Abstract
The effect of pectinolytic enzyme preparation (PEP) produced by the fungus Thermomucor indicae-seudaticae-N31 (PEP-N31) on total phenolic content, concentrations of methanol and color of grape juice was studied. Positive results were found when PEP-N31 was used to extract phenolic compounds after the grapes had been blanched for 3 min and macerated for 1 h. The resulting juice had better yield, color characteristics and higher phenolic content (1637.21 mg.L-1, as gallic acid equivalent, or GAE) than the conventionally prepared juice (1422.59 mg GAE.L-1), and it was very similar to the juice obtained through the treatment with a commercial enzyme (1682.10 mg GAE.L-1). The concentration of methanol in the juice produced with the PEP-N31 was less than 200 mg.L-1. These results encourage the use of PEP produced by Thermomucor indicae-seudaticae-N31 by the grape-processing industry.
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Abbreviations
- CI:
-
Color index
- Endo-PG :
-
Endopolygalacturonase
- Exo-PG :
-
Exopolygalacturonase
- FID:
-
Flame ionization detector
- GAE:
-
Gallic acid equivalent
- OCH3 :
-
Methoxy groups
- PME:
-
Pectin methylesterases
- PG:
-
Polygalacturonases
- PMG:
-
Polymethylgalacturonases
- POD:
-
Peroxidase
- PPO:
-
Polyphenol
- TPC:
-
Total phenolic content
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Acknowledgements
The authors are grateful to CAPES (Finance Code 001 and grant number PDSE 99999.012757/2013-06), CNPq (grant number 486967/2012-3) and FAPESP (grant numbers and 2017/16482-5, 2013/19057-2 and 2010/09998-6) (Brazil) for financial support and for scholarships.
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de Carvalho Tavares, I.M., Umsza-Guez, M.A., Martin, N. et al. The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase. J Food Sci Technol 57, 1565–1573 (2020). https://doi.org/10.1007/s13197-019-04192-9
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DOI: https://doi.org/10.1007/s13197-019-04192-9