| Literature DB >> 32180653 |
Iasnaia Maria de Carvalho Tavares1, Marcelo Andrés Umsza-Guez1,2, Natália Martin1,3, Thaise Mariá Tobal2,4, Maurício Boscolo5, Eleni Gomes6, Roberto Da-Silva5, Ellen Silva Lago-Vanzela1.
Abstract
The effect of pectinolytic enzyme preparation (PEP) produced by the fungus Thermomucor indicae-seudaticae-N31 (PEP-N31) on total phenolic content, concentrations of methanol and color of grape juice was studied. Positive results were found when PEP-N31 was used to extract phenolic compounds after the grapes had been blanched for 3 min and macerated for 1 h. The resulting juice had better yield, color characteristics and higher phenolic content (1637.21 mg.L-1, as gallic acid equivalent, or GAE) than the conventionally prepared juice (1422.59 mg GAE.L-1), and it was very similar to the juice obtained through the treatment with a commercial enzyme (1682.10 mg GAE.L-1). The concentration of methanol in the juice produced with the PEP-N31 was less than 200 mg.L-1. These results encourage the use of PEP produced by Thermomucor indicae-seudaticae-N31 by the grape-processing industry. © Association of Food Scientists & Technologists (India) 2019.Entities:
Keywords: Grape; Juice; Methanol; Pectinolytic enzyme; Phenolic content
Year: 2019 PMID： 32180653 PMCID： PMC7054552 DOI： 10.1007/s13197-019-04192-9
Source DB: PubMed Journal: J Food Sci Technol ISSN： 0022-1155 Impact factor: 2.701