Page 30 - FoodFocusThailand No.229 April 2025

SPECIAL
SPECIAL FOCUS FOCUS

Enzyme Innovations

in Fruit Juice Processing

Enzymes are no longer limited to scientific research; they now play a crucial role in optimizing production
efficiency, enhancing flavor profiles, and improving product stability on a commercial scale. Their precision in
catalyzing biochemical reactions enables manufacturers to develop innovative beverages that meet consumer
demands for quality, sustainability, and health-conscious options.

Enzymes currently have potential applications in fruit juice sensitive sites that promote controlled gelation and improve
processing beyond yield improvement and product clarification. mouthfeel in clarified juices. Polygalacturonase (PG) and pectin
They are often used to enhance the properties of processed lyase (PL) function differently by degrading pectin chains,
juices, such as: reducing viscosity, and producing smoother-flowing products.
The strategic combination of these enzymes at specific ratios
Enzyme-Assisted Bioactive Extraction enables manufacturers to achieve customized texture profiles,
Fruits contain a diverse array of bioactive compounds, including ranging from nectar-like consistency to free-flowing clarified
polyphenols, carotenoids, flavonoids, anthocyanins, and other juice. Beyond pectinases, cellulases and hemicellulases target
phytochemicals that possess antioxidant, anti-inflammatory, and specific plant cell wall components, breaking down cellulose
antimicrobial properties. However, traditional juice processing and hemicellulose to further modify suspension stability and
methods often fail to efficiently extract these compounds, with mouthfeel.
significant portions remaining trapped in the pomace or degraded
during thermal treatments. Previous research has shown that The Role of Enzymes in Sugar Reduction in
enzymatic extraction has emerged as a promising technique for Fruit Juice
enhancing the efficiency of extracting and preserving these Enzymes play a crucial role in reducing sugar content during
bioactive molecules. The primary mechanism by which enzymes juice production while maintaining the flavor profile. Specific
facilitate the extraction of bioactive compounds involves the glycosidases, such as invertase, selectively target sucrose,
systematic degradation of plant cell wall structures. Bioactive breaking it down into glucose and fructose, which can then be
compounds are often compartmentalized within cellular partially removed through membrane filtration. Additionally,
organelles or bound to structural components of the cell wall glucose oxidase converts glucose to gluconic acid, effectively
through various interactions. For example, phenolic compounds reducing sweetness without compromising taste. Some
frequently form complexes with cell wall polysaccharides, while enzyme formulations combine these activities with pectinases
flavonoids may be sequestered in vacuoles or bound to proteins. to enhance filtration efficiency, allowing for more precise sugar
However, specialized enzyme formulations containing cellulases, removal.
hemicellulases, and pectinases disrupt these cellular barriers It is suggested that enzyme technology is bridging traditional
through targeted hydrolysis, releasing entrapped compounds production processes with cutting-edge innovations, emerging
into the juice matrix. as a key driver for the future of the beverage industry. Beyond
enhancing production efficiency, enzymes play a crucial role
Fruit Juice’s Texture Modification Using in extracting bioactive compounds, thereby improving
Specific Enzyme nutritional value, enhancing texture, and reducing sugar content
The textural properties of juice significantly impact consumer in products. This technology is a pivotal solution in developing
acceptance, with enzymes playing a pivotal role in targeted beverage products that align with consumer demands for
modification. Pectinases are the primary enzymes employed for healthier options, positioning enzymes as a crucial tool for
texture manipulation, with different types producing specific enhancing product quality and sustainability in the industry.
effects. Pectinmethylesterase (PME) selectively de-esterifies
pectin molecules without cleaving the backbone, creating calcium-

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