Extração E Caracterização Parcial De Invertase De Levedura De Purê E Resíduo De Pêssego

Toralles, Ricardo Peraça; Sá, Priscila Silva De; Augusto-Ruiz, Walter

doi:10.3895/s1981-36862014000200009

Cited by 7 publications

(15 citation statements)

References 20 publications

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“…2015 do suco ao degradar parte dos componentes pécticos da matéria-prima (purê), alterando a relação SST/AT dos sucos. Também na filtração podem ficar retidos açúcares e outros sólidos, fazendo com que o processo de obtenção dos sucos esteja relacionado com a variação do SST/AT em relação aos purês das mesmas variedades (TORALLES et al, 2014;ASHURTS, 1995;WINKLER, 1932).…”

Section: Sainz R L; Ferri V Cunclassified

“…Estudos com relação à qualidade têm mostrado que os frutos de variedades de pêssegos nacionais apresentam bom grau de qualidade com relação ao sabor, textura e relação doçura/acidez, mas esses parâmetros não foram estudados para sucos ou outros derivados (SAINZ; VENDRUSCOLO, 2014;TORALLES et al, 2014;SAINZ et al, 2005SAINZ et al, , 2006aMEDEIROS;RASEIRA, 1998).…”

Section: Introductionunclassified

“…Também são necessários parâmetros adicionais que permitam, além de indicar os seus potenciais de industrialização, predizer seus comportamentos durante e após o processamento. Além disso, é necessário conhecer indicadores que revelem a preferência dos consumidores para os sucos clarificados de pêssegos obtidos a partir das diferentes variedades (TORALLES et al, 2014;NATIVIDADE, 2010;TORALLES, 2005;SISTRUNK;ROM, 1976).…”

Section: Introductionunclassified

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Vida-de-prateleira de sucos clarificados de pêssegos das variedades jubileu e eldorado

Sainz

Ferri

2015

Braz. J. Food Technol.

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ResumoO consumo de frutas e derivados vem aumentando consideravelmente nos últimos anos fazendo com que, atualmente, a demanda de sucos e néctares cresça a taxas constantes, criando novos nichos de mercado para estes produtos, como o dos sucos clarificados. O Pêssego (Prunus persica (L.) Bastch) representa uma importante fonte de nutrientes, embora altamente perecível, tornando desejável a sua disponibilização em outros produtos como o suco clarificado. O objetivo do presente trabalho foi verificar a estabilidade física, química, microbiológica e sensorial dos sucos clarificados de pêssego, permitindo a construção de um modelo matemático do comportamento desses sucos durante o período de armazenamento. Foram selecionados pêssegos das variedades Eldorado e Jubileu, totalmente maduros. Os frutos foram processados na Unidade Especial de Alimentos do CaVG -IFSul (Pelotas -RS), obtendo-se o suco por despolpagem sendo imediatamente clarificado, pasteurizado e armazenado em garrafas de vidro de capacidade para 340 mL. Os sucos foram armazenados em ambiente controlado a 20 °C e analisados com a periodicidade de 0, 7, 15, 30, 60, 90, 120 e 150 dias. Foram realizadas determinações de pH, sólidos solúveis totais (SST), acidez titulável (AT), relação entre SST/AT, teores de fenóis e ácido ascórbico e análise sensorial para determinar se houve alterações significativas durante o armazenamento. Os sucos clarificados das variedades Eldorado e Jubileu mantiveram-se estáveis e em condições apropriadas ao consumo após 150 dias de armazenamento a 20 °C e foi possível construir modelos matemáticos para estimativa do comportamento de parâmetros físicos e químicos. Palavras-chave: Prunus persica; Clarificação enzimática; Estabilidade. SummaryThe consumption of fruits and their derivatives has increased considerably in recent years, causing a constant growth in the demand for juices and nectars, creating new market niches for these products, as also for clarified juices. The peach (Prunus persica (L.) Bastch) is an important source of nutrients, although highly perishable, making its availability in other products, such as clarified juice, highly desirable. The objective of this study was to verify the physical, chemical, microbiological and sensory stabilities of clarified peach juices, allowing for the construction of a mathematical model for the behavior of these juices during storage. Fully mature peaches from the varieties Eldorado and Jubilee were selected. The fruits were processed in the Special Food Technology Unit of Cavg -IFSul (Pelotas -RS -Brazil), obtaining juices by pulping and immediately clarifying and pasteurizing them, followed by storage in 340 mL bottles. The juices were stored in an environment controlled at 20 °C, and analyzed after 0, 7, 15, 30, 60, 90, 120 and 150 days. The following parameters were determined: pH, total soluble solids (TSS), titratable acidity (TA), TSS / TA ratio, phenolic content, ascorbic acid content and a sensory analysis, to determine whether there were any significant changes during st...

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Section: Sainz R L; Ferri V Cunclassified

Section: Introductionunclassified

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Vida-de-prateleira de sucos clarificados de pêssegos das variedades jubileu e eldorado

Sainz

Ferri

2015

Braz. J. Food Technol.

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“…At time zero of fermentation, the method by Eynon-Lane was used as described by the Association of Official Analytical Chemists (2000). At the other times, the RS was determined by an increase in absorbance at 490 nm using the colorimetric method resulting from the glucose-DNS reaction as described by Toralles et al (2014). The transmittance was measured using an AJX-1000 UV/VIS spectrophotometer.…”

Section: Reducing Sugars Determinationmentioning

confidence: 99%

Identifying yeast isolated from spoiled peach puree and assessment of its batch culture for invertase production

Ferreira

Avila²,

Toralles³

et al. 2016

Food Sci. Technol

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The identification of yeasts isolated from spoiled Jubileu peach puree using the API 20C AUX method and a commercial yeast as witness were studied. Subsequently, the yeast's growth potential using two batch culture treatments were performed to evaluate number of colonies (N), reducing sugar concentration (RS), free-invertase (FI), and culture-invertase activity (CI). Stock cultures were maintained on potato dextrose agar (PDA) slants at 4 °C and pH 5 for later use for batch-culture (150 rpm) at 30°C for 24 h, then they were stored at 4 °C for subsequent invertase extraction. The FI extract was obtained using NaHCO 3 as autolysis agent, and CI activity was determined on the supernatant after batch-cultured centrifugation. The activity was followed by an increase in absorbance at 490 nm using the acid 3,5-DNS method with glucose standard. Of the four yeasts identified, Saccharomyces cerevisiae was chosen for legal reasons. It showed logarithmic growth up to 18 h of fermentation with positive correlation CI activity and inverse with RS. FI showed greater activity by the end of the log phase and an inverse correlation with CI activity. Finally, it was concluded that treatment "A" is more effective than "B" to produce invertase (EC 3.2.1.26).Keywords: spoiled peach puree; invertase; Saccharomyces cerevisiae; autolysis.Pratical Application: Potential production of glucose and fructose syrup by yeast invertases from spoiled peach pure.

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“…(1) CARACTERIZAÇÃO , 2015;TORALLES et al, 2014;SILVA et al 2013;CITADIN et al, 2014;GULLO et al, 2014;SOUZA et al, 2015;CREMASCO et al, 2016).…”

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Determinação das propriedades físicas e físico-químicas de pêssegos cultivar Rubimel

Sousa

Silva

Araújo

et al. 2018

R. bras. Tecnol. Agroindustr.

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The objective of this work was to determine the physical and physicochemical characteristics of the peach cultivar Rubimel marketed in the city of Campina Grande (PB). To determine the physical properties, the following parameters were identified: mass, longitudinal diameter, transverse diameter, small diameter, volume, density and percentage of fruits. The physico-chemical characteristics were made in triplicate in the pulp and the peach peel, obtaining the values of water content, total titratable acidity, pH, total soluble solids (pulp), ratio, total sugars, reducers sugar and no reducers sugar, vitamin C and anthocyanins. Regarding the physical properties, the Rubimel peach presented 123.2 g, 4.7 cm, 4.7 cm, 4.3 cm, 129.8 mL, 1.0 g.mL-1 and 75.2% for the mass, diameter longitudinal diameter, transverse diameter, small diameter, volume, density and pulp yield, respectively. The physico-chemical characteristics showed that the pulp and the peel have a high water content, which makes the fruit perishable, low acidity, neutral pH, high total soluble solids content and a ratio of 38.4 (° Brix / SST) and sucrose as the predominant sugar in the peach pulp. The vitamin C is present in both pulp and in pell in considerable amounts. The pulp has a light reddish-yellow color, while the peel is light yellowish-red due to the presence of anthocyanins. The importance of this compound is due, in part, to the antioxidant action that it confers the fruit.

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Extração E Caracterização Parcial De Invertase De Levedura De Purê E Resíduo De Pêssego

Cited by 7 publications

References 20 publications

Vida-de-prateleira de sucos clarificados de pêssegos das variedades jubileu e eldorado

Vida-de-prateleira de sucos clarificados de pêssegos das variedades jubileu e eldorado

Identifying yeast isolated from spoiled peach puree and assessment of its batch culture for invertase production

Determinação das propriedades físicas e físico-químicas de pêssegos cultivar Rubimel

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