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.

Mango juice clarification, response surface methodology, enzymatic treatment

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