UF Pomegranate

jfpe_523

1199..1219

EFFECTIVE CLARIFICATION OF POMEGRANATE JUICE USING
LACCASE TREATMENT OPTIMIZED BY RESPONSE SURFACE
METHODOLOGY FOLLOWED BY ULTRAFILTRATION
MOHAMED NEIFAR1,5, RAOUDHA ELLOUZE-GHORBEL1, AMEL KAMOUN2,
SEMIA BAKLOUTI3, ABIR MOKNI1, ATEF JAOUANI4 and
SEMIA ELLOUZE-CHAABOUNI1
1

Unité enzymes et bioconversion

2

Laboratoire de chimie industrielle II

3

Unité de Recherche de Chimie Industrielle et Matériaux
Ecole Nationale d’Ingénieurs de Sfax
Route de Soukra, 3038
Sfax, Tunisia

4

Institut Supérieur des Sciences Biologiques Appliquées de Tunis
9 Rue Zouhir Essafi CP 1006
Tunis, Tunisia
Accepted for Publication May 22, 2009

ABSTRACT
Phenolic compounds of pomegranate juice, which are responsible for haze formation and browning during storage, could be selectively removed by combined enzyme-ultrafiltration process. The pomegranate juice was treated with Fomes fomentarius laccase at various enzyme concentrations (0.5–5 U/ mL), temperatures (20–50C) and times (30–300 min). The effect of these enzymatic treatments on total phenol content and clarity of the juice were evaluated using a central composite design. The optimum treatment conditions were: enzyme concentration 5 U/mL; time 300 min; and temperature 20C.
Their application led to a 40% reduction of total phenols but induced a threefold decrease of the juice clarity. This drawback was overcome by ultrafiltration of the laccase-treated juice. The pomegranate juice obtained was clear, stable and characterized by total phenolics = 864 mg/L, clarity
(A650 nm ¥ 1,000) = 86 and color (A420 nm ¥ 1,000) = 236 versus 1,681, 127 and
382, respectively, for untreated juice.

5

Corresponding author. TEL: [phone]; FAX: [phone]; EMAILS: mohamed_ [e-mail], [e-mail]

Journal of Food Process Engineering 34 (2011) 1199–1219. All Rights Reserved.
© 2009 Wiley Periodicals, Inc.
DOI: 10.1111/j.1745-4530.2009.00523.x

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PRACTICAL APPLICATIONS
The

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