Ultrasound-Assisted Enzymatic Extraction of Jackfruit Juice Extract

Cheong, Khe Wei (2024) Ultrasound-Assisted Enzymatic Extraction of Jackfruit Juice Extract. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Processing of jackfruit into juice not only overcomes the problem of short shelf-life of fresh fruit, but also provide a more convenient way of consumption for health benefits. A highly efficient ultrasound treatment with optimal enzymatic extraction duration is able to maximise the extraction of juice from jackfruit flesh giving desirable quality properties. This study aims to assess the potential to utilise ultrasound-assisted extraction technique to extract juice from jackfruit. The effects of ultrasound time (12 min, 24 min, 36 min, 48 min and 60 min) and enzymatic time (60 min, 90 min, 120 min, 150 min and 180 min) on the quality properties such as juice yield, viscosity, colour, pH, titratable acidity, vitamin C content, reducing sugar content, total carotene content, total phenolic content and antioxidant content of the jackfruit juice extract were investigated by means of single factor experiment design. The optimal ultrasound time and enzymatic time for jackfruit juice extraction was also determined. The increased of the ultrasound time and enzymatic time in the ultrasound-assisted enzymatic extraction of jackfruit juice extract significantly increased the yield, reducing sugar content, vitamin C content, total carotene content, total phenolic content, DPPH free radical scavenging activity, and FRAP (p < 0.05). The optimal ultrasound time was determined as 36 minutes, followed by the identified optimal enzymatic time at 90 minutes yielded jackfruit juice extract with 76.89% of juice yield, 94.86 mg/mL of reducing sugar, 1.56 mg/100 mL of vitamin C, 36.67 mg/100 mL of total carotene content, 22.12 mg GAE/100 mL of total phenolic content, 8.06 mg AAE/100 mL of DPPH free radical scavenging activity and 13.95 mg FeCl3/100 mL of FRAP. This study demonstrates the promising use of ultrasound technology to assist the enzymatic extraction in jackfruit juice extract production.