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The improvement of guava (Psidium guajava) juice quality using crude multi-enzymatic extracts obtained from yeasts.
Santana, Mona Liza; Tavares, Iasnaia Maria de Carvalho; Costa, Floriatan Santos; Teshima, Elisa; de Sena, Amanda Reges; Franco, Marcelo; de Assis, Sandra Aparecida.
Afiliación
  • Santana ML; Department of Health, State University of Feira de Santana (UEFS), Feira de Santana, Bahia, Brazil.
  • Tavares IMC; Department of Exact and Natural Sciences, State University of Southwest Bahia, Vitória da Conquista, Bahia, Brazil.
  • Costa FS; Department of Chemistry, Federal University of Paraná, Curitiba, Paraná, Brazil.
  • Teshima E; Department of Technology, State University of Feira de Santana, Feira de Santana, Bahia, Brazil.
  • de Sena AR; Department of Health, State University of Feira de Santana (UEFS), Feira de Santana, Bahia, Brazil.
  • Franco M; Microbiology Laboratory, Federal Education, Science and Technology Institute of Pernambuco, Barreiros, Pernambuco, Brazil.
  • de Assis SA; Department of Exact Sciences and Technology, State University of Santa Cruz, Ilhéus, Bahia, Brazil.
Biotechnol Appl Biochem ; 70(3): 1310-1319, 2023 Jun.
Article en En | MEDLINE | ID: mdl-36585894
Guava juice is cloudy and viscous, which hinders filtration, decreases yield, and causes the loss of quality after its processing and during storage. This study aimed to evaluate enzymatic treatment effects using crude multi-enzymatic extracts (CME) obtained from Rhodotorula mucilaginosa, Rhodotorula orizycola, and Pseudozyma sp. produced by submerse fermentation in the extraction of juice guava. Mixtures of 100 ml of guava pulp and multi-enzymatic extracts proposed by Doehlert planning were incubated under constant agitation at 150 rpm and 50°C, and a Doehlert design was applied as a multivariate optimization strategy. The optimal conditions using the multi-enzymatic extract were: 0.4% (v/v) of CME for 131 min for the multi-enzymatic treatment using Pseudozyma sp.; 3.0% (v/v) of CME for 154 min using the R. mucilaginosa CME; and 5.0% (v/v) of CME for 90 min using R. oryzicola. The maximum viscosity reduction values for the juices treated with the CME of yeasts were 10.33%, 86.38%, and 13.33% for the juices treated with the CME of Pseudozyma sp., R. mucilaginosa, and R. orizycola, respectively. The physical-chemical properties were improved after treatment with CMEs, yielding a reduction of clarity, increase of total soluble solids and reducing sugars, and decreasing the acidity (pH) for all treatments with enzymatic extracts of all strains. The yeasts studied showed a potential for CME production to be applied to juice, improving the quality of the juice, and R. mucilaginosa was the most prominent yeast due to most significant reduction of viscosity in guava juice.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Psidium Idioma: En Revista: Biotechnol Appl Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Estados Unidos
Texto completo
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Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Psidium Idioma: En Revista: Biotechnol Appl Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Estados Unidos