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- Title
Effect of enzymatic treatment on the viscosity of raw juice and anthocyanins content in the microfiltrated blackberry juice.
- Authors
Pessanha de Araujo, Manuela Cristina; Senna Gouvêa, Ana Cristina Miranda; Couto, Daniel Simões; Correa Cabral, Lourdes Maria; de Oliveira Godoy, Ronoel Luiz; Freitas, Suely Pereira
- Abstract
Fruit juices consumption has increased in recent years due to the perception of juices as a natural source of compounds that provide health benefits, such as anthocyanins, an important natural antioxidant. For the industrial production of blackberry, the juice microfiltration process is commonly used, but due to the high viscosity of this fruit, an enzymatic pretreatment is necessary. The objectives of this study were to select the operating variables (temperature and enzyme concentration) for the juice pretreatment and to evaluate its effect on the anthocyanins content in clarified blackberry juice. An experimental design was carried out to evaluate the rheological behavior of the juice as a function of temperature and enzyme concentration. The experimental data was analyzed by Ostwald-de-Waele model. The data of apparent viscosity as a temperature function was fitted by Arrhenius equation. The conditions of 35°C and 4 ml of enzyme Rapidase/kg of blackberry juice® TF from DSM Food Specialities were selected for the enzymatic liquefaction of cell-wall polysaccharides prior to microfiltration. Under this conditions it was possible to observe at the end of the process that this step leads to a considerable increase and maintenance of the permeate flux and an increase in the juice anthocyanin content.
- Subjects
BLACKBERRIES; FRUIT juices; ANTHOCYANINS; CASE hardening; RHEOLOGY
- Publication
Desalination & Water Treatment, 2011, Vol 27, Issue 1-3, p37
- ISSN
1944-3994
- Publication type
Article
- DOI
10.5004/dwt.2011.2042