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

Food Science and Technology (Campinas)

Marcelo Andres Umsza-guez²  Rebeca Rinaldi²  Ellen Silva Lago-vanzela²  Natalia Martin¹  Roberto Da Silva¹  Eleni Gomes¹  João Cláudio Thoméo² 

[1] ,Universidade Estadual Paulista Departamento de Engenharia e Tecnologia de Alimentos São José do Rio Preto SP ,Brasil

关键词: pectinolytic enzymes;    Pectinex Ultra SP;    cajá-manga pulp;    enzyme treatment;    juice extraction;    juice viscosity;    enzimas pectinolíticas;    Pectinex Ultra SP;    polpa de cajá-manga;    tratamento enzimático;    extração de suco;    viscosidade de suco;   

DOI  :  10.1590/S0101-20612011000200037

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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