%0 Journal Article
%T Effects of Different Enzymes and Concentrations in the Production of Clarified Lemon Juice
%A Filiz U£¿an
%A Asiye Akyildiz
%A Erdal A£¿£¿am
%J Journal of Food Processing
%D 2014
%R 10.1155/2014/215854
%X Lemon juice obtained from Interdonato variety was treated with different enzymes at specific concentrations as depectinization processes to produce clear lemon juice and its concentrates. In addition, the best condition obtained from laboratory treatments was carried out in the local fruit juice plant. Effects of the processing steps on some quality parameters were investigated during the lemon juice production and the obtained concentrates were stored at £¿25¡ãC for 180 days. The results showed that Novozym 33095 had the best depectinization effectiveness. Total pectin content of lemon juices decreased rapidly following the enzyme treatment and could not be detected following the filtration. Viscosity values decreased after pulp separation and the largest reduction was observed with the filtration. At the end of filtration in 40£¿¦ÌL/100£¿mL concentrations of each of the three enzymes, values of residual pectinmethylesterase (PME) activity were found to be in the lowest amounts. 1. Introduction Citrus is one of the most important fruit crop in the world. Lemons ranked third among the citrus industry in the world, with a total annual production of about 9% in the citrus production [1]. Lemons are cultivated in many countries all over the world (13861411 ton) and Turkey ranked the sixth in the production of lemon (790211 ton) in 2011 [2]. The lemon (Citrus limon (L.) Burm. f.) has many important natural chemical components, including citric acid, ascorbic acid, minerals, and flavonoids. Although their health-related properties have always been associated with their content of vitamin C, it has recently been shown that flavonoids also play a role in this respect. Lemon fruits not only have their delicious flavors but also have their antioxidant capacity with health benefits [3¨C6]. Lemons are usually earmarked for fresh consumption and for the elaboration of juices, additives, and various other processed products. New alternatives for beverages elaboration may result in a promising use of surplus production [7]. Lemon juice is widely used as an antioxidant natural substitute for the synthetic ascorbic or citric acids (E300 and E330, resp.) [8]. Clarified lemon juice is a suitable acidifying agent that can substitute citric acid and provide more ¡°natural¡± products that will fit the new market for ecological products and new alternatives to the manufacturing of lemon [9]. Clarified lemon juice can be consumed directly such as fruit juice and also used for production of nectar, jam, marmalade and sweet, lemon sauce in ready to eat meal sector, candy, alcoholic
%U http://www.hindawi.com/journals/jfp/2014/215854/