PROCESS FOR MAINTENANCE OF TURBIDITY IN ORANGE JUICE BY EMPLOYMENT OF ACTIVE FILM INCORPORATED WITH ENZYME POLIGALACTURONASE

摘要

The present invention deals with a process for maintaining orange juice turbidity by employing poly (vinylidene chloride) active film incorporated with 1.0% commercial polygalacturonase enzyme. The films showed favorable results for their application in the hydrolysis of pectic substances present in orange juice submitted to pasteurization. This indicates that the film can be exploited in combination with soft processing technologies that preserve the microbiological, nutritional and sensory quality of the product, with greater appreciation by consumers and consequent positive reflection on the economy.