Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 75957 10.21603/2074-9414-2024-1-2485 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Enzymatic Liquefaction and Characterization of Mangifera laurina Blume Ферментативное разжижение и характеристика пюре из плодов Mangifera laurina Blume https://orcid.org/0000-0001-7852-8073 Салена Л. А. К. Saleena Lejaniya Abdul Kalam Тан К. И. Л. Tan Kelly Yie Lin https://orcid.org/0000-0002-5694-3943 Чанг Л. С. Chang Lee Sin https://orcid.org/0000-0001-5305-4334 Пуи Л. П. Pui Liew Phing zoepui123@gmail.com Университет UCSI Куала-Лампур Малайзия UCSI University Kuala Lumpur Malaysia Университет UCSI Куала-Лампур Малайзия UCSI University Kuala Lumpur Malaysia Университет UCSI Куала-Лампур Малайзия UCSI University Kuala Lumpur Malaysia Университет UCSI Куала-Лампур Малайзия UCSI University Kuala Lumpur Malaysia 28 03 2024 28 03 2024 54 1 37 47 20 04 2023 05 09 2023 https://fptt.ru/en/issues/22328/22339/

Свойства плодов манго Mangifera laurina Blume не достаточно изучены: отсутствуют данные о его физико-химических свойствах, питательном составе, содержании каротиноидов и процессе ферментативного разжижения. Целью исследования стала оптимизация параметров ферментативного разжижения пюре плодов M. laurina и анализ этого продукта. Гомогенизированную мякоть плодов M. laurina обрабатывали различными ферментами (Pectinex Ultra SPL, Celluclast, Fungamyl и Termamyl). Pectinex Ultra SPL был выбран как наиболее эффективный фермент, т. к. он снижает вязкость и увеличивает выход сока. Pectinex Ultra SPL использовался для обработки гомогенизированной мякоти при различных концентрациях (0–4,0 %), времени инкубации (0–2,5 ч) и температуре инкубации (25–60 °C). Эти параметры рассматривались как независимые переменные. Изучали их влияние на вязкость, выход сока, общее количество растворимых сухих веществ, pH и цвет. Экспериментальным путем установили оптимальные условия ферментативного разжижения мякоти плодов M. laurina: 2,0 % Pectinex Ultra SPL при 45 °C в течение 2,0 ч. По сравнению со свежим пюре оптимизированный образец показал снижение общего количества каротиноидов (174,15 ± 0,04 мкг/100 г), сырого белка, неочищенного жира и сырой клетчатки. Однако ферментативное разжижение привело к повышению содержания влаги и золы, активности воды и выходу сока по сравнению со свежим пюре. Ферментативное сжижение пюре плодов манго повышает доступность питательных веществ, увеличивает выход фруктового сока и повышает экономическую прибыль. Следовательно, ферментативное сжижение может применяться в различных пищевых отраслях, т. к. оно повышает доступность питательных веществ, увеличивает скорость экстракции и оптимизирует производственные процессы.

The fruit Mangifera laurina Blume lacks sufficient research attention, with no literature available on its physicochemical properties, proximate nutritional composition, carotenoid content, or enzyme liquefaction process. Therefore, we aimed to optimize the parameters for enzymatic liquefaction of M. laurina puree and comprehensively analyze its characteristics. Homogenized pulp of M. laurina was treated with different enzymes (Pectinex Ultra SPL, Celluclast, Fungamyl, and Termamyl). Pectinex Ultra SPL was selected as the most effective enzyme as it significantly decreased viscosity and increased juice yield. Pectinex Ultra SPL was then used to treat the homogenized pulp at different concentrations (0–4.0%), different incubation times (0–2.5 h), and different incubation temperatures (25–60°C). We considered these parameters as independent variables and studied their effects on viscosity, juice yield, total soluble solids, pH, and color to establish optimum conditions for the enzymatic liquefaction of M. laurina pulp. The recommended enzymatic liquefaction conditions were set as 2.0% Pectinex Ultra SPL at 45°C for 2.0 h. The optimized enzyme-liquefied mango puree showed a noteworthy decrease in total carotenoids (174.15 ± 0.04 µg/100 g), crude protein, crude fat, and crude fiber, compared to fresh mango puree. However, enzymatic liquefaction provided the mango puree with higher contents of moisture and ash, better water activity, and higher juice yield, compared to fresh mango puree. Enzymatic liquefaction of fruit juice provides advantages in terms of improved digestion, increased yield, and enhanced economic profit. Its ability to enhance nutrient availability, increase extraction rates, and optimize production processes makes it a valuable technique in various food industries.

 Mangifera laurina манго фермент ферментативное разжижение фруктовый сок Mangifera laurina mango enzymatic enzymatic liquefaction fruit juice

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