The improvement of grape juice quality using Thermomucor Indicae- Seudaticae pectinase

Iasnaia Maria de Carvalho Tavares; Marcelo Andrés Umsza-Guez; Natália Martin; Thaise Mariá Tobal; Maurício Boscolo; Eleni Gomes; Roberto Da-Silva; Ellen Silva Lago-Vanzela

doi:10.1007/s13197-019-04192-9

The improvement of grape juice quality using Thermomucor Indicae- Seudaticae pectinase

J Food Sci Technol. 2020 Apr;57(4):1565-1573. doi: 10.1007/s13197-019-04192-9. Epub 2019 Nov 28.

Authors

Iasnaia Maria de Carvalho Tavares¹, Marcelo Andrés Umsza-Guez^{1

2}, Natália Martin^{1

3}, Thaise Mariá Tobal^{2

4}, Maurício Boscolo⁵, Eleni Gomes⁶, Roberto Da-Silva⁵, Ellen Silva Lago-Vanzela¹

Affiliations

¹ 1Department of Food Engineering and Technology, São Paulo State University - UNESP, São José do Rio Preto, São Paulo 15054-000 Brazil.
² 2Department of Biotechnology, Federal University of Bahia - UFBA, Salvador, Bahia 40170-115 Brazil.
³ Unilago - Union of the Great Lakes Colleges, São José do Rio Preto, São Paulo 15030-070 Brazil.
⁴ 4Faculty of Health Sciences, Federal University of Grande Dourados - UFGD, Dourados, Mato Grosso do Sul 79800-000 Brazil.
⁵ 5Department of Chemistry and Environmental Sciences, São Paulo State University - UNESP, São José do Rio Preto, São Paulo 15054-000 Brazil.
⁶ 6Department of Biology, São Paulo State University - UNESP, São José do Rio Preto, São Paulo 15054-000 Brazil.

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.

Keywords: Grape; Juice; Methanol; Pectinolytic enzyme; Phenolic content.