Comparative study of two pectinolytic enzymes in the liquefaction of copoazú pulp (Theobroma grandiflorum) and extraction of dietary fiber
Fuente:
Redalyc
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Artículo científico |
| Sprache: | en |
| Veröffentlicht: |
Universidad del Valle
2022
|
| Schlagworte: | |
| Online-Zugang: | |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| _version_ | 1876457836696829952 |
|---|---|
| author | Jenifer Criollo-Nuñez |
| author_facet | Jenifer Criollo-Nuñez |
| contents | Comparative study of two pectinolytic enzymes in the liquefaction of copoazú pulp (Theobroma grandiflorum) and extraction of dietary fiber Jenifer Criollo-Nuñez Jorge D. Fonseca-Blanco Martha DP. Lopez-Hernandez Angelica P. Sandoval-Aldana Dagoberto Criollo-Cruz Ingeniería Biotechnology Functional Ingredient Enzymatic Liquefaction Rheological Properties Physicochemical Properties Copoazú (Theobroma grandiflorum) is an Amazonian fruit with great economic potential, due to its high nutritional value, being an important source of ascorbic acid and phenolic compounds. Its pulp of high viscosity and acidity makes its industrial processing difficult. The present study aims to evaluate the effect of enzymatic liquefaction with two commercial pectinolytic enzymes (Rapidase® LIQ Plus and Rapidase® Citrus Cloudy) at different temperature conditions (15 to 45 ºC) and incubation time (2 to 5 h) on the Physicochemical characteristics of the juice and the technological properties of the copoazú residue, under a response surface design. Juice yields of up to 87.96% were obtained with the Rapidase® LIQ Plus enzyme at 15 ° C and during 2 h of incubation, showing the use of hydrolytic enzymes as an ideal biotechnological alternative for the physicochemical and rheological adaptation of the copoazu pulp, with potential positive impact for its implementation in remote areas, where the fruit is produced, eliminating the problems generated by the high viscosity of the pulp. The copoazú residue has a high content of dietary fiber (42.48% on a wet basis). In addition, it presented excellent characteristics such as swelling capacity (CH) (3.85 g of water / g of dry matter) and water retention capacity (CRA) (3.94 g of water / g of dry matter). Consequently, the solid by-product from the enzymatic clarification of copoazú pulp has quality characteristics similar to those registered in commercial fiber additives used by the industry. 2022 artículo científico 0123-3033 https://www.redalyc.org/articulo.oa?id=291374362019 https://www.redalyc.org/journal/2913/291374362019/ https://www.redalyc.org/journal/2913/291374362019/html/ https://www.redalyc.org/journal/2913/291374362019/291374362019.epub https://www.redalyc.org/journal/2913/291374362019/movil 10.25100/iyc.v24i2.11586 en http://www.redalyc.org/revista.oa?id=2913 Ingeniería y Competitividad application/pdf Universidad del Valle Ingeniería y Competitividad (Colombia) Num.2 Vol.24 |
| format | Artículo científico |
| id | redalyc_291374362019 |
| institution | Redalyc |
| language | en |
| publishDate | 2022 |
| publisher | Universidad del Valle |
| spellingShingle | Comparative study of two pectinolytic enzymes in the liquefaction of copoazú pulp (Theobroma grandiflorum) and extraction of dietary fiber Jenifer Criollo-Nuñez Ingeniería Biotechnology Functional Ingredient Enzymatic Liquefaction Rheological Properties Physicochemical Properties Comparative study of two pectinolytic enzymes in the liquefaction of copoazú pulp (Theobroma grandiflorum) and extraction of dietary fiber Jenifer Criollo-Nuñez Jorge D. Fonseca-Blanco Martha DP. Lopez-Hernandez Angelica P. Sandoval-Aldana Dagoberto Criollo-Cruz Ingeniería Biotechnology Functional Ingredient Enzymatic Liquefaction Rheological Properties Physicochemical Properties Copoazú (Theobroma grandiflorum) is an Amazonian fruit with great economic potential, due to its high nutritional value, being an important source of ascorbic acid and phenolic compounds. Its pulp of high viscosity and acidity makes its industrial processing difficult. The present study aims to evaluate the effect of enzymatic liquefaction with two commercial pectinolytic enzymes (Rapidase® LIQ Plus and Rapidase® Citrus Cloudy) at different temperature conditions (15 to 45 ºC) and incubation time (2 to 5 h) on the Physicochemical characteristics of the juice and the technological properties of the copoazú residue, under a response surface design. Juice yields of up to 87.96% were obtained with the Rapidase® LIQ Plus enzyme at 15 ° C and during 2 h of incubation, showing the use of hydrolytic enzymes as an ideal biotechnological alternative for the physicochemical and rheological adaptation of the copoazu pulp, with potential positive impact for its implementation in remote areas, where the fruit is produced, eliminating the problems generated by the high viscosity of the pulp. The copoazú residue has a high content of dietary fiber (42.48% on a wet basis). In addition, it presented excellent characteristics such as swelling capacity (CH) (3.85 g of water / g of dry matter) and water retention capacity (CRA) (3.94 g of water / g of dry matter). Consequently, the solid by-product from the enzymatic clarification of copoazú pulp has quality characteristics similar to those registered in commercial fiber additives used by the industry. 2022 artículo científico 0123-3033 https://www.redalyc.org/articulo.oa?id=291374362019 https://www.redalyc.org/journal/2913/291374362019/ https://www.redalyc.org/journal/2913/291374362019/html/ https://www.redalyc.org/journal/2913/291374362019/291374362019.epub https://www.redalyc.org/journal/2913/291374362019/movil 10.25100/iyc.v24i2.11586 en http://www.redalyc.org/revista.oa?id=2913 Ingeniería y Competitividad application/pdf Universidad del Valle Ingeniería y Competitividad (Colombia) Num.2 Vol.24 |
| title | Comparative study of two pectinolytic enzymes in the liquefaction of copoazú pulp (Theobroma grandiflorum) and extraction of dietary fiber |
| topic | Ingeniería Biotechnology Functional Ingredient Enzymatic Liquefaction Rheological Properties Physicochemical Properties |
| url | https://www.redalyc.org/articulo.oa?id=291374362019 https://www.redalyc.org/journal/2913/291374362019/ https://www.redalyc.org/journal/2913/291374362019/html/ https://www.redalyc.org/journal/2913/291374362019/291374362019.epub https://www.redalyc.org/journal/2913/291374362019/movil |