Use of a response surface method for the enzymatic treatment of copoazú pulp (Theobroma grandiflorum)
Copoazú (Theobroma grandiflorum) is an Amazonian fruit with great potential; however, due to the lack of improved processing technologies that impact the development of new products and stimulate international demand, this fruit does not garner much demand in the international markets. The pulp has large contents of cellulose and pectin, compounds that can interfere with or decrease the efficiency of juice production processes. On the other hand, the use of enzymes has proven to be an effective tool for breaking up fiber and pectin and helping to improve the extraction of juice from tropical fruits. The present study used a response surface method to optimize the combination of enzymes and processing conditions that provide a greater extraction of juice. The Novozym® and Pectinex® enzymes had a higher effect on the juice extraction in 90-min periods. Meanwhile, the Amilase enzyme shows the lowest yield, while sugar content and organic acids increased. Concentration of 700 ppm of Novozym® or the same concentration of Pectinex® at 45°C for 90 min exhibited the highest yield of juice. The use of these enzymes demonstrated a positive effect on breaking up the fiber in the copoazú pulp.
Hernández, M.S., Diaz, R., Gutiérrez-Bravo, R.H. and Fernández-Trujillo, J.P. (2018). Use of a response surface method for the enzymatic treatment of copoazú pulp (Theobroma grandiflorum). Acta Hortic. 1205, 521-526
Amazonian fruits, juice production, sustainability