Enzymatic liquefaction of some varieties of mango pulp

Sreenath, Hassan K.; Krishna, K.R. Sudarshana; Santhanam, K.

doi:10.1016/s0023-6438(95)91424-2

Cited by 29 publications

(29 citation statements)

References 9 publications

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“…According to Jayani, Saxena and Gupta (2005) juice extraction and clarification are the main uses for this class of enzyme. Nevertheless, few articles are available about tropical fruit processing using pecntinolytic enzymes; most of them are on enzymatic liquefaction of carambola, banana, mango, and sapodilla (ABdUllAh et al, 2007;ChAUhAN;TYAGI;SINGh, 2001;ollé et al, 1997;RAShMI, 1999;SANTIN et al, 2008;SIN et al, 2006;SReeKANTAh;JAleel;RAMAChANdRA RAo, 1971;NANJUNdASWAMY;SReeKANTIAh, 1987;SANThANAM, 1995).…”

Section: Enzyme Treatmentmentioning

confidence: 99%

“…Assessing the individual influence of each independent variable is a laborious task, and the Response Surface Methodology (RSM) is a skilful statistical tool for optimizing the search for the best operational condition. This technique was successfully applied to optimize the clarification of carambola, sapodilla, carrot, peach, banana, and mango juices (ABdUllAh et al, 2007;lee et al, 2006;SANTIN et al, 2008;ShARMA;SARKAR;ShARMA, 2005;SIN et al, 2006;SANThANAM, 1995;SUN et al, 2006), the extraction of high-ester pectin from passion fruit peel with citric acid (PINheIRo et al, 2008), the extraction of anthocyanins from black currants (lANdBo; MeYeR, 2004), and also to increase juice yield and to decrease turbidity of carrot juices and elderberry (lANdBo; KAACK; MeYeR, 2007;ShARMA;SARKAR;ShARMA, 2005), and to reduce mango pulp viscosity (ChAMChoNG;NooMhoRM, 1991), among other applications. incubation time, and temperature) at three levels and five replications were done at the central point, resulting in 19 experimental runs.…”

Section: Enzyme Treatmentmentioning

confidence: 99%

“…It must be emphasized that all viscosity measurements were conducted at the same constant temperature (10 °C) and only the enzyme tests were carried out at variable temperatures. Sreenath, Sudarshanakrishna and Santhanam (1995) noticed that the enzyme concentration strongly influenced the viscosity reduction when Pectinex and Celluclast (both Novozymes) were applied, achieving up to 80% viscosity reduction. lee et al (2006) used Pectinex Ultra property than the others tested in this work because it is measured under sample movement and therefore it does not represent only a physicochemical interaction, but a dynamic interaction as well.…”

Section: Viscositymentioning

confidence: 99%

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Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Umsza-Guez¹,

Rinaldi²,

Lago-Vanzela³

et al. 2011

Ciênc. Tecnol. Aliment.

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Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp Efeito de enzimas pectinolíticas nas propriedades físicas da polpa de cajá-manga (Spondias cytherea Sonn.)Marcelo Andres UMSzA-GUez 1 *, Rebeca RINAldI 1 , ellen Silva lAGo-VANzelA 1 , Natalia MARTIN 2 , Roberto da SIlVA 3 , eleni GoMeS 4 , João Cláudio ThoMéo 1 IntroductionBrazil is the third largest world producer of fresh fruit, harvesting about 42 million tons per year (Food..., 2009). Nonetheless, the country exports only 2% of its whole production. In addition to the fruits that are usually commercialized, e.g. citrus, apple, banana, and mango, Brazil produces nearly 320 varieties of exotic fruits, although only four varieties are extensively cultivated. The world market for exotic fruits is expanding and presently accounts for 5% of the whole market of fresh and processed fruits. The volume of imported exotic fruits by the USA increased 27% from 1999 to 2006 (UNITed..., 2009). Therefore, processing exotic fruits into pulp and juice is an attractive opportunity for tropical countries to expand their influence over the international market of fruits.Cajá-manga (Spondias cytherea Sonn., Anacardiaceae), also known as golden apple and hog-plum, is an exotic fruit native from Îles de la Société (French Polynesia). It was introduced in Brazil in 1985 and cultivated mainly in the northeast region of the country (doNAdIo; MoRo; SeRVIdoTe, 2000; doNATIo; NAChTIGAl; SACRAMeNTo, 1998). The fruit is a prolate spheroid, up to 10 cm in length, in its largest dimension, 9 cm diameter, and 100 g weight. Its skin is golden yellow or brownish, and when ripe its pulp is bitter-sweet and acid. harvesting time is short and the fruit is consumed either fresh or processed as jelly and juice. Rodriguez-Amaya and Kimura (1989) studied cajá (Spondias lutea l.), a fruit quite similar to the cajá-manga, and noticed that the total carotenoids content is higher than the other ResumoCajá-manga, também conhecida como maçã dourada, é uma fruta exótica nativa de Îles de la Société (French Polynesia), a qual foi introduzida no Brasil em 1985. A polpa de frutas maduras foi tratada com enzima comercial e o efeito foi avaliado no rendimento de suco, assim como nas propriedades físicas viscosidade, turbidez e cor (L*). Metodologia de superfície de resposta foi utilizada e três níveis foram adotados para variáveis independentes: temperatura (30, 40 e 50 °C), tempo de incubação (30, 60 e 90 minutos) e concentração de enzima (0,01, 0,05, 0,09 v/v%). delineamento estatístico de composto central foi utilizado para orientar o trabalho experimental. o tratamento enzimático aumentou o rendimento do suco (acima de 56%) e a cor (acima de 8,6%), e diminuiu significativamente a viscosidade (acima de 57,4%), clarificação (acima de 77%) e turbidez (acima de 85,5%). o tempo de incubação foi o fator de maior interação, enquanto que a temperatura foi o de menor. Análises de otimização para reduzir a concentração enzimática foram realizadas superpondo as análi...

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Section: Enzyme Treatmentmentioning

confidence: 99%

Section: Enzyme Treatmentmentioning

confidence: 99%

Section: Viscositymentioning

confidence: 99%

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Effect of pectinolitic enzymes on the physical properties of caja-manga (Spondias cytherea Sonn.) pulp

Umsza-Guez¹,

Rinaldi²,

Lago-Vanzela³

et al. 2011

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

show abstract

“…Besides the fresh fruit, processed mango products such as juices, nectars, concentrates, jams, jelly powders, fruit bars, flakes and dried fruits have become increasingly popular in Europe (Loeillet, 1994;Mahayothee, 2005;Pott, Neidhart, Mü hlbauer, & Carle, 2005;Singh, Dhuique-Mayer, & Lozano, 2000;Vásquez-Caicedo, Neidhart, & Carle, 2004). The export of mango pulp as a raw material for these products was estimated to be about 62% of total exports of fruits and vegetables in India, the world's largest mango producer (Sreenath, Krishna, & Santhanam, 1995). The edible pulp makes up 33-85% of the fresh fruit, while the peel and the kernel amount to 7-24% and 9-40%, respectively (Wu, Chen, & Fang, 1993).…”

Section: Introductionmentioning

confidence: 99%

Utilization of mango peels as a source of pectin and polyphenolics

Berardini

Knödler

Schieber

et al. 2005

Innovative Food Science & Emerging Technologies

272

128

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“…The use of multicomponent commercial enzyme preparations such as Pectinex ® , Celluclast ® and/or a mixture of the two, to manipulate mango pur ee rheological properties have already been reported in several studies with the aim of optimizing the incubation conditions or investigating physicochemical changes thereof (Bhattacharya & Rastogi, 1998;Singh, Dhuique-Mayer, & Lozano, 2000;Sreenath, Nanjundaswamy, & Sreekantiah, 1987;Sreenath, Sudarshana Krishna, & Santhanam, 1995). On the other hand, dynamic high pressure processes (high pressure homogenization (HPH)) received growing attention in recent years especially as an emerging non-thermal unit operation (Augusto, Ibarz, & Cristianini, 2012).…”

Section: Introductionmentioning

confidence: 99%