Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200037 |
Resumo: | Cajá-manga, also known as golden apple and hog-plum, is an exotic fruit native from Îles de la Société (French Polynesia), which was first introduced in Brazil in 1985. The pulp of ripe fruit was treated with the commercial enzymatic pool and its effect was evaluated in terms of yield, as well as the physical properties viscosity, turbidity and color (L* values). Response surface methodology was used and three levels were adopted for the independent variables temperature (30, 40, and 50 ºC), incubation time (30, 60 and 90 minutes) and enzyme concentration (0.01, 0.05, 0.09 v/v%). A central composite statistical design was used to guide the experimental work. The enzyme treatment highly increased both juice yield (up to 56%) and color (up to 8.6%) and strongly decreased viscosity (up to 57.4%), clarity (up to 77%) and turbidity (up to 85.5%). Incubation time was the most interacting facto, whereas temperature was the least one. Optimization analysis was carried out to reduce enzyme concentration to a minimum by superposing the contour plots of the tested properties, and the recommended ranges of the variables enzyme concentration, process temperature and incubation time were, respectively, 0.042-0.068%, 47.0-49.0 ºC and 82-90 minutes. |
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Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulppectinolytic enzymesPectinex Ultra SPcajá-manga pulpenzyme treatmentjuice extractionjuice viscosityCajá-manga, also known as golden apple and hog-plum, is an exotic fruit native from Îles de la Société (French Polynesia), which was first introduced in Brazil in 1985. The pulp of ripe fruit was treated with the commercial enzymatic pool and its effect was evaluated in terms of yield, as well as the physical properties viscosity, turbidity and color (L* values). Response surface methodology was used and three levels were adopted for the independent variables temperature (30, 40, and 50 ºC), incubation time (30, 60 and 90 minutes) and enzyme concentration (0.01, 0.05, 0.09 v/v%). A central composite statistical design was used to guide the experimental work. The enzyme treatment highly increased both juice yield (up to 56%) and color (up to 8.6%) and strongly decreased viscosity (up to 57.4%), clarity (up to 77%) and turbidity (up to 85.5%). Incubation time was the most interacting facto, whereas temperature was the least one. Optimization analysis was carried out to reduce enzyme concentration to a minimum by superposing the contour plots of the tested properties, and the recommended ranges of the variables enzyme concentration, process temperature and incubation time were, respectively, 0.042-0.068%, 47.0-49.0 ºC and 82-90 minutes.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200037Food Science and Technology v.31 n.2 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000200037info:eu-repo/semantics/openAccessUmsza-Guez,Marcelo AndresRinaldi,RebecaLago-Vanzela,Ellen SilvaMartin,NataliaSilva,Roberto daGomes,EleniThoméo,João Cláudioeng2011-08-02T00:00:00Zoai:scielo:S0101-20612011000200037Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-08-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp |
title |
Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp |
spellingShingle |
Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp Umsza-Guez,Marcelo Andres pectinolytic enzymes Pectinex Ultra SP cajá-manga pulp enzyme treatment juice extraction juice viscosity |
title_short |
Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp |
title_full |
Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp |
title_fullStr |
Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp |
title_full_unstemmed |
Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp |
title_sort |
Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp |
author |
Umsza-Guez,Marcelo Andres |
author_facet |
Umsza-Guez,Marcelo Andres Rinaldi,Rebeca Lago-Vanzela,Ellen Silva Martin,Natalia Silva,Roberto da Gomes,Eleni Thoméo,João Cláudio |
author_role |
author |
author2 |
Rinaldi,Rebeca Lago-Vanzela,Ellen Silva Martin,Natalia Silva,Roberto da Gomes,Eleni Thoméo,João Cláudio |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Umsza-Guez,Marcelo Andres Rinaldi,Rebeca Lago-Vanzela,Ellen Silva Martin,Natalia Silva,Roberto da Gomes,Eleni Thoméo,João Cláudio |
dc.subject.por.fl_str_mv |
pectinolytic enzymes Pectinex Ultra SP cajá-manga pulp enzyme treatment juice extraction juice viscosity |
topic |
pectinolytic enzymes Pectinex Ultra SP cajá-manga pulp enzyme treatment juice extraction juice viscosity |
description |
Cajá-manga, also known as golden apple and hog-plum, is an exotic fruit native from Îles de la Société (French Polynesia), which was first introduced in Brazil in 1985. The pulp of ripe fruit was treated with the commercial enzymatic pool and its effect was evaluated in terms of yield, as well as the physical properties viscosity, turbidity and color (L* values). Response surface methodology was used and three levels were adopted for the independent variables temperature (30, 40, and 50 ºC), incubation time (30, 60 and 90 minutes) and enzyme concentration (0.01, 0.05, 0.09 v/v%). A central composite statistical design was used to guide the experimental work. The enzyme treatment highly increased both juice yield (up to 56%) and color (up to 8.6%) and strongly decreased viscosity (up to 57.4%), clarity (up to 77%) and turbidity (up to 85.5%). Incubation time was the most interacting facto, whereas temperature was the least one. Optimization analysis was carried out to reduce enzyme concentration to a minimum by superposing the contour plots of the tested properties, and the recommended ranges of the variables enzyme concentration, process temperature and incubation time were, respectively, 0.042-0.068%, 47.0-49.0 ºC and 82-90 minutes. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200037 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200037 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612011000200037 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.31 n.2 2011 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126316463783936 |