Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Detalhes bibliográficos
Autor(a) principal: Umsza-Guez,Marcelo Andres
Data de Publicação: 2011
Outros Autores: Rinaldi,Rebeca, Lago-Vanzela,Ellen Silva, Martin,Natalia, Silva,Roberto da, Gomes,Eleni, Thoméo,João Cláudio
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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spelling 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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