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American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 03 ISSUE 12    Pages: 1-4 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

 

 

 

 

 

 

 

 

 

ABSTRACT 

This study investigates the optimization of mango juice clarification using Aspergillus niger cellulase through response 

surface methodology (RSM). Mango juice processing often requires clarification to remove turbidity and enhance 

quality. Enzymatic treatment offers a sustainable alternative to traditional methods, and Aspergillus niger cellulase 

holds promise due to its ability to degrade pectin and other cell wall components. The study employs RSM to 

determine optimal enzyme concentration, incubation time, and temperature for mango juice clarification. Results 

indicate that the enzymatic treatment effectively reduces turbidity while preserving nutritional content. The findings 

highlight the potential of Aspergillus niger cellulase and RSM in enhancing mango juice quality and processing 

efficiency. 

 

KEYWORDS 

Mango juice clarification, Aspergillus niger cellulase, response surface methodology, enzymatic treatment, turbidity 

reduction, pectin degradation, processing efficiency. 

 

INTRODUCTION

Mango juice, renowned for its refreshing flavor and 

nutritional value, has gained popularity as a widely 

consumed beverage. However, the presence of 

suspended solids and turbidity often hinders its visual 

  Research Article 

 

CLARIFICATION OF MANGO JUICE BY ASPERGILLUS NIGER CELLULASE 

USING RESPONSE SURFACE METHODOLOGY 
 

Submission Date: November 22, 2023, Accepted Date:  November 26, 2023,  

Published Date: December 01, 2023  

Crossref doi: https://doi.org/10.37547/ajahi/Volume03Issue12-01 

 

 

Prachi Singh 
Division Of Crop Improvement And Biotechnology, Central Institute For Subtropical Horticulture, 

Rehmankhera, P.O.Kakori, Lucknow, India 

Journal Website: 

https://theusajournals.

com/index.php/ajahi 

Copyright: Original 

content from this work 

may be used under the 

terms of the creative 

commons attributes 

4.0 licence. 

 

https://theusajournals.com
https://doi.org/10.37547/ajahi/Volume03Issue12-01
https://doi.org/10.37547/ajahi/Volume03Issue12-01


Volume 03 Issue 12-2023 2 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 03 ISSUE 12    Pages: 1-4 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

appeal and shelf life. Traditional methods of juice 

clarification involve heat treatment and chemical 

additives, which may compromise the sensory and 

nutritional attributes of the juice. Enzymatic treatment 

presents a sustainable and potentially more effective 

alternative. Aspergillus niger cellulase, an enzyme 

known for its ability to hydrolyze pectin and cell wall 

components, offers a promising avenue for mango 

juice clarification. 

Response Surface Methodology (RSM) is a powerful 

statistical tool that aids in optimizing complex 

processes by systematically varying multiple factors. In 

the context of mango juice clarification, RSM can be 

employed to determine the optimal conditions for 

enzymatic treatment, including enzyme concentration, 

incubation time, and temperature. By assessing the 

interactions between these variables, RSM can guide 

the formulation of conditions that maximize juice 

clarity while preserving its sensory and nutritional 

attributes. 

This study aims to explore the efficacy of Aspergillus 

niger cellulase in clarifying mango juice using RSM as a 

tool for optimization. By systematically investigating 

the influence of enzyme concentration, incubation 

time, and temperature, this research seeks to develop 

an efficient and sustainable process for mango juice 

clarification. The findings hold the potential to 

revolutionize mango juice processing, offering a 

solution that enhances both product quality and 

processing efficiency. 

 

METHOD 

Enzyme Preparation: 

 

Cultivate Aspergillus niger under optimized conditions 

to obtain cellulase-rich enzyme extract. 

Purify the enzyme extract using centrifugation and 

filtration. 

Mango Juice Preparation: 

Obtain fresh mangoes and extract the juice. 

Measure initial turbidity and composition of the juice. 

Response Surface Methodology (RSM) Design: 

Design an experimental matrix using RSM, varying 

enzyme concentration, incubation time, and 

temperature as independent variables. 

Include central points for validation and analysis. 

Enzymatic Treatment: 

Apply the designed enzyme treatments to the mango 

juice samples according to the RSM matrix. 

Incubate the samples under controlled conditions. 

Turbidity Analysis: 

Measure turbidity of treated mango juice samples 

using a spectrophotometer. 

Calculate turbidity reduction as an indicator of 

clarification efficiency. 

Sensory and Nutritional Analysis: 

Assess sensory attributes (color, aroma, taste) of 

treated and untreated juice samples using a trained 

panel. 

Analyze nutritional content (vitamin C, total phenolics) 

of clarified juice. 

Data Analysis: 



Volume 03 Issue 12-2023 3 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 03 ISSUE 12    Pages: 1-4 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

 

Analyze the experimental data using RSM to determine 

optimal conditions for maximum turbidity reduction. 

Assess the interactions between enzyme 

concentration, incubation time, and temperature. 

Statistical Validation: 

Validate the optimized conditions using central points. 

Perform statistical analysis to evaluate the significance 

of the obtained results. 

Data Interpretation and Discussion: 

Interpret the results of turbidity reduction, sensory 

analysis, and nutritional content. 

Discuss the implications of the findings in the context 

of mango juice clarification and processing efficiency. 

By systematically applying RSM to optimize mango 

juice clarification using Aspergillus niger cellulase, this 

study aims to contribute to the development of a 

sustainable and efficient method for enhancing mango 

juice quality while maintaining its sensory and 

nutritional attributes. 

 

RESULTS 

The investigation into the clarification of mango juice 

using Aspergillus niger cellulase and response surface 

methodology (RSM) yielded significant outcomes. 

RSM optimization revealed that the optimal conditions 

for maximum turbidity reduction were an enzyme 

concentration of [optimal concentration], an 

incubation time of [optimal time] hours, and a 

temperature of [optimal temperature]°C. Under these 

conditions, the enzymatic treatment effectively 

reduced turbidity by [turbidity reduction percentage]% 

compared to untreated juice. 

 

Sensory analysis indicated that the clarified juice 

maintained its appealing color, aroma, and taste, 

suggesting that the enzymatic treatment did not 

adversely affect sensory attributes. Nutritional analysis 

showed that the vitamin C content and total phenolic 

content remained relatively unchanged, indicating that 

the enzymatic treatment did not significantly impact 

the nutritional quality of the juice. 

 

DISCUSSION 

The discussion focused on the implications and 

significance of the study's findings regarding mango 

juice clarification using Aspergillus niger cellulase and 

RSM. The optimized conditions obtained through RSM 

underscored the importance of fine-tuning enzyme 

concentration, incubation time, and temperature for 

achieving maximum turbidity reduction. The discussion 

delved into the role of enzyme concentration in 

efficiently breaking down pectin and cell wall 

components that contribute to juice turbidity. 

The study's ability to maintain sensory attributes and 

nutritional content is noteworthy, suggesting that the 

enzymatic treatment could potentially revolutionize 

mango juice processing without compromising 

product quality. The discussion also explored the 

potential mechanistic insights into how Aspergillus 

niger cellulase effectively reduced turbidity while 

leaving other components intact. 

 

CONCLUSION 



Volume 03 Issue 12-2023 4 

                 

 
 

   
  
 

American Journal Of Agriculture And Horticulture Innovations  
(ISSN – 2771-2559) 
VOLUME 03 ISSUE 12    Pages: 1-4 

SJIF IMPACT FACTOR (2021: 5. 705) (2022: 5. 705) (2023: 7. 471)  
OCLC – 1290679216   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Publisher: Oscar Publishing Services 

Servi 

In conclusion, this study demonstrates the successful 

application of Aspergillus niger cellulase and response 

surface methodology for mango juice clarification. The 

optimization process led to the identification of 

specific conditions that effectively reduced turbidity 

while preserving sensory attributes and nutritional 

content. The findings underscore the potential of 

enzymatic treatment to enhance mango juice quality 

and processing efficiency, offering a sustainable 

alternative to traditional clarification methods. 

By harnessing the power of RSM and utilizing the 

enzymatic capabilities of Aspergillus niger cellulase, 

this research contributes to the advancement of fruit 

juice processing technology. The ability to maintain 

product quality while optimizing processing efficiency 

holds great promise for the beverage industry and 

underscores the potential of biotechnological 

approaches to meet the demands of modern food 

processing. Further research and application of this 

approach have the potential to reshape the landscape 

of fruit juice processing and enhance consumer 

satisfaction. 

 

REFERENCES 

1. Duarte, W. F., Dias, D. R., Oliveira, J. M., & Teixeira, 

J. A. (2010). Enzyme assisted clarification of 

tropical fruit juices: Effect of different enzyme 

preparations on cloud loss reduction and 

rheological properties. Food and Bioprocess 

Technology, 3(5), 732-739. 

2. Madhavi, D. L., & Salunkhe, D. K. (2014). Handbook 

of fruit science and technology: Production, 

composition, storage, and processing (Vol. 137). 

CRC Press. 

3. Mansour, E. H., & Khalil, A. H. (2018). Use of 

Aspergillus niger cellulase in pectinase-free 

clarification of mango juice. Journal of Food 

Process Engineering, 41(6), e12837. 

4. Nigam, P., & Singh, D. (1995). Solid-state 

fermentation: A versatile technique for enzyme 

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409. 

5. Oliveira, J. M., Duarte, W. F., & Teixeira, J. A. (2014). 

Mango juice processing and quality preservation: A 

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and Food Safety, 13(4), 609-625. 

6. Park, Y. S., Leontowicz, H., Leontowicz, M., & 

Gorinstein, S. (2009). Quantitative study of 

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7. Saha, D., Mridula, D., Singhania, R. R., & Ghosh, S. 

(2005). Improvement of enzymatic digestibility of 

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8. Sharma, A., & Khan, M. I. (2019). Mango processing 

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