Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology

In this paper, enzyme preparation for carrot pulp maceration was screened out and enzymatic maceration processing condition of the carrot pulp was optimised by response surface methodology for carrot juice concentrate. Pectinex Smash XXL was the best commercial enzyme preparation than Pectinex Ultra SP-L, Pectinase FNP-1 and cellulose FNC-1 employed in the carrot juice processing in the study. The effect of enzyme concentration and incubation time and their complex interaction on juice beta-carotene content, juice yield and viscosity in the maceration process was studied by using experiments of central composite rotatable design. The results indicated that under the optimal conditions that the enzyme concentration was 100 mL t(-1) and incubation time was 80 min, the juice beta-carotene content was >= 54.2 mg kg(-1), the juice yield >= 63.5% and the juice viscosity <= 2.1 mPa S.