Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L

Dranca, Florina; Oroian, Mircea

doi:10.3390/molecules24112158

Cited by 57 publications

(26 citation statements)

References 31 publications

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“…For instance, six commercial cellulases were screened to recover pectin from lime peel biomass; the screening demonstrated that the most efficient enzyme preparation was Laminex C2K derived from Penicillium funiculosum, which released pectin with a similar yield and functional properties as the classically acid-extracted pectins [74]. Recently, another commercial multicatalytic enzyme preparation, named Celluclast 1.5 L, was successfully used to collect pectin from apple pomace generated from the processing of apples, eliminating the requirement of a low pH and high extraction temperatures [76]. The enzymatic treatment based on Celluclast 1.5 L has also been adopted for pectin recovery in other byproducts [77].…”

Section: Enzymatic Treatments Of Fruit/vegetable Byproductsmentioning

confidence: 99%

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

et al. 2020

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Food waste (FW) represents a global and ever-growing issue that is attracting more attention due to its environmental, ethical, social and economic implications. Although a valuable quantity of bioactive components is still present in the residuals, nowadays most FW is destined for animal feeding, landfill disposal, composting and incineration. Aiming to valorize and recycle food byproducts, the development of novel and sustainable strategies to reduce the annual food loss appears an urgent need. In particular, plant byproducts are a plentiful source of high-value compounds that may be exploited as natural antioxidants, preservatives and supplements in the food industry, pharmaceuticals and cosmetics. In this review, a comprehensive overview of the main bioactive compounds in fruit, vegetable and cereal byproducts is provided. Additionally, the natural and suitable application of tailored enzymatic treatments and fermentation to recover high-value compounds from plant byproducts is discussed. Based on these promising strategies, a future expansion of green biotechnologies to revalorize the high quantity of byproducts is highly encouraging to reduce the food waste/losses and promote benefits on human health.

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Section: Enzymatic Treatments Of Fruit/vegetable Byproductsmentioning

confidence: 99%

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

et al. 2020

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“…The utilised method of analysis was described by Bogdanov et al (2002) [44]. Before analysis, the inactivation of enzymes was achieved by exposing the samples for 5 min at 121 • C [45]. The identification of carbohydrates was performed based on the standards…”

Section: Determination Of Individual Carbohydrates After Enzymatic Hymentioning

confidence: 99%

Production of Cellulosic Ethanol from Enzymatically Hydrolysed Wheat Straws

Ursachi

Gutt

2020

Applied Sciences

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The aim of this study is to find the optimal pretreatment conditions and hydrolysis in order to obtain a high yield of bioethanol from wheat straw. The pretreatments were performed with different concentrations of sulphuric acid 1, 2 and 3% (v/v), and were followed by an enzymatic hydrolysis that was performed by varying the solid-to-liquid ratio (1/20, 1/25 and 1/30 g/mL) and the enzyme dose (30/30 µL/g, 60/60 µL/g and 90/90 µL/g Viscozyme® L/Celluclast® 1.5 L). This mix of enzymes was used for the first time in the hydrolysis process of wheat straws which was previously pretreated with dilute sulfuric acid. Scanning electron microscopy indicated significant differences in the structural composition of the samples because of the pretreatment with H2SO4 at different concentrations, and ATR-FTIR analysis highlighted the changes in the chemical composition in the pretreated wheat straw as compared to the untreated one. HPLC-RID was used to identify and quantify the carbohydrates content resulted from enzymatic hydrolysis to evaluate the potential of using wheat straws as a raw material for production of cellulosic ethanol in Romania. The highest degradation of lignocellulosic material was obtained in the case of pretreatment with 3% H2SO4 (v/v), a solid-to-liquid ratio of 1/30 and an enzyme dose of 90/90 µL/g. Simultaneous saccharification and fermentation were performed using Saccharomyces cerevisiae yeast, and for monitoring the fermentation process a BlueSens equipment was used provided with ethanol, O2 and CO2 cap sensors mounted on the fermentation flasks. The highest concentration of bioethanol was obtained after 48 h of fermentation and it reached 1.20% (v/v).

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“…Cellulases, which is a group of enzymes with hydrolytic properties that degrade cellulose, have been use for pectin extraction from different types of agroindustrial residues such as artichoke, apple pomace, sisal, and lime peels, producing pectins with higher contents of galacturonic acid at yields comparable to those of the conventional extraction, which uses inorganic acids and high temperatures [ 28 , 29 , 30 , 31 ]. However, it is necessary to study whether the use of cellulases in substrates such as cacao pod husks can induce cellulose hydrolysis and subsequently generate pectin release, and to determine how quality parameters such as galacturonic acid content and yield are affected.…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast® 1.5 L

et al. 2021

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Cocoa pod husks are a waste generated during the processing of cocoa beans. We aimed to explore the enzymatic extraction of pectin using cellulases. The extraction process was optimized using a central composite design (CCD) and analyzed by response surface methodology (RSM). The parameters optimized were feedstock concentration (%), enzyme dosage (µL/g), and time (h). Three dependent variables were studied: pectin yield (g/100 g dry husk) (R2 = 97.02), galacturonic acid content (g/100 g pectin) (R2 = 96.90), and galacturonic acid yield (g/100 g feedstock) (R2 = 95.35). The optimal parameters were 6.0% feedstock concentration, 40 µL g−1 of enzyme, and 18.54 h, conditions that produced experimentally a pectin yield of 10.20 g/100 g feedstock, 52.06 g galacturonic acid/100 g pectin, and a yield 5.31 g galacturonic acid/100 g feedstock. Using the chemical extraction method, a yield of 8.08 g pectin/100 g feedstock and a galacturonic acid content of 60.97 g/100 g pectin were obtained. Using assisted sonication, a pectin yield of 8.28 g/100 g feedstock and a galacturonic acid content of 42.77 g/100 g pectin were obtained. Enzymatically optimized pectin has rheological and physicochemical features typical of this biomaterial, which provides an interesting alternative for the valorization of cocoa husks.

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Optimization of Pectin Enzymatic Extraction from Malus domestica ‘Fălticeni’ Apple Pomace with Celluclast 1.5L

Cited by 57 publications

References 31 publications

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

Production of Cellulosic Ethanol from Enzymatically Hydrolysed Wheat Straws

Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast® 1.5 L

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