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Enhanced Orange Juice Production by Enzymatic Treatment

Department of Zoology, GGDSD (Goswami Ganesh Dutta Sanatan Dharma) College, Sector-32, Chandigarh160 030, India
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(Received : June 29, 2019; Accepted : August 20, 2019)


The study focused on comparing the amount of orange juice produced from fresh oranges by enzymatic treatment and by conventional methods. For this, the study was divided into two parts. In the first part, standardization of optimum temperature for maximum yield of juice at pH 5. Eight beakers were prepared, each having 50 g of chopped oranges. Pectinase enzyme solution was prepared by using sorbitol. Ten ml of diluted enzyme solution was added in four beakers and 10 ml of the distilled water to other four beakers.The beakers were kept at 40C, 350C, 450C and 550C, in the incubators for 45 min. It was observed that the beaker having pectinase solution, kept at 450C had maximum quantity of orange juice as compared to juice in other beakers. It was due to pectinase enzyme which catalyzed the breakdown of pectin, a component of the cell wall in the orange, releasing more juice. High yield of orange juice was then cross-checked in the second part of study in which, the extraction of orange juice from fresh oranges was done by three different
means. First was by hand squeezing apparatus, second by hand machine and third by treating chopped orange with pectinase enzyme. For this, four fresh oranges were taken for each method. Out of three methods, the third one i. e. using pectinase enzyme was found to be the most effective as maximum amount of clear orange juice was produced by this method.
Key words : Orange juice, pectinase enzyme, incubator, temperature