Optimization of banana juice extraction using combination of enzymes

  • Jyotishman Handique
  • Sandhan Jyoti Bora
  • Nandan SitEmail author
Original Article


Banana juice extraction was optimized using central composite rotatable design with four numerical factors was employed to design the experiments. The numerical factors were incubation temperature (30–50 °C), and incubation time (20–60 min), cellulase concentration (0–0.4 g/100 g banana) and pectinase concentration (0–0.4 g/100 g banana). The optimum condition for extraction of banana juice were incubation temperature of 36.5 °C, incubation time of 29.33 min, cellulase concentration of 0.34% and pectinase concentration of 0.35%. The corresponding values of yield, viscosity, lightness, acidity, reducing sugar content and total soluble solids at the optimum condition were 74.15%, 101.14 mPa s, 30.06, 2.72%, 171.28 mg/100 g juice and 12.10 °Brix, respectively. Response surface analysis showed that yield increased with incubation time, and cellulase and pectinase concentration, and with temperature it initially increased and then decreased. The processing parameters had an opposite effect on viscosity. Reducing sugar content was also affected by all processing parameters.


Banana juice Cellulase Pectinase Process optimization 



  1. AOAC (2000) Official method no. 942.15 acidity (titrable), official methods of analysis, 17th edn. Association of Official Analytical Chemists, WashingtonGoogle Scholar
  2. Barman S, Sit N, Badwaik LS, Deka SC (2015) Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice. J Food Sci Technol 52(6):3579–3589Google Scholar
  3. Corzo O, Bracho N, Vásquez A, Pereira A (2008) Optimization of a thin layer drying process for coroba slices. J Food Eng 85(3):372–380CrossRefGoogle Scholar
  4. Demir N, Acar J, Sarıoğlu K, Mutlu M (2001) The use of commercial pectinase in fruit juice industry. Part 3: immobilized pectinase for mash treatment. J Food Eng 47(4):275–280CrossRefGoogle Scholar
  5. Egwim EC, Ogudoro AC, Folashade G (2013) The effect of pectinase on the yield and organoleptic evaluation of juice and wine from banana and paw-paw. Ann Food Sci Technol 14(2):206–211Google Scholar
  6. Erbay Z, Icier F (2009) Optimization of hot air drying of olive leaves using response surface methodology. J Food Eng 91(4):533–541CrossRefGoogle Scholar
  7. FAOSTAT (2017) UN Food and Agriculture Organization, corporate statistical database (FAOSTAT)Google Scholar
  8. Ibarra-Junquera V, Escalante-Minakata P, Chávez-Rodríguez AM, Comparan-Dueñas IA, Osuna-Castro JA, de Jesús Ornelas-Paz J, Pérez-Martínez JD, Aguilar CN (2014) Optimization, modeling, and online monitoring of the enzymatic extraction of banana juice. Food Bioprocess Technol 7(1):71–83CrossRefGoogle Scholar
  9. Kasozi G, Kasisira LL (2005) Design and performance of a banana juice extractor. In: African crop science conference proceedings, vol 7, no. pt. 03 of 03, pp 1381–1384Google Scholar
  10. Kyamuhangire W, Myhre H, Sørensen HT, Pehrson R (2002) Yield, characteristics and composition of banana juice extracted by the enzymatic and mechanical methods. J Sci Food Agric 82(4):478–482CrossRefGoogle Scholar
  11. Lee WC, Yusof S, Hamid NSA, Baharin BS (2006) Optimizing conditions for hot water extraction of banana juice using response surface methodology (RSM). J Food Eng 75(4):473–479CrossRefGoogle Scholar
  12. Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31(3):426–428CrossRefGoogle Scholar
  13. Mohapatra D, Mishra S, Sutar N (2010) Banana and its by-product utilization: an overview. J Sci Ind Res 69(5):323–329Google Scholar
  14. Monitor S (2007) The presidential initiative for banana industrial development (PIBID). Poverty Alleviation Department-State House, Kampala, p 17Google Scholar
  15. Park SH, Park JU (1997) Simultaneous optimization of multiple response using weighted desirability function. J Korean Soc Qual Manag 25:56–68Google Scholar
  16. Qi B, Chen X, Shen F, Su Y, Wan Y (2009) Optimization of enzymatic hydrolysis of wheat straw pretreated by alkaline peroxide using response surface methodology. Ind Eng Chem Res 48(15):7346–7353CrossRefGoogle Scholar
  17. Rai P, Majumdar GC, Dasgupta SDES, De S (2004) Optimizing pectinase usage in pretreatment of mosambi juice for clarification by response surface methodology. J Food Eng 64(3):397–403CrossRefGoogle Scholar
  18. Sagu ST, Nso EJ, Karmakar S, De S (2014) Optimisation of low temperature extraction of banana juice using commercial pectinase. Food Chem 151:182–190CrossRefGoogle Scholar
  19. Sandri IG, Fontana RC, Barfknecht DM, da Silveira MM (2011) Clarification of fruit juices by fungal pectinases. LWT Food Sci Technol 44(10):2217–2222CrossRefGoogle Scholar
  20. Sharma HP, Patel H, Sugandha (2017) Enzymatic added extraction and clarification of fruit juices—a review. Crit Rev Food Sci Nutr 57(6):1215–1227CrossRefGoogle Scholar
  21. Sit N, Deka SC, Misra S (2015) Optimization of starch isolation from taro using combination of enzymes and comparison of properties of starches isolated by enzymatic and conventional methods. J Food Sci Technol 52(7):4324–4332CrossRefGoogle Scholar
  22. Sreekantiah KR (1975) Nature and application of pectinases with special reference to fruit and vegetable processing industry. Indian Food Pack 29(4):22–36Google Scholar
  23. Tadakittisarn S, Haruthaithanasan V, Chompreeda P, Suwonsichon T (2007) Optimization of pectinase enzyme liquefaction of banana ‘Gros Michel’for banana syrup production. Kasetsart J (Nat Sci) 41:740–750Google Scholar
  24. Tapre AK, Jain RK (2014) Optimization of an enzyme assisted banana pulp clarification process. Int Food Res J 21(5):2043–2048Google Scholar
  25. Wanasundara UN, Shahidi F (1998) Concentration of ω-3 polyunsaturated fatty acids of marine oils using Candida cylindracea lipase: optimization of reaction conditions. J Am Oil Chem Soc 75(12):1767–1774CrossRefGoogle Scholar
  26. Zaker MA, Syed KA, Harkal RS (2014) Pre-treatment of pectinase and amylase on production of banana based wine. Int J Process Post Harvest Technol 5(2):145–150CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Jyotishman Handique
    • 1
  • Sandhan Jyoti Bora
    • 1
  • Nandan Sit
    • 1
    Email author
  1. 1.Department of Food Engineering and TechnologyTezpur UniversityAssamIndia

Personalised recommendations