Chemical composition and physicochemical properties of mango juice extracted using polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange peel

Adedeji, Olajide Emmanuel; Ezekiel, Olufunke Oluseyi

doi:10.1016/j.lwt.2020.109891

Cited by 7 publications

(5 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The beneficial effect of polygalacturonase treatment is also demonstrated by the ~10% increase in reducing sugar content after processing (Table 5). This expected increase in reducing sugar content, which has also been observed in previous studies on juice clarification [Adedeji & Ezekiel, 2020;Yang et al, 2019], is a result of the hydrolytic action of the glycosyl hydrolase on the pectin present in the raw juice. Furthermore, the increment in reducing sugar content is expected to enhance the sweetness and flavor of the juice products, thus, limiting the need for extra sweeteners during further processing.…”

Section: Effect Of Enzyme Treatment On Pear Juice Qualitysupporting

confidence: 81%

“…The pH, titratable acidity, and total dissolved solids (Brix %) have been identified as important factors in the quality control of fruit juices, especially regarding storage stability [Adedeji & Ezekiel, 2020]. Minor fluctuations were observed between the pH of the control and the treated juice as only a 3.56% change was recorded (Table 5).…”

Section: Effect Of Enzyme Treatment On Pear Juice Qualitymentioning

confidence: 99%

See 1 more Smart Citation

Pear Juice Clarification Using Polygalacturonase from <i>Beauveria bassiana</i>: Effects on Rheological, Antioxidant and Quality Properties

Amobonye¹,

Bhagwat²,

Ruzengwe³

et al. 2022

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

Section: Effect Of Enzyme Treatment On Pear Juice Qualitysupporting

confidence: 81%

Section: Effect Of Enzyme Treatment On Pear Juice Qualitymentioning

confidence: 99%

Pear Juice Clarification Using Polygalacturonase from <i>Beauveria bassiana</i>: Effects on Rheological, Antioxidant and Quality Properties

Amobonye¹,

Bhagwat²,

Ruzengwe³

et al. 2022

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

“…The activity of AfumExoPG28A was measured by the 3,5-dinitrosalicylic acid (DNS) method [ 21 ]. One unit of polygalacturonase activity is defined as the amount of enzyme required to release 1 mmol of D-galacturonic acid per minute [ 22 ].…”

Section: Methodsmentioning

confidence: 99%

Heterologous Expression and Characterization of a Novel Exo-Polygalacturonase from Aspergillus fumigatus Af293 and Its Application in Juice Extraction

Yang

Zhang

Zhu

et al. 2022

J. Microbiol. Biotechnol.

View full text Add to dashboard Cite

Exo-polygalacturonase (exo-PG) hydrolyzes pectin acids and liberates mono-galacturonate, which plays an important role in juice extraction, and has rarely been reported. Exo-PG (AfumExoPG28A) from Aspergillus fumigatus belongs to the glycoside hydrolase 28 family. In this study, its gene was cloned and the protein was expressed and secreted in Pichia pastoris with a maximal activity of 4.44 U/ml. The optimal temperature and pH of AfumExoPG28A were 55°C and 4.0, respectively. The enzyme exhibited activity over almost the entire acidic pH range (>20.0% activity at pH 2.5-6.5) and remained stable at pH 2.5–10.0 for 24 h. The K m and V max values of AfumExoPG28A were calculated by the substrate of polygalacturonic acid as 25.4 mg/ml and 23.6 U/mg, respectively. Addition of AfumExoPG28A (0.8 U/mg) increased the light transmittance and juice yield of plantain pulp by 11.7% and 9%, respectively. Combining AfumExoPG28A (0.8 U/mg) with an endo-PG (0.8 U/mg) from our laboratory, the enzymes increased the light transmittance and juice yield of plantain pulp by 45.7% and 10%, respectively. Thus, the enzyme’s potential value in juice production was revealed by the remarkable acidic properties and catalytic activity in fruit pulp.

show abstract

“…Mango pulp can be mixed with a specific ratio of water to produce mango juice of a final TSS ranging between 12 and 15% of • Brix and 0.4 and 0.5% acidity [8,29,30]. The mango juice can be used as a single strength juice or blended with other fruit juices as juice blends or incorporated in fruit smoothies/shakes.…”

Section: Mango Juicementioning

confidence: 99%

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Owino

Ambuko

2021

Agriculture

View full text Add to dashboard Cite

Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season. Micro, small, and medium scale food processing enterprises play an important economic role in developing economies in processing of a diversity of healthy food products as a sustainable way to reduce postharvest losses and food waste, extend shelf life of food, boost food security, and contribute to national gross domestic product. Processing of mango fruit into the diverse shelf-stable products makes the seasonal fruit conveniently available to consumers all year round. Over the years, research and food product development have contributed substantially to a number of unique and diverse processed mango products with specific qualities and nutritional attributes that are in demand by a wide array of consumers. These mango products are derived from appropriate food processing and value-addition technologies that transform fresh mango into shelf-stable products with ideal organoleptic, nutritional, and other quality attributes. Some of the common processed products from mango fruit include pulp (puree), juice concentrate, ready-to-drink juice, nectar, wine, jams, jellies, pickles, smoothies, chutney, canned slices, chips, leathers, and powder. Minimum processing of mango fruit as fresh-cut product has also gained importance among health-conscious consumers. Apart from the primary products from mango fruit, mango pulp or powder can be used to enrich or flavor secondary products such as yoghurt, ice cream, beverages, and soft drinks. Byproducts of mango processing, such as the peel and kernel, have been shown to be rich in bioactive compounds including carotenoids, polyphenols, and dietary fibers. These byproducts of mango processing can be used in food fortification and manufacture of animal feeds, thereby gaining greater value from the fruit while reducing wastage. This review focuses on the current trends in processing and value addition of mango applicable to small-scale processors in developing countries.

show abstract

Chemical composition and physicochemical properties of mango juice extracted using polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange peel

Cited by 7 publications

References 38 publications

Pear Juice Clarification Using Polygalacturonase from <i>Beauveria bassiana</i>: Effects on Rheological, Antioxidant and Quality Properties

Pear Juice Clarification Using Polygalacturonase from <i>Beauveria bassiana</i>: Effects on Rheological, Antioxidant and Quality Properties

Heterologous Expression and Characterization of a Novel Exo-Polygalacturonase from Aspergillus fumigatus Af293 and Its Application in Juice Extraction

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Contact Info

Product

Resources

About