Impact of Commercial Preparations of Pectinases on the Chemical Composition and Stability of Phenolic Compounds in Grape Juices
Corresponding Author
Maria da Conceição Prudêncio Dutra
Postgraduate in Food Science (PGAli) , Faculty of Pharmacy , Federal University of Bahia , Ondina CEP 40170-115, Salvador , Bahia, Brazil , ufba.br
Search for more papers by this authorAna Júlia de Brito Araújo Carvalho
Federal Institute of Sertão Pernambucano , Campus Petrolina , Liquid Chromatography Laboratory , Jardim São Paulo CEP 56314-522, Petrolina , Pernambuco, Brazil
Search for more papers by this authorNewton Carlos Santos
Bioprocess Laboratory , Department of Chemical Engineering , Federal University of Rio Grande Do Norte , Natal , Rio Grande do Norte, Brazil , ufrn.br
Search for more papers by this authorSérgio Tonetto de Freitas
Brazilian Agricultural Research Corporation , Embrapa Semi-arid Region , Petrolina , Pernambuco, Brazil , embrapa.br
Search for more papers by this authorEderlan de Souza Ferreira
Postgraduate in Food Science (PGAli) , Faculty of Pharmacy , Federal University of Bahia , Ondina CEP 40170-115, Salvador , Bahia, Brazil , ufba.br
Search for more papers by this authorAline Telles Biasoto Marques
Brazilian Agricultural Research Corporation , Embrapa Environment , Jaguariuna, Sao Paulo , Brazil , embrapa.br
Search for more papers by this authorCorresponding Author
Marcos dos Santos Lima
Federal Institute of Sertão Pernambucano , Campus Petrolina , Liquid Chromatography Laboratory , Jardim São Paulo CEP 56314-522, Petrolina , Pernambuco, Brazil
Search for more papers by this authorCorresponding Author
Maria da Conceição Prudêncio Dutra
Postgraduate in Food Science (PGAli) , Faculty of Pharmacy , Federal University of Bahia , Ondina CEP 40170-115, Salvador , Bahia, Brazil , ufba.br
Search for more papers by this authorAna Júlia de Brito Araújo Carvalho
Federal Institute of Sertão Pernambucano , Campus Petrolina , Liquid Chromatography Laboratory , Jardim São Paulo CEP 56314-522, Petrolina , Pernambuco, Brazil
Search for more papers by this authorNewton Carlos Santos
Bioprocess Laboratory , Department of Chemical Engineering , Federal University of Rio Grande Do Norte , Natal , Rio Grande do Norte, Brazil , ufrn.br
Search for more papers by this authorSérgio Tonetto de Freitas
Brazilian Agricultural Research Corporation , Embrapa Semi-arid Region , Petrolina , Pernambuco, Brazil , embrapa.br
Search for more papers by this authorEderlan de Souza Ferreira
Postgraduate in Food Science (PGAli) , Faculty of Pharmacy , Federal University of Bahia , Ondina CEP 40170-115, Salvador , Bahia, Brazil , ufba.br
Search for more papers by this authorAline Telles Biasoto Marques
Brazilian Agricultural Research Corporation , Embrapa Environment , Jaguariuna, Sao Paulo , Brazil , embrapa.br
Search for more papers by this authorCorresponding Author
Marcos dos Santos Lima
Federal Institute of Sertão Pernambucano , Campus Petrolina , Liquid Chromatography Laboratory , Jardim São Paulo CEP 56314-522, Petrolina , Pernambuco, Brazil
Search for more papers by this authorAbstract
Enzymatic preparations in juice processing come in different formulations, but their enzymatic activities on the stability of this beverage must be studied. This study evaluated five commercial yield and color extraction preparations concerning the chemical composition of grape juice, color, and phytochemicals quantified in HPLC. The activity of the enzymes was evaluated, and a study of the stability of the juices over 360 days was carried out. The color extraction enzymes Everzym Thermo and Endozym Rouge (hemicellulases) increased the content of flavonoids, especially malvidin-3-glucoside. The Endozym Pectofruit PR preparation (pectin lyase) stood out for its yield and extraction of organic acids such as tartaric. When assessing the stability of the juice using the half-life parameter, it became clear that all the juices showed similar evolutionary behavior, with more accelerated degradation of the components related to color in the first 100 days. Even though the Everzym Thermo preparation showed greater color extraction, it had higher degradation rates for these parameters and anthocyanins than the other preparations evaluated. At the end of the storage period, the differences in color and anthocyanins were small between the preparations, practically equal to the control. This shows that in the juice obtained without enzymes, the nondegradation of polysaccharides may be associated with a protective effect on color and anthocyanins.
Conflicts of Interest
The authors declare no conflicts of interest.
Open Research
Data Availability Statement
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Supporting Information
| Filename | Description |
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| jfbc2856691-sup-0001-f1.docxWord 2007 document , 316.1 KB | Supporting Information Additional supporting information can be found online in the Supporting Information section. |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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