Optimisation of enzymatic treatment of avocado (Persea americana Mill) juice using response surface methodology (RSM) Optimisation of enzymatic treatment of avocado (Persea americana Mill) …
Article Sidebar
Main Article Content
Abstract
The high viscosity and pectin content of tropical fruits have been a persistent issue in the fruit juice industry. Enzymatic treatment using pectinolytic enzymes has emerged as an effective method to improve juice yield and enhance the functional attributes. This study aimed to optimise the enzymatic treatment of avocado pulp to improve juice yield, antioxidant activity, and total phenolic content (TPC). A second-order central composite design using Response Surface Methodology (RSM) was employed to evaluate the effects of varying enzyme concentrations (1.3 - 1.7 % v.w-1), incubation times (82 - 98 min), and avocado pulp-to-water ratios (1:2.16 - 1:3.8) at a constant temperature of 50°C. The models developed for all responses demonstrated a high coefficient of determination (R2>0.95), indicating good model reliability. Statistical analysis revealed significant (p<0.05) effects of all independent variables on the response. The optimal conditions for enzymatic treatment of avocado pulp were 1.45 % v.w-1 enzyme concentration, 94.01 min incubation time, and 1:3.5 avocado pulp-to-water ratio. Under these optimal conditions, the predicted values for juice yield, antioxidant activity, and TPC were 93.47 %, 84.38 %, and 53.79 mg GAE.mL-1, respectively. These findings support the effectiveness of pectinolytic enzymes to improve the physicochemical and functional properties of avocado juice.
Article Details
References
Amobonye A., Bhagwat P., Ruzengwe F. M., Singh S., Pillai S. Pear juice clarification using polygalacturonase from Beauveria bassiana: Effects on rheological, antioxidant and quality properties. Polish Journal of Food and Nutrition Sciences, 2022, 72(1): 57-67. https://doi.org/10.31883/pjfns/145704
Baskar M., Hemalatha G. Optimisation of enzymatic clarification of sapota (Achras sapota L.) juice using response surface methodology. Journal of Environmental Biology, 2021, 42(3): 1174-1180. https://doi.org/10.22438/jeb/42/4(SI)/MRN-1557b
Bhuyan D.J., Alsherbiny M.A., Perera S., Low M., Basu A., Devi O.A., Barooah M.S., Li C.G., Papoutsis K. The odyssey of bioactive compounds in avocado (Persea americana) and their health benefits. Antioxidants, 2019, 8(10): 426. https://doi.org/10.3390/antiox8100426
Candrawinata V.I., Golding J.B., Roach P.D., Stathopoulos C.E. Optimisation of the phenolic content and antioxidant activity of apple pomace aqueous extracts. CyTA - Journal of Food, 2025, 13(2): 293-299. https://doi.org/10.1080/19476337.2014.971344
Chen X., Xu Y., Wu J., Yu Y., Zou B., Li L. Effects of pectinase pre-treatment on the physicochemical properties, bioactive compounds, and volatile components of juices from different cultivars of guava. Foods, 2023, 12(2): 330. https://doi.org/10.3390/foods12020330
Chuacharoen T., Moolwong J., Chyrsirichote T. Effects of maltodextrin on physicochemical properties of freeze-dried avocado powder. Food Research, 2021, 5(6): 178-186. https://doi.org/10.26656/fr.2017.5(6).739
Henríquez Arias L.E., Patiño Gómez J.H., Salazar J.A. Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium. Revista Lasallista de Investigación, 2012, 9(2): 44-54.
Huang Y., Cavinato A.G., Rasco B.A. Fruit Juices. In: Infrared Spectroscopy for Food Quality Analysis and Control (D.-W. Sun Ed.). Academic Press. 2009, рр. 355-375, eBook ISBN: 978-0-12-374136-3 https://doi.org/10.1016/B978-0-12-374136-3.00013-4
Jimenez P., Garcia P., Quitral V., Vasquez K., Parra-Ruiz C., Reyes-Farias M., Robert P., Encina C., Soto-Covasich J. Pulp, leaf, peel and seed of avocado fruit: A review of bioactive compounds and healthy benefits. Food Reviews International, 2021, 37(6): 619-655. https://doi.org/10.1080/87559129.2020.1717520
Kumar R., Singh A.K., Yadav S.K., Kumar M. Response surface optimisation of banana (Musa Sp.) fruit juice clarification using multi-enzyme system (pectinase, cellulase and hemicellulase). Journal of Namibian Studies: History Politics Culture, 2023, 35(2023): 33-48. Available at: https://www.namibian-studies.com/index.php/JNS/article/view/4211/2894
Kunkulol G.M., Babar K.P., Hakke B., Bhamare S.S. Multienzymatic clarification of Totapuri mango pulp with the help of response surface methodology. International Research Journal of Engineering and Technology, 2018, 5(4): 1741-1753. Available at: https://www.irjet.net/archives/V5/i4/IRJET-V5I4389.pdf
Ledger S., Barker L., Campbell T., Hofman P., Marques R. Eds. Avocado ripening manual. The State of Queensland, Department of Employment, Economic Development and Innovation and Avocados Australia Limited, 2011, Available at: www.onlinelibrary.wiley.com/book/10.1002/9780470411315. http://doi.org/10.1002/9780470411315 Available at: http://avocado.org.au/wp-content/uploads/2016/12/Avocado-Ripening-Manual.pdf
Makebe C.W., Desobgo Z.S.C., Ambindei W.A., Billu A., Nso E.J., Nisha P. Optimisation of pectinase‐assisted extraction of Annona muricata L. juice and the effect of liquefaction on its pectin structure. Journal of the Science of Food and Agriculture, 2020, 100(15): 5487-5497. https://doi.org/10.1002/jsfa.10600
Pertanian J. Statistik Tanaman Buah-Buahan. Fruit Crop Statistics, Malaysia, 2022. Available at: https://www.doa.gov.my/doa/resources/aktiviti_sumber/arkib/statistik_tanaman/2023/statistik_tanaman_buah_2022.pdf
Mamabolo M.M., Tabit F.T. Process optimisation for enzymatic clarification of indigenous wild watermelon (Citrullus lanatus) juice. Food Science and Technology International, 2023, 29(8): 779-788. https://doi.org/10.1177/10820132221117457
Neifar M., Ellouze‐Ghorbel R.A.O.U.D.H.A., Kamoun A., Baklouti S., Mokni A., Jaouani A., Ellouze‐Chaabouni S.E.M.I.A. Effective clarification of pomegranate juice using laccase treatment optimised by response surface methodology followed by ultrafiltration. Journal of Food Process Engineering, 2011, 34(4): 1199-1219. https://doi.org/10.1111/j.1745-4530.2009.00523.x
Ngadze R.T., Verkerk R., Nyanga L.K., Fogliano V., Ferracane R., Troise A.D., Linnemann A.R. Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice. PLOS one, 2018, 13(8): e0202415. https://doi.org/10.1371/journal.pone.0202415
Nur ‘Aliaa A.R., Siti Mazlina M.K., Taip F.S. Effects of commercial pectinases application on selected properties of red pitaya juice. Journal of Food Process Engineering, 2011, 34(5): 1523-1534. https://doi.org/10.1111/j.1745-4530.2009.00388.x
Oszmiański J., Wojdyl̷o A., Kolniak J. Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice. Journal of Agricultural and Food Chemistry, 2009, 57(15): 7078-7085.
https://doi.org/10.1021/jf900806u
Phing P.L., Kalam S.L.A. Enzyme-aided treatment of fruit juice: a review. Техника и технология пищевых производств, 2023, 53(1): 38-48. https://doi.org/10.21603/2074-9414-2023-1-2413
Pinto T., Vilela A., Cosme F. Chemical and sensory characteristics of fruit juice and fruit fermented beverages and their consumer acceptance. Beverages, 2022, 8(2): 33. https://doi.org/10.3390/beverages8020033
Pradhan D., Abdullah S., Pradhan R.C. Optimisation of pectinase assisted extraction of chironji (Buchanania lanzan) fruit juice using response surface methodology and artificial neural network. International Journal of Fruit Science, 2020, 20(2): S318-S336. https://doi.org/10.1080/15538362.2020.1734895
Qin X., Zhong J. A review of extraction techniques for avocado oil. Journal of Oleo Science, 2016, 65(11): 881-888. https://doi.org/10.5650/jos.ess16063
Radziejewska-Kubzdela E. Effect of ultrasonic, thermal and enzymatic treatment of mash on yield and content of bioactive compounds in strawberry juice. Applied Sciences, 2023, 13(7): 4268. https://doi.org/10.3390/app13074268
Rajauria G., Tiwari B.K. Chapter 1 - Fruit Juices: An Overview. In: Fruit Juices. Extraction, Composition, Quality and Analysis (Rajauria G., Tiwari B.K. Eds.). Academic Press. 2018, pp. 3-13, e-ISBN: 978-0-12-802230-6, https://doi.org/10.1016/B978-0-12-802230-6.00001-1
Ramadan M.F., Moersel J.T. Impact of enzymatic treatment on chemical composition, physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana L.) juice. Journal of the Science of Food and Agriculture, 2007, 87(3): 452-460. https://doi.org/10.1002/jsfa.2728
Ribas-Agustí A., Martín-Belloso O., Soliva-Fortuny R., Elez-Martínez P. Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods. Critical Reviews in Food Science and Nutrition, 2018, 58(15): 2531-2548. https://doi.org/10.1080/10408398.2017.1331200
Rocchetti G., Gregorio R.P., Lorenzo J.M., Barba F.J., Oliveira P.G., Prieto M.A., Simal-Gandara J., Mosele J.I., Motilva M.-J., Tomas M., Patrone V., Capanoglu E., Lucini L. Functional implications of bound phenolic compounds and phenolics–food interaction: A review. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(2): 811-842. https://doi.org/10.1111/1541-4337.12921
Romeo G. Chapter 13. Data Analysis for Business and Economics. In: Elements of Numerical Mathematical Economics with Excel. Static and Dynamic Optimization (G. Romeo Ed.). Academic Press. 2020, рр. 695-761, eBook ISBN: 978-0-12-817648-1, https://doi.org/10.1016/B978-0-12-817648-1.00013-X
Sagu S.T., Nso E.J., Karmakar S., De S. Optimisation of low temperature extraction of banana juice using commercial pectinase. Food Chemistry, 2014, 151(5): 182-190. https://doi.org/10.1016/j.foodchem.2013.11.031
Sharma H.P., Patel H., Sharma S. Enzymatic extraction and clarification of juice from various fruits-a review. Trends Post Harvest Technology, 2014, 2(1): 1-14. Available at: https://scholar.archive.org/work/5zn2wxttfjcahfmgkhmvqka5zi/access/wayback/http://jakraya.com/journal/pdf/2-tphtarticle_1.pdf
Sharma H.P., Patel H., Sugandha Enzymatic added extraction and clarification of fruit juices-A review. Critical Reviews in Food Science and Nutrition, 2017, 57(6): 1215-1227. https://doi.org/10.1080/10408398.2014.977434
Singh J., Kundu D., Das M., Banerjee R. Chapter 24 - Enzymatic Processing of Juice From Fruits/Vegetables. In: Enzymes in Food Biotechnology. Production, Applications, and Future Prospects (M. Kuddus Ed.). Academic Press. 2019, pp. 419-432, e-ISBN: 978-0-12-813280-7, https://doi.org/10.1016/B978-0-12-813280-7.00024-4
Singh S.V., Singh R., Singh A., Tarafdar A., Thangalakshmi S., Upadhyay A., Upadhyay A., Kaur B.P., Chinchkar A.V. Enzymatic extraction of sapodilla (Manilkara achras L.) juice: Process optimisation and characterisation. Journal of Food Quality, 2022, 2022(5): 6367411. https://doi.org/10.1155/2022/6367411
Sonawane A., Pathak S.S., Pradhan R.C. Optimisation of a process for the enzymatic extraction of nutrient enriched bael fruit juice using artificial neural network (ANN) and response surface methodology (RSM). International Journal of Fruit Science, 2020, 20(3): S1845-S1861. https://doi.org/10.1080/15538362.2020.1834898
Swanson D.A. On the relationship among values of the same summary measure of error when used across multiple characteristics at the same point in time: an examination of MALPE and MAPE. Review of Economics and Finance, 2015, 5(1): 1-14. Available at: https://escholarship.org/content/qt1f71t3x9/qt1f71t3x9.pdf
Tapre A.K., Jain R.K. Optimization of an enzyme assisted banana pulp clarification process. International Food Research Journal, 2014, 21(5): 2043-2048. Available at: http://ifrj.upm.edu.my/21%20(05)%202014/45%20IFRJ%2021%20(05)%202014%20Tapre%20162.pdf
Vani M.M., Babu R.S., Reddy M.V.R. Process variable optimisation for the liquefaction of guava fruit pulp using soluble enzyme by response surface methodology. Journal of Biochemical Technology, 2020,11(3): 68-76. Available at: https://jbiochemtech.com/storage/models/article/NE52WzQqRzK8sn5iWzBeb5gTOJHtGSQVj0ofbFQclrZLZ80i1xBAazG1rvwo/process-variable-optimization-for-the-liquefaction-of-guava-fruit-pulp-using-soluble-enzyme-by-res.pdf
Vivek K., Mishra S., Pradhan R.C. Optimisation of ultrasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice. Journal of Food Process Engineering, 2019, 42(1): e12948. https://doi.org/10.1111/jfpe.12948
Vovk H., Karnpakdee K., Ludwig R., Nosenko T. Enzymatic pretreatment of plant cells for oil extraction. Food Technology and Biotechnology, 2023, 61(2): 160-178. https://doi.org/10.17113/ftb.61.02.23.7896
Wang S., Liu Z., Zhao S., Zhang L., Li C., Liu S. Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice. Ultrasonics Sonochemistry, 2023, 92(1): 106231. https://doi.org/10.1016/j.ultsonch.2022.106231
Wang X., Yu H., Xing R., Chen X., Liu S., Li P. Optimisation of the extraction and stability of antioxidative peptides from mackerel (Pneumatophorus japonicus) protein. BioMed Research International, 2017, 3(1): 6837285. https://doi.org/10.1155/2017/6837285
Wu Y., Xu L., Liu X., Hasan K.F., Li H., Zhou S., Zhang Q., Zhou Y. Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity. LWT, 2021, 150(10): 112021. https://doi.org/10.1016/j.lwt.2021.112021
Yahia E.M., Woolf A.B. Chapter 8. Avocado (Persea americana Mill.). In: Postharvest Biology and Technology of Tropical and Subtropical Fruits. Açai to Citrus (E.M. Yahia Eds.). Woodhead Publishing. 2011, pp. 125-186e, e-ISBN: 978-1-84569-734-1, https://doi.org/10.1533/9780857092762.125
Zafar T., Sidhu J.S. Chapter 22. Avocado Production, Processing, and Nutrition. In: Handbook of Vegetables and Vegetable Processing (M. Siddiq, M.A. Uebersax Eds.). John Wiley & Sons Ltd. 2018, pp. 509-534, https://doi.org/10.1002/9781119098935.ch22, Print ISBN: 978-1-11909-892-8, Online ISBN: 978-1-11909-893-5, https://doi.org/10.1002/9781119098935
Baskar M., Hemalatha G. Optimisation of enzymatic clarification of sapota (Achras sapota L.) juice using response surface methodology. Journal of Environmental Biology, 2021, 42(3): 1174-1180. https://doi.org/10.22438/jeb/42/4(SI)/MRN-1557b
Bhuyan D.J., Alsherbiny M.A., Perera S., Low M., Basu A., Devi O.A., Barooah M.S., Li C.G., Papoutsis K. The odyssey of bioactive compounds in avocado (Persea americana) and their health benefits. Antioxidants, 2019, 8(10): 426. https://doi.org/10.3390/antiox8100426
Candrawinata V.I., Golding J.B., Roach P.D., Stathopoulos C.E. Optimisation of the phenolic content and antioxidant activity of apple pomace aqueous extracts. CyTA - Journal of Food, 2025, 13(2): 293-299. https://doi.org/10.1080/19476337.2014.971344
Chen X., Xu Y., Wu J., Yu Y., Zou B., Li L. Effects of pectinase pre-treatment on the physicochemical properties, bioactive compounds, and volatile components of juices from different cultivars of guava. Foods, 2023, 12(2): 330. https://doi.org/10.3390/foods12020330
Chuacharoen T., Moolwong J., Chyrsirichote T. Effects of maltodextrin on physicochemical properties of freeze-dried avocado powder. Food Research, 2021, 5(6): 178-186. https://doi.org/10.26656/fr.2017.5(6).739
Henríquez Arias L.E., Patiño Gómez J.H., Salazar J.A. Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium. Revista Lasallista de Investigación, 2012, 9(2): 44-54.
Huang Y., Cavinato A.G., Rasco B.A. Fruit Juices. In: Infrared Spectroscopy for Food Quality Analysis and Control (D.-W. Sun Ed.). Academic Press. 2009, рр. 355-375, eBook ISBN: 978-0-12-374136-3 https://doi.org/10.1016/B978-0-12-374136-3.00013-4
Jimenez P., Garcia P., Quitral V., Vasquez K., Parra-Ruiz C., Reyes-Farias M., Robert P., Encina C., Soto-Covasich J. Pulp, leaf, peel and seed of avocado fruit: A review of bioactive compounds and healthy benefits. Food Reviews International, 2021, 37(6): 619-655. https://doi.org/10.1080/87559129.2020.1717520
Kumar R., Singh A.K., Yadav S.K., Kumar M. Response surface optimisation of banana (Musa Sp.) fruit juice clarification using multi-enzyme system (pectinase, cellulase and hemicellulase). Journal of Namibian Studies: History Politics Culture, 2023, 35(2023): 33-48. Available at: https://www.namibian-studies.com/index.php/JNS/article/view/4211/2894
Kunkulol G.M., Babar K.P., Hakke B., Bhamare S.S. Multienzymatic clarification of Totapuri mango pulp with the help of response surface methodology. International Research Journal of Engineering and Technology, 2018, 5(4): 1741-1753. Available at: https://www.irjet.net/archives/V5/i4/IRJET-V5I4389.pdf
Ledger S., Barker L., Campbell T., Hofman P., Marques R. Eds. Avocado ripening manual. The State of Queensland, Department of Employment, Economic Development and Innovation and Avocados Australia Limited, 2011, Available at: www.onlinelibrary.wiley.com/book/10.1002/9780470411315. http://doi.org/10.1002/9780470411315 Available at: http://avocado.org.au/wp-content/uploads/2016/12/Avocado-Ripening-Manual.pdf
Makebe C.W., Desobgo Z.S.C., Ambindei W.A., Billu A., Nso E.J., Nisha P. Optimisation of pectinase‐assisted extraction of Annona muricata L. juice and the effect of liquefaction on its pectin structure. Journal of the Science of Food and Agriculture, 2020, 100(15): 5487-5497. https://doi.org/10.1002/jsfa.10600
Pertanian J. Statistik Tanaman Buah-Buahan. Fruit Crop Statistics, Malaysia, 2022. Available at: https://www.doa.gov.my/doa/resources/aktiviti_sumber/arkib/statistik_tanaman/2023/statistik_tanaman_buah_2022.pdf
Mamabolo M.M., Tabit F.T. Process optimisation for enzymatic clarification of indigenous wild watermelon (Citrullus lanatus) juice. Food Science and Technology International, 2023, 29(8): 779-788. https://doi.org/10.1177/10820132221117457
Neifar M., Ellouze‐Ghorbel R.A.O.U.D.H.A., Kamoun A., Baklouti S., Mokni A., Jaouani A., Ellouze‐Chaabouni S.E.M.I.A. Effective clarification of pomegranate juice using laccase treatment optimised by response surface methodology followed by ultrafiltration. Journal of Food Process Engineering, 2011, 34(4): 1199-1219. https://doi.org/10.1111/j.1745-4530.2009.00523.x
Ngadze R.T., Verkerk R., Nyanga L.K., Fogliano V., Ferracane R., Troise A.D., Linnemann A.R. Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice. PLOS one, 2018, 13(8): e0202415. https://doi.org/10.1371/journal.pone.0202415
Nur ‘Aliaa A.R., Siti Mazlina M.K., Taip F.S. Effects of commercial pectinases application on selected properties of red pitaya juice. Journal of Food Process Engineering, 2011, 34(5): 1523-1534. https://doi.org/10.1111/j.1745-4530.2009.00388.x
Oszmiański J., Wojdyl̷o A., Kolniak J. Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice. Journal of Agricultural and Food Chemistry, 2009, 57(15): 7078-7085.
https://doi.org/10.1021/jf900806u
Phing P.L., Kalam S.L.A. Enzyme-aided treatment of fruit juice: a review. Техника и технология пищевых производств, 2023, 53(1): 38-48. https://doi.org/10.21603/2074-9414-2023-1-2413
Pinto T., Vilela A., Cosme F. Chemical and sensory characteristics of fruit juice and fruit fermented beverages and their consumer acceptance. Beverages, 2022, 8(2): 33. https://doi.org/10.3390/beverages8020033
Pradhan D., Abdullah S., Pradhan R.C. Optimisation of pectinase assisted extraction of chironji (Buchanania lanzan) fruit juice using response surface methodology and artificial neural network. International Journal of Fruit Science, 2020, 20(2): S318-S336. https://doi.org/10.1080/15538362.2020.1734895
Qin X., Zhong J. A review of extraction techniques for avocado oil. Journal of Oleo Science, 2016, 65(11): 881-888. https://doi.org/10.5650/jos.ess16063
Radziejewska-Kubzdela E. Effect of ultrasonic, thermal and enzymatic treatment of mash on yield and content of bioactive compounds in strawberry juice. Applied Sciences, 2023, 13(7): 4268. https://doi.org/10.3390/app13074268
Rajauria G., Tiwari B.K. Chapter 1 - Fruit Juices: An Overview. In: Fruit Juices. Extraction, Composition, Quality and Analysis (Rajauria G., Tiwari B.K. Eds.). Academic Press. 2018, pp. 3-13, e-ISBN: 978-0-12-802230-6, https://doi.org/10.1016/B978-0-12-802230-6.00001-1
Ramadan M.F., Moersel J.T. Impact of enzymatic treatment on chemical composition, physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana L.) juice. Journal of the Science of Food and Agriculture, 2007, 87(3): 452-460. https://doi.org/10.1002/jsfa.2728
Ribas-Agustí A., Martín-Belloso O., Soliva-Fortuny R., Elez-Martínez P. Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods. Critical Reviews in Food Science and Nutrition, 2018, 58(15): 2531-2548. https://doi.org/10.1080/10408398.2017.1331200
Rocchetti G., Gregorio R.P., Lorenzo J.M., Barba F.J., Oliveira P.G., Prieto M.A., Simal-Gandara J., Mosele J.I., Motilva M.-J., Tomas M., Patrone V., Capanoglu E., Lucini L. Functional implications of bound phenolic compounds and phenolics–food interaction: A review. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(2): 811-842. https://doi.org/10.1111/1541-4337.12921
Romeo G. Chapter 13. Data Analysis for Business and Economics. In: Elements of Numerical Mathematical Economics with Excel. Static and Dynamic Optimization (G. Romeo Ed.). Academic Press. 2020, рр. 695-761, eBook ISBN: 978-0-12-817648-1, https://doi.org/10.1016/B978-0-12-817648-1.00013-X
Sagu S.T., Nso E.J., Karmakar S., De S. Optimisation of low temperature extraction of banana juice using commercial pectinase. Food Chemistry, 2014, 151(5): 182-190. https://doi.org/10.1016/j.foodchem.2013.11.031
Sharma H.P., Patel H., Sharma S. Enzymatic extraction and clarification of juice from various fruits-a review. Trends Post Harvest Technology, 2014, 2(1): 1-14. Available at: https://scholar.archive.org/work/5zn2wxttfjcahfmgkhmvqka5zi/access/wayback/http://jakraya.com/journal/pdf/2-tphtarticle_1.pdf
Sharma H.P., Patel H., Sugandha Enzymatic added extraction and clarification of fruit juices-A review. Critical Reviews in Food Science and Nutrition, 2017, 57(6): 1215-1227. https://doi.org/10.1080/10408398.2014.977434
Singh J., Kundu D., Das M., Banerjee R. Chapter 24 - Enzymatic Processing of Juice From Fruits/Vegetables. In: Enzymes in Food Biotechnology. Production, Applications, and Future Prospects (M. Kuddus Ed.). Academic Press. 2019, pp. 419-432, e-ISBN: 978-0-12-813280-7, https://doi.org/10.1016/B978-0-12-813280-7.00024-4
Singh S.V., Singh R., Singh A., Tarafdar A., Thangalakshmi S., Upadhyay A., Upadhyay A., Kaur B.P., Chinchkar A.V. Enzymatic extraction of sapodilla (Manilkara achras L.) juice: Process optimisation and characterisation. Journal of Food Quality, 2022, 2022(5): 6367411. https://doi.org/10.1155/2022/6367411
Sonawane A., Pathak S.S., Pradhan R.C. Optimisation of a process for the enzymatic extraction of nutrient enriched bael fruit juice using artificial neural network (ANN) and response surface methodology (RSM). International Journal of Fruit Science, 2020, 20(3): S1845-S1861. https://doi.org/10.1080/15538362.2020.1834898
Swanson D.A. On the relationship among values of the same summary measure of error when used across multiple characteristics at the same point in time: an examination of MALPE and MAPE. Review of Economics and Finance, 2015, 5(1): 1-14. Available at: https://escholarship.org/content/qt1f71t3x9/qt1f71t3x9.pdf
Tapre A.K., Jain R.K. Optimization of an enzyme assisted banana pulp clarification process. International Food Research Journal, 2014, 21(5): 2043-2048. Available at: http://ifrj.upm.edu.my/21%20(05)%202014/45%20IFRJ%2021%20(05)%202014%20Tapre%20162.pdf
Vani M.M., Babu R.S., Reddy M.V.R. Process variable optimisation for the liquefaction of guava fruit pulp using soluble enzyme by response surface methodology. Journal of Biochemical Technology, 2020,11(3): 68-76. Available at: https://jbiochemtech.com/storage/models/article/NE52WzQqRzK8sn5iWzBeb5gTOJHtGSQVj0ofbFQclrZLZ80i1xBAazG1rvwo/process-variable-optimization-for-the-liquefaction-of-guava-fruit-pulp-using-soluble-enzyme-by-res.pdf
Vivek K., Mishra S., Pradhan R.C. Optimisation of ultrasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice. Journal of Food Process Engineering, 2019, 42(1): e12948. https://doi.org/10.1111/jfpe.12948
Vovk H., Karnpakdee K., Ludwig R., Nosenko T. Enzymatic pretreatment of plant cells for oil extraction. Food Technology and Biotechnology, 2023, 61(2): 160-178. https://doi.org/10.17113/ftb.61.02.23.7896
Wang S., Liu Z., Zhao S., Zhang L., Li C., Liu S. Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice. Ultrasonics Sonochemistry, 2023, 92(1): 106231. https://doi.org/10.1016/j.ultsonch.2022.106231
Wang X., Yu H., Xing R., Chen X., Liu S., Li P. Optimisation of the extraction and stability of antioxidative peptides from mackerel (Pneumatophorus japonicus) protein. BioMed Research International, 2017, 3(1): 6837285. https://doi.org/10.1155/2017/6837285
Wu Y., Xu L., Liu X., Hasan K.F., Li H., Zhou S., Zhang Q., Zhou Y. Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity. LWT, 2021, 150(10): 112021. https://doi.org/10.1016/j.lwt.2021.112021
Yahia E.M., Woolf A.B. Chapter 8. Avocado (Persea americana Mill.). In: Postharvest Biology and Technology of Tropical and Subtropical Fruits. Açai to Citrus (E.M. Yahia Eds.). Woodhead Publishing. 2011, pp. 125-186e, e-ISBN: 978-1-84569-734-1, https://doi.org/10.1533/9780857092762.125
Zafar T., Sidhu J.S. Chapter 22. Avocado Production, Processing, and Nutrition. In: Handbook of Vegetables and Vegetable Processing (M. Siddiq, M.A. Uebersax Eds.). John Wiley & Sons Ltd. 2018, pp. 509-534, https://doi.org/10.1002/9781119098935.ch22, Print ISBN: 978-1-11909-892-8, Online ISBN: 978-1-11909-893-5, https://doi.org/10.1002/9781119098935
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Open access articles are distributed under the terms and conditions of the Creative Commons Attribution-Share Alike 4.0 International License (CC BY-SA 4.0) license:
https://creativecommons.org/licenses/by-sa/4.0
If you have any questions about the permitted uses of a specific article, please contact us.
Permissions Department of the Academic Publishing House of the UFT Plovdiv
Plovdiv 4002, 26 Maritsa Blvd., Bulgaria
E-mail: editor.in.chief@ijfsab.com
Tel.: +359 (32) 603-802
Fax: +359 32/ 644 102
How to Cite
MOHD HASSAN, Hasdarahayu et al.
Optimisation of enzymatic treatment of avocado (Persea americana Mill) juice using response surface methodology (RSM).
Food Science and Applied Biotechnology, [S.l.], v. 9, n. 2, p. 257-272, oct. 2026.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/548>. Date accessed: 13 oct. 2026.
doi: https://doi.org/10.30721/fsab2026.v9.i2.548.