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The purpose of this research is to produce “cempedak” juice using enzyme aided-liquefaction by examining the effects of enzyme types (Pectinex® Ultra SP-L, Celluclast® 1.5 L and Fungamyl® 800 L), enzyme concentrations (0–1.5% v/w), incubation time (0–2.5 h) and incubation temperature (35–60 °C) on juice yield and viscosity, total soluble solids and color of fruit puree.

Ripe “cempedak” pulp from CH28 fruit was first pureed in a blender and then homogenized with water at 1:2 ratio. The diluted puree was then liquefied with the enzymes separately to reduce its viscosity. Analyses such as juice yield, viscosity, total soluble solids and color of the liquefied “cempedak” puree were then carried out.

Results indicated that the optimized use of 1.2% (v/w) Celluclast® 1.5 L (Novozymes, Denmark), a cellulase preparation, at 45 °C and 1 h produced juice with the lowest viscosity (349.4 cP) and the highest juice yield (82.3% v/w). Liquefied “cempedak” juice was darker (with L* value of 51.17) and more yellowish (b* value of 38.88) compared to “cempedak” juice without liquefaction (control). When compared to untreated “cempedak” juice, the droplet size of “cempedak” juice obtained after liquefaction under optimized conditions was found to be lower, regardless of whether the juice was filtered (with a total reduction of 23% of droplet size) or not filtered (with a total reduction of 16% of droplet size). The results indicate the possibility of employing Celluclast® 1.5 L to produce “cempedak” juice that can be further processed such as for the production of “cempedak” fruit powder.

This paper provides information on the enzyme concentration, incubation time and temperature for liquefying “cempedak” pulp such that the liquefied material produced can be used as a base feed for spray-drying to produce “cempedak” fruit powder.

The purpose of this paper is to investigate the effects of concentrations of mixed enzymes (Rapidase EX Color and Accellerase) and incubation times on the release of biologically active compounds and the extraction efficiency of cantaloupe juice.

Different concentrations of the mixed enzymes (0.25-1.0 per cent) and incubation times (1-5 h) were used. The yield, clarity, bioactive compounds and antioxidant activities were investigated.

The total phenolic content, total flavonoid content, β-carotene, ascorbic acid content and antioxidant capacities as evaluated by 2, 2-diphenyl-1-picrylhydrazyl-radical scavenging activity and ferric reducing antioxidant power were approximately 6, 3.25, 3, 2.5, 3.5 and 3.0 times higher than the control samples after incubating with 0.5 per cent enzyme for 2 h (p < 0.05). This condition was recommended to promote the release of biologically active compounds and still provided a 32 per cent increase in the amount of the extracted juice.

Cantaloupe juice produced by enzymatic treatment could be claimed to be a source of health enhancing compounds. This work could be used as a guideline for the industry to develop high value-added functional drinks from cantaloupe.

This study evaluates for the first study on the application of Rapidase EX Color and Accellerase for improving the phytochemical compounds in cantaloupe juice. This technique could successfully extract the cantaloupe juice with biologically active nutrients containing beneficial health effects.