Application of enzymatic preparations to produce araçá pulp and juice

Abstract

In the present study, the effect of pectinases on the production of pulp and juice of araçá and the presence of bioactive compounds were evaluated. An enzyme extract (EE) produced by Aspergillus niger LB-02-SF in solid state fermentation and the commercial enzyme Ultrazym  AFP-L were used in this study. After enzyme treatment with the EE preparation, the extraction yield increased by 23.1% and viscosity decreased by 42.8%, during pulp maceration. During juice processing, there was an increase of 70.6% in clarification and a decrease of 72.87% in turbidity. Higher values of these parameters, 47.7, 69.0, 80.7, and 79.7%, respectively, were obtained using the Ultrazym  AFP-L, which also led to a significant increase in the polyphenol content, both in the pulp (24%) and in the juice (28%), with a less pronounced effect when the EE was applied (10 and 21%, respectively). The anthocyanins content in the araçá pulp increased after treatment with the commercial preparation (23%), and there was no significant increase with the use of EE. The use of Ultrazym  AFP-L increased the b-carotene content by 29.4% in the fruit pulp, while the treatment with EE did not result in significant changes compared with those of the juice and pulp controls.

Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice

“…Upon pectinase hydrolysis, rutin is degraded to its more stable aglycone quercetin (by deglycosylation) and the disaccharide rutinose, thus a strong negative correlation with rutin and quercetin (R = -0.84) was realised. Commercial pectinases preparations often display secondary enzymatic activities that can change the profile of PCs, [ 29 ] hence the degradation of rutin to quercetin is most probably due to the presence of glycosidase in the enzyme preparation. Additionally, rutin is degraded by the heat because of the reactive oxygen species: ( .…”

Sustainable Production of Lignocellulolytic Enzymes in Solid-State Fermentation of Agro-Industrial Waste: Application in Pumpkin (Cucurbita maxima) Juice Clarification

“…The findings in our study could be related to the enzymatic reactions that hydrolysis the fruit cell wall with consequent release of bounded water molecules, polysaccharides, and substituted celluloses, which resulted in an increase in juice yield [35]. Sandri, et al [36] used an enzyme extract produced by Aspergillus niger LB-02-SF in SSF to increase the juice yield by 23.10% and clarity by 70.60%, which resulted a clarified juice with high yield. High enzyme concentration may rapidly increase the rate of clarification by breakdown of pectin molecules, which enable the formation of pectin-protein flocs, leaving a clear homogeneous solution after the complete removal of all suspended solids [37].…”

Broth depending production of extracellular enzymes by enterobacteria isolated from dairy food (Serbian cheese)

“…Proteinases favor cheese ripening by accelerating protein hydrolysis, which is a crucial biochemical factor at this stage and has a high impact on texture and flavor. Additionally, peptidases are used to remove bitterness produced by proteinases during ripening (AZARNIA et al, 2010;SANDRI et al, 2011). The cheese investigated in our study was produced in countryside households around Sokobanja (Southeastern Serbia) from fresh, processed, and unpasteurized cow's milk by using a traditional method.…”