Enzymatic hydrolysis of a colloidal system based on cape gooseberry

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 (CS CG ). 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 D 10 , D 50 , and D 90 ), spectral absorption index (R). Both independent variables had a significant impact on the process. [Enzyme] affected mainly μ, D 50 , D 90 , and R and HT affected μ and D 10 . The optimization of the formulation was performed under the criterion of obtaining a CS CG 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 ± 24.2 cP, ζ = -21.8 ± 0.3 mV, D 10 = 3.5 ± 0.3 µm, D 50 = 135 ± 3.6 µm, D 90 = 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.

Bacterial community structure of Physalis peruviana L. fruit exocarp and the presence of pathogens with possible implications on food safety

“…Fruits are rich in vitamins (vitamin C, E, K1 and vitamin B complex) and a variety of bioactive molecules, including phosphorus, iron, potassium, and zinc ( Puente et al., 2011 ; Kasali et al., 2021 ; Yehia et al., 2022 ). Fruit juices are abundant in antioxidants and include soluble substances such as sugars, organic acids, phenolic compounds, soluble pectin, and salts ( Eraso-Grisales et al., 2022 ). Alternatively, these fruits are dehydrated (such as grape raisins) and added to baked products, snacks, or cereal breakfasts.…”