Effect of the enzymatic treatment on the viscosity and fiber and pectin contents of pitanga (<i>Eugenia uniflora</i> L.) juice

ONGARATTO, Ricardo Schmitz; VIOTTO, Luiz Antonio

doi:10.1590/1981-6723.5514

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Brazilian Journal of Food Technology

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Articles • Braz. J. Food Technol. 18 (3) • Sept 2015 • https://doi.org/10.1590/1981-6723.5514 copy

Effect of the enzymatic treatment on the viscosity and fiber and pectin contents of pitanga (Eugenia uniflora L.) juice

Authorship SCIMAGO INSTITUTIONS RANKINGS

Summary

The aim of this work was to evaluate the effect of the enzymatic treatment on the viscosity values and fiber and pectin contents of pitanga juice, applying commercial enzymes. Different combinations of pectinase (Pectinex Ultra SP-L) and cellulase (Cellubrix-L), giving a total mass of enzyme of 0.1%, were evaluated. The results indicated a low value for pectin (<0.003%) and a significant reduction in the fibre content after the enzymatic treatment. The application of 0.025% of pectinase with 0.075% of cellulase caused a greater reduction in fibre content and hence a lower viscosity of the juice. At the same time, a minimum of 0.05% of Pectinex Ultra SP-L was required to obtain the lowest pectin concentrations. The combined application of these enzymes resulted in a lower viscosity juice whose rheological behaviour was close to Newtonian, and hence the Power Law model would be more suitable for use in mathematical modelling.

Key words:
Pectinase; Cellulase; Rheological behaviour; Fruit juice

Tratamento	Pectinex Ultra SP-L (%)	Cellubrix-L (%)
(a)	0,000	0,000
(b)	0,100	0,000
(c)	0,075	0,025
(d)	0,050	0,050
(e)	0,025	0,075
(f)	0,000	0,100

Tratamento	[Enzima]	Fibra (%)	Pectina (%)	Viscosidade (mPa∙s) ^* * viscosidade para taxa de deformação de 52 s–1.
(a)	PSTE	4,09×10^–2(a)	1,48×10^–2(a)	2,85^(a)
(b)	0,1%P	3,32×10^–2(ab)	4,70×10^–4(b)	2,32^(b)
(c)	0,075%P+0,025%C	2,85×10^–2(bc)	1,12×10^–3(b)	1,93^(cd)
(d)	0,05%P+0,05%C	2,30×10^–2(c)	1,47×10^–3(bc)	1,86^(c)
(e)	0,025%P+0,075%C	1,21×10^–2(d)	3,34×10^–3(c)	1,78^(e)
(f)	0,1%C	2,20×10^–2(c)	1,27×10^–2(d)	2,00^(d)

Newtoniano	Tratamento	---	K	---	R²	χ²
	(a)	---	0,0096	---	0,8533	0,0023
	(b)	---	0,0067	---	0,8981	0,0012
	(c)	---	0,0041	---	0,9572	0,0004
	(d)	---	0,0036	---	0,9673	0,0003
	(e)	---	0,0030	---	0,9792	0,0002
	(f)	---	0,0034	---	0,9810	0,0002
Lei da potência	Tratamento	---	K	n	R²	χ²
	(a)	---	0,0096	0,7007	0,9944	0,0001
	(b)	---	0,0067	0,7412	0,9921	0,0001
	(c)	---	0,0041	0,8191	0,9943	0,0000
	(d)	---	0,0036	0,8392	0,9958	0,0000
	(e)	---	0,0030	0,8726	0,9951	0,0000
	(f)	---	0,0034	0,8714	0,9979	0,0001
Hershel-Bulkley	Tratamento	τ₀	K	n	R²	χ²
	(a)	0,0273	0,0038	0,8807	0,9984	0,0000
	(b)	0,0180	0,0032	0,8851	0,9960	0,0001
	(c)	0,0119	0,0022	0,9420	0,9977	0,0001
	(d)	0,0110	0,0020	0,9586	0,9977	0,0001
	(e)	0,0064	0,0021	0,9391	0,9967	0,0001
	(f)	0,0026	0,0030	0,8905	0,9979	0,0000
Mizrahi-Berk	Tratamento	K_0M	K	n	R²	χ²
	(a)	0,1797	0,0065	0,8220	0,9996	0,0000
	(b)	0,1389	0,0085	0,7697	0,9997	0,0000
	(c)	0,1266	0,0097	0,7417	0,9996	0,0000
	(d)	0,1211	0,0091	0,7600	0,9995	0,0000
	(e)	0,1031	0,0160	0,6626	0,9999	0,0000
	(f)	0,1886	0,0110	0,7283	0,9999	0,0000

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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