2023
DOI: 10.1002/bab.2441
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The improvement of guava (Psidium guajava) juice quality using crude multi‐enzymatic extracts obtained from yeasts

Abstract: Guava juice is cloudy and viscous, which hinders filtration, decreases yield, and causes the loss of quality after its processing and during storage. This study aimed to evaluate enzymatic treatment effects using crude multi‐enzymatic extracts (CME) obtained from Rhodotorula mucilaginosa, Rhodotorula orizycola, and Pseudozyma sp. produced by submerse fermentation in the extraction of juice guava. Mixtures of 100 ml of guava pulp and multi‐enzymatic extracts proposed by Doehlert planning were incubated under co… Show more

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