Characterization of enzyme-liquefied soursop (Annona muricata L.) puree
Soursop (Annona muricata L.) is a tropical fruit that undergoes rapid postharvest deterioration. Conversion into puree is a way to value add the fruit. Pectinex® Ultra SP-L, Celluclast® 1.5 L, and Fungamyl® 800 L (0–5% v/w) were used to treat fruit pulp and pectinase at 1.5% (v/w) concentration was...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academic Press
2018
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/73370/ http://psasir.upm.edu.my/id/eprint/73370/1/SOUR.pdf |
| _version_ | 1848857266218860544 |
|---|---|
| author | Mohd Ghazali, Hasanah Chang, Lee Sin Karim, Roselina Mohammed, Abdulkarim Sabo |
| author_facet | Mohd Ghazali, Hasanah Chang, Lee Sin Karim, Roselina Mohammed, Abdulkarim Sabo |
| author_sort | Mohd Ghazali, Hasanah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Soursop (Annona muricata L.) is a tropical fruit that undergoes rapid postharvest deterioration. Conversion into puree is a way to value add the fruit. Pectinex® Ultra SP-L, Celluclast® 1.5 L, and Fungamyl® 800 L (0–5% v/w) were used to treat fruit pulp and pectinase at 1.5% (v/w) concentration was chosen as the primary enzyme in combined enzymes study because it produced the best result in liquefaction. A liquefied puree with reduced viscosity of up to 50% (15.20 ± 0.17 mPas) was obtained when pectinase was used in combination with cellulase compared to puree treated with pectinase only. Physicochemical results showed the addition of cellulase did not lead to significant changes (P > 0.05) in pH, titratable acidity, and ascorbic acid but caused significant increases (P ≤ 0.05) in total soluble solid and total sugar content. Aroma profile analyzed using a zNose™ showed at least 15 volatile compounds were detected in fresh soursop fruit with methyl hexanoate (MH) (0.023 ± 0.004%) and methyl trans-2-hexenoate (MTH) (0.014 ± 0.002%) as the major volatile compounds. Principal Component Analysis (PCA) indicated six important variables were selected as the principle component which generated total cumulative variance of 92.9%. |
| first_indexed | 2025-11-15T11:54:49Z |
| format | Article |
| id | upm-73370 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:54:49Z |
| publishDate | 2018 |
| publisher | Academic Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-733702021-02-12T09:44:12Z http://psasir.upm.edu.my/id/eprint/73370/ Characterization of enzyme-liquefied soursop (Annona muricata L.) puree Mohd Ghazali, Hasanah Chang, Lee Sin Karim, Roselina Mohammed, Abdulkarim Sabo Soursop (Annona muricata L.) is a tropical fruit that undergoes rapid postharvest deterioration. Conversion into puree is a way to value add the fruit. Pectinex® Ultra SP-L, Celluclast® 1.5 L, and Fungamyl® 800 L (0–5% v/w) were used to treat fruit pulp and pectinase at 1.5% (v/w) concentration was chosen as the primary enzyme in combined enzymes study because it produced the best result in liquefaction. A liquefied puree with reduced viscosity of up to 50% (15.20 ± 0.17 mPas) was obtained when pectinase was used in combination with cellulase compared to puree treated with pectinase only. Physicochemical results showed the addition of cellulase did not lead to significant changes (P > 0.05) in pH, titratable acidity, and ascorbic acid but caused significant increases (P ≤ 0.05) in total soluble solid and total sugar content. Aroma profile analyzed using a zNose™ showed at least 15 volatile compounds were detected in fresh soursop fruit with methyl hexanoate (MH) (0.023 ± 0.004%) and methyl trans-2-hexenoate (MTH) (0.014 ± 0.002%) as the major volatile compounds. Principal Component Analysis (PCA) indicated six important variables were selected as the principle component which generated total cumulative variance of 92.9%. Academic Press 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/73370/1/SOUR.pdf Mohd Ghazali, Hasanah and Chang, Lee Sin and Karim, Roselina and Mohammed, Abdulkarim Sabo (2018) Characterization of enzyme-liquefied soursop (Annona muricata L.) puree. LWT - Food Science and Technology, 94 (8). 40 - 49. ISSN 1096-1127; ESSN: 0023-6438 https://www.sciencedirect.com/science/article/abs/pii/S0023643818303335 10.1016/j.lwt.2018.04.027 |
| spellingShingle | Mohd Ghazali, Hasanah Chang, Lee Sin Karim, Roselina Mohammed, Abdulkarim Sabo Characterization of enzyme-liquefied soursop (Annona muricata L.) puree |
| title | Characterization of enzyme-liquefied soursop (Annona muricata L.) puree |
| title_full | Characterization of enzyme-liquefied soursop (Annona muricata L.) puree |
| title_fullStr | Characterization of enzyme-liquefied soursop (Annona muricata L.) puree |
| title_full_unstemmed | Characterization of enzyme-liquefied soursop (Annona muricata L.) puree |
| title_short | Characterization of enzyme-liquefied soursop (Annona muricata L.) puree |
| title_sort | characterization of enzyme-liquefied soursop (annona muricata l.) puree |
| url | http://psasir.upm.edu.my/id/eprint/73370/ http://psasir.upm.edu.my/id/eprint/73370/ http://psasir.upm.edu.my/id/eprint/73370/ http://psasir.upm.edu.my/id/eprint/73370/1/SOUR.pdf |