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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase

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Author(s):
de Carvalho Tavares, Iasnaia Maria [1] ; Umsza-Guez, Marcelo Andres [1, 2] ; Martin, Natalia [1, 3] ; Tobal, Thaise Maria [2, 4] ; Boscolo, Mauricio [5] ; Gomes, Eleni [6] ; Da-Silva, Roberto [5] ; Lago-Vanzela, Ellen Silva [1]
Total Authors: 8
Affiliation:
[1] Sao Paulo State Univ UNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[2] Fed Univ Bahia UFBA, Dept Biotechnol, BR-40170115 Salvador, BA - Brazil
[3] Unilago Union Great Lakes Coll, BR-15030070 Sao Jose Do Rio Preto, SP - Brazil
[4] Fed Univ Grande Dourados UFGD, Fac Hlth Sci, BR-79800000 Dourados, MS - Brazil
[5] Sao Paulo State Univ UNESP, Dept Chem & Environm Sci, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[6] Sao Paulo State Univ UNESP, Dept Biol, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
Total Affiliations: 6
Document type: Journal article
Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 57, n. 4 NOV 2019.
Web of Science Citations: 0
Abstract

The effect of pectinolytic enzyme preparation (PEP) produced by the fungus Thermomucor indicae-seudaticae-N31 (PEP-N31) on total phenolic content, concentrations of methanol and color of grape juice was studied. Positive results were found when PEP-N31 was used to extract phenolic compounds after the grapes had been blanched for 3 min and macerated for 1 h. The resulting juice had better yield, color characteristics and higher phenolic content (1637.21 mg.L-1, as gallic acid equivalent, or GAE) than the conventionally prepared juice (1422.59 mg GAE.L-1), and it was very similar to the juice obtained through the treatment with a commercial enzyme (1682.10 mg GAE.L-1). The concentration of methanol in the juice produced with the PEP-N31 was less than 200 mg.L-1. These results encourage the use of PEP produced by Thermomucor indicae-seudaticae-N31 by the grape-processing industry. (AU)

FAPESP's process: 13/19057-2 - Grape BRS Violet (BRS Rúbea x IAC 1398-21) and Jambolão (Syzygium cumini (L.)): study of biochemical and chemical changes in the production of dried juice by the foam-mat drying method
Grantee:Iasnaia Maria de Carvalho Tavares
Support type: Scholarships in Brazil - Doctorate
FAPESP's process: 10/09998-6 - Study of exogenous enzymes on the sugar cane spirit fermentative process focusing on the terpenic aglycones production
Grantee:Mauricio Boscolo
Support type: Regular Research Grants
FAPESP's process: 17/16482-5 - Purification and immobilization of beta-glucosidase from Thermoascus aurantiacus using supermacroporous cryogels and application in bioprocesses
Grantee:Roberto da Silva
Support type: Program for Research on Bioenergy (BIOEN) - Regular Program Grants