un comparative study of two pectinolytic enzymes in the liquefaction of copoazú pulp (Theobroma grandiflorum) and extraction of dietary fiber
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Copoazú (Theobroma grandiflorum) is an Amazonian fruit with great economic potential, due to its high nutritional
value, being an important source of ascorbic acid and phenolic compounds. Its pulp of high viscosity and acidity makes its industrial processing difficult. The present study aims to evaluate the effect of enzymatic liquefaction with two commercial pectinolytic enzymes (Rapidase® LIQ Plus and Rapidase® Citrus Cloudy) at different temperature
conditions (15 to 45 ºC) and incubation time (2 to 5 h) on the Physicochemical characteristics of the juice and the
technological properties of the copoazú residue, under a response surface design. Juice yields of up to 87.96% were
obtained with the Rapidase® LIQ Plus enzyme at 15 ° C and during 2 h of incubation, showing the use of hydrolytic
enzymes as an ideal biotechnological alternative for the physicochemical and rheological adaptation of the copoazu
pulp, with potential positive impact for its implementation in remote areas, where the fruit is produced, eliminating the problems generated by the high viscosity of the pulp. The copoazú residue has a high content of dietary fiber (42.48% on a wet basis). In addition, it presented excellent characteristics such as swelling capacity (CH) (3.85 g of water / g of dry matter) and water retention capacity (CRA) (3.94 g of water / g of dry matter). Consequently, the solid byproduct from the enzymatic clarification of copoazú pulp has quality characteristics similar to those registered in
commercial fiber additives used by the industry.
Jenifer Criollo Nuñez, Corporación Colombiana de Investigación Agropecuaria Agrosavia, C.I Nataima, Espinal, Colombia
https://orcid.org/0000-0002-1623-4966
Martha DP. Lopez-Hernandez, Corporación Colombiana de Investigación Agropecuaria Agrosavia, C.I Nataima, Espinal, Colombia
https://orcid.org/0000-0002-4214-0306
Angelica P. Sandoval-Aldana, Universidad del Tolima, facultad de ingeniería agronómica, departamento de ingeniería agroindustrial. Ibagué, Colombia.
https://orcid.org/0000-0002-0850-6394
Dagoberto Criollo-Cruz, Corporación Colombiana de Investigación Agropecuaria Agrosavia, C.I Nataima, Espinal, Colombia
https://orcid.org/0000-0002-5360-6204
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- Jenifer Criollo Nuñez, Angélica P Sandoval- Aldana, German Bolívar, Cristina Ramírez Toro, Selection of promising yeasts for starter culture development promoter of cocoa fermentation , Ingeniería y Competitividad: Vol. 26 No. 2 (2024): Ingeniería y Competitividad
Accepted 2021-11-09
Published 2022-05-26
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