The effect of enzymatic processing on banana juice and wine

[摘要] Although bananas are widely grown worldwide in many tropical and a few subtropicalcountries, banana beverages are still among the fruit beverages processedby use of rudimentary methods such as the use of feet or/and spear grass to extractjuice. Because banana juice and beer remained on a home made basis, there is aresearch drive to come up with modern technologies to more effectively processbananas and to make acceptable banana juices and wines. One of the mainhindrances in the production of highly desirable beverages is the pectinaceous natureof the banana fruit, which makes juice extraction and clarification very difficult.Commercial enzyme applications seem to be the major way forward in solvingprocessing problems in order to improve banana juice and wine quality. Theparticular pectinolytic enzymes that were selected for this study are Rapidase CB,Rapidase TF, Rapidase X-press and OE-Lallzyme. In addition this study, investigatethe applicability of recombinant yeast strains with pectinolytic, xylanolytic,glucanolytic and amylolytic activities in degrading the banana polysaccharides(pectin, xylan, glucan starch) for juice and wine extraction and product clarification.The overall objective of this research was to improve banana juice and wine byenzymatic processing techniques and to improve alcoholic fermentation and toproduce limpid and shelf-stable products of clarified juice and wine. The focus was onapplying the selected commercial enzyme preparations specifically for the productionof better clarified banana juice and wine. This is because the turbid banana juice andbeer, which contain suspended solids that are characterised by a very intensebanana flavour, require a holistic approach to address challenges and opportunitiesin order to process pure banana beverages with desirable organoleptic qualities.The specific objectives of applying commercial enzymes in the processing of bananajuice and wine, comparing with grape winemaking practices, use of recombinantyeast and analyses of various parameters in the juices and wines made haveenabled generation of information that could be of help to prospective banana juiceand wine processors.The research findings obtained could be used to establish a pilot plant or small-scaleindustry in the banana processing beverages producing large quantities,and finallythe overall objective of obtaining limpid and shelf stable products would be achieved.

[发布机构] Stellenbosch University