Dynamics of the loss and emergence of volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.) and the impact on juice sensory quality.

Concentrating cashew apple juice alters the beverage aroma and flavor, compromising consumer acceptability of the concentrated beverage. To understand the mechanisms involved in these changes, this research characterized the dynamics of the loss and emergence of volatile compounds during cashew apple juice concentration, reporting their impact on beverage sensory quality. Fresh cashew apple juice (10.3°Brix) was concentrated in a thermal-siphon type evaporator operating in a closed system. Five samples were taken throughout the concentration process with the following soluble solids contents: 11.8°Brix, 14.9°Brix, 20.2°Brix, 29.6°Brix and 42.1°Brix. Trained judges rated the aroma note intensities, described as ?fresh cashew apple? and ?cooked? as perceived in the fresh and concentrated beverages. The headspace volatiles of the six samples were identified and quantified by GC?MS. The results indicated the esters as the major component in the fresh juice (226.46 μg kg− 1) representing 45.0% of the total mass of volatiles, followed by the terpenes (118.98 μg kg− 1), acids (45.23 μg kg− 1), aldehydes (39.10 μg kg− 1), alcohols (18.91 μg kg− 1), lactones (19.15 μg kg− 1), hydrocarbons (18.02 μg kg− 1) and ketones (11.05 μg kg− 1). Predictive statistical models (R2 > 0.956, p ≤ 0.002) revealed that on reaching 14.9°Brix, the ester concentration declined more than 90%, the terpene content almost 100%, alcohols 85%, aldehydes 80% and hydrocarbons 90%. At 14.9°Brix, the intensity of ?fresh cashew apple? aroma still predominated in the juice, but the panelists detected the presence of a weak ?cooked? aroma. Concentration of the beverage to 20.2°Brix or above expressively increased the cooked aroma intensity and the concentration of hydrocarbons, alcohols and some aldehydes usually associated with off-flavors such as pentanal and decanal. This raises the possibility that some of these compounds might have been formed during juice processing. Juice with better sensory quality could possibly be obtained by concentrating the beverage to levels below 20.2°Brix, recovering the esters that evaporated off the juice until ~ 15°Brix is reached, and re-adding them to the juice concentrated

Mapa semidetalhado dos solos da área do Campo Experimental do CPAF- Acre.

Colaborador: Sabrina Forte e Silva

Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.).

The objective of this study was to identify and quantify the recovery of aroma volatiles during the concentration of cashew apple juice and propose kinetic models. Fresh juice was concentrated in a thermal-siphon type evaporator, operating in a closed system at 700 mm Hg. The water and volatiles evaporated during concentration were recovered by condensation, generating five condensates: the first was obtained during the concentration of the juice from 10.6 °Brix (fresh juice) to 12 °Brix, the second from 10.6 to 14 °Brix, the third from 10.6 to 19 °Brix, the fourth from 10.6 to 28 °Brix and the fifth from 10.6 to 40 °Brix. The volatiles in the headspaces of the condensates were vacuum stripped (70 mm Hg) to a Porapak Q? trap for 2 h, eluted with 300 μL of acetone, identified by GC?MS and quantified by external standardization. Trained judges rated the intensity of the cashew apple aroma perceived in the condensates using a 9 cm scale. The major classes of volatiles present in the condensates were esters (~90% of the total mass of volatiles), followed by aldehydes (6%) and alcohols (3%). In the first condensate the ester (580.3 μg L−1), aldehyde (39.3 μg L−1) and alcohol (23.5 μg L−1) concentrations were higher than in the remaining condensates, suggesting that a more efficient recovery of the volatiles important to the cashew apple aroma and flavor could be obtained when the beverage was concentrated from 10.6 to approximately 12 °Brix, namely, by condensing the first 23% of the water evaporated off from the juice. The power function was the kinetic model that best fitted the recovery of the esters, aldehydes and alcohols

Partitioning of fibrinolytic protease from Bacillus sp. UFPEDA 485 by aqueous two-phase systems using PEG/sodium sulfate

XI Reunião Regional Nordeste da SBBq | 4th International Symposium in Biochemistry of Macromolecules and BiotechnologyThe fibrinolytic protease produced by bacteria of the genus Bacillus has attracted large interest in the pharmaceutical industry as a promising alternative in thrombolytic therapy due to their effectiveness in degrading fibrin, its production requiring the development of an efficient recovery process. Aqueous two-phase system (ATPS) have been recognized as an efficient and economical process for recovering enzymes due to their relative ease and low cost. The purpose of this work was to study the partition of fibrinolytic protease produced by Bacillus sp. UFPEDA 485 in a ATPS composed by Polyethylene glycol (PEG) and sodium sulfate using factorial design. The fibrinolytic protease production occurred in liquid culture medium containing 2% soy flour, pH 7.2, 150 rpm at 37 °C for 48 hours. To study the partitioning, was used a 23 full factorial design with four replicates at the central with the purpose of evaluating the effects and interactions of the independent variables: PEG molar mass (MMPEG), PEG concentration (CPEG) and sodium sulfate concentration (CNa2SO4) on the response variable: partition coefficient (K) of the fibrinolytic enzyme. In all the runs the enzyme partitioned to the top phase, indicating a significant interaction between the protein and the PEG. The best result was obtained at the central point, using MMPEG 6000 g/mol, CPEG 24 % and CNa2SO4 11,6 %. The partitions coefficients ranged between K = 327.63 and 2879.38. According to the results, the ATPS composed of PEG/sodium sulfate proved to be a promising method to extraction fibrinolytic protease.CAPES e CNPqinfo:eu-repo/semantics/publishedVersio