Table 2 Summary of encapsulated enzymes for improving juice quality and stability
Source | Enzyme Compound(s) | Encapsulation Method(s) | Main Outcome(s) | Reference |
|---|---|---|---|---|
Apple | Pectinases | Immobilized in PVA gel | Reduction in apple juice clarity | (Cerreti et al. 2017) |
Apple | Pectinases | Immobilized in calcium alginate microspheres | Increased light transmission in apple juice | (Deng et al. 2019) |
Apple, Grape, Pear | Amylase, Pectinase, Cellulase | Co-immobilized on silica gel | Co-immobilized enzymes for juice clarification | (Ozyilmaz & Gunay 2023) |
Apples, Pineapples, Oranges | Xylanase | Immobilized on functionalized silica-encapsulated MNPs | Xylanase improved juice clarity | (Shahrestani et al. 2016) |
Apple, Grape, Pomegranate, Cranberry, Blueberry, Lemon, Elderberry, Blackberry | Lignin Peroxidase, Laccase, Manganese Peroxidase | Microgel, polymers (Hydrogel/Pectin, Gelatin, Carboxymethylcellulose) | Polyphenol reduction and clarity improvement are higher with encapsulated enzyme | (Gassara-Chatti et al. 2013) |
Grapefruit | Pectinase, Naringinase | Co-immobilized on chitosan-coated MNPs | One-step clarification and debittering of grapefruit juice | (Ladole et al. 2021) |
Orange | Xylanase | Immobilized covalently/physically on silica gel | Improved orange juice clarity | (Alagöz et al. 2022) |
Orange, Pomegranate, Apricot, Peach, Cherry, Apple | Laccase | Covalently immobilized on poly(methacrylate) beads | Laccase treatment improved the sensory profile of orange juice | (Lettera et al. 2016) |
Pineapple | Xylanase | Entrapment/Alginate | Improved juice clarification efficiency | (Bhushan et al. 2015) |
Pomegranate | Papain | Sol–Gel/Silica-coated Magnetite Nanoparticles | Increased enzyme activity, pH, and temperature tolerance improved stability | (Mosafa et al. 2013) |
Pomelo | Naringinase | Adsorbed on resin and deposited onto IDE-patterned PCB | Reduced bitterness with minimal nutrient loss | (Gupta et al. 2023) |