Details

Autor(en) / Beteiligte

• de Carvalho Tavares, Iasnaia Maria
• Umsza-Guez, Marcelo Andrés
• Martin, Natália
• Tobal, Thaise Mariá
• Boscolo, Maurício
• Gomes, Eleni
• Da-Silva, Roberto
• Lago-Vanzela, Ellen Silva

Titel

The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase

Ist Teil von

• Journal of food science and technology, 2020-04, Vol.57 (4), p.1565-1573

Ort / Verlag

New Delhi: Springer India

Erscheinungsjahr

2020

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• 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.