Clarification of tangerine juice using cellulases from Pseudoyma sp

• Published in: Journal of food science and technology 2021-01, Vol.58 (1), p.44-51
• Main Authors: Santana, Mona Liza, Bispo, José Ailton Conceição, de Sena, Amanda Reges, Teshima, Elisa, de Brito, Aila Riany, Costa, Floriatan Santos, Franco, Marcelo, de Assis, Sandra Aparecida
• Format: Article
• Language: English
• Subjects: Cellulase; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Design of experiments; Enzymes; Experimental design; Fermentation; Food Science; Juices; Nutrition; Original; Original Article; Pasteurization; Pulp; Thermal stability
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04511-5

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.