Abstract
Cagaita (Eugenia dysenterica DC) is a Brazilian cerrado fruit with great economic potential. It can be consumed in natura or as processed products like juices and pulps. The search for products with lower nutritional and sensorial changes led to the development of non-thermal techniques, where membrane processes stand out. The use of immobilized pectinolytic enzymes to reduce juices and pulps turbidity and viscosity has several advantages over the free enzymes use, such as the enzyme reduction costs and their reuse. The objective was the cagaita pulp hydrolysis optimization step using encapsulated commercial pectinase, the evaluation of its reuse in several cycles and its application in the microfiltration process. The activity of free commercial enzymes and encapsulated in calcium alginate in the pulp was evaluated, mainly the viscosity and turbidity reduction. The optimum conditions for hydrolysis with encapsulated enzymes were: temperature (30 °C), without stirring and enzymatic concentration (570 μL/L), considering the clarity increment and viscosity reduction. After 8 cycles, the encapsulated enzymes maintained 30% of its activity in reducing viscosity, resulting in the reuse possibility. The mean flow rate during the microfiltration (MF) of the hydrolyzed cagaita pulp with encapsulated enzymes was 13.4% higher than the non hydrolyzed pulp, indicating that enzymatic treatment was also efficient in process time reduction. Enzymes encapsulated can be applied by the juices and fruit pulps industries as a pre-process step for MF increasing the permeate flows, reducing operational and input costs.
Highlights
The Cerrado region and the Brazilian Pantanal present a great fruit species variety, still underutilized by local communities for the lack of scientific knowledge and incentive for its commercialization
This work aimed the production of encapsulated pectinolitic enzymes in calcium alginate, to apply as a previous step in cagaita pulp clarification by microfiltration (MF) and its reutilization
The conditions for the encapsulated enzyme were better than for the free enzyme, since they allowed to act at lower temperatures without stirring, which facilitates the process and the small increase in the enzyme amount was compensated by the possibility of reuse
Summary
The Cerrado region and the Brazilian Pantanal present a great fruit species variety, still underutilized by local communities for the lack of scientific knowledge and incentive for its commercialization. The cagaiteira (Eugenia dysenterica DC.) belongs to the Myrtaceae family and is a native species of the Cerrado with great potential of introduction to the crop, for producing fruits appreciated, both for in natura consumption and in the processed forms as juices, liqueur, jellies and sweets among others. The main methods used for fruit juices and pulps preservation are the pasteurization and other thermal processes like UHT (Ultra High Temperature).These methods, while guaranteeing microbiological quality, cause undesired sensory and nutritional changes. The application of pectinolytic and amylolytic enzymes leads to pectin and starch compounds reduction that cause viscosity, increasing the yield in a short processing time and reducing residues produced (Sarιoğlu et al, 2001; Koblitz, 2008; Rehman et al, 2013)
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