The improvement of guava (Psidium guajava) juice quality using crude multi‐enzymatic extracts obtained from yeasts

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 constant agitation at 150 rpm and 50°C, and a Doehlert design was applied as a multivariate optimization strategy. The optimal conditions using the multi‐enzymatic extract were: 0.4% (v/v) of CME for 131 min for the multi‐enzymatic treatment using Pseudozyma sp.; 3.0% (v/v) of CME for 154 min using the R. mucilaginosa CME; and 5.0% (v/v) of CME for 90 min using R. oryzicola. The maximum viscosity reduction values for the juices treated with the CME of yeasts were 10.33%, 86.38%, and 13.33% for the juices treated with the CME of Pseudozyma sp., R. mucilaginosa, and R. orizycola, respectively. The physical–chemical properties were improved after treatment with CMEs, yielding a reduction of clarity, increase of total soluble solids and reducing sugars, and decreasing the acidity (pH) for all treatments with enzymatic extracts of all strains. The yeasts studied showed a potential for CME production to be applied to juice, improving the quality of the juice, and R. mucilaginosa was the most prominent yeast due to most significant reduction of viscosity in guava juice.

[1]  Vinícius Gustavo Trombin,et al.  Global orange juice market: a 16-year summary and opportunities for creating value , 2020, Tropical Plant Pathology.

[2]  Ozana Almeida Lessa,et al.  Enzyme extraction by lab-scale hydrodistillation of ginger essential oil (Zingiber officinale Roscoe): Chromatographic and micromorphological analyses , 2020 .

[3]  M. Bilal,et al.  Production, thermodynamic characterization, and fruit juice quality improvement characteristics of an Exo-polygalacturonase from Penicillium janczewskii. , 2020, Biochimica et biophysica acta. Proteins and proteomics.

[4]  E. Gomes,et al.  The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase , 2019, Journal of Food Science and Technology.

[5]  N. Kango,et al.  Immobilization of Aspergillus quadrilineatus RSNK-1 multi-enzymatic system for fruit juice treatment and mannooligosaccharide generation. , 2019, Food chemistry.

[6]  E. Gomes,et al.  BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity. , 2019, Food chemistry.

[7]  F. Shahidi,et al.  Superfruits: Phytochemicals, antioxidant efficacies, and health effects – A comprehensive review , 2019, Critical reviews in food science and nutrition.

[8]  P. Augusto,et al.  Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility. , 2018, Food chemistry.

[9]  R. Rodrigues,et al.  Magnetic biocatalysts of pectinase and cellulase: Synthesis and characterization of two preparations for application in grape juice clarification. , 2018, International journal of biological macromolecules.

[10]  K. Dolan,et al.  Effect of pectinolytic and cellulytic enzymes on the physical, chemical, and antioxidant properties of blueberry (Vaccinium corymbosum L.) juice , 2018, LWT.

[11]  Mukesh Kumar Patidar,et al.  Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review , 2018, 3 Biotech.

[12]  C. Delerue-Matos,et al.  Lycopene-rich extract from red guava (Psidium guajava L.) displays cytotoxic effect against human breast adenocarcinoma cell line MCF-7 via an apoptotic-like pathway. , 2018, Food research international.

[13]  Hafiz M.N. Iqbal,et al.  Delignification and fruit juice clarification properties of alginate-chitosan-immobilized ligninolytic cocktail , 2017 .

[14]  Ribo Huang,et al.  Identification of an acidic endo-polygalacturonase from Penicillium oxalicum CZ1028 and its broad use in major tropical and subtropical fruit juices production. , 2017, Journal of bioscience and bioengineering.

[15]  M. Asgher,et al.  Multiple Parameter Optimizations for Enhanced Biosynthesis of Exo-polygalacturonase Enzyme and its Application in Fruit Juice Clarification , 2017 .

[16]  X. Lu,et al.  Purification and characterization of exo-polygalacturonase from Zygoascus hellenicus V25 and its potential application in fruit juice clarification , 2016, Food Science and Biotechnology.

[17]  Hafiz M.N. Iqbal,et al.  Gelatin-Immobilized Manganese Peroxidase with Novel Catalytic Characteristics and Its Industrial Exploitation for Fruit Juice Clarification Purposes , 2016, Catalysis Letters.

[18]  R. Fontana,et al.  Use of pectinases produced by a new strain of Aspergillus niger for the enzymatic treatment of apple and blueberry juice , 2013 .

[19]  C. Tarı,et al.  Biochemical and thermal characterization of crude exo-polygalacturonase produced by Aspergillus sojae , 2008 .

[20]  A. Pessoa,et al.  Effect of carbon:nitrogen ratio (C:N) and substrate source on glucose-6-phosphate dehydrogenase (G6PDH) production by recombinant Saccharomyces cerevisiae , 2006 .

[21]  Salmah Yusof,et al.  OPTIMIZATION OF ENZYMATIC CLARIFICATION OF SAPODILLA JUICE USING RESPONSE SURFACE METHODOLOGY , 2006 .

[22]  Cristina M Quintella,et al.  Doehlert matrix: a chemometric tool for analytical chemistry-review. , 2004, Talanta.

[23]  G. L. Miller.  Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar , 1959 .

[24]  G. P. Maitan-Alfenas,et al.  Apple juice clarification by a purified polygalacturonase from Calonectria pteridis , 2020 .

[25]  M. Sohail,et al.  Characterization of pectinase from Geotrichum candidum AA15 and its potential application in orange juice clarification , 2020 .

[26]  A. Akesowan,et al.  EFFECT OF ENZYME TREATMENT ON GUAVA JUICE PRODUCTION USING RESPONSE SURFACE METHODOLOGY , 2013 .

[27]  S. Kant,et al.  Purification and physicochemical properties of polygalacturonase from Aspergillus niger MTCC 3323. , 2013, Protein expression and purification.

[28]  T. Suwonsichon,et al.  Optimization of Pectinase Enzyme Liquefaction of Banana 'Gros Michel' for Banana Syrup Production , 2007 .