Dextransucrase Stability in Cashew Apple Juice

Abstract

The use of agriculture waste as substrate for biotechnological process became an interesting alternative to reduce production costs and the negative impact of agricultural wastes disposal in the environment. In Brazil, cashew tree cultivation is done aiming the cashew nut production, and tons of cashew apples are wasted in the field after the nut removal. Thus, cashew apple juice can be used as low cost substrate for biotechnological process. In this study, the stability of dextransucrase produced in a fermentation medium using cashew apple juice as substrate was evaluated. The crude enzyme was stable at 30°C for 30 h at pH ranging from 4.5 to 5.5. The partially purified enzyme was stable in non-fermented cashew apple juice at pH 5.0 for 96 h at 30°C. The high stability of the enzyme in cashew apple juice at room temperature allows its industrial use without needing the enzyme purification, consequently reducing process costs.

Clarification, preservation, and shelf life evaluation of cashew apple juice

“…Cashew apples are rich source of carbohydrates, minerals, vitamins, amino acids, carotenoids, phenolics, organic acids, and antioxidants and considered as source of energy (1)(2)(3). Besides possessing nutritional properties, these are not consumed like other fruits due to astringency.…”

Optimization of Process Parameters for Maximum Production and Characterization of Dextransucrase From Newly Isolated Acetobacter Tropicalis

“…Moreover, under static condition, cells grew well but, dextransucrase activity decreased adversely. Some other authors have reported 180 rpm, 150 rpm and 200 rpm (Dols et al, 1998;Honorato and Rodrigues, 2010;Sawale and Lele, 2010a) for the production of dextransucrase. Contrary to above given results, L. mesenteroides T3 gave best results (3.1 U/mL) at static condition in the recent report (Miljkovic et al, 2017).…”

“…The optimum fermentation time for L. mesenteroides FT 045, L. mesenteroides CMG713 and L. mesenteroides NRRL B-512 (F) were reported to be 8 h, 20 h and 6 h respectively (Cortezi et al, 2005;Sarwat et al, 2008;Honorato and Rodrigues, 2010). Whereas, 48 h and 8 h of incubation periods have been reported for maximum dextransucrase production by Lactobacillus acidophilus ST76480.01 and W. confusa (Rania et al, 2013;Zafar et al, 2018) Incubation time (h) …”

“…19). In the previous reports, 10% (w/v) sucrose prepared in acetate buffer (pH 5.2) has been used for the assay of dextransucrase of L. mesenteroides NRRL B-512 (F) (Rodrogues et al, 2003;Talita and Sueli, 2010). Moreover, Shukla and his co-worker reported 5% sucrose concentration as optimum for maximum activity of dextransucrase (Shukla and Goyal, 2014).…”

Stability Study of Crude Dextransucrase from Leuconostoc citreum NRRL B-742

“…Although cashew apples can be consumed as juice, ice-cream and other foodstuffs, the cashew tree cultivation in Brazil is an activity that aims mainly to produce cashew nuts. The nuts represent only 10% of the total fruit weight, and large amounts of cashew apples are left in the field after the removal of the nut [17].…”