Tối ưu hóa các yếu tố ảnh hưởng đến quá trình sản xuất sirô sim (Rhodomyrtus tomentosa) để có hàm lượng anthocyanin cao

J. Sci. & Devel., Vol. 12, No. 1: 98-107 
Tạp chí Khoa học và Phát triển 2014, tập 12, số 1: 98-107 
www.hua.edu.vn 
98 
OPTIMIZATION OF FACTORS AFFECTING SYRUP PRODUCTION FROM "SIM" FRUIT 
(Rhodomyrtus tomentosa) FOR HIGH ANTHOCYANIN CONCENTRATION AND GOOD QUALITY 
Nhân Minh Trí, Nguyễn Minh Thủy*, Phạm Thị Kim Quyên 
Food Technology Department, College of Agricultural and Applied Biology, Can Tho University 
Email*: nhanmtri@ctu.edu.vn; nmthuy@ctu.edu.vn 
Received date: 11.11.2013 Accepted date: 24.02.2013 
ABSTRACT 
Rhodomyrtus tomentosa or Rose Myrtle is a wild plant native to Southeast Asia. Its berry or fruit is sweet, edible 
and medicinally used as a folk remedy for various diseases. The fruit contains high concentration of anthocyanin, a 
natural polyphenol with powerful antioxidant activity. In this study, Sim fruits harvested from Mang-Den, a highland 
area in Komtum, were pretreated with pectinase to maximize yield, transmittance (clarify) and anthocyanin in the 
filtrate. After taste adjustment with sugar and citric acid, the juice was pasteurized for preservation. The extraction by 
pectinase enzymes was optimized using response surface methodology. The results showed that the extraction 
condition with 0.1% pectinase at 40oC in 60 min was optimal for maximum yield of fruit juice (62.93%), clarity 
(T=38.3%) and amount of anthocyanin (68.52 mg/L). Pasteurization with PU858,3 = 9.18 minutes at 85oC for 4 minutes 
yielded syrup with good safety and high anthocyanin concentration. 
Keywords: Anthocyanin, pasteurization, pectinase, Rhodomyrtus tomentosa fruit, syrup. 
Tối ưu hóa các yếu tố ảnh hưởng đến quá trình sản xuất sirô sim 
(Rhodomyrtus tomentosa) để có hàm lượng anthocyanin cao 
TÓM TẮT 
Trái “Sim” là loại trái mọng nước phân bố nhiều ở vùng Đông Nam Á. Trái Sim rừng có thể ăn được và chứa nhiều 
dược chất trị nhiều bệnh. Trái Sim chứa hàm lượng anthocyanin cao. Anthocyanin là hợp chất polyphenol có khả năng 
chống ôxy hóa rất tốt. Trong nghiên cứu này, Sim từ Mang Đen, Kontum được xử lý với enzyme pectinase để tối ưu 
hóa hiệu suất thu hồi, độ trong và hàm lượng anthocyanin. Sau khi phối chế với đường và acid, dịch Sim được vô chai 
và thanh trùng ở nhiệt độ và thời gian khác nhau. Quá trình trích ly dịch Sim bằng enzyme pectinase được tối ưu hóa 
bằng phương pháp bề mặt đáp ứng (Response surface methodology). Kết quả cho thấy rằng điều kiện trích ly tối ưu là 
0,1% pectinase ở nhiệt độ 40oC trong 60 phút để có được hiệu suất thu hồi (62.93%), độ trong (T=38.3%) và hàm 
lượng anthocyanin (68.52 mg/L) cao nhất. Để đạt được chất lượng cao về an toàn vệ sinh và hàm lượng anthocyanin 
cao, sirô Sim được thanh trùng với giá trị PU858,3 = 9.18 (phút) ở điều kiện 85oC trong 4 phút. 
Từ khóa: Anthocyanin, pectinase, sim, sirô, thanh trùng. 
1. INTRODUCTION 
Rhodomyrtus tomentosa fruit or "Sim" fruit 
is a wild berry mainly distributed in highland and 
mountains in Vietnam, especially in Phu Quoc, 
Kien Giang and Mang Den, Kontum. Sim fruit 
has been recognized as an excellent source of 
anthocyanins, with the anthocyanin content of its 
skin being approximately 4.358 g/kg dry weight, 
indicating that the fruit has great potential as an 
ingredient for functional beverages (Liu et al., 
2012). Anthocyanins are the principal water-
soluble pigments responsible for the red, blue, and 
purple colors. Anthocyanins are commonly 
present in plants and non-toxic (Nabae et al., 
2008). Anthocyanins are particularly attractive as 
natural substitutes for synthetic pigments and 
antioxidants (He and Giusti, 2010). In addition, 
Nhân Minh Trí, Nguyễn Minh Thủy, Phạm Thị Kim Quyên 
99 
an increasing number of studies have 
demonstrated that anthocyanins have the ability 
to prevent chronic and degenerative diseases 
including type 2 diabetes, cardiovascular disease 
and cancer (Felgines et al., 2006; Ghosh and 
Konishi 2007; Wu et al., 2006). 
Efficient extraction of Sim juice is one of 
the most important steps for syrup production 
from Sim crudes. However, Sim crudes are 
usually too pulpy and pectinacious to yield 
juices. One of the most effective methods is the 
enzymatic liquefaction technique. Anthocyanins 
degrade easily and discolor to form undesirable 
brown pigments in products such as fruit juices 
and syrups. Discoloration makes consumers 
perceive loss of the product quality 
(Torskangerpoll and Andersen, 2005). 
Anthocyanin stability is affected by several 
factors including pH, temperature, light, 
oxygen, enzymes, ascorbic acid, sugars, sulfur 
dioxide and metal ions (Francis and Markakis, 
1989; Mazza and Brouillard, 1987). Thermal 
treatments (pasteurization and concentration) 
adverse strongly on the stability of 
anthocyanins in fruit juices such as blueberry, 
strawberry and blood orange. There have not 
been many studies about optimization of effects 
of enzymatic extraction and pasteurization on 
change of anthocyanins in sim syrup. The aim of 
this study was to optimize the 
temperature/time/enzyme concentration for 
extraction of anthocyanin from Sim, and to 
optimize pasteurization for good quality of Sim 
syrup. High sugar content in the sim syrup is 
usepful to enhance the shelf-life of the product 
and inhibit degradation of anthocyanin. The sim 
syrup can be diluted and served as fruit juice 
drink with high contents of vitamin and 
anthocyanin. 
2. MATERIALS AND METHODS 
2.1. Materials 
2.1.1. Fruits 
Sim fruits were collected from Mang Den-
DakLong, Kon Tum from February to April, 
2013. They were cleaned and then frozen at -
20oC for a week in Mang Den. The frozen Sim 
fruits were transported by airplane or trucks to 
Can Tho, and futher stored at -20oC in the 
freezers until use for experiments in Food 
Technology Department, Can Tho University. 
2.1.2. Enzyme source 
Pectinex Ultra SP-L (Denmark) was used 
in the food industry for fruit juice processing to 
reduce viscosity and juice extraction. Pectinex 
Ultra SP-L is a commercial pectinase enzyme 
from Aspergillus aculeatus. It contains different 
pectinolytic and cellulolytic enzymes [endo-
polygalacturonase (EC 3.2.1.15; C.A.S. No. 
9032-75-1), endopectinylase (EC 4.2.2.10; 
C.A.S. No. 9033-35-6) and pectin esterase (EC 
3.1.1.11; C.A.S. No. 9025-98-3)], and other 
activities. It is recommended that the optimum 
enzyme reaction conditions are pH 3.5–6.0 and 
temperature range below 50oC 
2.2. Processing line 
Sim fruit Cleaning & washing 
Freezing (-20oC) Transporting Storing (-
20oC) Washing Grinding Adding water 
(2.5kg water with 5kg sim crude) and Pectinex 
 Hydrolyzing Filling into the cotton bag 
Filter pressing (100-120kg/cm2) Blending 
(with sugar and citric acid) Filling in glass 
Sealing Pasteurizing Sim syrup 
If 5kg sim crude was added with 2.5kg 
water, the sim filtrate would be 5.6kg after 
extracting with Pectinex. Sugar (sucrose) and 
citric acid were blended with the Sim filtrate to 
have 50 brix and pH=3.7 for good sensory 
attributes of taste and colour (study was not 
shown in this paper). 
2.3. Experimental design 
2.3.1. Optimization of concentration of 
pectinase, temperature and time for 
extraction of Sim juice 
Three levels of each of three factors, 
pectinase concentration, temperature and time 
for extraction of Sim juice were studied: 
Optimization of factors to affect syrup production from "sim" fruit (Thodomyrtus tomentosa) (Mang Den, Kontum) 
for high anthocyanin concentration and good quality 
100 
Pectinase (%) x temperature (oC) x time (min) 
= [0.05, 0.1, 0.15] x [40, 60, 80] x [35, 40, 45] = 27 
experiments 
Each experiment was done with 3 
replicates. 
2.3.2. Effects of pasteurization on quality 
of syrup and loss of anthocyanin 
Two factors, temperature and time for 
pasteurization of Sim syrup were studied follow: 
Temperature (oC) x time (min) = [85, 90, 95] 
x [2, 4, 6] = 9 experiments. 
Each experiment was done with 3 replicates. 
One thermal sensor was put in the middle 
of the center glasses (220mL of syrup/bottle) in 
the retort to record the temperature of the 
product with time. The other was put outside of 
the glasses to record and monitor the 
temperature of the retort. The temperature 
profiles were recorded on line for every minute 
on the computer to calculate the thermal 
processing values as shown in section 2.4.4. The 
retort (= 40cm, h=60cm) was heated with the 
steam supplied by the generator with the vapor 
pressure of 4 kg/cm2. 
2.4. Methods 
2.4.1. Juice yield determination 
%100*
F
wJ
m
mmy [1] 
where, y (%) is the yield of fruit juice, mJ (g) 
is the weight of juice, mw (g) is the weight of 
water added, mF is the weigth of sim fruit. 
2.4.2. Transmittance (clarity) determination 
The transmittance (T) was determined by a 
UV-Vis spectrophotometer model U-2800 
(Simadzu, Japan). (Sin et al., 2006): 
 
 x
I
IlogA o [2] 
Where, A is the absorbance, Io and I are the 
light intensity before and after transmission 
through the cuvet,  is the wave length of the 
light (660nm). The transmittance (T) can be 
calculated as: 
%100x
I
IT
o
 [3] 
2.4.3. Total anthocyanin measurement 
The total anthocyanin content was 
determined according to the spectrophotometric 
pH-differential method (Lee et al., 2005). 
Briefly, an aliquot (1 mL) of the extract was 
mixed with 0.025 M potassium chloride buffer 
(pH 1.0, 4 mL) and 0.4 M sodium acetate buffer 
(pH 4.5, 4 mL). The absorbance of the mixture 
was measured at 510 and 700 nm using a UV-
Vis spectrophotometer model U-2800 (Simadzu, 
Japan). The absorbance was calculated as A = 
[(A510 − A700) at pH 1.0] − [(A510 − A700) at 
pH 4.5] with a molar extinction coefficient of 
26,900 for anthocyanin. The total anthocyanin 
content was calculated as cyanidin-3-glucoside 
equivalents as the following eaquation: 
L)(mg
mLε
VDFMA=C /10
3
 [4] 
where A is the absorbance, MW is the 
molecular weight of cyanidin-3-glucoside (449.2 
Da), DF is the dilution factor, V is the final 
volume (mL), 103 is the factor for conversion 
from g to mg, ε is the cyanindin-3-glucoside 
molar absorbance (26,900), L is the cell path 
length (1 cm), and m is sample weight (g). 
2.4.4. Total microbial count determination 
Colonies grown in petri dishes by spreading 
1 mL of the sample on the medium of Plate 
Count Aga were used to determine the count of 
viable microorganisms. The samples may be 
diluted to enable counting visually. The total 
microbial count could be calculated as the 
following equation: 
 11 21 2 310 . 10 . ... 10 . .i i
NX
n n n n d 
 [5] 
Where, N is the total counts on the dishes, 
n1 is the number of count on the dish with the 
1st dilution, n2 is the number of count on the 
dish with the 2nd dilution, n3 is the number of 
the count on the dish with the 3rd dilution, ni is 
the number of count on the dish with the i 
dilution, d is the dilution for the first count and 
X is the total microbial count /1mL. 
Nhân Minh Trí, Nguyễn Minh Thủy, Phạm Thị Kim Quyên 
101 
2.4.5. Total acid and sugar contents 
Total acid was determined by 
neutralization with NaOH 0.1N using color 
indicator of phenolphthalein (Pham Van So and 
Bui Thi Nhu Thuan, 1991). 
Sugar content was determined according to 
Bertrand method using Fehling A and B (Pham 
Van So and Bui Thi Nhu Thuan, 1991). 
2.4.6. Pectin content 
Pectin content was determined by 
measurement of pectate calcium (Pham Van So 
and Bui Thi Nhu Thuan, 1991). 20 g of sample 
was added and mixed with 100 mL NaOH 0.1 N 
for hydrolyzing at 28oC in 7 hours. Then, 50 mL 
of acetic acid 0.1 N was added, mixed and 
incubated at 28oC for 5 min, and precipitated 
with 50 mL of CaCl2 1.0 N at 28oC for 1 hour. 
After boiling for 5 min, the precipitant (pectat 
calcium) was filtered and dried on the filter 
paper. The precipitant was washed with the 
boiling water until no remain of Cl- by testing 
the drain water with AgNO3 1.0%. After 
washing, the precipitate on the filter paper was 
dried until the weight remained unchanged. 
The content of pectin was calculated as the 
following equation: 
sm
mpectin 92.0*100* [6] 
Where, m is the weight (g) of pectate 
calcium (precipitant), 0.92 is conversion factor 
from pectat calcium to pectin, ms is the weight 
(g) of sample. 
2.4.7. Pasteurization value calculation 
Product has pH much less than 4.5, so-
called acidic products, hence, food poisoning 
organisms of the type Clostridium botulinum do 
not germinate. Consequently, it is only 
necessary to inactivate molds and yeasts. This 
can be done at much lower temperatures, with 
the result that the F0-values are very low, since 
the lethal rate at a temperature of 80◦C is 7.76 
× 10−5 min−1. A more practical unit for 
quantifying the lethal effect of this type of 
process is the pasteurization unit PU 
(Holdsworth and Simpson 2007) given by 
dt10=PU
t
0
z
)TT(
z
T
ref
ref 
 [7] 
Where t is the time, T is temperature of the 
product, Tref is the reference temperature, z is 
the thermal destruction rate analogous. In this 
study, with the pH = 3, the Sim syrup has to 
achieve the PU-value higher than 5 min using 
the Tref = 85oC and z = 8.3oC (Ly Nguyen Binh 
and Nguyen Nhat Minh Phuong, 2011; 
Weemaes, 1997). 
2.5. Statistical analysis 
Response surface methodology (RSM) is an 
effective statistical method based on a 
multivariate non-linear model, and has been 
widely used for optimizing complex process 
variables (Mundra et al., 2007). Using 
Statgraphics 15, RSM was used to describe and 
optimize the extraction of anthocyanins from 
Sim crudes. 
3. RESULTS AND DISCUSSION 
3.1. Composition of Sim fruit 
In this study, the sugar content (27.23%), 
the total acid (0.76%) and pectin (2.76%) of 
whole sim fruit from Mang Den, Kom Tum was 
higher those from Phu Quoc, Kien Giang 
(Nguyen Thi Ngoc Ngan, 2009). The contents 
were different due to effect of growing 
conditions. However, the anthocyanin concent 
(75.46mg/100g) in whole sim fruit from Mang 
Den, Kom Tum was lower than that 
(160mg/100g) from Thai Nguyen and Hai Duong 
(Lai Thi Ngoc Ha et al., 2013). Beside of 
growing conditions, the method analysis might 
contribute to the difference of anthocynin 
concentration. 
Table 1. Composition (/100g dry weight) 
of Sim fruit 
Composition Content 
Sugar (g) 
Total acid (g) 
Pectin (g) 
Anthocyanin (mg) 
27.23 ± 0.25 
0.76 ± 0.01 
2.76 ± 0.07 
75.46 ± 0.73 
Optimization of factors to affect syrup production from "sim" fruit (Thodomyrtus tomentosa) (Mang Den, Kontum) 
for high anthocyanin concentration and good quality 
102 
3.2. Optimization of concentration of 
pectinase, temperature and time for 
extraction of Sim juice. 
Extraction is an important step to gain high 
yield of juice containing high concentration of 
soluble solid concentration and high 
concentration of anthocyanins. However, Sim 
crudes with high concentration of pectin are too 
turbid and viscous which is difficult to filter and 
collect juice. Using pectinase to break down 
pectin i ... h R2 > 0.75. 
Therefore, the R2 of this model and the following 
models were higher than 0.75 which was 
acceptable. Shahadan and Abdullah (1995) 
found that use of 0.04% pectinase enzyme 
(Pectinex Ultra SP-L, Novozymes A/S, 
Denmark) at 300C with pH 3.4 was effective to 
reduce viscosity and improve filterability in the 
preparation of clarified banana juice. 
Figure 1. Response surface plots 
of the yield of the filtrate affected 
by incubation temperature and time 
Using the Eq.[8], the values of yield were 
predicted from pectinase concentration, 
temperature and time. Figure 2 shows that the 
predicted yield and actual yield had high 
correlation coefficient of 0.95. It means that the 
model (Eq.[8]) could be used to describe the 
yield as a function of pectinase concentration, 
temperature and time in the extraction process. 
Nhân Minh Trí, Nguyễn Minh Thủy, Phạm Thị Kim Quyên 
103 
Figure 2. Relationship between the actual and predicted yields 
Optimization of pectinase concentration, 
temperature and time for transmittance of the 
filtrate 
The surface response shows effect of 
temperature, time and pectinase enzyme on the 
transmittance of the filtrate (Figure 3). 
It is known that fruit juice contains a lot of 
substrates including pectins and protein which 
cause viscosity and stupidity of juice. The 
Pectinex can have pectinase and protease which 
break down the pectin and protein molecules to 
decrease viscosity and stupidity in fruit juice 
(Hoang Kim Anh, 2007). The filtration of fruit 
juice will be efficient, if the juice is pretreated 
with pectinase (Le Ngoc Tu, 2003) 
There were significant differences of the 
transmittance of filtrate between different 
pectinase concentration, temperature and time. 
When the incubation temperature increased 
upto 40oC, the transmittance of the filtrate 
increased. Fruit juices contain colloids that are 
mainly polysaccharides (pectin, cellulose, 
hemicellulose, lignin and starch), protein, 
tannin and metals (Vaillant et al., 2001). The 
major problem is that the presence of pectin 
causes cloudiness during the preparation of 
fruit juices. The pectinase hydrolyses pectin and 
separate the complexes of pectin–protein 
resulting in flocculation of pectin and protein. 
Many studies reported that pectinase enzyme 
Figure 3. Response surface plots of the transmittance 
of the filtrate affected by incubation temperature and time 
Optimization of factors to affect syrup production from "sim" fruit (Thodomyrtus tomentosa) (Mang Den, Kontum) 
for high anthocyanin concentration and good quality 
104 
was used for clarification of fruit juices 
(Kashyap et al., 2001; Lee et al., 2001). 
The response surface could be fitted and 
described by the model with R2=0.78 as shown 
below: 
Transmittance = -230.26 + 9.47X + 1.07Y + 
612.65Z – 0.12X2 – 0.01Y2 – 1.01YZ – 2382.96Z2 [9] 
Where, X is temperature (oC), Y is time 
(min), Z is pectinase concentration (%). 
The optimal extraction conditions for the 
transmittance (38.3%) of the filtrate was 
pectinase enzyme of 0.1% at temperature of 
40oC for 60 or 80 minutes. 
Optimization of pectinase concentration, 
temperature and time for anthocyanin 
concentration in the filtrate 
The surface response shows effect of 
temperature, time and pectinase enzyme on 
anthocyanin concentration in the filtrate 
(Figure 4). 
There were significant differences of the 
anthocyanin concentrations of filtrate between 
different pectinase concentration, temperature 
and time. When the incubation temperature 
increased upto 40oC, the anthocyanin 
concentrations of the filtrate increased. 
The concentration of anthocyanin 
increased with concentration of pectinase 
enzyme. It is known that pectinase can be 
helpful to extract colorants (e.g., anthocyanin), 
tannin and other soluble solids (sugar and 
acid) to enhance the quality of juice (Le Ngoc 
Tu, 2003; Hoang Kim Anh, 2007; Tadakittisarn 
et al., 2007; Liu et al., 2012). 
The response surface could be fitted and 
described by the model with R2=0.81 as shown 
below: 
Anthocyanin = -313.06 + 15.25X + 1.25Y + 
503.07Z - 0,19X2 - 0,01Y2 – 1971.41Z2 [10] 
Where, X is temperature (oC), Y is time 
(min), Z is pectinase concentration (%). 
The optimal conditions for anthocyanin 
concentration (68.52 mg/L ) in the filtrate 
extracted from the whole sim fruit was 
pectinase enzyme of 0.1% at temperature of 
40oC for 60 minutes. Liu et al. (2012) found that 
the optimal conditions for extracting 
anthocyanins from the fruit skin of downy rose-
myrtle (sim fruit) were 64.38 °C, 116.88 min, 
15.7:1 liquid-solid ratio, with the corresponding 
anthocyanin content = 4.345 mg/g. The reasons 
can be that they studied the skin of sim fruit 
which contains higher content of anthocyanin.
Figure 4. Response surface plots of the anthocyanin concentration 
of the filtrate affected by incubation temperature and time 
Nhân Minh Trí, Nguyễn Minh Thủy, Phạm Thị Kim Quyên 
105 
3.3. Effects of pasteurization on quality of 
syrup and loss of anthocyanin 
3.3.1. Effects of pasteurization on safety 
Food in the cans or bottles has to be sterilized 
or pasteurized to inactivate enzymes and 
microorganisms for safety and preservation 
(Nguyen Trong Can and Nguyen Thi Le Ha, 2009). 
The sim syrup with the pH of 3.6 was treated 
thermally with the Tref = 85oC and z = 8.3oC (Ly 
Nguyen Binh and Nguyen Nhat Minh Phuong, 
2011; Weemaes, 1997). The temperature profiles of 
Sim syrup heated at 85oC shown on Figure 5 are 
representative for pasteurization of all samples in 
this study. These temperature profiles of Sim syrup 
of the same heating temperature (85oC) were 
heated at different holding times. 
The temperature profiles at 80, 85 and 90oC 
were used to calculate PU-values of 
pasteurization process (PU = PUcoming up + 
PUholding + PUcooling) using [Eq.7]. The PU-values 
and total microbial counts of the pasteurized 
Sim syrup are shown in Table 2. 
The longer holding times were, the higher 
PU-values and the lower total counts were. If 
the Sim syrups were pasteurized at 85 ÷ 90oC 
for 2 ÷ 6, the PU-values would be 7.8 ÷ 40 
higher PU-value = 5 (Ly Nguyen Binh and 
Nguyen Nhat Minh Phuong, 2011; Weemaes, 
1997) and the sim syrups would be safe with the 
total microbial count = 0. However, the higher 
PU-values were the more loss of anthocyanin 
and the lower sensory values. 
Figure 5. Temperature profiles of Sim syrup pasteurized 
at heating temperature of 85oC with holding times for 2, 4 and 6 minutes 
Table 2. Effects of pasteurization on PU-values with z = 8.3 & Tref = 85oC 
and total microbial counts 
Product temperatures 
(oC) 
Holding times (min) 
 2 4 6 
PU-value CFU/g PU-value CFU/g PU-value CFU/g 
80 1.86 8.2x10
1 2.21 9.4x102 3.15 5.0x101 
85 7.82 5.7x101 9.18 - 11.07 - 
90 20.98 - 33.06 - 40.33 - 
Note: ‘-‘, no microbial counts. 
Optimization of factors to affect syrup production from "sim" fruit (Thodomyrtus tomentosa) (Mang Den, Kontum) 
for high anthocyanin concentration and good quality 
106 
3.3.2. Effects of pasteurization on loss of 
anthocyanin 
Pasteurization improves the safety and the 
shelf life of Sim syrup product. However, 
anthocyanin is degradable due to heat treatment 
during pasteurization. Anthocyanins degrade 
easily to form unacceptable browning compounds 
during thermal process (Torskangerpoll and 
Andersen, 2005; Liu et al., 2013). 
The thermal process for Sim syrup was applied 
at 85oC for 4 min to obtain PU858.3 = 9 min, no total 
microbial counts and high sensory values. The PU858.3 
= 9.18 min for sim syrup with pH = 3.5 meets 
requirement for the juice product (Holdsworth and 
Simpson, 2007; Weemaes, 1997). If the product is 
heated with lower PU858.3 = 9.18 min, the product will 
not be safe. If the product is heated with higher PU858.3 
= 9.18 min, the overcooking will cause high loss of 
anthocyanin and high waste of electricity and time. 
Figure 6. Change of anthocyanin concentration with temperature 
and time during pasteurization 
4. CONCLUSION 
Pretreatment of Sim crudes by pectinase 
could be described by models for yield, 
transmittance and anthocyanin concentration in 
the filtrate as a function of pectinase 
concentration, temperature and time. They 
could be optimized by using pectinase enzyme 
0.1 % at temperature 40oC for 60 minutes to 
have the highest yield (62.93%), clarity (38.3%, 
T) and anthocyanin concentration (68.52 mg/L) 
in the Sim extract. Sim syrup was pasteurized 
at temperature 85oC with holding time of 4 min 
to have PU-value = 9.18 min, high safety and 
high anthocyanin concentration retained in the 
Sim fruit syrup. This product is a natural and 
nutritious fruit drink containing high energy, 
vitamins, and anthocyanin which is able to 
prevent chronic, and diabetes, cardiovascular 
disease and cancer. Production of sim syrup 
utilizeingthe wild fruit for new food product 
development is helpful to increase income for 
famers living in the highlands. 
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