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

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 57, n. 4 NOV 2019.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 13/19057-2 - Uva BRS Violeta (BRS Rúbea x IAC 1398-21) e Jambolão (Syzygium cumini (L.)): estudo de alterações químicas e bioquímicas na produção de suco desidratado pelo processo de secagem em leito de espuma
• Beneficiário: Iasnaia Maria de Carvalho Tavares
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 10/09998-6 - Estudo da ação de enzimas exógenas ao processo fermentativo da aguardente de cana com foco na produção de agliconas terpênicas
• Beneficiário: Mauricio Boscolo
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 17/16482-5 - Purificação e imobilização de beta-glucosidase de Thermoascus aurantiacus em criogéis supermacroporosos e aplicação em bioprocessos
• Beneficiário: Roberto da Silva
• Modalidade de apoio: Auxílio à Pesquisa - Programa BIOEN - Regular