Comparison of yield and properties of banana juice extracted by hot water extraction method and different enzymes and preparation of wine from the extracted juices

Abstract

Abstract The yield and properties of banana juice extracted by enzymatic pretreatments using different enzymes and were compared among themselves and with hot water extraction. The treatments that gave higher yield and better properties of the juices were used for winemaking and the properties of the wines were also compared. A comparison of gas chromatography‐mass spectrometry analysis was also done between the juices and the wines. The various treatments were hot water bath extraction and different enzymes (amylase, cellulase, pectinase, and viscozyme) at two concentrations (0.05% and 0.1%). Juice yield, total soluble sugars, pH, titrable acidity, reducing sugars, and transmittance were analyzed. Best results for juice recovery (46.44 ± 0.50%), total soluble solids (14.8 ± 0.01 °Brix), and transmittance (86.93 ± 2.68%) were achieved using pectinase (0.1%), while viscozyme (0.1%) yielded best results for viscosity (1.49 ± 0.09 mPa.s), pH (5.01 ± 0.05), and acidity (0.277 ± 0.01%). The banana juices from these treatments were then used for wine preparation, and the physicochemical parameters were monitored during a 30‐day storage period. Within 20 days during fermentation, a reduction in total soluble solids from 22 °Brix to 6.1 °Brix was observed. Juice from banana pulp can be successfully extracted using the enzymes pectinase and viscozyme, and wine can be prepared from the enzymatically extracted juices.

Keywords

• banana juice
• banana wine
• comparison
• enzymatic juice extraction
• hot water extraction of juice