Enzymatic hydrolysis of a colloidal system based on cape gooseberry

Food Science and Technology

关键词: Physalis peruviana L.;    colloidal stability;    enzymatic treatments;    agro-industrial wastes;    homogenization;   

DOI  :  10.1590/fst.67820

来源: DOAJ

【 摘 要 】

Abstract The objective of this research was to evaluate the influence of the enzymatic process on the physicochemical stability of a colloidal system based on cape gooseberry pulp, skin, and seeds (CSCG). The pulp, seed, and skin mixture were homogenized by shearing in a rotor-stator system at 10,000 rpm. A completely randomized factorial design was used, considering the independent variables: Viscozyme® L enzyme concentration [Enzyme] (50, 125, and 200 ppm) and hydrolysis time (HT) (0, 30, 60, 90, and 120 minutes), and the dependent variables: viscosity (µ), zeta potential (ζ), particle size (percentiles D10, D50, and D90), spectral absorption index (R). Both independent variables had a significant impact on the process. [Enzyme] affected mainly μ, D50, D90, and R and HT affected μ and D10. The optimization of the formulation was performed under the criterion of obtaining a CSCG with higher physicochemical stability. The optimization showed desirability of 74.2% with [Enzyme] at 78.5 ppm and HT of 120 minutes. The dependent variables obtained experimentally were: µ = 371.3 ± 242 cP, ζ = -21.8 ± 0.3 mV, D10 = 3.5 ± 0.3 µm, D50 = 135 ± 3.6 µm, D90 = 565.7 ± 25.5 µm, and R = 0.655 ± 0.007. The integration of homogenization processes and enzymatic treatments contributed to obtaining a physicochemical stable colloidal system based on cape gooseberry pulp, skin, and seeds.

【 授权许可】

Unknown