Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)

Abstract Cagaita (Eugenia dysenterica DC) is a Brazilian cerrado fruit with great economic potential and 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 non-thermal techniques development where...

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Autores: CARDOSO,Flávio de Souza Neves, CARVALHO,Lucia Maria Jaeger de, KOBLITZ,Maria Gabriela Bello, ORTIZ,Gisela Maria Dellamora
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:Brasil
Institución:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositorio:Food Science and Technology (Campinas)
Idioma:inglés
OAI Identifier:oai:scielo:S0101-20612021000400908
Acceso en línea:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400908
Access Level:acceso abierto
Palabra clave:Eugenia dysenterica DC
cagaita
microfiltration
microencapsulation
alginate
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oai_identifier_str oai:scielo:S0101-20612021000400908
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spelling Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)Eugenia dysenterica DCcagaitamicrofiltrationmicroencapsulationalginateAbstract Cagaita (Eugenia dysenterica DC) is a Brazilian cerrado fruit with great economic potential and 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 non-thermal techniques development where membrane processes stand out. The use of immobilized pectinolytic enzymes to reduce juices and pulps turbidity and viscosity has advantages over free enzymes such as enzyme reduction costs and reuse. The objective was the hydrolysis optimization of cagaita pulp with encapsulated pectinase, evaluation of reuse in cycles and application in microfiltration (MF). The free commercial enzymes and encapsulated activity in calcium alginate in pulp was evaluated, viscosity and turbidity reduction. The optimum hydrolysis with encapsulated enzymes conditions were temperature (30 °C), without stirring, enzymatic concentration (570 μL/L), considering clarity increment and viscosity reduction. After 8 cycles, encapsulated enzymes maintained 30% of its activity in reducing viscosity and reuse possibility. Microfiltration flow rate of hydrolyzed pulp with encapsulated enzymes was 13.4% higher than the nonhydrolyzed, indicating that enzymatic hydrolysis was efficient in time reduction. Encapsulated enzymes can be applied in juices and pulps as a pre-process for increasing the permeate flows, reducing operational and input costs.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400908Food Science and Technology v.41 n.4 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.11221info:eu-repo/semantics/openAccessengCARDOSO,Flávio de Souza NevesCARVALHO,Lucia Maria Jaeger deKOBLITZ,Maria Gabriela BelloORTIZ,Gisela Maria Dellamora2021-12-10T00:00:00Zoai:scielo:S0101-20612021000400908Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-12-10T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)
title Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)
spellingShingle Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)
CARDOSO,Flávio de Souza Neves
Eugenia dysenterica DC
cagaita
microfiltration
microencapsulation
alginate
title_short Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)
title_full Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)
title_fullStr Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)
title_full_unstemmed Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)
title_sort Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)
dc.creator.none.fl_str_mv CARDOSO,Flávio de Souza Neves
CARVALHO,Lucia Maria Jaeger de
KOBLITZ,Maria Gabriela Bello
ORTIZ,Gisela Maria Dellamora
author CARDOSO,Flávio de Souza Neves
author_facet CARDOSO,Flávio de Souza Neves
CARVALHO,Lucia Maria Jaeger de
KOBLITZ,Maria Gabriela Bello
ORTIZ,Gisela Maria Dellamora
author_role author
author2 CARVALHO,Lucia Maria Jaeger de
KOBLITZ,Maria Gabriela Bello
ORTIZ,Gisela Maria Dellamora
author2_role author
author
author
dc.subject.por.fl_str_mv Eugenia dysenterica DC
cagaita
microfiltration
microencapsulation
alginate
topic Eugenia dysenterica DC
cagaita
microfiltration
microencapsulation
alginate
description Abstract Cagaita (Eugenia dysenterica DC) is a Brazilian cerrado fruit with great economic potential and 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 non-thermal techniques development where membrane processes stand out. The use of immobilized pectinolytic enzymes to reduce juices and pulps turbidity and viscosity has advantages over free enzymes such as enzyme reduction costs and reuse. The objective was the hydrolysis optimization of cagaita pulp with encapsulated pectinase, evaluation of reuse in cycles and application in microfiltration (MF). The free commercial enzymes and encapsulated activity in calcium alginate in pulp was evaluated, viscosity and turbidity reduction. The optimum hydrolysis with encapsulated enzymes conditions were temperature (30 °C), without stirring, enzymatic concentration (570 μL/L), considering clarity increment and viscosity reduction. After 8 cycles, encapsulated enzymes maintained 30% of its activity in reducing viscosity and reuse possibility. Microfiltration flow rate of hydrolyzed pulp with encapsulated enzymes was 13.4% higher than the nonhydrolyzed, indicating that enzymatic hydrolysis was efficient in time reduction. Encapsulated enzymes can be applied in juices and pulps as a pre-process for increasing the permeate flows, reducing operational and input costs.
publishDate 2021
dc.date.none.fl_str_mv 2021-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400908
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000400908
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.11221
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.4 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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score 15,300719

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