Estudo experimental do limão Tahiti (Citrus latifolia Tanaka): congelamento e caracterização termo-físico-química e sensorial da polpa e aproveitamento do albedo na síntese de pectinase.

Abstract

The Tahiti lime is popular worldwide. In Brazil, its production is designed primarily for the marketing of in natura fruit. The obtaining of frozen pulp is an alternative to allow one more consumption option and add production value. The process for obtaining the pulp generates an amount of residues with high potential for biological and chemical conversions that are normally discarded improperly in the environment. In this context, this work aims, conduct an experimental study of the freezing of the Tahiti lime pulp, characterize thermo-physical-chemically, microstructural and sensory, and enjoy the albedo for production of exo-polygalacturonase. The lime pulp was extracted, frozen at - 20 ± 2°C and stored for 180 days. Were evaluated different thermo-physical-chemical, microstructural and sensory parameters of the frozen pulp. The albedo was used as raw material for the production of exo-polyglacturonase by solid state fermentation using the microorganism Aspergillus niger (CCT 0916) as an agent of the fermentation. The obtained results were satisfactory with respect to the physical-chemical parameters of quality (soluble solid contents (°BRIX), acidity in citric acid, reducing sugars, vitamin C, pH, HMF, furfural), sensory acceptance, initial freezing temperature, density of the mass, specific heat and polygalacturonásica activity (APG). The marketing Tahiti lime in the form of frozen pulp is a technique that ensures their preservation for months, and the use of albedo is promising in producing polygalacturonase.