# Effect of Enzyme Treatment on Physicochemical and Phytochemical Properties of Guava Puree

## TL;DR

Treating guava puree with a specific enzyme improves juice clarity and quality while preserving nutrients.

## Contribution

Optimal enzyme treatment conditions for clarifying guava juice while minimizing nutrient loss are identified.

## Key findings

- Treating guava puree with 600 ppm Bioguavase for 3 h at 30 C achieves optimal juice clarity.
- Enzyme treatment reduces antioxidant capacity but increases total soluble phenolics.
- Shorter treatment times are sufficient for effective clarification without significant quality loss.

## Abstract

Guava (
Psidium guajava
L.) is underutilized due to the presence of excessive suspended solids that hinder product clarity and consumer acceptability. In this study, the enzymatic treatment conditions (the enzyme, its concentration, treatment temperature and time) were studied. In a preliminary study, Bioguavase applied at 30 C produced clarified guava juice with the highest yield. Two experimental trials were conducted. First, guava juice was treated with Bioguavase at three concentrations (400, 600, and 800 ppm) and incubated for 12, 24, and 36 h. In the second trial, shorter treatment times (3, 6, 9, and 12 h) were evaluated using the same enzyme concentrations. Post‐treatment, juice samples were clarified by centrifugation and analyzed for vitamin C content, antioxidant capacity, total soluble phenolics, turbidity, and color. Results indicated that treatment with 600 ppm Bioguavase for 12 h produced the clearest juice in the first trial, with no further improvements in yield observed beyond this duration. In the second trial, a 3‐h treatment at 600 ppm was sufficient to achieve optimal clarification. Enzyme application resulted in a reduction in antioxidant capacity (8%–22%) and an increase in total soluble phenolics (8%–15%). These findings demonstrate that treating guava juice with 600 ppm Bioguavase for 3 h at 30 C effectively improves clarity while minimizing nutrient degradation. This protocol is recommended for industrial‐scale guava juice processing to enhance product quality and processing efficiency.

Treating guava puree with 600 ppm Bioguavase for 3 h at 30 C effectively improves clarity while minimizing nutrient degradation. These conditions are suitable for producing a clarified juice by centrifugation after enzyme treatment of the puree. This protocol is recommended for industrial‐scale guava juice processing to enhance product quality and processing efficiency. Percent yield of clarified juice treated at three different enzyme concentrations and four different reaction times up to 12 h. Error bars represent standard deviation for n = 9. Different letters within each reaction time represent significant differences at α = 0.5.