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BIBTEX RIS

Optimization of enzymatic treatment to produce yacon juice clarified by microfiltration with high levels of chlorogenic acid and fructooligosaccharides

2018; Wiley; Volume: 42; Issue: 6 Linguagem: Inglês

10.1111/jfpp.13641

1745-4549

Maria de Fátima Gomes da Silva, Ana Paula Dionísio, Fernando Antônio Pinto de Abreu, Cláudia Oliveira Pinto, Lorena Silva, Edy Sousa de Brito, Nédio Jair Wurlitzer, Ana Carolina Viana de Lima, Suelí Rodrigues, Wesley Faria Gomes, Dorasílvia Ferreira Pontes,

Food composition and properties

Response surface methodology (RSM) was employed for the analysis of the effects of the simultaneous enzymatic treatment using pectinolytic and cellulolytic enzyme at different concentrations, agitation, and temperature, on 13 physical and chemical characteristics of yacon pulp. After microfiltration, the characteristics of permeate flow and turbidity were also evaluated. The results indicated that the enzymatic process has been successfully employed, and the recommended conditions treatments were: enzyme concentration of 500 mg/L of Pectinex® Ultra SP-L and Celluclast® 1.5 L, at 45 °C, and 175 rpm, during 120 min. In this optimized conditions, the permeate flow was almost 40% higher than the control A (without enzymatic treatment). As results, a limpid material with high levels of fructooligosaccharides and chlorogenic acid were obtained. The use of his clarified yacon juice in ready to drink formulations and as food ingredient for other products development is subject of further studies. Practical applications Yacon is rich in bioactive compounds, such as chlorogenic acid (CGA) and fructooligosaccharides (FOS), which present a positive relationship with human healthy. The clarified yacon is a versatile product, which could be used in ready to drink formulations or as food ingredient for other products. However, to obtain this microfiltered product, the bioactive compounds could be negatively affected by the process. In this sense, this work discussed the influences of the main conditions to produce clarified yacon, optimizing this condition and producing a clarified yacon juice high levels of CGA and FOS. The end-product may have potential use for food industries, especially due to the prebiotic properties.