Use of encapsulated commercial enzyme in the hydrolysis optimization of cagaita pulp (Eugenia dysenterica DC)

Cagaita (Eugenia dysenterica DC) is a Brazilian cerrado fruit with great economic potential and can be consumed in natura or as processed products like juices pulps. The search for lower nutritional sensorial changes led to the non-thermal techniques development where membrane processes stand out. use of immobilized pectinolytic enzymes reduce pulps turbidity viscosity has advantages over free such enzyme reduction costs reuse. objective was hydrolysis optimization cagaita pulp encapsulated pectinase, evaluation reuse cycles application microfiltration (MF). commercial activity calcium alginate evaluated, reduction. optimum conditions were temperature (30 °C), without stirring, enzymatic concentration (570 μL/L), considering clarity increment After 8 cycles, maintained 30% its reducing possibility. Microfiltration flow rate hydrolyzed 13.4% higher than nonhydrolyzed, indicating that efficient time Encapsulated applied pre-process increasing permeate flows, operational input costs.