Suco clarificado de maracujá azedo em diferentes fases de maturação (Passiflora edulis flavicarpa)

Abstract

The yellow passion fruit marketed in the form of juice concentrate not clarified. This fruit is very popular in Brazil. The application of pectic enzymes is already usual in juices like apple or cashew for clarification and obtain a clear juice. This study aimed to obtain clarified juice of passion fruit (Passiflora edulis Flavicarpa) with pectinolytic enzymes, to offer the market an alternative product from this fruit. Analyses such as pH, Brix, color, acidity, soluble solids, sugars and pectin, to determine the pattern of maturation of the fresh pulp of passion fruit - fruit (Passiflora edulis Flavicarpa). The passion fruit juice clarified presented still cloudy with acidity and soluble solids content higher than fresh juice. The degree of maturation slightly influence the characteristics of the clarified juice. Additional studies are needed to define the best conditions for enzymatic activity and product acceptability due to its high acidity.