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

Abstract

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

Effect of Partially Purified Polygalacturonase and Cellulase on Red Guava Juice Clarification at Various Incubation Times and Temperatures

“…Enzymes used in fruit juice clarification reduce viscosity generally due to pectins fiber particles breakdown (Ninga et al, 2018). The longer the incubation time in the clarification process, the more pectin and fiber components are broken down, hence the viscosity becomes lower (Sinatari et al, 2013;Bonnin and Lahaye, 2013;Ongratto and Viotto, 2016). The lowest viscosity values were obtained by 90 and 120 minutes incubation.…”

Neosartorya glabra polygalacturonase produced from fruit peels as inducers has the potential for application in passion fruit and apple juices

“…Apple pulp contains from 0.6 to 1.5% pectin while passion fruit pulp contains 0.5% pectin (CANTERI, 2011). Thus the application of polygalacturonases to viscous and jellied fruit juices is an alternative to make them more transparent and homogeneous (SIN et al, 2006;ONGARATTO;VIOTTO, 2016), since these enzymes can break down the pectin present in the cell wall, resulting in a reduction in the solids content, facilitating filtration and increasing the overall juice production. The aim of this work was to describe the production of PG by Neosartorya glabra with fruit peel as the carbon source, and analyse the effect of crude PG on the apple and passion fruit juices from the viscosity and light absorbance.…”