Abstract
Tangerine juice was treated with crude extract containing cellulase from Pseudozyma sp. obtained by liquid fermentation. The thermal stability of cellulase was investigated by incubating crude extract at different temperatures and times. The pulp, obtained from tangerine, was pasteurized at 85 °C for 5 min and then used in a clarification process with a Doehlert experimental design. The results showed that the cellulase obtained from Pseudozyma sp. is thermostable at temperatures of 60, 70 and 90 °C and retained 98%, 88% and 80% of activity, respectively, after a 1-h incubation time. The optimum conditions for clarification were verified by varying the enzyme extract concentration (%, v v−1) and the time (minutes) in a shaker at 150 rpm, at 50 °C. The optimum condition for clarification was obtained in the 80th min with a 1.25% enzymatic extract concentration (v v−1), resulting in a reduction of tangerine juice viscosity by 65%. The analysis of physical and chemical parameters of tangerine juice after clarification showed that the enzyme extract improved the process responsible for the clarification of tangerine juice. The results are promising since this is a methodology that can be used in the citrus juice industry.
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Acknowledgements
This work was supported by FINEP (Financier of Studies and Projects), CAPES (Coordination of Improvement of Higher Level Personnel), CNPq (National Research Council) and FAPESB (Foundation for Research Support of the State of Bahia). We also thanks the Biotechnology Graduate Program of State University of Feira de Santana (UEFS/FIOCRUZ).
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Santana, M.L., Bispo, J.A.C., de Sena, A.R. et al. Clarification of tangerine juice using cellulases from Pseudoyma sp.. J Food Sci Technol 58, 44–51 (2021). https://doi.org/10.1007/s13197-020-04511-5
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DOI: https://doi.org/10.1007/s13197-020-04511-5