Inactivación térmica de pectinmetilesterasa en jugo de uchuva (Physalis peruviana L.)

Abstract

The possibility of industrial processing of cape gooseberry (Physalis peruviana L.) is analyzed. To do this, the effect of pasteurization on reduction in pectinmethylesterase activity and sensory characteristics of gooseberry juice was determined. Two experimental designs were applied to the thermal process: the first with temperatures between 60 °C and 90 °C and exposure times between 20 s and 60 s and the second with temperatures between 70 °C and 80 °C and times between 10 s and 30 s. The juice was pasteurized in micro hematocrit capillary tubes. The residual enzyme activity was evaluated by spectrophotometry at 620 nm UV-VIS. The sensory properties such as acidity, color, smell and taste, were valued by trained panel (n = 15). As a result the optimum pasteurization was found at a temperature of 80 °C for 10 s with a residual enzyme activity of 9.32%. With these heat treatments, no significant sensory changes (P> 0.05) were observed between pasteurized juice and natural juice.