Detalhes bibliográficos
| Resumo: | 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. |
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| Autores principais: | de Carvalho Tavares, Iasnaia Maria |
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| Outros Autores: | Umsza-Guez, Marcelo Andrés; Martin, Natália; Tobal, Thaise Mariá; Boscolo, Maurício; Gomes, Eleni; Da-Silva, Roberto; Lago-Vanzela, Ellen Silva |
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| Assunto: | Grape Juice Methanol Pectinolytic enzyme Phenolic content |
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| Ano: | 2020 |
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| País: | Brasil |
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| Tipo de documento: | artigo |
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| Tipo de acesso: | acesso aberto |
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| Instituição associada: | IBICT |
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| Idioma: | inglês |
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| Origem: | Oasisbr |
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