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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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/21/3919 |
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| author | Pâmela M. da Silva Eli Emanuel Esparza-Flores Anike H. Virgili Eliana W. de Menezes Roberto Fernandez-Lafuente Lucas Dal Magro Rafael C. Rodrigues |
| author_facet | Pâmela M. da Silva Eli Emanuel Esparza-Flores Anike H. Virgili Eliana W. de Menezes Roberto Fernandez-Lafuente Lucas Dal Magro Rafael C. Rodrigues |
| author_sort | Pâmela M. da Silva |
| collection | DOAJ |
| description | 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 clarification. The effects on various juice properties, including reducing sugars, total soluble solids, vitamin C, and phenolic compounds, juice color, and pH, were evaluated. The results revealed that the immobilization on chitosan activated using genipin resulted in the highest biocatalyst activity (1211.21 U·g<sup>−1</sup>). The juice treatments using the biocatalysts led to turbidity reduction in the juice (up to 90%), with the highest reductions observed in treatments involving immobilized enzyme on chitosan. Importantly, the enzymatic treatments preserved the natural sugar content, total soluble solids, and pH of the juice. Color differences between treated and raw juice samples were especially relevant for those treated using enzymes, with significant differences in <i>L*</i> and <i>b*</i>, showing loss of yellow vivid color. Analysis of phenolic compounds and vitamin C showed no significant alterations after the enzymatic treatment of the raw juice. According to our results, the clarification of orange juice using immobilized enzymes can be a compromise in turbidity reduction and color reduction to maintain juice quality. |
| first_indexed | 2024-03-11T11:30:34Z |
| format | Article |
| id | doaj.art-3dce54fd26e34975a7f5f6361a0fc853 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T11:30:34Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3dce54fd26e34975a7f5f6361a0fc8532023-11-10T15:02:44ZengMDPI AGFoods2304-81582023-10-011221391910.3390/foods12213919Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative StudyPâmela M. da Silva0Eli Emanuel Esparza-Flores1Anike H. Virgili2Eliana W. de Menezes3Roberto Fernandez-Lafuente4Lucas Dal Magro5Rafael C. Rodrigues6Biocatalysis and Enzyme Technology Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, 9500 Bento Gonçalves Avenue, P.O. Box 15090, Porto Alegre 91501-970, RS, BrazilBiocatalysis and Enzyme Technology Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, 9500 Bento Gonçalves Avenue, P.O. Box 15090, Porto Alegre 91501-970, RS, BrazilLSS—Laboratory of Solids and Surfaces, Instituto de Química, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, RS, BrazilLSS—Laboratory of Solids and Surfaces, Instituto de Química, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, RS, BrazilDepartamento de Biocatálisis, Instituto de Catálisis-CSIC, Campus UAM-CSIC Madrid, 28049 Madrid, SpainInstituto Federal de Educação Ciência e Tecnologia Sul-Rio-Grandense—IFSul, Pelotas 96015-360, RS, BrazilBiocatalysis and Enzyme Technology Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, 9500 Bento Gonçalves Avenue, P.O. Box 15090, Porto Alegre 91501-970, RS, BrazilThis 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 clarification. The effects on various juice properties, including reducing sugars, total soluble solids, vitamin C, and phenolic compounds, juice color, and pH, were evaluated. The results revealed that the immobilization on chitosan activated using genipin resulted in the highest biocatalyst activity (1211.21 U·g<sup>−1</sup>). The juice treatments using the biocatalysts led to turbidity reduction in the juice (up to 90%), with the highest reductions observed in treatments involving immobilized enzyme on chitosan. Importantly, the enzymatic treatments preserved the natural sugar content, total soluble solids, and pH of the juice. Color differences between treated and raw juice samples were especially relevant for those treated using enzymes, with significant differences in <i>L*</i> and <i>b*</i>, showing loss of yellow vivid color. Analysis of phenolic compounds and vitamin C showed no significant alterations after the enzymatic treatment of the raw juice. According to our results, the clarification of orange juice using immobilized enzymes can be a compromise in turbidity reduction and color reduction to maintain juice quality.https://www.mdpi.com/2304-8158/12/21/3919pectinaseenzyme immobilizationorange juiceclarificationchitosansilica |
| spellingShingle | Pâmela M. da Silva Eli Emanuel Esparza-Flores Anike H. Virgili Eliana W. de Menezes Roberto Fernandez-Lafuente Lucas Dal Magro Rafael C. Rodrigues Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study Foods pectinase enzyme immobilization orange juice clarification chitosan silica |
| title | Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study |
| title_full | Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study |
| title_fullStr | Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study |
| title_full_unstemmed | Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study |
| title_short | Effect of Support Matrix and Crosslinking Agents on Nutritional Properties of Orange Juice during Enzyme Clarification: A Comparative Study |
| title_sort | effect of support matrix and crosslinking agents on nutritional properties of orange juice during enzyme clarification a comparative study |
| topic | pectinase enzyme immobilization orange juice clarification chitosan silica |
| url | https://www.mdpi.com/2304-8158/12/21/3919 |
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