Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
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. |
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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 |