Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase

Detalhes bibliográficos
Autor(a) principal: Garcia,Carolina Castilho
Data de Publicação: 2021
Outros Autores: Uchidate,Fabio Shindi, Silva,Keila de Souza, Covizzi,Luiz Gustavo, Mauro,Maria Aparecida
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900753
Resumo: ABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose solutions of papaya of Formosa cultivar. The characterization of invertase present in the fruits was also done. Blanching possibly caused damages to the cellular structure resulting in higher water loss, sugar gain and, thus, effective diffusion coefficients than fresh papayas during osmotic dehydration. The invertase extracted from papaya pulp presented optimum temperature of 45 °C and optimum pH of 4.8. Considering the low production cost of papaya and the invertase characteristics, the fruit shows to be a potential source for the referred enzyme extraction.
id UFSM-2_3460b6bb48efaf92c356dd0d145e9c4c
oai_identifier_str oai:scielo:S0103-84782021000900753
network_acronym_str UFSM-2
network_name_str Ciência rural (Online)
repository_id_str
spelling Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertaseCarica papaya L.diffusion coefficientplant invertasesugar compositionABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose solutions of papaya of Formosa cultivar. The characterization of invertase present in the fruits was also done. Blanching possibly caused damages to the cellular structure resulting in higher water loss, sugar gain and, thus, effective diffusion coefficients than fresh papayas during osmotic dehydration. The invertase extracted from papaya pulp presented optimum temperature of 45 °C and optimum pH of 4.8. Considering the low production cost of papaya and the invertase characteristics, the fruit shows to be a potential source for the referred enzyme extraction.Universidade Federal de Santa Maria2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900753Ciência Rural v.51 n.9 2021reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20200725info:eu-repo/semantics/openAccessGarcia,Carolina CastilhoUchidate,Fabio ShindiSilva,Keila de SouzaCovizzi,Luiz GustavoMauro,Maria Aparecidaeng2021-06-09T00:00:00ZRevista
dc.title.none.fl_str_mv Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase
title Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase
spellingShingle Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase
Garcia,Carolina Castilho
Carica papaya L.
diffusion coefficient
plant invertase
sugar composition
title_short Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase
title_full Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase
title_fullStr Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase
title_full_unstemmed Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase
title_sort Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase
author Garcia,Carolina Castilho
author_facet Garcia,Carolina Castilho
Uchidate,Fabio Shindi
Silva,Keila de Souza
Covizzi,Luiz Gustavo
Mauro,Maria Aparecida
author_role author
author2 Uchidate,Fabio Shindi
Silva,Keila de Souza
Covizzi,Luiz Gustavo
Mauro,Maria Aparecida
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Garcia,Carolina Castilho
Uchidate,Fabio Shindi
Silva,Keila de Souza
Covizzi,Luiz Gustavo
Mauro,Maria Aparecida
dc.subject.por.fl_str_mv Carica papaya L.
diffusion coefficient
plant invertase
sugar composition
topic Carica papaya L.
diffusion coefficient
plant invertase
sugar composition
description ABSTRACT: This research evaluated the influence of blanching on osmotic dehydration in sucrose solutions of papaya of Formosa cultivar. The characterization of invertase present in the fruits was also done. Blanching possibly caused damages to the cellular structure resulting in higher water loss, sugar gain and, thus, effective diffusion coefficients than fresh papayas during osmotic dehydration. The invertase extracted from papaya pulp presented optimum temperature of 45 °C and optimum pH of 4.8. Considering the low production cost of papaya and the invertase characteristics, the fruit shows to be a potential source for the referred enzyme extraction.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
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=S0103-84782021000900753
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900753
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20200725
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 Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.51 n.9 2021
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140556131336192

Registros relacionados