Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures

Mattietto, R. de A.; Menezes, Hilary Castle de; Silva, Luiza Helena Meller da; Pena, Rosinelson da Silva

doi:10.1590/s0101-20612013005000001

Cited by 12 publications

(13 citation statements)

References 23 publications

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“…The same effect was found for the untreated juice. The pseudoplastic behaviour of pitanga pulp was already reported by Lopes et al (2013). The conditions of experiment 10 resulted in a greater viscosity decrease when compared to the untreated juice.…”

Section: Pectinasesupporting

confidence: 66%

“…Up to 2006, the state of Pernambuco, Brazil had the largest commercial scale plantation of this fruit in Latin America, with a production between 1300 and 1700 ton/ year (SILVA, 2006). Although some studies with Brazilian cherry do exist (LOPES et al, 2005;ONGARATTO;VIOTTO, 2009;LOPES et al, 2013;FREITAS et al, 2014) there is a considerable deficiency of data on the processing of this tropical fruit.…”

Section: Introductionmentioning

confidence: 99%

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Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

Ongaratto

Viotto

2016

Braz. J. Food Technol.

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Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice Otimização enzimática para reduzir a viscosidade de suco de pitanga (Eugenia uniflora L.) SummaryThe aim of this work was to separately evaluate the effects of pectinase and cellulase on the viscosity of pitanga juice, and determine the optimum conditions for their use employing response surface methodology. The independent variables were pectinase concentration (0-2.0 mg.g -1 ) and cellulase concentration (0-1.0 mg.g -1 ), activity time (10-110 min) and incubation temperature (23.2-56.8 °C). The use of pectinase and cellulase reduced the viscosity by about 15% and 25%, respectively. The results showed that enzyme concentration was the most important factor followed by activity time, and for the application of cellulase the incubation temperature had a significant effect too. The regression models showed correlation coefficients (R 2 ) near to 0.90. The pectinase application conditions that led to the lowest viscosity were: concentration of 1.7 mg.g -1 , incubation temperature of 37.6 °C and incubation time of 80 minutes, while for cellulase the values were: concentration of 1.0 mg.g -1 , temperature range of 25 °C to 35 °C and incubation time of 110 minutes.Keywords: Pectinase; Cellulose; Viscosity; Pitanga juice. ResumoO objetivo deste trabalho foi avaliar o efeito da pectinase e da celulase, separadamente, sobre a viscosidade do suco de pitanga, além de otimizar as condições de seu uso. Empregou-se para este estudo a metodologia de superfície de resposta. As variáveis independentes foram concentração de pectinase (0-2,0 mg.g -1 ) e concentração de celulase (0-1,0 mg.g -1 ), tempo de atividade (10-110 min) e temperatura de incubação (23,2-56,8 °C). As aplicações de pectinase e celulase resultaram em redução da viscosidade em torno de 15% e 25%, respectivamente. Os resultados indicaram que a concentração enzimática foi o fator mais importante, seguida pelo tempo de incubação e, para a aplicação de celulase, a temperatura também teve efeito significativo. Os modelos de regressão apresentaram coeficiente de correlação (R 2 ) em torno de 0,90. As condições de aplicação para pectinase, que resultaram em suco com menor viscosidade, foram concentração de 1,7 mg.g -1 , temperatura de incubação de 37,6 °C e tempo de atividade de 80 minutos, enquanto que, para celulase, as condições de aplicação foram concentração de 1,0 mg.g -1 , faixa de temperatura entre 25 e 35 °C, e tempo de atividade de 110 minutos. Palavras

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Section: Pectinasesupporting

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

Ongaratto

Viotto

2016

Braz. J. Food Technol.

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“…From the literatures [5,14,15], the consistency coefficient of a Non-Newtonian fluid can be related to temperature using an Arrhenius-type relationship,…”

Section: Temperature Dependency Of the Rheological Properties Of Kiwimentioning

confidence: 99%

“…In addition, the yield stress, consistency coefficient and flow behavior index of the green and gold kiwifruit purees decreased with increasing temperature. The yield stress and consistency coefficient values of Brazilian cherry pulp [5], banana puree based baby food [18] and raspberry, strawberry, prune and peach purees [19] also behaved in the same way. The flow behavior index also decreased with increasing temperature for papaya puree [6], mango pulp [21] and acai pulp [23].…”

Section: Rheological Of Properties Green and Gold Kiwifruit Pureesmentioning

confidence: 99%

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Rheological Properties of Green and Gold Kiwifruit Purees at Different Temperatures

Diamante¹,

Liu²

2016

J Food Chem Nanotechnol

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A study was conducted to determine the rheological properties of green and gold kiwifruit purees with total soluble solids of 16 to 17 °Brix at different temperatures (25, 35 and 45 °C). The rheological properties of the samples were determined using a rotational rheometer at a shear range of 32 to 4835 s -1. The green and gold kiwifruit purees were found to be Non-Newtonian fluids following the Herschel-Bulkley model. The yield stress and consistency coefficient of the green kiwifruit puree at different temperatures were higher than those of the gold kiwifruit purees but the opposite was observed for the flow behavior index. Moreover, all rheological properties of the green and gold kiwifruit purees decreased with increasing temperature. The consistency coefficient was related to temperature using an Arrhenius-type relationship. The gold kiwifruit puree (8.96 kJ/mol) has higher activation energy than the green kiwifruit puree (5.82 kJ/mol). The yield stress values of the green and gold kiwifruit purees can be related to temperature by linear regression equations and the flow behavior index values by exponential regression equations.

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A review on the important aspects of lipase immobilization on nanomaterials

Shuai

Das

Naghdi

et al. 2017

Biotech and App Biochem

124

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Lipase is one of the most widely used enzymes and plays an important role in biotechnological and industrial processes including food, paper, and oleochemical industries, as well as in pharmaceutical applications. However, its aqueous solubility and instability make its application relatively difficult and expensive. The immobilization technique is often used to improve lipase performance, and the strategy has turned out to be a promising method. Immobilized lipase on nanomaterials (NMs) has shown superiority to the free lipase, such as improved thermal and pH stability, longer stable time, and the capacity of being reused. However, immobilization of lipase on NMs also sometimes causes activity loss and protein loading is relatively lowered under some conditions. The overall performance of immobilized lipase on NMs is influenced by mechanisms of immobilization, type of NMs being used, and physicochemical features of the used NMs (such as particle size, aggregation behavior, NM dimension, and type of coupling/modifying agents being used). Based on the specific features of lipase and NMs, this review discusses the recent developments, some mechanisms, and influence of NMs on lipase immobilization and their activity. Multiple application potential of the immobilized lipases has also been considered.

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Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures

Cited by 12 publications

References 23 publications

Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

Rheological Properties of Green and Gold Kiwifruit Purees at Different Temperatures

A review on the important aspects of lipase immobilization on nanomaterials

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