Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice
In order to obtain noni juice with high yield and good quality, the effect of combined extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall quality of noni juice was investigated. Moreover, the extraction performance of the EZ-US combined extraction technique was...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417722003273 |
| _version_ | 1797956258873999360 |
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| author | Siting Wang Zhiqing Liu Shuang Zhao Lin Zhang Congfa Li Sixin Liu |
| author_facet | Siting Wang Zhiqing Liu Shuang Zhao Lin Zhang Congfa Li Sixin Liu |
| author_sort | Siting Wang |
| collection | DOAJ |
| description | In order to obtain noni juice with high yield and good quality, the effect of combined extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall quality of noni juice was investigated. Moreover, the extraction performance of the EZ-US combined extraction technique was compared with that of EZ-based extraction and the US-based extraction. Response surface methodology (RSM) was designed to optimize the parameters of ultrasonic treatment, by taking consideration of the extraction efficiency, quality parameters and bioactive ingredients of noni juice. The results indicated that combined ultrasonic and enzymatic treatment achieved a synergistic effect on promoting the quality of noni juice. The maximum juice yield of 67.95 % was obtained under ultrasonication for 10 min at 600 W after enzymatic treatment (EZU). In addition, EZU-treated juice exhibited the highest contents of total phenolic and flavonoid, which were 148.19 ± 2.53 mg gallic acid/100 mL and 47.19 ± 1.22 mg rutin/100 mL, respectively, thus contributing to better antioxidant activity. Moreover, the EZU treatment significantly reduced the particle size of noni juice, and improved its suspension stability and rheological properties. FTIR results indicated that the treatments did not bring major changes in the chemical structure and the functional groups of compounds in noni juice. Therefore, EZU treatment can be successfully applied to the extraction of noni juice with better nutritional properties and overall quality. |
| first_indexed | 2024-04-10T23:47:15Z |
| format | Article |
| id | doaj.art-b4c92d4eef26422d9f19cb4ea15509aa |
| institution | Directory Open Access Journal |
| issn | 1350-4177 |
| language | English |
| last_indexed | 2024-04-10T23:47:15Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj.art-b4c92d4eef26422d9f19cb4ea15509aa2023-01-11T04:27:46ZengElsevierUltrasonics Sonochemistry1350-41772023-01-0192106231Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juiceSiting Wang0Zhiqing Liu1Shuang Zhao2Lin Zhang3Congfa Li4Sixin Liu5School of Food Science and Engineering, Hainan University, Haikou 570228, ChinaSchool of Food Science and Engineering, Hainan University, Haikou 570228, ChinaSchool of Food Science and Engineering, Hainan University, Haikou 570228, ChinaSchool of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou City, Haikou 570228, ChinaSchool of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou City, Haikou 570228, China; Corresponding authors.School of Science, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou City, Haikou 570228, China; Corresponding authors.In order to obtain noni juice with high yield and good quality, the effect of combined extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall quality of noni juice was investigated. Moreover, the extraction performance of the EZ-US combined extraction technique was compared with that of EZ-based extraction and the US-based extraction. Response surface methodology (RSM) was designed to optimize the parameters of ultrasonic treatment, by taking consideration of the extraction efficiency, quality parameters and bioactive ingredients of noni juice. The results indicated that combined ultrasonic and enzymatic treatment achieved a synergistic effect on promoting the quality of noni juice. The maximum juice yield of 67.95 % was obtained under ultrasonication for 10 min at 600 W after enzymatic treatment (EZU). In addition, EZU-treated juice exhibited the highest contents of total phenolic and flavonoid, which were 148.19 ± 2.53 mg gallic acid/100 mL and 47.19 ± 1.22 mg rutin/100 mL, respectively, thus contributing to better antioxidant activity. Moreover, the EZU treatment significantly reduced the particle size of noni juice, and improved its suspension stability and rheological properties. FTIR results indicated that the treatments did not bring major changes in the chemical structure and the functional groups of compounds in noni juice. Therefore, EZU treatment can be successfully applied to the extraction of noni juice with better nutritional properties and overall quality.http://www.sciencedirect.com/science/article/pii/S1350417722003273Noni juiceUltrasonicationEnzymatic treatmentYieldQuality |
| spellingShingle | Siting Wang Zhiqing Liu Shuang Zhao Lin Zhang Congfa Li Sixin Liu Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice Ultrasonics Sonochemistry Noni juice Ultrasonication Enzymatic treatment Yield Quality |
| title | Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice |
| title_full | Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice |
| title_fullStr | Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice |
| title_full_unstemmed | Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice |
| title_short | Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice |
| title_sort | effect of combined ultrasonic and enzymatic extraction technique on the quality of noni morinda citrifolia l juice |
| topic | Noni juice Ultrasonication Enzymatic treatment Yield Quality |
| url | http://www.sciencedirect.com/science/article/pii/S1350417722003273 |
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