Bacterial Laccase Mediated Inhibition of Enzymatic Browning in Apple Juice and Its Sensory Evaluation

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.