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

Umsza-Guez, Marcelo Andrés; Rinaldi, Rebeca; Lago-Vanzela, Ellen Silva; Martín, N Betty San; Silva, Roberto da; Gomes, Eleni; Thoméo, João Cláudio

doi:10.1590/s0101-20612011000200037

Cited by 12 publications

(8 citation statements)

References 27 publications

(52 reference statements)

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“…However, it was undesirable to liquefy puree with too much heat and longer time as it would cause unfavorable cooked off‐flavor and destructive effect on the enzyme activity (Umsza‐Guez et al . ).…”

Section: Resultsmentioning

confidence: 97%

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Production of Spray-Dried Sapodilla (M anilkara zapota ) Powder from Enzyme-Aided Liquefied Puree

Chong

Wong

2015

Journal of Food Processing and Preservation

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Sapodilla puree was naturally viscous and was liquefied with enzymes (Pectinex Ultra SP‐L and Celluclast 1.5L) acting individually or in combinations at varying concentrations (0.5–2.5% v/w), times (0.5–2.5 h) and temperatures (35–55C) prior to the drying process. Treatment with enzymes in combinations showed greater effect in reducing viscosity (90.0–96.1%) as compared to single enzyme treatment (22.1–59.1%). Best condition chosen was 0.5% (v/w) from each Pectinex Ultra SP‐L and Celluclast 1.5 L at 40C for 1.5 h, which required minimal processing cost. During spray drying, liquefied puree was added with different maltodextrin (DE of 10–12) concentrations (10–50% w/v) at varying inlet temperatures (140–220C). The results indicated that the powder being spray‐dried at 180C with 30% (w/v) added maltodextrin had high product yield (57.42%) with acceptable qualities in terms of moisture content, hygroscopicity, bulk density, solubility and water activity. The produced sapodilla powder could potentially be incorporated in various food products to diversify in the market. Practical Applications The intake of fruits is highly beneficial to health. However, most fruits have short shelf life because of their high sugar and water contents. As a result, many fruits are wasted without proper processing. Therefore, a solution is sought to solve this problem. The preservation method through spray drying is highly recommended due to the quick and large throughput moisture evaporation. It is economically cheap, flexible and the equipment used is readily available. Moreover, it is best in preserving heat‐sensitive products. The fruit powder produced presents great potential as a source of functional food additive such as flavoring and coloring agents in various food products, thus providing a wide variety of interesting experience for consumers. However, it is not easy to spray‐dry the fruit into powder because of the stickiness problem. Most samples tend to stick to the wall of the drying chamber, thus ending up having a low product yield. This study strives to provide detailed knowledge on solving the wall deposition problem through the use of enzyme liquefaction method. It also presents details about the quality of powder produced at different drying conditions.

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Section: Resultsmentioning

confidence: 97%

“…; Umsza‐Guez et al . ) before viscosity measurement. The study on the effect of incubating time and temperature on puree was conducted by using the obtained best enzyme concentrations (combination of Pectinex Ultra SP‐L and Celluclast 1.5 L, 0.5% [v/w] each) as fix variable for treatments at varying time and temperature.…”

Section: Methodsmentioning

confidence: 99%

Production of Spray-Dried Sapodilla (M anilkara zapota ) Powder from Enzyme-Aided Liquefied Puree

Chong

Wong

2015

Journal of Food Processing and Preservation

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“…Through the obtained Pareto graph, it was observed that the variables time and enzymatic concentration (within the studied values) were those that had a significant effe t 5% o the pulp s lu i osity. U szaGuez et al 24 verified that the period of exposure to pectinolytic enzyme results in the increase of L* values. This was also found by Sin et al 29 in the clarification of sapodilla juice.…”

Section: Resultsmentioning

confidence: 95%

“…UMSZA-GUEZ et al 24 verified that the viscosity of the pulp of the caja-manga fruit is directly affected by the time and pectinolytic enzyme concentration, the study recommended ranges of the variables enzyme concentration, process temperature and incubation time, respectively, 0.042-0.068%, 47.0-49.0 ºC and 82-90 minutes. LEE et al 25 Kaur and Sharma 9 applied the pectinolytic enzyme in carrot juice and verified the decrease in viscosity in the juice after treatment in the established conditions.…”

Section: Resultsmentioning

confidence: 96%

Effect of Applying Pectinolytic Enzymes in Spondias tuberosa Arr. Cam. Pulp

Machado¹,

Costa²,

Oliveira³

et al. 2016

Rev. Virtual Quim.

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Efeito da Aplicação de Enzimas Pectinolíticas em Polpa de Spondias tuberosa Arr. Cam.Resumo: Umbu (Spondias tuberosa Arr. Cam.) é uma fruta nativa das regiões semiáridas do nordeste brasileiro que vem despertando interesse do setor de alimentos de frutas exóticas devido a sua qualidade nutricional e sensorial, e com isso aumenta-se a variedade de produtos que utilizam umbu como matéria-prima. Com o objetivo de verificar o efeito da aplicação de enzimas pectinolíticas sobre a cor e a viscosidade da polpa de umbu, foi aplicado um planejamento composto central com 3 variáveis independentes (tempo, temperatura e concentração de enzima) e 3 variáveis dependentes (viscosidade, L* e b*) utilizando polpa de umbu em 3 diferentes pH (2,3, 3,5 e 4,5). Os resultados significativos foram com o pH 2,3 para a resposta viscosidade e com o pH 3,5 para o L*. Com o pH natural da fruta (2,3), o tempo e a temperatura foram as variáveis significativas para a viscosidade, e no pH 3,5 a concentração enzimática e o tempo foram as variáveis que influenciaram a luminosidade da polpa, dentro dos valores testados. A aplicação destas enzimas exerceu efeito na redução da viscosidade e no processo de clarificação da polpa de umbu. Deve-se, portanto, considerar a relação de pH, temperatura e concentração enzimática para definição dos parâmetros técnicos de aplicação industrial às polpas de frutas. Palavras-chave:Umbu; enzimas pectinolíticas; design experimental; valor L*; viscosidade. AbstractUmbu (Spondias tuberosa Arr. Cam.) is a native fruit from the Brazilian semi-arid regions of northeastern, which has been raising the attention of the exotic fruit sector due to its nutritional and sensorial qualities, increasing the range of products using umbu as raw material. With the aim to verify the effect of applying pectinolytic enzymes on colour and viscosity of umbu pulp, an central composite design with three independent variables (viscosity, L* and b*) and three dependent variables (viscosity, L* and b*) was applied using umbu pulp at three different pH values (2.3, 3.5 and 4.5). The most significant results were found with pH 2.3 for viscosity response, and pH 3.5 for L*. With the fruit s natural pH of 2.3 time and temperature were the most significant variables for viscosity. With pH 3.5 e zy ati o e tratio a d ti e ere the aria les that i flue ed the pulp s lu i osity, ithi the tested values. The application of these enzymes exerted effect on reducing viscosity and in the process of clarifying the umbu pulp. Therefore, it should be consider the pH ratio, temperature and enzyme concentration to define the technical parameters of industrial application to umbu fruit pulp.

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“…colloidal polysaccharide particles in juices [49].A juice that is to be marketed as clear should have no turbidity or no unstable cloud which is considered ''muddy'', otherwise it will not be acceptable to be marketed [50]. The decrease in turbidity on increasing pectinase concentration was also reported by Alam et al [43] for carrot juice, Karangwa et al [51] for blended carrot-orange juice, Vinjamuri and Bhavikatti [52] for mixed fruit juices, Umsza-Guez et al [53] for caja-manga pulp, Abdullah et al [54] for carambola fruit juice and Sin et al [55] for sapodilla juice. The effect of experimental variables (Pectinase enzyme concentration and incubation time) on papaya juice turbidity is shown in Fig 8 as response surface and contour plots generated from fitted model.…”

Section: Turbiditymentioning

confidence: 84%

Effect of Multi-enzyme (Pectinase, Cellulase and Hemicellulase) Treatment on Clarification of Papaya (Carica papaya) Fruit Juice

2019

IJRTE

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Clarified fruit juices are preferred by a significant portion of the population and are becoming popular in global fruit juice market. Many of the other processed fruit products like, clear juice cocktails, cordials, ready to serve drinks, clear nectars, clear juice blends, translucent jelly products, candies etc. are made from clarified juices. Apart from the traditional clear juices from apple and other citrus fruits, several market opportunities exist for clarified juices produced from the tropical fruits of high pulp content like banana, papaya, guava, mango etc. which are being produced abundantly in India. This study was carried out with an objective of producing high quality clarified papaya juice with high yield by multi-enzyme treatment. Papaya juice was given treatments with various concentration levels of the enzymes pectinase, cellulase and hemicellulase for different incubation times (30-150 min) at incubation temperature of 55 0C. The effect of enzyme treatments was studied on turbidity and yield of clarified papaya juice obtained for each enzyme separately, and optimum process conditions were determined. Based on these results papaya juice was given simultaneous treatment of all the three enzymes with compromised process conditions (Pectinase 0.90%, Cellulase 0.40%, and Hemicellulase 0.50% with 90 min incubation time at 55 0C) which produced clarified juice with very small value of turbidity as 11 NTU and yield as 77.4%. RSM(Response Surface Methodology) employing a second order central composite design was used to obtain optimum process conditions for simultaneous treatment with the range of variables for enzymatic treatment process conditions (Enzyme concentration: 0.20-1.20% w/w, 0.20-0.80% w/w and 0.20-0.80% w/w for pectinase, cellulase and hemicellulase respectively, Incubation time 30-150 min and Incubation temperature 55 0C) based on the above experiments. The results obtained for optimum process conditions were very close to that obtained in previous experiments giving the optimum values as 0.87%, 0.50% and 0.50% enzyme concentration for Pectinase, Cellulase and Hemicellulase respectively, and incubation period of 86 min at incubation temperature of 55 0C. Under this condition, the papaya juice was obtained with turbidity value as 9 NTU and 78.8 per cent of yield.

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

Cited by 12 publications

References 27 publications

Production of Spray-Dried Sapodilla (M anilkara zapota ) Powder from Enzyme-Aided Liquefied Puree

Production of Spray-Dried Sapodilla (M anilkara zapota ) Powder from Enzyme-Aided Liquefied Puree

Effect of Applying Pectinolytic Enzymes in Spondias tuberosa Arr. Cam. Pulp

Effect of Multi-enzyme (Pectinase, Cellulase and Hemicellulase) Treatment on Clarification of Papaya (Carica papaya) Fruit Juice

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