Enzymes Accelerate the Development of the Fruit and Vegetable Drink Industry

1. Enzymes Accelerate the Development of the Fruit and Vegetable Drink Industry In pace with the increase in income, people have more demands on a high-quality and healthier life. Healthy food is one of their pursuits, thereby natural and green food becoming the trend. Fruit and vegetable drinks are going with the stream. From a global perspective, beverage products are increasingly diversified. While the proportion of carbonated beverages is declining, the proportion of fruit and vegetable drinks and functional beverages is increasing. Not only do the objective factors influence the whole industry, but also the technological upgrading, especially the application of enzymes preparation, plays an essential role. Enzymes Improve Filtration S Enzymes Improve Filtration Speed and Juice Clarity peed and Juice Clarity Materials in fruit drinks such as cellulose, protein, starch, pectin, etc., especially pectin, are the main factors causing the fruit liquid turbid because of incomplete hydrolysis of cell walls. Enzymes are the key to solve this problem. Pectinases can randomly hydrolyze pectic acid and the glycosidic bonds in the polygalacturonic acid molecule to form oligogalacturonic acid, which rapidly decreases the viscosity of the juice, therefore making it easy to filter the juice. Applying pectinases in the process, not only will the juice yield be significantly improved, but also the juice will be clearer. For example, when pectinase is applied to the juice extraction process of cider production, the juice yield will be increased by 20% and the clarity can reach over 90%. As we all know, cellulose is another main material consisting of plant cell walls. Cellulase can destroy cell walls by degrading cellulose in fruits and vegetables into cellobiose and glucose molecules with less molecular mass, thus to fully release materials contained in the cells, improve the juice yield, and increase soluble solid content. Experts suggest applying compound enzymes consists of both pectinase and cellulase will have more obvious effects. For example, employing the compound enzymes in the production of pumpkin juice will greatly improve the yield and stability of the pumpkin juice. Scientists, through observation on the ultrastructure of pumpkin pulp cells under the electron microscope, found that the compound enzyme preparations do a better job than only pectinase preparation or cellulase preparation do in the destroying plant cell walls.

2. Enzymes Help Extract Dietary Fiber in Juices Enzymes Help Extract Dietary Fiber in Juices Though it is not a kind of nutrient, dietary fiber can assist with the absorption of various nutrients by improving the function of the gastrointestinal tract. It is closely related to human health. Dietary fiber is a botanical ingredient, mainly derived from plants. At present, citrus pomace can be made into pulp fruit drinks after enzymatic hydrolysis by cellulase. 50% of the crude fiber will be converted into soluble sugar, and the other 50% is hydrolyzed into short-chain oligosaccharide, which constitutes the dietary fiber containing in pulp drinks with health care value. Enzymes Help Color and Flavor Protection Enzymes Help Color and Flavor Protection It is reported that the juice yield is low when the heated plums are directly pressed through the beater. However, the yield rate will be increased to 86% when adding pectinases in the plums after standing still at 49℃ for 6-12h. At the same time, the juice will keep good color and taste as they have not suffered the high-temperature process compared with the untreated samples. Practices have proved that the use of pectinase can greatly improve the juice yield of the lemons, oranges, plums, grapes and strawberries. Enzymes Help Decolorization Protection Enzymes Help Decolorization Protection Enzyme preparations are also used to protect fruit and vegetable products from decolorization. For example, many fruits and vegetables, such as grapes, peaches, strawberries, celery, etc., contain anthocyanins, which are a class of water-soluble plant pigments. The color of anthocyanins will change with the changes in pH value: it turns brown quickly when exposed under light or slightly higher temperatures, and presents grayish purple when reacted with metal ions. Therefore, anthocyanin-containing fruit and vegetable products, such as grape juice, strawberry jam, canned peaches, celery juice, etc., must be treated with anthocyanin so as to hydrolyze anthocyanins into colorless glucose and to ensure product quality. In addition to the several applications listed above, the enzyme, on the other hand, can also eliminate odor and phenolic compounds, which not only save production costs but also greatly improve the texture and flavor of the fruit and vegetable beverages. Enzymes truly inject new impetus into the development of fruit and vegetable beverages. For more information on enzymes in beverage industry, please visit: https://www.creative-

3. enzymes.com/cate/Food-And-Beverage-Applications_108.html