Skip to main content
SpringerLink
Log in

Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

This article focuses on the optimization, modeling, and online monitoring of banana juice production through an enzymatic method. In order to perform this task, a batch reactor was designed with automatic control over the temperature and the agitation speed as well as online monitoring of torque. The experiments were carried out with the Musa AAA Cavendish banana variety (Enano gigante), the main variety planted in Mexico. Three different ripening stages were evaluated. Optimization of juice extraction was evaluated as a function of the pulp/water relationship and the concentration of the enzyme complex. The results showed that the adding of water had no influence on the extraction of banana juice, and the optimal enzyme concentration per kilogram of banana pulp was found. Based on a fuzzy logic approach, it was possible to relate the initial torque with the ripeness stage. Furthermore, an observable dynamical model based on ordinary differential equations and fuzzy logic is presented. With this model, the relationship between the torque dynamic and the instant juice yield was found to depend on the amount of enzyme, the temperature, and the maturity stage of the banana used. In addition, a principal components analysis was used to classify and to relate the final juice characteristics (e.g., L, a, and b colorimetric components) to the processing conditions and the final appreciation of a group of sensorial panelists. Additionally, a robust observer was designed and implemented to filter the noise present in the torque signal and to predict the instant juice yield.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9
Fig. 10

Similar content being viewed by others

References

  • Aguilar, C. N., Gutiérrez-Sánchez, G., Rado-Barragán, P. A., Rodríguez-Herrera, R., Martínez-Hernandez, J. L., & Contreras-Esquivel, J. C. (2008). Perspectives of solid state fermentation for production of food enzymes. American Journal of Biochemistry and Biotechnology, 4(4), 354–366.

    Article  CAS  Google Scholar 

  • Akubor, P. I. (1996). The suitability of African bush mango juice for wine production. Plant Foods for Human Nutrition, 49, 213–219.

    Article  CAS  Google Scholar 

  • Bahramian, S., Azin, M., Chamani, M., & Gerami, A. (2011). Optimization of enzymatic extraction of sugars from Kabkab date fruit. Middle East Journal of Scientific Research, 7(2), 211–216.

    Google Scholar 

  • Boudhrioua, N., Giampaoli, P., & Bonazzi, C. (2003). Changes in aromatic components of banana during ripening and air-drying. LWT—Food Science and Technology, 36(6), 633–642.

    CAS  Google Scholar 

  • Bradford, M. M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein–dye binding. Analytical Biochemistry, 72, 248–254.

    Article  CAS  Google Scholar 

  • Buenrostro-Figueroa, J., Garza-Toledo, H., Ibarra-Junquera, V., & Aguilar, C. N. (2010). Juice extraction from mango pulp using an enzymatic complex of Trichoderma sp produced by solid-state fermentation. Journal of Food Science and Biotechnology, 19(5), 1387–1390.

    Article  CAS  Google Scholar 

  • Casimir, D. J., & Jayaraman, K. S. (1971). Banana drink, a new canned product. CSIRO Food Research Quarterly, 31(1/2), 24–29.

    Google Scholar 

  • Chávez-Rodríguez, A. M., Pérez-Martínez, J. D., Ibarra-Junquera, V., Escalante-Minakata, P., VillaVelázquez, C. I., Dibildox-Alvarado, E., & Ornelas-Paz, J. de J. (2013). Microencapsulation of banana juice from three different cultivars. International Journal of Food Engineering. 9(1), 1–8.

  • Cheirsilp, B., & Umsakul, K. (2008). Processing of banana-based wine product using pectinase and α-amylase. Journal of Food Process Engineering, 31(1), 78–90.

    Article  Google Scholar 

  • Combo, A. M. M., Aguedo, M., Goffin, D., Wathelet, B., & Paquot, M. (2012). Enzymatic production of pectic oligosaccharides from polygalacturonic acid with commercial pectinase preparation. Food and Bioproducts Processing, 90(3), 588–596.

    Article  CAS  Google Scholar 

  • Cozzolino, D., Cynkar, W., Shah, N., & Smith, P. (2011). Technical solutions for analysis of grape juice, must, and wine: the role of infrared spectroscopy and chemometrics. Analytical and Bioanalytical Chemistry, 401, 1475–1484.

    Article  CAS  Google Scholar 

  • ENMEX, S.A. de C.V. (2003) Macerex PM: Pectinase and Cellulase Enzymatic Complex to be applied in fruit maceration. Tlalnepantla, Edo. De México. Available at: www.enzymes.com.mx/awsHome.htm. Accessed 21 October 2011

  • Escalante-Minakata, P., Ibarra-Junquera, V., González-García, R., Rosu, H. C., & de León-Rodríguez, A. (2009). On-line estimation of kinetic rates in Mezcal fermentation based on redox measurements. Bioprocess and Biosystems Engineering, 32, 47–52.

    Article  CAS  Google Scholar 

  • Escalante-Minakata P., Ibarra-Junquera V., Chávez-Rodríguez A.M., Ornelas-Paz, J.J., Emparan-Legaspi M.J., Pérez-Martínez J.D., Villavelázquez C., (2013). Evaluation of the freezing and thawing cryoconcentration process on bioactive compounds present in banana juice from three different cultivars. To appear in International Journal of Food Engineering (in press).

  • Fernández-Fernández, M., & Pérez-Correa, R. (2010). Solid substrate fermentation, automation. In M.C. Flickinger (Ed.), Encyclopedia of industrial biotechnology, bioprocess, bioseparation, and cell technology. New York: Wiley. ISBN: 978-0-471-79930-6. 7 Volume Set

  • Falade, K. O., & Babalola, S. O. S. (2004). Degradation of quality attributes of sweetened Julie and Ogbomoso mango juices during storage. European Food Research and Technology, 218, 456–459.

    Article  CAS  Google Scholar 

  • Hirst, K., Zerbe, G. O., & Hay, W. W., Jr. (1996). A generalized Michaelis–Menten response surface. Statistics in Medicine, 15, 2107–2119.

    Article  CAS  Google Scholar 

  • Ibarra-Junquera, V., Escalante-Minakata, P., Mancilla-Margalli, N. A., Murguía, J. S., García dela Rosa, L. A., & Rosu, H. C. (2010). Strategies to monitor alcoholic fermentation processes. In K. Jurgen & F. Oswald (Eds.), Industrial fermentation: food processes, nutrient sources and production strategies. Hauppauge, NY: Nova Science.

    Google Scholar 

  • Ibarra-Junquera, V., Torres, L. A., Rosu, H. C., Argüello, G., & Collado-Vides, J. (2005). Nonlinear software sensor monitoring genetic regulation processes with noise and modeling errors. Physics Review E, 72(1), 011919.

    Article  CAS  Google Scholar 

  • Khalil, K. E., Ramakrishna, P., Nanjundaswamy, A. M., & Patwardhan, M. V. (1989). Rheological behavior of clarified banana juice: effect of temperature and concentration. Journal of Food Engineering, 10, 231–240.

    Article  Google Scholar 

  • Krener, A. J., & Isidori, A. (1983). Linearization by output injection and nonlinear observers. Systems and Control Letters, 3(1), 47–52.

    Article  Google Scholar 

  • Kiyoshi, M., & Wahachiro, T. (2003). Change of polyphenols compounds in banana pulp during ripening. Food Preservation Science, 29(6), 347–351.

    Article  Google Scholar 

  • Kyamuhangire, W., & Pehrson, R. (1999). Conditions in banana ripening using the rack and pit traditional methods and their effect on juice extraction. Journal of the Science of Food and Agriculture, 79, 347–352.

    Article  CAS  Google Scholar 

  • Kyamuhangire, W., Myhre, H., Sorensen, H. T., & Pehrson, P. (2002). Yield, characteristics and composition of banana juice extracted by the enzymatic and mechanical methods. Journal of the Science of Food and Agriculture, 82, 478–482.

    Article  CAS  Google Scholar 

  • Lee, W. C., Yusof, S., Hamid, N. S. A., & Baharin, B. S. (2006a). Optimizing conditions for hot water extraction of banana juice using response surface methodology (RSM). Journal of Food Engineering, 75, 473–479.

    Article  Google Scholar 

  • Lee, W. C., Yusof, S., Hamid, N. S. A., & Baharin, B. S. (2006b). Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM). Journal of Food Engineering, 73, 55–63.

    Article  CAS  Google Scholar 

  • Lee, W. C., Yusof, S., Hamid, N. S. A., & Baharin, B. S. (2007). Effects of fining treatment and storage temperature on the quality of clarified banana juice. LWT—Food Science and Technology, 40, 1755–1764.

    CAS  Google Scholar 

  • López-Nicolás, J. M., Pérez-López, A. J., Carbonell-Barranchina, A., & García-Carmona, F. (2007). Kinetic study of the activation of banana juice enzymatic browning by the addition of maltosyl-β-cyclodextrin. Journal of Agricultural and Food Chemistry, 55, 9655–9662.

    Article  Google Scholar 

  • Luenberger, D. (1971). An introduction to observers. IEEE Transactions on Automatic Control, 16(6), 596–602.

    Article  Google Scholar 

  • Mohapatra, D., Mishra, S., Singh, C. B., & Jayas, D. S. (2011). Post-harvest processing of banana: opportunities and challenges. Food and Bioprocess Technology, 4(3), 327–339.

    Article  Google Scholar 

  • Onwuka, U. N., & Awam, F. N. (2001). The potential for baker’s yeast (Saccharomyces cerevisiae) in the production of wine from banana, cooking banana and plantain. Food Service Technology, 1, 127–132.

    Article  Google Scholar 

  • Reddy, L. V. A., & Reddy, O. V. S. (2005). Production and characterization of wine from mango fruit (Mangifera indica L). World Journal of Microbiology and Biotechnology, 21, 1345–1350.

    Article  CAS  Google Scholar 

  • Sinija, V. R., & Mishra, H. N. (2011). Fuzzy analysis of sensory data for quality evaluation and ranking of instant green tea powder and granules. Food Bioprocess Technology, 4, 408–416.

    Article  Google Scholar 

  • Sreenath, H. K., Sudarshanakrishna, K. R., & Santhanam, K. (1994). Improvement of juice recovery from pineapple pulp/residue using cellulases and pectinases. Journal of Fermentation and Bioengineering, 78(6), 486–488.

    Article  CAS  Google Scholar 

  • Srivatsa, G.S. (1996). Biotechnology products. In C.M. Riley, T.W. Rosanske (Eds.), Development and validation of analytical methods, volume 3 (first edition). Oxford: Elsevier.

  • Viquez, F., Lastreto, C., & Cooke, R. D. (1981). A study of the production of clarified banana juice using pectinolytic enzymes. Journal of Food Technology, 16, 115–122.

    Article  CAS  Google Scholar 

  • Virgen-Ortíz, J. J., Ibarra-Junquera, V., Osuna-Castro, J. A., Escalante-Minakata, P., Mancilla-Margalli, N. A., & de Ornelas-Paz, J. (2012). Method to concentrate protein solutions based on dialysis–freezing–centrifugation. Analytical Biochemistry, 426(1), 4–12.

    Article  Google Scholar 

  • Wall, M. M. (2006). Ascorbic acid, vitamin A, and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii. Journal of Food Composition and Analysis, 19, 434–445.

    Article  CAS  Google Scholar 

  • Zawojewski, J. (2010). Problem solving versus modeling. In R. Lesh, P. Galbraith, C. R. Haines, & A. Hurford (Eds.), Modeling students’ mathematical modeling competencies: ICTMA 13 (pp. 237–244). New York: Springer.

    Chapter  Google Scholar 

  • Zhang, H. (2009). Software sensors and their applications in bioprocess. In M.C. Nicoletti & L.C. Jain (Eds.), Computational intelligence techniques for bioprocess modelling (pp. 25–56). Berlin: Springer

  • Zhong, J. J. (2010). Recent advances in bioreactor engineering. Korean Journal of Chemical Engineering, 27(4), 1035–1041.

    Article  CAS  Google Scholar 

  • Zolfaghari, M., Sahari, M. A., Barzegar, M., & Samadloiy, H. (2010). Physicochemical and enzymatic properties of five kiwifruit cultivars during cold storage. Food and Bioprocess Technology, 3, 239–246.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This work was supported by the CONACyT, México (No. 169048) and to PROMEP-SEP by funding the project. The authors would like to thank the anonymous reviewers for their valuable comments and suggestions to improve the document.

Author information

Authors and Affiliations

  1. Bioengineering Laboratory, University of Colima, Carretera Colima-Coquimatlán, Km 9, Coquimatlán, Colima State, Mexico

    Vrani Ibarra-Junquera, Pilar Escalante-Minakata, Arturo Moisés Chávez-Rodríguez & Isabel Alicia Comparan-Dueñas

  2. Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Unidad Cuauhtémoc, Chihuahua State, Mexico

    José de Jesús Ornelas-Paz

  3. Faculty of Chemical Sciences, Autonomous University of San Luis Potosí, San Luis Potosí, S.L.P. State, Mexico

    Jaime David Pérez-Martínez

  4. Faculty of Biological and Agricultural Sciences, University of Colima, km 40 Autopista Colima-Manzanillo, 28100, Tecomán, Colima, Mexico

    Juan Alberto Osuna-Castro

  5. Department of Food Science and Technology, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila State, Mexico

    Cristóbal Noé Aguilar

Authors
  1. Vrani Ibarra-Junquera
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Pilar Escalante-Minakata
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Arturo Moisés Chávez-Rodríguez
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Isabel Alicia Comparan-Dueñas
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Juan Alberto Osuna-Castro
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. José de Jesús Ornelas-Paz
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Jaime David Pérez-Martínez
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Cristóbal Noé Aguilar
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Vrani Ibarra-Junquera.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Ibarra-Junquera, V., Escalante-Minakata, P., Chávez-Rodríguez, A.M. et al. Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice. Food Bioprocess Technol 7, 71–83 (2014). https://doi.org/10.1007/s11947-013-1136-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-013-1136-2

Keywords

Search

Navigation