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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(1): 3371-3381
DOI: https://doi.org/10.20546/ijcmas.2018.701.399


Bacterial Laccase Mediated Inhibition of Enzymatic Browning in Apple Juice and Its Sensory Evaluation
Ambika Verma1*, Poonam Shirkot1, Karuna Dhiman1, Neerja Rana2 and V.K. Joshi3
1Department of Biotechnology, 2Department of Basic Sciences, 3Department of Postharvest Technology, Dr. Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan-173230 (H.P.), India
*Corresponding author
Abstract:

The present study deals with inhibition of enzymatic browning in apple juice by laccase enzyme of Pseudomonas putida LUA15.1, which was purified by using ammonium sulfate precipitation, dialysis, gel filtration chromatography and ion exchange chromatography. Purified laccase enzyme preparation was able to eliminate undesirable phenolics and resulting in clarification of apple juice, in addition to prevention of browning of apple slices/cubes successfully. One percent concentration of purified laccase enzyme preparation was the most acceptable concentration in order to maintain colour, flavour, taste and overall acceptability of apple juice in the present study. Overall, the results clearly revealed that the use of laccases for apple juice clarification is useful. The application of laccase has improved the clarity of apple juice and also improving its sensory quality characteristics. Thus, it has a large potential for the application in juice processing industry.


Keywords: Laccase, Apple juice, Phenolics, Clarification, Sensory evaluation
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How to cite this article:

Ambika Verma, Poonam Shirkot, Karuna Dhiman, Neerja Rana and V.K. Joshi. 2018. Bacterial Laccase Mediated Inhibition of Enzymatic Browning in Apple Juice and Its Sensory Evaluation.Int.J.Curr.Microbiol.App.Sci. 7(1): 3371-3381. doi: https://doi.org/10.20546/ijcmas.2018.701.399