Abstract
Summary The 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 (R2) 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.
Highlights
A great variety of new products based on clarified fruit juices have appeared on the market such as soft drinks, fruit cocktails, flavoured water, alcoholic beverages and fruit flavoured iced teas, amongst others (VAILLANT et al, 2001)
The aim of this study was to establish the optimum process conditions, using response surface methodology to reduce the viscosity of pitanga juice
Sin et al (2006) applied Pectinex 3X L as a pre-treatment for orange juice and the results showed that enzyme concentration, incubation temperature and activity time had a significant linear effect in reducing viscosity, as did the quadratic temperature and the interaction between time and concentration
Summary
A great variety of new products based on clarified fruit juices have appeared on the market such as soft drinks, fruit cocktails, flavoured water, alcoholic beverages and fruit flavoured iced teas, amongst others (VAILLANT et al, 2001). Juices only produced on a small scale, especially tropical fruit juices, are increasingly attracting attention because of their nutritional and functional characteristics (ABDULLAH et al, 2007; BILEK; BAYRAM, 2015; SANTHALAKSHMY et al, 2015).
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