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

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.