This study investigates the clarification of Citrus limetta (sweet lime) juice using a packed bed system incorporating polyvinyl alcohol (PVA)-alginate immobilized pectinase. Free pectinase, though widely used in juice clarification, suffers from drawbacks such as instability, loss of activity, and lack of reusability. To overcome these limitations, pectinase was immobilized via entrapment in a PVA-alginate matrix, forming stable enzyme beads. The immobilized enzyme was characterized for its optimal pH, temperature, incubation time, and reusability. The results indicated that the immobilized pectinase exhibited maximum activity at pH 5 and 40°C, with optimal incubation at 60 minutes. The reusability study showed significant 58% enzymatic activity retention for up to three cycles. Application of immobilized pectinase in a packed bed column demonstrated effective juice clarification of 37%, with a marked reduction in turbidity. The developed system provides a cost-effective and efficient approach for industrial fruit juice processing, enhancing clarity and stability while enabling enzyme reusability.
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