Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study

Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study

This study investigated the impact of a support matrix and active group on the support to the nutritional properties of orange juice after juice clarification. Pectinase was immobilized on chitosan and aminated silica supports, activated with genipin or glutaraldehyde, and applied for juice clarific...

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Bibliographic Details
Main Authors: Pâmela M. da Silva, Eli Emanuel Esparza-Flores, Anike H. Virgili, Eliana W. de Menezes, Roberto Fernandez-Lafuente, Lucas Dal Magro, Rafael C. Rodrigues
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
pectinase
enzyme immobilization
orange juice
clarification
chitosan
silica
Online Access:https://www.mdpi.com/2304-8158/12/21/3919

Internet

https://www.mdpi.com/2304-8158/12/21/3919

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