Caracterización Bioquímica y Solubilización de los Precipitados Formados en el Jugo Clarificado de Arazá (Eugenia stipitata) Obtenido por Procesos Enzimáticos y Membranarios.

Abstract

The present research aimed to stabilize a clarified juice of arazá which presented problems of turbidity due to formation of precipitates of unknown composition. This was a technological problem since it affects the organoleptic properties of the product obtained in INIAP An experimental method was used taking samples of the precipitate Iyophilized and extracted under different conditions of temperature, time and speed of centrfugation in which specific biochemical tests were performed to determine ¡ts composition in order to solubilize and stabilize the juice. lt was found: fuctose,sucrose, protein, amino acids, iron, calcium and phosphate. The protein was responsible for the problem because of the larvae of fit Aly (Anastrepha striata), which develops inside the arazá. For this a poteolytic enzyme was used, the papain which was tested in concentrations from 0 10 500 ppm and the stability of the juice was analyzed. When using a concentration of 390 ppm of papain turbidity was decreased and the soluble suspended solids found in the juice were solubilized in a 10.42% . The pulp of arazá should be treated with a concentration of 350 ppm of commercial enzyme preparation Rapidasse TF and 390 ppm of papain for 60 minutes from 35 degrees centigrade to improve the conditions of stability. The juice was stabilized up to 3 months of storage without the appearance of turbidity improving its organoleptic characteristics.