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 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
12/04/2022 |
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Data da última atualização: |
09/09/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SANTOS, R. T. dos S. e; TORRES, L. H. P. S.; BIASOTO, A. C. T.; FREITAS, S. T. de; MELO, N. F. de; SILVA, F. L. H. da. |
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Afiliação: |
RENATA TORRES DOS SANTOS E SANTOS, UFPB; LUIS HENRIQUE PEREIRA SÁ TORRES, UNEB; ALINE TELLES BIASOTO MARQUES, CPATSA; SERGIO TONETTO DE FREITAS, CPATSA; NATONIEL FRANKLIN DE MELO, CPATSA; FLÁVIO LUIZ HONORATO DA SILVA, UFPB. |
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Título: |
Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Research, Society and Development, v. 11, n. 5, e14511528088, 2022. |
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ISSN: |
2525-3409 |
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DOI: |
http://dx.doi.org/10.33448/rsd-v11i5.2808 |
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Idioma: |
Inglês |
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Conteúdo: |
The Passiflora cincinnata Mast. has high flavor and potential for wine and other alcoholic beverages production. However, for wine production, the presence of pectin becomes undesirable, as it influences the efficiency of the fermentation process and the clarity of the final product. The objective of this study was to optimize the pectin hydrolysis process in Caatinga passion fruit must for wine production with pectinolytic enzymes, using a Central Composite Rotatable Design (CCRD). The 2³ factorial CCRD, E01 to E17 assays, was applied with six axial tests and three replications in the central point. Caatinga passion fruit must was obtained with pulp and distilled water (40:60 proporcion). Commercial enzyme with high concentration of pectinase was tested. Concentration of enzyme (0.014- 0.056 g L-1), working temperature (43-57°C) and reaction time (12-139min) were the independent variables in the optimization process; and the soluble pectin content (mg 100g-1) corresponded to a process-dependent variable. Prior to the beginning of the assays, in order to provide the optimum working pH range for the pectinase, correction of the must pH to 3.9. The initial Caatinga passion fruit wine must had 24.06 mg 100g-1 of soluble pectin in its composition. After the optimization using CCRD, the treatments presented pectin contents ranging from 6.81 (E16: 0.014g L-1/50°C/75min) to 0.00 mg 100 g-1 (E05: 0.05 g L-1/45°C/ 30min and E06: 0.05 g L-1/45°C/120min). According to the results, to a satisfactory process of pectin hydrolysis in Caatinga passion fruit wine must be added 0.05 g L-1 of pectinase at 45°C for 30min. MenosThe Passiflora cincinnata Mast. has high flavor and potential for wine and other alcoholic beverages production. However, for wine production, the presence of pectin becomes undesirable, as it influences the efficiency of the fermentation process and the clarity of the final product. The objective of this study was to optimize the pectin hydrolysis process in Caatinga passion fruit must for wine production with pectinolytic enzymes, using a Central Composite Rotatable Design (CCRD). The 2³ factorial CCRD, E01 to E17 assays, was applied with six axial tests and three replications in the central point. Caatinga passion fruit must was obtained with pulp and distilled water (40:60 proporcion). Commercial enzyme with high concentration of pectinase was tested. Concentration of enzyme (0.014- 0.056 g L-1), working temperature (43-57°C) and reaction time (12-139min) were the independent variables in the optimization process; and the soluble pectin content (mg 100g-1) corresponded to a process-dependent variable. Prior to the beginning of the assays, in order to provide the optimum working pH range for the pectinase, correction of the must pH to 3.9. The initial Caatinga passion fruit wine must had 24.06 mg 100g-1 of soluble pectin in its composition. After the optimization using CCRD, the treatments presented pectin contents ranging from 6.81 (E16: 0.014g L-1/50°C/75min) to 0.00 mg 100 g-1 (E05: 0.05 g L-1/45°C/ 30min and E06: 0.05 g L-1/45°C/120min). According to the results, to a... Mostrar Tudo |
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Palavras-Chave: |
Bioma Caatinga; Caatinga biome; Delineamento Composto Central Rotaciona; Design fatorial; DOE; Maracuja do mato; Passiflora cincinnata. |
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Thesagro: |
Caatinga; Maracujá; Mosto; Pectina. |
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Thesaurus Nal: |
Passion fruits. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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Marc: |
LEADER 02750naa a2200349 a 4500
001 2142152
005 2022-09-09
008 2022 bl uuuu u00u1 u #d
022 $a2525-3409
024 7 $ahttp://dx.doi.org/10.33448/rsd-v11i5.2808$2DOI
100 1 $aSANTOS, R. T. dos S. e
245 $aOptimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach.$h[electronic resource]
260 $c2022
520 $aThe Passiflora cincinnata Mast. has high flavor and potential for wine and other alcoholic beverages production. However, for wine production, the presence of pectin becomes undesirable, as it influences the efficiency of the fermentation process and the clarity of the final product. The objective of this study was to optimize the pectin hydrolysis process in Caatinga passion fruit must for wine production with pectinolytic enzymes, using a Central Composite Rotatable Design (CCRD). The 2³ factorial CCRD, E01 to E17 assays, was applied with six axial tests and three replications in the central point. Caatinga passion fruit must was obtained with pulp and distilled water (40:60 proporcion). Commercial enzyme with high concentration of pectinase was tested. Concentration of enzyme (0.014- 0.056 g L-1), working temperature (43-57°C) and reaction time (12-139min) were the independent variables in the optimization process; and the soluble pectin content (mg 100g-1) corresponded to a process-dependent variable. Prior to the beginning of the assays, in order to provide the optimum working pH range for the pectinase, correction of the must pH to 3.9. The initial Caatinga passion fruit wine must had 24.06 mg 100g-1 of soluble pectin in its composition. After the optimization using CCRD, the treatments presented pectin contents ranging from 6.81 (E16: 0.014g L-1/50°C/75min) to 0.00 mg 100 g-1 (E05: 0.05 g L-1/45°C/ 30min and E06: 0.05 g L-1/45°C/120min). According to the results, to a satisfactory process of pectin hydrolysis in Caatinga passion fruit wine must be added 0.05 g L-1 of pectinase at 45°C for 30min.
650 $aPassion fruits
650 $aCaatinga
650 $aMaracujá
650 $aMosto
650 $aPectina
653 $aBioma Caatinga
653 $aCaatinga biome
653 $aDelineamento Composto Central Rotaciona
653 $aDesign fatorial
653 $aDOE
653 $aMaracuja do mato
653 $aPassiflora cincinnata
700 1 $aTORRES, L. H. P. S.
700 1 $aBIASOTO, A. C. T.
700 1 $aFREITAS, S. T. de
700 1 $aMELO, N. F. de
700 1 $aSILVA, F. L. H. da
773 $tResearch, Society and Development$gv. 11, n. 5, e14511528088, 2022.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
29/04/2003 |
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Data da última atualização: |
07/05/2008 |
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Autoria: |
GARBIN, J. R.; MILORI, D. M. B. P.; MARTIN-NETO, L.; BAGNATO, V. S. |
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Afiliação: |
USP-Interunidades, São Carlos, SP; Embrapa Instrumentação Agropecuária, São Carlos, SP. |
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Título: |
Análise da fotólise de pesticidas orgânicos através de técnicas espectroscópicas. |
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Ano de publicação: |
2002 |
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Fonte/Imprenta: |
In: ENCONTRO NACIONAL DE FÍSICA DA MATÉRIA CONDENSADA, 25., 2002, Caxambu. Resumos... Caxambu: s. n., 2002. |
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Páginas: |
p. 21 |
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Idioma: |
Português |
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Conteúdo: |
Neste experimento, foram feitas fotólises direta, apenas com a ação da luz, e indireta, com a adição de totocatalisadores, dos herbicidas Atrazina e Imazaquin, e do fungicida Iprodione, diluídos em água... |
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Palavras-Chave: |
Espectroscopia; Fotodegradação; Pesticidas orgânicos. |
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Thesagro: |
Água; Atrazina; Fungicida; Herbicida. |
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Thesaurus NAL: |
imazaquin; iprodione. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01007naa a2200277 a 4500
001 1024640
005 2008-05-07
008 2002 bl --- 0-- u #d
100 1 $aGARBIN, J. R.
245 $aAnálise da fotólise de pesticidas orgânicos através de técnicas espectroscópicas.
260 $c2002
300 $ap. 21
520 $aNeste experimento, foram feitas fotólises direta, apenas com a ação da luz, e indireta, com a adição de totocatalisadores, dos herbicidas Atrazina e Imazaquin, e do fungicida Iprodione, diluídos em água...
650 $aimazaquin
650 $aiprodione
650 $aÁgua
650 $aAtrazina
650 $aFungicida
650 $aHerbicida
653 $aEspectroscopia
653 $aFotodegradação
653 $aPesticidas orgânicos
700 1 $aMILORI, D. M. B. P.
700 1 $aMARTIN-NETO, L.
700 1 $aBAGNATO, V. S.
773 $tIn: ENCONTRO NACIONAL DE FÍSICA DA MATÉRIA CONDENSADA, 25., 2002, Caxambu. Resumos... Caxambu: s.$gn., 2002.
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