Effect of Celeriac Pulp Maceration by Rhizopus sp. Pectinase on Juice Quality

Abstract

Peeled and unpeeled celeriac pulp was macerated with pectinase from Rhizopus sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peeled celeriac was characterized by higher pressing yield, sucrose content, and antioxidant activity (ABTS*+ and DPPH*). The juice from the unpeeled root had higher extract, fructose, glucose, total polyphenols, antioxidant activity (FRAP), total phenolic acids, and total luteolin content. Applying the enzyme to celeriac pulp had no significant effect on the extract’s content, analyzed sugars, and antioxidant activity of the juices (ABTS*+). Adding pectinase to unpeeled celery pulp resulted in a 2–10% increase in pressing efficiency, compared to the control sample held at 25 °C for the same period. Maceration of the enzyme-peeled pulp increased the antioxidant potential of the juice by 22% in the FRAP method. In contrast, in all juices analyzed, unpeeled and peeled roots increased antioxidant activity measured by the DPPH* method by 24–57% and total phenolic acids by 20–57%. The time of holding the pulp at 25 °C was an important factor, and its extension resulted in a decrease in the values of most of the analyzed parameters, with the exception of pressing efficiency and fructose content in all analyzed juice samples. Short-term, 30-min maceration of peeled and unpeeled celery pulp with pectinase from Rhizopus sp. had a significant effect on increasing juice yield, antioxidant activity, and phenolic compound content.

Profile of Phenolic Compounds and Antioxidant Activity of Celery (Apium graveolens) Juices Obtained from Pulp after α-Amylase Treatment from Aspergillus oryzae

“…A study by Kaiser et al [17] indicated that the content of ferulic acid derivatives in root celery was about 2.7 mg/100 g d.m. Much lower results than those obtained in our own study were obtained by Jaworska et al [13], who determined the ferulic acid content of unpeeled root juice after the addition of pectinase from 2.2 to 2.5 mg/L for peeled root juice from 9.4 to 9.6 mg/L, and these values were lower compared to control samples. The differences between our own studies and those obtained by the aforementioned authors may have been due to the fact that different enzymes were acting on the celery pulp, at a different dose, and may also have been affected by the timing of obtaining the raw material for the study.…”

“…in celery root. Similar results of quinic acid content were obtained by Jaworska et al [13], in celery juice. The values ranged from 43.7 to 139.5 mg/l of juice, with the highest levels obtained in juices pressed from celery pulp treated with the enzyme pectinase.…”

“…The duration of holding the celery pulp at 25 • C also proved to be an important factor. Its prolongation caused a decrease in the content of caffeic acid glucoside in juices pressed from peeled (P compared to P1 and P2) and unpeeled root pulp (U compared to U1 and U2) without the use of an enzyme Jaworska et al [13] analyzed the effect of the addition of pectinase from Rhizopus sp. to celery pulp on the dioic acid content of the juice.…”

Pectinase Production by Rhizopus stolonifer A3 Isolated from Apple Peels

“…Rhizopus pectinase producers include R. oryzae (Chowdhury et al, 2017), Rhizopus sp. (Jaworska et al, 2022) and R. microspores (Abd El-Rahim et al, 2020).…”

“…According to previous studies, pectinase from R. oryzae MTCC 1987 was most active at pH 5.0 and 50 °C (Yadav et al, 2012), Aspergillus fumigatus was most active at pH 5.0 and 60 °C (Okonji et al, 2019) and Aspergillus sp. pectinase was most active at pH 4.0 and 50 °C (Jaworska et al, 2022). Acid pectinase is commonly used in wine making, pectin extraction, clarification and removal from fruit juices, and in the maceration of fruits and vegetables to create pastes and purées.…”