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dc.contributor.authorSilva, Pâmela Medeiros dapt_BR
dc.contributor.authorFlores, Elí Emanuel Esparzapt_BR
dc.contributor.authorVirgili, Anike Hübnerpt_BR
dc.contributor.authorMenezes, Eliana Weber dept_BR
dc.contributor.authorFernandez-Lafuente, Robertopt_BR
dc.contributor.authorDal Magro, Lucaspt_BR
dc.contributor.authorRodrigues, Rafael Costapt_BR
dc.date.accessioned2024-04-16T06:35:58Zpt_BR
dc.date.issued2023pt_BR
dc.identifier.issn2304-8158pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/274744pt_BR
dc.description.abstractThis study investigated the impact of a support matrix and active group on the support to the nutritional properties of orange juice after juice clarification. Pectinase was immobilized on chitosan and aminated silica supports, activated with genipin or glutaraldehyde, and applied for juice clarification. The effects on various juice properties, including reducing sugars, total soluble solids, vitamin C, and phenolic compounds, juice color, and pH, were evaluated. The results revealed that the immobilization on chitosan activated using genipin resulted in the highest biocatalyst activity (1211.21 U·g−1). The juice treatments using the biocatalysts led to turbidity reduction in the juice (up to 90%), with the highest reductions observed in treatments involving immobilized enzyme on chitosan. Importantly, the enzymatic treatments preserved the natural sugar content, total soluble solids, and pH of the juice. Color differences between treated and raw juice samples were especially relevant for those treated using enzymes, with significant differences in L* and b*, showing loss of yellow vivid color. Analysis of phenolic compounds and vitamin C showed no significant alterations after the enzymatic treatment of the raw juice. According to our results, the clarification of orange juice using immobilized enzymes can be a compromise in turbidity reduction and color reduction to maintain juice quality.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofFoods. Basel. Vol. 12 (2023), 3919, 13 p.pt_BR
dc.rightsOpen Accessen
dc.subjectPectinaseen
dc.subjectClarificaçãopt_BR
dc.subjectSuco de laranjapt_BR
dc.subjectEnzyme immobilizationen
dc.subjectOrange juiceen
dc.subjectReticulaçãopt_BR
dc.subjectClarificationen
dc.subjectPectinasept_BR
dc.subjectChitosanen
dc.subjectQuitosanapt_BR
dc.subjectEnzimapt_BR
dc.subjectSilicaen
dc.subjectGenipinen
dc.subjectGenipinapt_BR
dc.subjectGlutaraldehydeen
dc.subjectNutritional propertiesen
dc.titleEffect of support matrix and crosslinking agents on nutritional properties of orange juice during enzyme clarification : a comparative studypt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb001200703pt_BR
dc.type.originEstrangeiropt_BR


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