Multi-response Optimization of Pectinase Processing Conditions on Blueberry Juice Extraction by Desirability Function Methodology

Xue-Ling Gao ； Na Li ； Jia Liu ； Peng-Xiang Yue

《Advance Journal of Food Science and Technology》 6卷5期 (2014/05) Pp. 647-654

並列摘要

Response Surface Methodology (RSM) was employed to analyze the effect of pectinase processing on Juice Yield (JY), Total Anthocyanin content (TA), Total Phenol content (TP) and Total Flavonoid content (TF) of blueberry juice. The processing conditions included enzyme dosage, hydrolysis temperature and hydrolysis time. For resolving multi-response optimization, desirability function method was used to integrate JY, TA, TP and TF into a new target D (Desirability value). Predicted values of JY, TA, TP, TF and D were found to be in good agreement with experimental values as indicated by the high R^2 values of 0.9963, 0.9217, 0.9586, 0.9901 and 0.9933, respectively. The optimum conditions were: enzyme dosage of 0.6 mg/g, hydrolysis temperature of 51.6°C and hydrolysis time of 2.36 h. At this optimum point, JY, TA, TP, TF and D were 71.406%, 420.367 mg/L, 2.784 g/L, 3.121 g/L and 0.9206, respectively. The study showed that RSM was an effective technique to model the effect of pectinase processing on blueberry juice parameters and desirability function method could be used for multiresponse optimization of blueberry juice extraction.

並列關鍵字

Blueberry ； blueberry juice extraction ； desirability function ； muti-response optimization ； pectinase ； response surface methodology