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The Effect of Enzymatic Processing on Banana Juice and Wine

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The Effect of Enzymatic Processing on Banana Juice and Wine CORE Metadata, citation and similar papers at core.ac.uk Provided by Stellenbosch University SUNScholar Repository THE EFFECT OF ENZYMATIC PROCESSING ON BANANA JUICE AND WINE By George William Byarugaba-Bazirake Dissertation presented for the the degree of Doctor of Philosophy (Science) at Stellenbosch University Institute for Wine Biotechnology, Faculty of AgriSciences Promoter: Prof Pierre van Rensburg Co-promoter: Prof William Kyamuhangire December 2008 ii DECLARATION By submitting this dissertation electronically, I declare that the entirety of the work contained therein is my own, original work, that I am the owner of the copyright thereof (unless to the extent explicitly otherwise stated) and that I have not previously in its entirety or in part submitted it for obtaining any qualification. Date: 28 October 2008 Copyright © 2008 Stellenbosch University All rights reserved iii SUMMARY Although bananas are widely grown worldwide in many tropical and a few sub- tropical countries, banana beverages are still among the fruit beverages processed by use of rudimentary methods such as the use of feet or/and spear grass to extract juice. Because banana juice and beer remained on a home made basis, there is a research drive to come up with modern technologies to more effectively process bananas and to make acceptable banana juices and wines. One of the main hindrances in the production of highly desirable beverages is the pectinaceous nature of the banana fruit, which makes juice extraction and clarification very difficult. Commercial enzyme applications seem to be the major way forward in solving processing problems in order to improve banana juice and wine quality. The particular pectinolytic enzymes that were selected for this study are Rapidase CB, Rapidase TF, Rapidase X-press and OE-Lallzyme. In addition this study, investigate the 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 by enzymatic processing techniques and to improve alcoholic fermentation and to produce limpid and shelf-stable products of clarified juice and wine. The focus was on applying the selected commercial enzyme preparations specifically for the production of better clarified banana juice and wine. This is because the turbid banana juice and beer, which contain suspended solids that are characterised by a very intense banana flavour, require a holistic approach to address challenges and opportunities in order to process pure banana beverages with desirable organoleptic qualities. The specific objectives of applying commercial enzymes in the processing of banana juice and wine, comparing with grape winemaking practices, use of recombinant yeast and analyses of various parameters in the juices and wines made have enabled generation of information that could be of help to prospective banana juice and wine processors. The research findings obtained could be used to establish a pilot plant or small-scale industry in the banana processing beverages producing large quantities,and finally the overall objective of obtaining limpid and shelf stable products would be achieved. iv OPSOMMING Hoewel piesangs wêreldwyd in ‘n verskeidenheid tropiese en enkele subtropiese lande gekweek word, bly piesangdrankies onder die minderwaardige tropiese vrugtesappe en -wyne, hoofsaaklik as gevolg van ‘n gebrek aan waardetoevoeging. Hierdie waardetoevoeging kan as “lank agterstallig” beskryf word op grond van die onbekombaarheid van hierdie produkte in die mark, hoewel dit ook ‘n noodsaaklike vertraging kan wees op grond van die problematiese aard van die verwerking van piesangvrugte na kwaliteit drankies. Een van die vernaamste hindernisse in die produksie van hoogs aanloklike drankies is die pektienagtige aard van piesangvrugte, wat sapekstraksie en -verheldering in die proses van drankvervaardiging baie bemoeilik. Kommersiële ensiempreparate blyk die vernaamste roete te wees om verwerkingsprobleme op te los om sodoende die kwaliteit van piesangsap en -wyn te verbeter. In hierdie studie het ondersoeke die toepasbaarheid toegelig van pektinolitiese, xilanolitiese, glukanolitiese en amilolitiese aktiwiteite in die afbreking van piesangpektien en -stysel om sap- en wynekstraksie en -verheldering te vergemaklik. Die spesifieke pektinolitiese ensieme wat vir hierdie studie gekies was, is Rapidase CB, Rapidase TF, Rapidase X-press en OE-Lallzyme. Hierdie kommersiële ensiempreparate het ‘n noemenswaardige rol gespeel. Kommersiële proteases was bruikbaar vir waasstabilisering. Die oorhoofse doelwit van hierdie navorsing was om plaaslike piesangsap en -wyn deur middel van ensimatiese verwerkingstegnieke te verbeter en om die alkoholiese gisting daarvan na waardetoegevoegde, helder en rakstabiele produkte bestaande uit verhelderde sap en wyn te verbeter. Die fokus was op die toepassing van geselekteerde kommersiële ensiempreparate spesifiek vir die produksie van piesangsap en -wyn wat beter verhelder is. Die rede hiervoor is dat troebel piesangsap en -bier met ‘n groot hoeveelheid gesuspendeerde vaste stowwe en ‘n baie intense piesanggeur steeds op plaaslike en internasionale markte as minderwaardig beskou word en dus waardetoevoeging deur die vermindering van gesuspendeerde vaste stowwe en piesanggeur benodig. Die spesifieke doelwitte van die toepassing van kommersiële ensieme tydens die verwerking van piesangsap en -wyn en die ensimatiese effek op ander wesenlike v parameters is tydens hierdie studie bereik. Die navorsingsbevindings wat verkry is, kan ‘n loodsprojek of ‘n kleinskaalse bedryf in die piesangverwerkingsektor van stapel stuur en uiteindelik die oorhoofse doelwit van ‘n verbetering in piesangsap en - wyn vir kommersiële doeleindes bereik. vi DEDICATION This dissertation is dedicated to those whose efforts have culminated in this work: my late parents for their contribution to my upbringing and also to my late brother, Constante, whose constant (sometimes forceful) encouragement ensured that I attended school and ultimately obtain this degree. vii BIOGRAPHY George William Byarugaba-Bazirake was born in Kabale district, Uganda, East Africa on 3 April1960. He passed Primary Leaving Examination in 1st Grade 1975, obtained the East African Certificate of Education (EACE) and Uganda Advanced Certificate of Education (UACE) commonly known as Higher School Certificate (HSC) in 1979 and 1981 respectively at Makobore High School, Kinyasaano. He trained at the National Teachers College Kakoba, Mbarara as a Grade Five Teacher and graduated in 1984. George enrolled at Kuban State University of Technology, Krasnodor in the former Soviet Union (Russia) in 1990 and obtained an MSc degree in Sugar Technology in 1995. He enrolled at Stellenbosch University for a PhD in Wine Biotechnology in the year 2002. viii ACKNOWLEDGEMENTS I wish to express my sincere gratitude and appreciation to the following people and institutions: The Almighty GOD, for His guidance, endless blessings, mercy and protection. Profs IS Pretorius and P van Rensburg, for accepting me as a student in the laboratory where at that time space was very limited, for their supervision, guidance, wisdom, material and academic support. Profs AJ Lutalo-Bosa, MA Vivier, FF Bauer and P van Rensburg, for their encouragement, support and collaboration between Stellenbosch and Kyambogo Universities. Prof W Kyamuhangire of Makerere University, Food Science and Technology Department for accepting to be my co-promoter and his academic input. Dr M Kidd, for analysing my research data. Prof P van Rensburg, Drs Maret du Toit and M Khaukanaan for enabling me to attend the relevant conferences to my research project. Danie Malherbe, Campbell Louw, Dr HH Nieuwoudt, Edmund Lakey, for their academic and technical help. Staff of IWBT and UCDA, for material and morale support, invaluable discussions and good time shared. My beloved family, wife, Elizabeth, children: little Alvin, Mark, Marina, Linda and Georgia, for their love, prayers, patience and morale support and encouragement. Kyambogo University, Food Processing Technology in Chemistry Department- staff and students, for the sensory evaluation of banana juice and wine in this project and their general encouragement in academia. Kyambogo University, Stellenbosch University and Uganda National Council for Science and Technology, for their financial support. ix PREFACE This dissertation is presented as a compilation of six chapters. Each chapter has been introduced separately. Chapter 1: GENERAL INTRODUCTION Chapter 2: LITERATURE REVIEW Fruit juices and wines and factors that affect their production Chapter 3: RESEARCH RESULTS Characteristics of enzyme treated banana juice from three cultivars of tropical and sub-tropical Africa. Chapter 4: RESEARCH RESULTS Influence of commercial enzymes on banana wine extraction and clarification and their effects on sensory properties. Chapter 5: RESEARCH RESULTS Characterisation of banana wine extracted and clarified with aid of recombinant (DNA) yeast. Chapter 6: GENERAL CONCLUSION AND RECOMMENDATIONS x TABLE OF CONTENTS Declaration ............................................................................................................. ii Summary................................................................................................................ iii Opsomming...........................................................................................................
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