Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

Ongaratto, Ricardo Schmitz; Viotto, Luiz Antonio

doi:10.1590/1981-6723.4115

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Brazilian Journal of Food Technology

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Artigos Científicos • Braz. J. Food Technol. 19 • 2016 • https://doi.org/10.1590/1981-6723.4115 copy

Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

Otimização enzimática para reduzir a viscosidade de suco de pitanga (Eugenia uniflora L.)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Summary

The aim of this work was to separately evaluate the effects of pectinase and cellulase on the viscosity of pitanga juice, and determine the optimum conditions for their use employing response surface methodology. The independent variables were pectinase concentration (0-2.0 mg.g^–1) and cellulase concentration (0-1.0 mg.g^–1), activity time (10-110 min) and incubation temperature (23.2-56.8 °C). The use of pectinase and cellulase reduced the viscosity by about 15% and 25%, respectively. The results showed that enzyme concentration was the most important factor followed by activity time, and for the application of cellulase the incubation temperature had a significant effect too. The regression models showed correlation coefficients (R²) near to 0.90. The pectinase application conditions that led to the lowest viscosity were: concentration of 1.7 mg.g^–1, incubation temperature of 37.6 °C and incubation time of 80 minutes, while for cellulase the values were: concentration of 1.0 mg.g^-1, temperature range of 25 °C to 35 °C and incubation time of 110 minutes.

Keywords:
Pectinase; Cellulose; Viscosity; Pitanga juice

Exp.	Enzyme concentration (mg.g^-1)		Activity time (min)	Temperature (°C)
	Pectinase	Cellulase	Activity time (min)	Temperature (°C)
	X_1P (x_1P)	X_1C (x_1C)	X₂ (x₂)	X₃ (x₃)
1	0.4 (–1)	0.2 (–1)	30 (–1)	30 (–1)
2	1.6 (+1)	0.8 (+1)	30 (–1)	30 (–1)
3	0.4 (–1)	0.2 (–1)	90 (+1)	30 (–1)
4	1.6 (+1)	0.8 (+1)	90 (+1)	30 (–1)
5	0.4 (–1)	0.2 (–1)	30 (–1)	50 (+1)
6	1.6 (+1)	0.8 (+1)	30 (–1)	50 (+1)
7	0.4 (–1)	0.2 (–1)	90 (+1)	50 (+1)
8	1.6 (+1)	0.8 (+1)	90 (+1)	50 (+1)
9	0 (–1.682)	0 (–1.682)	60 (0)	40 (0)
10	2.0 (+1.682)	1.0 (+1.682)	60 (0)	40 (0)
11	1.0 (0)	0.5 (0)	10 (–1.682)	40 (0)
12	1.0 (0)	0.5 (0)	110 (+1.682)	40 (0)
13	1.0 (0)	0.5 (0)	60 (0)	23.2 (–1.682)
14	1.0 (0)	0.5 (0)	60 (0)	56.8 (+1.682)
15	1.0 (0)	0.5 (0)	60 (0)	40 (0)
16	1.0 (0)	0.5 (0)	60 (0)	40 (0)
17	1.0 (0)	0.5 (0)	60 (0)	40 (0)

Exp	30 rpm	50 rpm	70 rpm	90 rpm	120 rpm
1	4.55±0.15	3.68±0.11	3.20±0.09	2.92±0.08	2.70±0.02
2	3.86±0.06	3.12±0.07	2.75±0.05	2.53±0.06	2.38±0.04
3	3.96±0.12	3.20±0.07	2.83±0.07	2.60±0.05	2.43±0.04
4	3.98±0.13	3.20±0.08	2.80±0.06	2.58±0.05	2.43±0.05
5	4.42±0.04	3.58±0.02	3.14±0.01	2.89±0.02	2.67±0.01
6	3.87±0.05	3.17±0.05	2.84±0.03	2.65±0.02	2.49±0.04
7	4.21±0.09	3.39±0.06	2.99±0.02	2.75±0.03	2.56±0.02
8	3.89±0.06	3.18±0.05	2.81±0.07	2.61±0.05	2.45±0.05
9	4.46±0.09	3.62±0.06	3.18±0.05	2.96±0.05	2.76±0.04
10	3.79±0.10	2.97±0.06	2.66±0.06	2.47±0.05	2.35±0.05
11	4.19±0.05	3.39±0.03	2.97±0.02	2.74±0.03	2.54±0.03
12	3.88±0.03	3.02±0.03	2.70±0.03	2.49±0.03	2.37±0.02
13	4.30±0.12	3.40±0.11	3.00±0.09	2.77±0.07	2.59±0.06
14	4.01±0.13	3.27±0.08	2.87±0.07	2.65±0.07	2.49±0.06
15	4.01±0.08	3.26±0.06	2.87±0.05	2.65±0.04	2.47±0.04
16	4.11±0.29	3.21±0.17	2.83±0.14	2.62±0.12	2.48±0.11
17	3.99±0.11	3.15±0.08	2.80±0.07	2.58±0.05	2.44±0.04
Untreated juice	4.46±0.05	3.60±0.02	3.18±0.02	2.94±0.02	2.77±0.02

Coefficients	30 rpm	50 rpm	70 rpm	90 rpm	120 rpm
b₀	4.0377^* ***** p-value < 0.001	3.2046^* ***** p-value < 0.001	2.8321^* ***** p-value < 0.001	2.6162^* ***** p-value < 0.001	2.4637^* ***** p-value < 0.001
b₁	–0.1953^* ***** p-value < 0.001	–0.1664^* ***** p-value < 0.001	–0.1343^* ***** p-value < 0.001	–0.1182^* ***** p-value < 0.001	–0.0952^* ***** p-value < 0.001
b₂	–0.0865^* * p-value < 0.05.	–0.0880^ p-value < 0.01.	–0.0699^ p-value < 0.01.	–0.0637^ p-value < 0.01.	–0.0480^* * p-value < 0.05.
b₃	–0.0328	–0.0072	–0.0014	0.0050	0.0045
b₁₁	0.0275	0.0384	0.0350	0.0364	0.0310
b₂₂	–0.0043	0.0066	0.0049	0.0011	–0.0043
b₃₃	0.0381	0.0525	0.0403	0.0346	0.0257
b₁₂	0.1175^* * p-value < 0.05.	0.0950^* * p-value < 0.05.	0.0675^* * p-value < 0.05.	0.0587^* * p-value < 0.05.	0.0488
b₁₃	–0.0250	–0.0075	0.0000	0.0038	0.0038
b₂₃	0.0350	0.0275	0.0175	0.0113	0.0087
R²	0.93	0.93	0.92	0.89	0.88
F_cal	9.28	10.05	8.83	6.47	5.55

Exp	30 rpm	50 rpm	70 rpm	90 rpm	120 rpm
1	4.22±0.11	3.48±0.03	3.07±0.02	2.88±0.02	2.70±0.02
2	3.33±0.05	2.81±0.05	2.55±0.05	2.42±0.04	2.31±0.05
3	3.71±0.08	3.06±0.05	2.73±0.06	2.58±0.04	2.45±0.03
4	2.96±0.03	2.52±0.03	2.29±0.03	2.20±0.03	2.12±0.03
5	4.25±0.05	3.47±0.03	3.07±0.01	2.86±0.02	2.71±0.01
6	3.46±0.07	2.91±0.06	2.60±0.06	2.49±0.05	2.42±0.04
7	3.73±0.04	3.11±0.05	2.77±0.02	2.63±0.03	2.53±0.03
8	3.39±0.07	2.85±0.03	2.57±0.05	2.46±0.03	2.37±0.04
9	4.71±0.16	3.74±0.05	3.30±0.03	3.07±0.03	2.91±0.02
10	3.09±0.06	2.60±0.07	2.34±0.06	2.25±0.06	2.20±0.05
11	4.15±0.14	3.38±0.03	2.94±0.05	2.79±0.05	2.68±0.03
12	3.37±0.16	2.79±0.03	2.48±0.01	2.36±0.02	2.32±0.01
13	3.53±0.07	2.97±0.05	2.65±0.04	2.51±0.03	2.41±0.03
14	4.35±0.06	3.57±0.04	3.17±0.03	2.97±0.03	2.82±0.03
15	3.35±0.01	2.82±0.06	2.53±0.04	2.42±0.03	2.31±0.04
16	3.52±0.05	2.98±0.08	2.64±0.04	2.52±0.05	2.42±0.06
17	4.05±0.06	3.01±0.04	2.68±0.02	2.55±0.02	2.45±0.03
Untreated juice	4.46±0.05	3.60±0.02	3.18±0.02	2.94±0.02	2.77±0.02

Coefficients	30 rpm	50 rpm	70 rpm	90 rpm	120 rpm
b₀	3.6560^* ***** p-value < 0.001	2.9471^* ***** p-value < 0.001	2.6243^* ***** p-value < 0.001	2.5033^* ***** p-value < 0.001	2.4007^* ***** p-value < 0.001
b₁	–0.4023^ p-value < 0.01.	–0.2890^* ***** p-value < 0.001	–0.2376^* ***** p-value < 0.001	–0.2020^* ***** p-value < 0.001	–0.1731^* ***** p-value < 0.001
b₂	–0.2037^* * p-value < 0.05.	–0.1554^ p-value < 0.01.	–0.247^ p-value < 0.01.	–0.1101^ p-value < 0.01.	–0.0934^* * p-value < 0.05.
b₃	0.1456	0.1083^* * p-value < 0.05.	0.0911^* * p-value < 0.05.	0.0830^* * p-value < 0.05.	0.0834^* * p-value < 0.05.
b₁₁	0.0366	0.0463	0.0455	0.0349	0.0316
b₂₂	–0.0129	0.0162	0.0066	0.0048	0.0121
b₃₃	0.0508	0.0816	0.0773	0.0631	0.0528
b₁₂	0.0737	0.0538	0.0438	0.0350	0.0238
b₁₃	0.0638	0.0488	0.0363	0.0375	0.0338
b₂₃	0.0363	0.0362	0.0338	0.0325	0.0263
R²	0.83	0.91	0.91	0.91	0.89
F_cal	3.95	7.44	7.59	7.57	6.29

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] Ricardo Schmitz Ongaratto, Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), Departamento de Engenharia de Alimentos (DEA), Cidade Universitária Zeferino Vaz, Caixa Postal: 6121, CEP: 13083-862, Campinas/SP – Brasil, e-mail: rsongaratto@gmail.com