Optimization of Enzymatic Extraction and Vacuum‐Assisted Evaporation Parameters for Banana Syrup Production

Bananas are a widely cultivated fruit with significant nutritional and economic value; however, postharvest losses remain a major concern. This study is aimed at developing an optimized process for enzymatic extraction to produce banana syrup. This requires an assessment of the influence exerted by different concentrations of pectinase and cellulase, as well as the effects of incubation time and temperature. To optimize the conditions, a Box–Behnken design (BBD) was used, while juice yield and soluble solids recovery were modeled using response surface methodology (RSM). The results indicate that a combination of 0.39% pectinase, 0.46% cellulase, 49.8°C incubation temperature, and 129.6 min of incubation time maximized juice yield (71.4%) and soluble solids recovery (22.3%). The quality of syrup was maintained through the use of vacuum evaporation at 40°C and 100 kPa, ensuring the preservation of viscosity and clarity while minimizing browning. The results imply that both enzymatic extraction and vacuum evaporation offer potential for application within the food sector as a means to enhance production, cut wastage, and promote greater efficiency.