Efficiency of apple juice clarification with using of nano-sized mineral oxides

Sachko, A.; Kobasa, I. M.; Moysyura, Olesya; Воробець, Марія Михайлівна

doi:10.24263/2304-974x-2020-9-2-8

Cited by 4 publications

(3 citation statements)

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“…Recently, nano-sized iron particles (zero valent) encapsulated in carbon were synthesized and used for destroying patulin in apple juice [21]. More recent, fresh apple juice was clarified using nano powders of both silicon dioxide (SiO 2 ) and titanium dioxide (TiO 2 ) [22]. Their clarifying abilities were higher than that of bentonite clay.…”

Section: Green Synthesis Of Npmentioning

confidence: 99%

Juice nanotechnology: A mini review

Ammar

Bazaraa

2022

Food systems

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In the past two decades, nano-science is widely used in different applications and the increased interest in the utilization of nanoparticles in food processing is clear. Such applications include processing, packaging, development of functional food, safety, foodborne pathogens detection, and shelf-life extension. In this article, the essential facts and the latest uses of nano-science in fruit and vegetable juices were described. The green synthesis of nanoparticles with antioxidant, antibacterial and antifungal characteristics is of great interest in food preservation. These nanoparticles such as metals, oxidized metals and its bioactivity in juice were reviewed. The current procedures to prepare nanojuice including nanofiltration and the most recent nanomilling were presented. Beside the preparation, special emphasis has also been given to the chemical as well as the biological (microbial and enzymatic) quality of the produced nanojuice. The role of nanotechnology in the development of the smart and the active food packaging systems for the improvement of food shelf- life and quality was also discussed. Since the physical and chemical characteristics of nanoparticles are completely different from those of macro-size. Therefore, special and urgent attention by responsible authorities should be given and effective policies should be applied for food products to ensure product quality, customer health and safety as well as the environmental protection.

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Section: Green Synthesis Of Npmentioning

confidence: 99%

Juice nanotechnology: A mini review

Ammar

Bazaraa

2022

Food systems

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“…The annual volume of apple production in Ukraine is about 700,000 tons, including 250,000 tons of varietal apples for fresh consumption (Salo, 2020). About 75% of the apple harvest is processed annually in Ukraine to obtain juice, cider or puree (Sachko et al, 2020). In the process of processing, a large amount of waste is formed -pulp, skin and seeds, which are called pomace (Martau et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Apple Pomace as an Alternative Substrate for Butanol Production

Tigunova,

Bratishko,

Shulga

2023

Preprint

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Butanol-producing strains Clostridium sp. UCM B-7570 and C. acetobutylicum UCM B-7407 were used for research from "Collection of strains of microorganisms and plant lines for food and agricultural biotechnology" of the Institute of Food Biotechnology and Genomics of the National Academy of Sciences of Ukraine, glycerol (BASF, Germany) and apple pomace (total moisture 4%) after apple juice production. The aim of this work was to study the possibility of using apple pomace by domestic butanol-producing strains of Clostridium sp. UCM B-7570 and C. acetobutylicum UCM B-7407 as a substrate. Producers were cultured on medium with different concentrations of apple pomace, glycerol was used for the inoculation. The presence of ethanol, acetone, and butanol in the culture liquid was determined using a gas chromatograph. It was determined that a significant part of the macrocomponent composition of the extracts can be used in bioconversion by producing strains of the genus Clostridium. It was determined that the highest concentration of butanol (10 g/dm3) was at a concentration of 120 g/dm3 in the extracts. The obtained data showed the possibility of using apple pomace as a substrate in biobutanol technology.

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“…which can be achieved effectively only through enzymatic degradation. 10,11 In this study, enhanced tannase production from the gut microbe S. marcescens IMBL5 was attempted using different agro-industrial waste materials, and its efficiency in apple juice clarification was perceived through validating multiple analysis.…”

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confidence: 99%

Characterization of Apple Juice Clarified by Tannase from Serratia marcescens IMBL5 Produced using Agro-industrial Waste Materials

Thiyonila¹,

Kannan²,

Abisheik³

et al. 2022

J. Pure Appl. Microbiol.

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In the present study, clarification of apple juice with tannase from S. marcescens IMBL5 produced using various agro-waste materials was carried out. Sugarcane bagasse was found to be the most suitable source for the augmented production of tannase enzyme by response surface methodology with the temperature at 40 °C, pH 4.5 and the incubation period of 96 hrs. The enzyme was quantified and partially purified through protein precipitation. The partially purified tannase with gelatin clarified about 62% of the apple juice in 3 hr of incubation at room temperature and it was gently increased with the incubation period. The detannification was characterized by estimating tannin content of the clarified juice. The amount of total reducing sugar in the juice was increased almost 50 % after 5 hours of incubation period. FTIR spectrum of the clarified juice revealed that the conformational changes that occurred in the functional groups. The spectrum absorptions between 500 and 1700 cm-1 mainly reflected the C=O stretch of the pectins and acids and C–O modes of the carbohydrates that correspond to the absorption zones of the sugars. The HPLC analysis of the clarified apple juice indicate the presence of phenolic compounds and sugar derivatives such as gallic acid, catechin, caffeic acid, epicatechin, glucose and sucrose which confirms the quality and clarity of the apple juice using the tannase enzyme.

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Efficiency of apple juice clarification with using of nano-sized mineral oxides

Cited by 4 publications

References 0 publications

Juice nanotechnology: A mini review

Juice nanotechnology: A mini review

Apple Pomace as an Alternative Substrate for Butanol Production

Characterization of Apple Juice Clarified by Tannase from Serratia marcescens IMBL5 Produced using Agro-industrial Waste Materials

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