Effect of enzymatic treatments and microfiltration on the physicochemical quality parameters of feijoa (Acca sellowiana) juice

Abstract

AbstractFeijoa fruit (Acca Sellowiana) has a short postharvest period, thus, processing is usually an alternative. The objective of this work was to evaluate the efficiency of three different commercial enzyme preparations in the extraction of feijoa juice in the yield and quality parameters. The juices with Pectinex®, Lallzyme® and Rohapect® were evaluated under three different concentrations (1, 5 and 10 U mL−1) before and after the pulping process. The samples were valued for total soluble solids, pH, reducing sugars, titratable acidity and colour. The juice that showed the most promise was evaluated for the microfiltration stage and rheological behaviour and particle size distribution were measured. The three treatments with Pectinex had an increase in juice yield in 43, 55 and 60%, while the samples with enzymes Lallzyme and Rohapect had no increase in yield compared to the control. All the tested enzymes had a positive impact on the colour of the juice, improving the colour parameters. The microfiltered juice had a behaviour index value of 1,091, indicating Newtonian behaviour. The fresh juice showed values below one (0.2178), indicating a non‐Newtonian and typically pseudoplastic behaviour. Among three enzymes used, Pectinex® showed the better results for physical–chemical parameters for extraction of feijoa juice.