Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/28088 |
Resumo: | The Passiflora cincinnata Mast. has high flavor and potential for wine and other alcoholic beverages production. However, for wine production, the presence of pectin becomes undesirable, as it influences the efficiency of the fermentation process and the clarity of the final product. The objective of this study was to optimize the pectin hydrolysis process in Caatinga passion fruit must for wine production with pectinolytic enzymes, using a Central Composite Rotatable Design (CCRD). The 2³ factorial CCRD, E01 to E17 assays, was applied with six axial tests and three replications in the central point. Caatinga passion fruit must was obtained with pulp and distilled water (40:60 proporcion). Commercial enzyme with high concentration of pectinase was tested. Concentration of enzyme (0.014-0.056 g L-1), working temperature (43-57°C) and reaction time (12-139min) were the independent variables in the optimization process; and the soluble pectin content (mg 100g-1) corresponded to a process-dependent variable. Prior to the beginning of the assays, in order to provide the optimum working pH range for the pectinase, correction of the must pH to 3.9. The initial Caatinga passion fruit wine must had 24.06 mg 100g-1 of soluble pectin in its composition. After the optimization using CCRD, the treatments presented pectin contents ranging from 6.81 (E16: 0.014g L-1/50°C/75min) to 0.00 mg 100 g-1 (E05: 0.05 g L-1/45°C/ 30min and E06: 0.05 g L-1/45°C/120min). According to the results, to a satisfactory process of pectin hydrolysis in Caatinga passion fruit wine must be added 0.05 g L-1 of pectinase at 45°C for 30min. |
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Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach Otimización de la hidrólisis pectinolítica en mosto de vino de maracuyá Caatinga com pectinasa comercial, según el enfoque de diseño rotatório compuesto centralOtimização da hidrolise pectinolítica em mosto de maracujá da Caatinga com pectinase comercial, de acordo com a abordagem do Delineamento Composto Central RotacionalBioma CaatingaDOEDiseño factorialPassiflora cincinnata MastPectina.Caatinga biomeDOEFactorial designPassiflora cincinnata MastPectin. Bioma CaatingaDOEDesign fatorialPassiflora cincinnata MastPectina.The Passiflora cincinnata Mast. has high flavor and potential for wine and other alcoholic beverages production. However, for wine production, the presence of pectin becomes undesirable, as it influences the efficiency of the fermentation process and the clarity of the final product. The objective of this study was to optimize the pectin hydrolysis process in Caatinga passion fruit must for wine production with pectinolytic enzymes, using a Central Composite Rotatable Design (CCRD). The 2³ factorial CCRD, E01 to E17 assays, was applied with six axial tests and three replications in the central point. Caatinga passion fruit must was obtained with pulp and distilled water (40:60 proporcion). Commercial enzyme with high concentration of pectinase was tested. Concentration of enzyme (0.014-0.056 g L-1), working temperature (43-57°C) and reaction time (12-139min) were the independent variables in the optimization process; and the soluble pectin content (mg 100g-1) corresponded to a process-dependent variable. Prior to the beginning of the assays, in order to provide the optimum working pH range for the pectinase, correction of the must pH to 3.9. The initial Caatinga passion fruit wine must had 24.06 mg 100g-1 of soluble pectin in its composition. After the optimization using CCRD, the treatments presented pectin contents ranging from 6.81 (E16: 0.014g L-1/50°C/75min) to 0.00 mg 100 g-1 (E05: 0.05 g L-1/45°C/ 30min and E06: 0.05 g L-1/45°C/120min). According to the results, to a satisfactory process of pectin hydrolysis in Caatinga passion fruit wine must be added 0.05 g L-1 of pectinase at 45°C for 30min.El Passiflora cincinnata Mast. tiene alto sabor y potencial para la producción de vino y otras bebidas alcohólicas. Sin embargo, para la producción de vino, la presencia de pectina se vuelve indeseable, ya que influye en la eficiencia del proceso de fermentación y la claridad del producto final. El objetivo de este estudio fue optimizar el proceso de hidrólisis de pectina en mosto de maracuyá Caatinga para la producción de vino con enzimas pectinolíticas, utilizando un Diseño Rotativo Compuesto Central (DRCC). Se aplicó el ensayo factorial 2³ DRCC, E01 a E17, con seis pruebas axiales y tres repeticiones en el punto central. El mosto de maracuyá caatinga se obtuvo con pulpa y agua destilada (proporción 40:60). Se probó enzima comercial con alta concentración de pectinasa. La concentración de enzima (0.014-0.056 g L-1), la temperatura de trabajo (43-57°C) y el tiempo de reacción (12-139min) fueron las variables independientes en el proceso de optimización; y el contenido de pectina soluble (mg 100g-1) correspondió a una variable dependiente del proceso. Previo al inicio de los ensayos, con el fin de proporcionar el rango de pH óptimo de trabajo para la pectinasa, corrección del pH del mosto a 3,9. El mosto de maracuyá Caatinga inicial tenía en su composición 24,06 mg 100g-1 de pectina soluble. Luego de la optimización mediante DRCC, los tratamientos presentaron contenidos de pectina que van desde 6.81 (E16: 0.014g L-1/50°C/75min) hasta 0.00 mg 100 g-1 (E05: 0.05 g L-1/45°C/30min y E06: 0,05 g L-1/45°C/120min). De acuerdo a los resultados, a un proceso satisfactorio de hidrólisis de pectina en vino de maracuyá Caatinga se le debe adicionar 0.05 g L-1 de pectinasa a 45°C por 30min.O Passiflora cincinnata Mast. apresenta elevado sabor e potencial para produção de vinho e outras bebidas alcoólicas. No entanto, para a produção de vinho, a presença de pectina torna-se indesejável, pois influencia na eficiência do processo de fermentação e na limpidez do produto final. O objetivo deste estudo foi otimizar o processo de hidrólise da pectina em mosto de maracujá da Caatinga para produção de vinho com enzimas pectinolíticas, utilizando um Delineamento Composto Central Rotacional (DCCR). O DCCR fatorial 2³, ensaios E01 a E17, foi aplicado com seis testes axiais e três repetições no ponto central. O mosto de maracujá da Caatinga foi obtido com polpa e água destilada (proporção 40:60). Enzima comercial com alta concentração de pectinase foi testada. Concentração da enzima (0,014-0,056 g L-1), temperatura de trabalho (43-57°C) e tempo de reação (12-139min) foram as variáveis independentes no processo de otimização; e o teor de pectina solúvel (mg 100g-1) correspondeu a uma variável dependente do processo. Antes do início dos ensaios, a fim de fornecer a faixa de pH de trabalho ideal para a pectinase, corrigiu-se o pH do mosto para 3,9. O mosto inicial de maracujá da Caatinga continha 24,06 mg 100g-1 de pectina solúvel em sua composição. Após a otimização com DCCR, os tratamentos apresentaram teores de pectina variando de 6,81 (E16: 0,014g L-1/50°C/75min) a 0,00 mg 100 g-1 (E05: 0,05 g L-1/45°C/30min) e E06: 0,05 g L-1/45°C/120min). De acordo com os resultados, para um processo satisfatório de hidrólise de pectina em vinho de maracujá da Caatinga deve-se adicionar 0,05 g L-1 de pectinase a 45°C por 30min.Research, Society and Development2022-03-31info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2808810.33448/rsd-v11i5.28088Research, Society and Development; Vol. 11 No. 5; e14511528088Research, Society and Development; Vol. 11 Núm. 5; e14511528088Research, Society and Development; v. 11 n. 5; e145115280882525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/28088/24413Copyright (c) 2022 Renata Torres dos Santos e Santos; Luis Henrique Pereira Sá Torres; Aline Camarão Telles Biasoto; Sérgio Tonetto de Freitas; Natoniel Franklin de Melo; Flávio Luiz Honorato da Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Renata Torres dos Santos e Torres, Luis Henrique Pereira SáBiasoto, Aline Camarão TellesFreitas, Sérgio Tonetto deMelo, Natoniel Franklin deSilva, Flávio Luiz Honorato da2022-04-17T18:18:56Zoai:ojs.pkp.sfu.ca:article/28088Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:45:37.013363Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach Otimización de la hidrólisis pectinolítica en mosto de vino de maracuyá Caatinga com pectinasa comercial, según el enfoque de diseño rotatório compuesto central Otimização da hidrolise pectinolítica em mosto de maracujá da Caatinga com pectinase comercial, de acordo com a abordagem do Delineamento Composto Central Rotacional |
title |
Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach |
spellingShingle |
Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach Santos, Renata Torres dos Santos e Bioma Caatinga DOE Diseño factorial Passiflora cincinnata Mast Pectina. Caatinga biome DOE Factorial design Passiflora cincinnata Mast Pectin. Bioma Caatinga DOE Design fatorial Passiflora cincinnata Mast Pectina. |
title_short |
Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach |
title_full |
Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach |
title_fullStr |
Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach |
title_full_unstemmed |
Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach |
title_sort |
Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach |
author |
Santos, Renata Torres dos Santos e |
author_facet |
Santos, Renata Torres dos Santos e Torres, Luis Henrique Pereira Sá Biasoto, Aline Camarão Telles Freitas, Sérgio Tonetto de Melo, Natoniel Franklin de Silva, Flávio Luiz Honorato da |
author_role |
author |
author2 |
Torres, Luis Henrique Pereira Sá Biasoto, Aline Camarão Telles Freitas, Sérgio Tonetto de Melo, Natoniel Franklin de Silva, Flávio Luiz Honorato da |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Santos, Renata Torres dos Santos e Torres, Luis Henrique Pereira Sá Biasoto, Aline Camarão Telles Freitas, Sérgio Tonetto de Melo, Natoniel Franklin de Silva, Flávio Luiz Honorato da |
dc.subject.por.fl_str_mv |
Bioma Caatinga DOE Diseño factorial Passiflora cincinnata Mast Pectina. Caatinga biome DOE Factorial design Passiflora cincinnata Mast Pectin. Bioma Caatinga DOE Design fatorial Passiflora cincinnata Mast Pectina. |
topic |
Bioma Caatinga DOE Diseño factorial Passiflora cincinnata Mast Pectina. Caatinga biome DOE Factorial design Passiflora cincinnata Mast Pectin. Bioma Caatinga DOE Design fatorial Passiflora cincinnata Mast Pectina. |
description |
The Passiflora cincinnata Mast. has high flavor and potential for wine and other alcoholic beverages production. However, for wine production, the presence of pectin becomes undesirable, as it influences the efficiency of the fermentation process and the clarity of the final product. The objective of this study was to optimize the pectin hydrolysis process in Caatinga passion fruit must for wine production with pectinolytic enzymes, using a Central Composite Rotatable Design (CCRD). The 2³ factorial CCRD, E01 to E17 assays, was applied with six axial tests and three replications in the central point. Caatinga passion fruit must was obtained with pulp and distilled water (40:60 proporcion). Commercial enzyme with high concentration of pectinase was tested. Concentration of enzyme (0.014-0.056 g L-1), working temperature (43-57°C) and reaction time (12-139min) were the independent variables in the optimization process; and the soluble pectin content (mg 100g-1) corresponded to a process-dependent variable. Prior to the beginning of the assays, in order to provide the optimum working pH range for the pectinase, correction of the must pH to 3.9. The initial Caatinga passion fruit wine must had 24.06 mg 100g-1 of soluble pectin in its composition. After the optimization using CCRD, the treatments presented pectin contents ranging from 6.81 (E16: 0.014g L-1/50°C/75min) to 0.00 mg 100 g-1 (E05: 0.05 g L-1/45°C/ 30min and E06: 0.05 g L-1/45°C/120min). According to the results, to a satisfactory process of pectin hydrolysis in Caatinga passion fruit wine must be added 0.05 g L-1 of pectinase at 45°C for 30min. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-03-31 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/28088 10.33448/rsd-v11i5.28088 |
url |
https://rsdjournal.org/index.php/rsd/article/view/28088 |
identifier_str_mv |
10.33448/rsd-v11i5.28088 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/28088/24413 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 5; e14511528088 Research, Society and Development; Vol. 11 Núm. 5; e14511528088 Research, Society and Development; v. 11 n. 5; e14511528088 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052820879310848 |