Table of Contents
Journal of Food Processing
Volume 2014 (2014), Article ID 215854, 14 pages
Research Article

Effects of Different Enzymes and Concentrations in the Production of Clarified Lemon Juice

1Food Engineering Department, Engineering Faculty, Kilis 7 Aralık University, 79000 Kilis, Turkey
2Food Engineering Department, Agricultural Faculty, Çukurova University, 01330 Adana, Turkey

Received 22 January 2014; Revised 13 April 2014; Accepted 28 April 2014; Published 1 June 2014

Academic Editor: Dike O. Ukuku

Copyright © 2014 Filiz Uçan et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Lemon juice obtained from Interdonato variety was treated with different enzymes at specific concentrations as depectinization processes to produce clear lemon juice and its concentrates. In addition, the best condition obtained from laboratory treatments was carried out in the local fruit juice plant. Effects of the processing steps on some quality parameters were investigated during the lemon juice production and the obtained concentrates were stored at −25°C for 180 days. The results showed that Novozym 33095 had the best depectinization effectiveness. Total pectin content of lemon juices decreased rapidly following the enzyme treatment and could not be detected following the filtration. Viscosity values decreased after pulp separation and the largest reduction was observed with the filtration. At the end of filtration in 40 μL/100 mL concentrations of each of the three enzymes, values of residual pectinmethylesterase (PME) activity were found to be in the lowest amounts.