Fruit Juice Enzymes

Enzymes play a major role in fruit processing. The fruit cell wall is composed of bundles of crystalline cellulose microfibres embedded in a gel of xylans and pectin. Enzymes like pectinase, cellulase and xylanase are used to break down these cell walls and release the juice and the sugar content of the fruit.

During breakdown, polysaccharides cause the juice to become cloudy. Enzymes break down these insoluble compounds releasing soluble sugars, which clarify the juice producing a clearer and sweeter product.
Thus enzymes play an essential role in optimizing processing conditions, downstream processing and thus increasing yield significantly.


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