whereas, the combined effect of cellulase a nd pectinase improved the degrees Brix to 1.8-fold with synergistic ef fect as compared to that without the use of enzyme. Glucose oxidase-pe roxidase system was found to be effective for the chemical stability o f the stored juice. Stabilization of flavour and colour indicated that both pH and total soluble solids were higher in the enzyme-treated ju ice stored at 5 degrees C, as compared to those in controls, and these remained constant throughout the storage period. A higher loss of abo ut 59% glucose In treated juice, compared to that of 18% in controls, led to less browning in enzyme-treated samples. Recoverable oil %, and thus the estimated d-limolene, decreased during storage, with corresp onding reduction in the oxidation of d-limolene. The loss of d-limolen e in control juice was higher than that in enzyme-treated samples.