Low‐temperature extraction of Jamun juice (Indian Black Berry) and optimization of enzymatic clarification using Box‐Behnken design.

Extracting juice from Jamun is difficult. The fruit consists a seed inside and cell wall consists of high amount of pectin-protein bond which makes the pulp thicker. The Box-Behnken design is a type of response surface design which is as useful as the central composite designs but avoiding treatment combinations that are in extreme. The objective of the study is to develop a process for optimization of process parameter to obtain Jamun juice using pectinase enzyme from the strain Aspergillus niger at different temperature (30-50°C), concentration (0.01-0.1% w/v) and time (40-120 min). Physical parameters (yield, turbidity, viscosity, clarity and color) and chemical parameters (polyphenol, protein, TSS and total solid) were evaluated as response variables. Significant regression models with a coefficient of determination (R2) was established with a value more than 0.9. The recommended enzyme for clarification of juice was 0.09% enzyme concentration at 33°C for 75 min. Practical Applications: The juice of Jamun as well as the concentrate has a high-therapeutic value. A fresh fruit contains all the nutrients needed for good health, but because it may not always be possible to obtain fresh food, preservation becomes necessary. The cell structure of fruit contains protein-pectin bond and high amount of tannin. Due to this nature removal of juice is difficult. Using of enzyme to clarify the juice not only increase the yield but retained the original physicochemical properties of the juice. To get the juice through out the year and to help the diabetic people this study is useful