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Effect of the Processing Steps on Cactus Juice Production

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Abstract

The Cereus hildmannianus K. Schum juice was obtained by enzymatic and mechanical treatments, both followed by a pasteurization process. The effects caused by these processes were evaluated considering physicochemical and histological properties, as well as its rheological behavior. When compared with mechanical treatment, enzymatic treatment was responsible for yields increase (up to 22 %), viscosity decrease, and suspended solids content. When associated with heat, enzymatic treatment increased the soluble solids concentration, as well as their pH level, promoting viscosity reduction if compared with the mechanical treatment. Histological evaluations showed gradual degradation of cells and mucilage, as the juice processing steps proceeded. The non-Newtonian behavior of the “in natura” pulp and the juice obtained by mechanical treatment have been well described by the Casson and Bingham models, respectively. The enzymatically treated juice behaved as Newtonian fluid. All samples showed a reduction in the viscosity levels when subjected to higher temperatures, as described by the Arrhenius-type equation: the activation energy varied from 3.8 to 4.5 kcal mol−1. Sensory analysis of pure Cereus h. juice and its mix with traditional orange and lime juices were well accepted by the surveyed audience, and the addition of the cactus juice was easily perceived by those who participated in the research.

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Acknowledgments

Thanks to Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), and Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina (FAPESC), for their financial support.

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Authors and Affiliations

  1. Chemical and Food Engineering Department, Universidade Federal de Santa Catarina (UFSC), Campus Universitário, Trindade, P. O. Box 476, 88040-900, Florianópolis, Santa Catarina, Brazil

    Taiana Maria Deboni, Celio Volpi Junior, Dachamir Hotza, Raquel Piletti & Mara Gabriela Novy Quadri

  2. Ciência e Tecnologia do Rio Grande do Sul, Instituto Federal de Educação, Rua Cel Vicente, 281, 90030-040, Porto Alegre, Rio Grande do Sul, Brazil

    Márcia Bündchen

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  1. Taiana Maria Deboni
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  2. Márcia Bündchen
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Correspondence to Mara Gabriela Novy Quadri.

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Deboni, T.M., Bündchen, M., Junior, C.V. et al. Effect of the Processing Steps on Cactus Juice Production. Food Bioprocess Technol 7, 990–1000 (2014). https://doi.org/10.1007/s11947-013-1098-4

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