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UTILIZATION OF APPLE POMACE AS SUBSTRATE FOR PECTINOLYTIC MICROORGANISMS FOR THE PRODUCTION OF AROMATIC FRUITY COMPOUNDS

It is known that the apple pomace is a product without economic value, it contains considerable content of fiber and soluble solids, corresponding mainly of glucose, fructose and sucrose. With this composition, the apple pomace becomes a potential substrate for the growth of microorganisms without n...

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Principais autores: Canto, Alisson Reis, Gallo Junior, Carlos Antonio, Vivan, Maria Angelica Ribeiro
Formato: Artigo
Idioma: Português
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2013
Acesso em linha: http://periodicos.utfpr.edu.br/rbta/article/view/1595
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spelling peri-article-15952013-10-17T15:14:05Z UTILIZATION OF APPLE POMACE AS SUBSTRATE FOR PECTINOLYTIC MICROORGANISMS FOR THE PRODUCTION OF AROMATIC FRUITY COMPOUNDS Canto, Alisson Reis Gallo Junior, Carlos Antonio Vivan, Maria Angelica Ribeiro It is known that the apple pomace is a product without economic value, it contains considerable content of fiber and soluble solids, corresponding mainly of glucose, fructose and sucrose. With this composition, the apple pomace becomes a potential substrate for the growth of microorganisms without needing large nutritional supplementation. Thus, the objective of this study was to promote the bioconversion of apple pomace (Malus domestica cv Fuji) using pectinolytic microorganisms aiming the production of aromatic fruity compounds. Four strains (70, 73, 74 and 144) were used and different proportions of apple pomace 5, 10, 20 and 30% (w v-1) were tested as substrate to a liquid fermentation for 72 hours. It was observed a yield of 21.1 ± 2.43% bagasse and 78.9 ± 2.43% juice. The bagasse had large quantities of water (76.5 ± 5.39%). Among the proportions, the most appropriate was 20%, presenting fluidity and production of aroma. All strains grew on the medium and in accordance with sensory analysis only 70 and 74 strains produced fruit aroma that were described as banana flavor. This study is the first report using apple pomace as a potential appliance for the bioconversion aimed at producing fruity aroma without needing large nutritional supplementation. Universidade Tecnológica Federal do Paraná (UTFPR) 2013-07-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rbta/article/view/1595 10.3895/S1981-36862013000200001 Revista Brasileira de Tecnologia Agroindustrial; v. 7, n. 2 (2013) 1981-3686 10.3895/S1981-368620130002 por http://periodicos.utfpr.edu.br/rbta/article/view/1595/1013 Direitos autorais 2016 CC-BY http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Português
format Artigo
author Canto, Alisson Reis
Gallo Junior, Carlos Antonio
Vivan, Maria Angelica Ribeiro
spellingShingle Canto, Alisson Reis
Gallo Junior, Carlos Antonio
Vivan, Maria Angelica Ribeiro
UTILIZATION OF APPLE POMACE AS SUBSTRATE FOR PECTINOLYTIC MICROORGANISMS FOR THE PRODUCTION OF AROMATIC FRUITY COMPOUNDS
author_sort Canto, Alisson Reis
title UTILIZATION OF APPLE POMACE AS SUBSTRATE FOR PECTINOLYTIC MICROORGANISMS FOR THE PRODUCTION OF AROMATIC FRUITY COMPOUNDS
title_short UTILIZATION OF APPLE POMACE AS SUBSTRATE FOR PECTINOLYTIC MICROORGANISMS FOR THE PRODUCTION OF AROMATIC FRUITY COMPOUNDS
title_full UTILIZATION OF APPLE POMACE AS SUBSTRATE FOR PECTINOLYTIC MICROORGANISMS FOR THE PRODUCTION OF AROMATIC FRUITY COMPOUNDS
title_fullStr UTILIZATION OF APPLE POMACE AS SUBSTRATE FOR PECTINOLYTIC MICROORGANISMS FOR THE PRODUCTION OF AROMATIC FRUITY COMPOUNDS
title_full_unstemmed UTILIZATION OF APPLE POMACE AS SUBSTRATE FOR PECTINOLYTIC MICROORGANISMS FOR THE PRODUCTION OF AROMATIC FRUITY COMPOUNDS
title_sort utilization of apple pomace as substrate for pectinolytic microorganisms for the production of aromatic fruity compounds
description It is known that the apple pomace is a product without economic value, it contains considerable content of fiber and soluble solids, corresponding mainly of glucose, fructose and sucrose. With this composition, the apple pomace becomes a potential substrate for the growth of microorganisms without needing large nutritional supplementation. Thus, the objective of this study was to promote the bioconversion of apple pomace (Malus domestica cv Fuji) using pectinolytic microorganisms aiming the production of aromatic fruity compounds. Four strains (70, 73, 74 and 144) were used and different proportions of apple pomace 5, 10, 20 and 30% (w v-1) were tested as substrate to a liquid fermentation for 72 hours. It was observed a yield of 21.1 ± 2.43% bagasse and 78.9 ± 2.43% juice. The bagasse had large quantities of water (76.5 ± 5.39%). Among the proportions, the most appropriate was 20%, presenting fluidity and production of aroma. All strains grew on the medium and in accordance with sensory analysis only 70 and 74 strains produced fruit aroma that were described as banana flavor. This study is the first report using apple pomace as a potential appliance for the bioconversion aimed at producing fruity aroma without needing large nutritional supplementation.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2013
url http://periodicos.utfpr.edu.br/rbta/article/view/1595
_version_ 1805292095175393280
score 10,814766

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