Optimization of solid-state fermentation for enhanced production of pectinolytic complex by Aspergillus tubingensis FAT43 and its application in fruit juice processing

Abstract

The main goal of this study was to examine the efficiency of a newly isolated fungus from quince, Aspergillus tubingensis FAT43, to produce the pectinolytic complex using agricultural and industrial waste as the substrate for solid state fermentation. Sugar beet pulp was the most effective substrate inducer of pectinolytic complex synthesis out of all the waste residues examined. For endo-pectinolytic and total pectinolytic activity, respectively, statistical optimization using Placked-Burman Design and Optimal (Custom) Design increased production by 2.22 and 2.15-fold, respectively. Liquification, clarification, and an increase in the amount of reducing sugar in fruit juices (apple, banana, apricot, orange, and quince) processed with pectinolytic complex were identified. Enzymatic pre-treatment considerably increases yield (14–22%) and clarification (90%). After enzymatic treatment, the best liquefaction was observed in orange juice, whereas the best clarification was obtained in apricot juice. Additionally, the pectinolytic treatment of apricot juice resulted in the highest increase in reducing sugar concentration (11%) compared to all other enzymatically treated juices. Optimizing the production of a highly active pectinolytic complex and its efficient utilization in the processing of fruit juices, including the generation of an increasing amount of waste, are the significant outcomes of this research.

Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential

“…The production of endo -PG involved the utilisation of the A. tubingensis strain FAT43, following the protocol outlined by Pavlović et al (2023). 12 Initially, the strain was cultivated on Potato Dextrose Agar (PDA) medium, maintaining controlled conditions (temperature 28 °C with a relative humidity of 60%) for five days until sporulation occurred. 13 Subsequently, spores were harvested using a 0.1% Tween 20 solution, and their concentration was quantified at 2 × 10 6 spores per mL using a Shimadzu UV-Vis spectrophotometer, measuring optical density (OD) at a wavelength of 605 nm.…”

“…The preparation of fresh fruit pulp, such as apples, quinces, strawberries, oranges, and bananas, as well as the enzymatic treatment of fruit juices, was carried out following the method described by Pavlović et al (2023). 12 Enzymatic processing of fruit juices aimed at enhancing liquefaction and clarification.…”

Microbiological Quality and Safety Assessment of Freshly Prepared Fruit Juices Sold in Different Areas of Lahore, Pakistan

“…Fruit juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables (Naseem et al, 2023). Fruit and vegetable juices are consumed for their high nutritional value, revitalizing properties, and medicinal importance (Pavlović et al, 2023). Due to their high vitamin C content, antioxidants, and polyphenol content as well as their low sodium, fat, and cholesterol levels, consumer demand has increased in the past 10 years (Khazaei et al, 2023).…”