Pectinases are used to break down the pectin molecules in the fruit cell walls, which allows the juice to be released
break down Pectins found in the plant cell walls as supporting substances
reduces fruit waste
increases the quality of juice extracted
Enzymes can be used to break down the cell wall of the fruit, to extract juice from the fruit, or to stabilize the juice. Enzymes can also be used to adjust the sweetness, color, or flavor of the juice. There are a number of different enzymes that can be used in fruit juice extraction, but some of the most common enzymes include pectinases, cellulases, and amylases.
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