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Pavlović M, Margetić A, Leonardi A, Križaj I, Kojić M, Vujčić Z, Šokarda Slavić M. Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential. Food Funct 2024; 15:2906-2919. [PMID: 38385285 DOI: 10.1039/d3fo05297d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2024]
Abstract
This study focuses on the isolation, purification, and characterisation of endo-polygalacturonase II from Aspergillus tubingensis FAT43, particularly emphasising its potential applications in the fruit juice industry. A comprehensive screening test revealed the temporal dynamics of endo-polygalacturonase production during a 96-hour fermentation process. The purification process, involving ammonium sulfate and ethanol precipitation followed by ion-exchange chromatography, resulted in a 3.3-fold purification of PG II with a yield of 16% and a specific activity of 6001.67 U mg-1. Molecular analysis confirmed the identity of PG II, its gene (pgaII), and a high degree of sequence identity with Aspergillus tubingensis in the SWISS-PROT database. The optimal pH for PG II activity was 3.5-4.5, with robust stability across a broad pH spectrum (3-7). The enzyme exhibited optimal temperature activity at 45 °C, with a retention of 90% activity at 50 °C. The calculated activation energy for PG II was 62.1 kJ mol-1, indicating good stability. Inactivation kinetics revealed a half-life of 13.7 h at 40 °C, 5.4 h at 50 °C, and 0.85 h at 60 °C, with an activation energy of denaturation of 32.8 kJ mol-1. Compared to literature-reported PGs, PG II from A. tubingensis FAT43 demonstrated superior thermal stability. Hydrolysis experiments on different pectins revealed the highest specificity for non-methylated substrates (polygalacturonic acid). In fruit juice processing, PG II significantly increased juice yield and clarity, with the highest impact observed in strawberry juice. Antioxidant activity assays indicated enhanced antioxidant potential in enzyme-treated juices, especially strawberry, quince, and apple juices. The study highlights PG II's potential as an industrially valuable enzyme for fruit juice processing, offering improved thermostability and versatility across various fruit types.
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Affiliation(s)
- Marija Pavlović
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
| | - Aleksandra Margetić
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
| | - Adrijana Leonardi
- Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Igor Križaj
- Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Milan Kojić
- Institute of Virology, Vaccines and Sera "Torlak", Belgrade, Republic of Serbia
| | - Zoran Vujčić
- University of Belgrade -Faculty of Chemistry, Department of Biochemistry, Belgrade, Republic of Serbia
| | - Marinela Šokarda Slavić
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
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Shirvani A, Mirzaaghaei M, Goli SAH. Application of natural fining agents to clarify fruit juices. Compr Rev Food Sci Food Saf 2023; 22:4190-4216. [PMID: 37615977 DOI: 10.1111/1541-4337.13207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 04/11/2023] [Accepted: 06/13/2023] [Indexed: 08/25/2023]
Abstract
The consumption of fruit juices has been increasingly growing all over the world. The clarification process is considered as one of the most important stages in fruit juice production, which can provide the products with desired clear visual appearance. Nowadays, the tendency of consumers to use the natural-clarified fruit juices encourages the researchers to allocate much attention on utilization of natural clarifying agents to clarify different fruit juices. This review article has first introduced the most frequent causes of turbidity in fruit juices including polysaccharides (i.e., cellulose, hemicelluloses, lignin, starch, and pectic substances), proteins and polyphenols (especially tannins) as well as their removal mechanisms. After that, a comprehensive summary of research on natural fining agents, including clay minerals, polysaccharides, proteins, enzymes (free and immobilized forms), and activated carbon is provided with a focus on their application in the juice clarification process. The chemical composition of natural substances, their efficiency on reduction of turbidity-causing compounds and the changes in properties of clarified juices such as turbidity (clarity), total phenolic content, total anthocyanins, viscosity, and sensory evaluation followed by their stability during the storage have been deeply discussed.
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Affiliation(s)
- Atefe Shirvani
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Marzieh Mirzaaghaei
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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Production and Purification of Pectinase from Bacillus subtilis 15A-B92 and Its Biotechnological Applications. Molecules 2022; 27:molecules27134195. [PMID: 35807437 PMCID: PMC9268039 DOI: 10.3390/molecules27134195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 06/28/2022] [Accepted: 06/28/2022] [Indexed: 12/02/2022] Open
Abstract
Enzymes that degrade pectin are called pectinases. Pectinases of microbial origin are used in juice clarification as the process is cost-effective. This study screened a pectinase-producing bacterium isolated from soil and identified as Bacillus subtilis 15A B-92 based on the 16S rRNA molecular technique. The purified pectinase from the isolate showed 99.6 U/mg specific activity and 11.6-fold purity. The molecular weight of the purified bacterial pectinase was 14.41 ± 1 kD. Optimum pectinase activity was found at pH 4.5 and 50 °C, and the enzyme was 100% stable for 3.5 h in these conditions. No enzymatic inhibition or activation effect was seen with Fe2+, Ca2+, or Mg2+. However, a slight inhibition was seen with Cu2+, Mn2+, and Zn2+. Tween 20 and 80 slightly inhibited the pectinase, whereas iodoacetic acid (IAA), ethylenediaminetetraacetate (EDTA), urea, and sodium dodecyl sulfate (SDS) showed potent inhibition. The bacterial pectinase degraded citrus pectin (100%); however, it was inactive in the presence of galactose. With citrus pectin as the substrate, the Km and Vmax were calculated as 1.72 mg/mL and 1609 U/g, respectively. The high affinity of pectinase for its substrate makes the process cost-effective when utilized in food industries. The obtained pectinase was able to clarify orange and apple juices, justifying its application in the food industry.
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Staszak K, Wieszczycka K. Membrane techniques in the production of beverages. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2021-0051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The most important developments in membrane techniques used in the beverage industry are discussed. Particular emphasis is placed on the production of fruit and vegetable juices and nonalcoholic drinks, including beer and wine. This choice was dictated by the observed consumer trends, who increasingly appreciate healthy food and its taste qualities.
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Affiliation(s)
- Katarzyna Staszak
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
| | - Karolina Wieszczycka
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
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Cavalieri de Alencar Guimarães N, Glienke NN, Silva Galeano RM, Ruller R, Zanoelo FF, Masui DC, Giannesi GC. Polygalacturonase from Aspergillus japonicus (PGAj): Enzyme production using low-cost carbon source, biochemical properties and application in clarification of fruit juices. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2021.102233] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Production of thermal and acid-stable pectinase from Bacillus subtilis strain BK-3: Optimization, characterization, and application for fruit juice clarification. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102063] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Andrade PML, Baptista L, Bezerra CO, Peralta RM, Góes-Neto A, Uetanabaro APT, Costa AMD. Immobilization and characterization of tannase from Penicillium rolfsii CCMB 714 and its efficiency in apple juice clarification. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00705-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Hassan SS, Williams GA, Jaiswal AK. Computational modelling approach for the optimization of apple juice clarification using immobilized pectinase and xylanase enzymes. Curr Res Food Sci 2020; 3:243-255. [PMID: 33251526 PMCID: PMC7680705 DOI: 10.1016/j.crfs.2020.09.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Apple juice is typically marketed as a clear juice, and hence enzymatic treatments are common practices in juice industry. However, enzymatic treatments have been shown to face some challenges when process efficiency, and cost effectiveness are concerned. Therefore, it is necessary to optimize the enzymatic treatment process to maximize efficiency, and reuse enzymes to minimize the overall cost via immobilization. In this context, the present work features the immobilization of pectinase and xylanase from M. hiemalis on genipin-activated alginate beads, with subsequent evaluation of its efficacy in apple juice clarification. A central composite rotatable design (CCRD), coupled with artificial neural network (ANN) for modeling and optimization was used to design the experiments. Deploying a coupling time up to 120 min, and an agitation rate of 213 rpm (pectinase) - 250 rpm (xylanase), a maximum fractional enzyme activity recovered was observed to be about 81–83% for both enzymes. Optimum enzyme loading and genipin concentration were found to be 50 U/ml and 12% (w/v), respectively. The immobilized enzyme preparations were suitable for up to 5 repeated process cycles, losing about 45% (pectinase) - 49% (xylanase) of their initial activity during this time. The maximum clarity of apple juice (%T660, 84%) was achieved at 100 min when pectinase (50 U/ml of juice) and xylanase (20 U/ml of juice) were used in combination at 57 °C. The immobilized enzymes are of industrial relevance in terms of biocompatibility, recoverability, and operational-storage stability. Computational modeling adopted for enzymes immobilization and juice clarification. Maximum recovery of enzyme activity of pectinase was ~81% and ~83% for xylanase. Immobilization improved storage and operational stability of pectinase and xylanase. Immobilized enzymes retained ~50% of its initial activity even after five cycles. Immobilized pectinase and xylanase together showed apple juice clarification of ~84%.
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Affiliation(s)
- Shady S. Hassan
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland
- School of Biological and Health Sciences, College of Sciences and Health, Technological University Dublin, Kevin Street, Dublin 8, Ireland
| | - Gwilym A. Williams
- School of Biological and Health Sciences, College of Sciences and Health, Technological University Dublin, Kevin Street, Dublin 8, Ireland
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland
- Corresponding author. School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Grangegorman, Dublin 7, Ireland.
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Chemical composition and physicochemical properties of mango juice extracted using polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange peel. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109891] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Ladeira Ázar RI, da Luz Morales M, Piccolo Maitan-Alfenas G, Falkoski DL, Ferreira Alfenas R, Guimarães VM. Apple juice clarification by a purified polygalacturonase from Calonectria pteridis. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Mohammadi M, Khakbaz Heshmati M, Sarabandi K, Fathi M, Lim LT, Hamishehkar H. Activated alginate-montmorillonite beads as an efficient carrier for pectinase immobilization. Int J Biol Macromol 2019; 137:253-260. [DOI: 10.1016/j.ijbiomac.2019.06.236] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 06/27/2019] [Accepted: 06/28/2019] [Indexed: 01/03/2023]
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López DN, Galante M, Ruggieri G, Piaruchi J, Dib ME, Duran NM, Lombardi J, de Sanctis M, Boeris V, Risso PH, Spelzini D. Peptidase from Aspergillus niger NRRL 3: Optimization of its production by solid-state fermentation, purification and characterization. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Patidar MK, Nighojkar S, Kumar A, Nighojkar A. Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review. 3 Biotech 2018; 8:199. [PMID: 29581931 DOI: 10.1007/s13205-018-1220-4] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Accepted: 03/16/2018] [Indexed: 12/11/2022] Open
Abstract
A plethora of solid substrates, cultivation conditions and enzyme assay methods have been used for efficient production and estimation of polygalacturonase and pectin methylesterase enzymes. Recent developments in industrial biotechnology offer several opportunities for the utilization of low cost agro-industrial waste in Solid State Fermentation (SSF) for the pectinolytic enzyme production using fungi. Fruit waste mainly citrus fruit waste alone and along with other agro-industrial waste has been explored in SSF for enzyme production. Agro-industrial waste, due to the economic advantage of low procuring cost has been employed in SSF bioreactors for pectinolytic enzyme production. Acidic pectinases produced by fungi are utilized especially in food industries for clarification of fruit juices. This review focuses on the recent developments in SSF processes utilizing agro-industrial residues for polygalacturonase and pectin methylesterase production, their various assay methods and applications in fruit juice industries.
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Affiliation(s)
- Mukesh Kumar Patidar
- Maharaja Ranjit Singh College of Professional Sciences, Hemkunt Campus, Khandwa Road, Indore, 452001 India
| | - Sadhana Nighojkar
- Mata Gujri College of Professional Studies, A.B. Road, Indore, 452001 India
| | - Anil Kumar
- 3School of Biotechnology, Devi Ahilya University, Khandwa Road, Indore, 452001 India
| | - Anand Nighojkar
- Maharaja Ranjit Singh College of Professional Sciences, Hemkunt Campus, Khandwa Road, Indore, 452001 India
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Patidar MK, Nighojkar A, Nighojkar S, Kumar A. Purification and Characterization of Polygalacturonase Produced by Aspergillus niger AN07 in Solid State Fermentation. CANADIAN JOURNAL OF BIOTECHNOLOGY 2017. [DOI: 10.24870/cjb.2017-000102] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Lu X, Lin J, Wang C, Du X, Cai J. Purification and characterization of exo-polygalacturonase from Zygoascus hellenicus V25 and its potential application in fruit juice clarification. Food Sci Biotechnol 2016; 25:1379-1385. [PMID: 30263419 DOI: 10.1007/s10068-016-0215-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 06/12/2016] [Accepted: 06/23/2016] [Indexed: 11/28/2022] Open
Abstract
The purification and characterization of the extracellular polygalacturonase from Zygoascus hellenicus V25 submerged culture using orange peel waste were investigated. This polygalacturonase, with a molecular weight of 75.28 kDa, was purified to 16.89 purification fold with a recovery of 18.46% and specific activity of 2469.77 U/mg protein by ammonium sulfate precipitation, DEAE cellulose chromatography, and Sephadex G-100 gel filtration. The enzyme exhibited maximum activity at 60°C and pH 5.0 and was stable over a wide range of pH levels (3.0-11.0). Moreover, enzyme activity was enhanced by Cu2+ and cysteine, whereas it was strongly inhibited by Hg2+. The extent of enzymatic hydrolysis was negatively correlated with the degree of pectin esterification. Km and Vmax values of the polygalacturonase were 5.44 mg/mL and 61.73 μmol/(min·mg), respectively. The polygalacturonase was applied in the juice clarification of four fruits, and results showed that the percentage transmittance at 660 nm increased by 3.51, 4.36, 8.04, and 12.2%.
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Affiliation(s)
- Xiaohua Lu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, 430068 China
| | - Jianguo Lin
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, 430068 China
| | - Changgao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, 430068 China
| | - Xin Du
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, 430068 China
| | - Jun Cai
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, 430068 China
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Ramírez Tapias YA, Rivero CW, Gallego FL, Guisán JM, Trelles JA. Stabilization by multipoint covalent attachment of a biocatalyst with polygalacturonase activity used for juice clarification. Food Chem 2016; 208:252-7. [DOI: 10.1016/j.foodchem.2016.03.086] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 03/23/2016] [Accepted: 03/24/2016] [Indexed: 12/13/2022]
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17
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Sassi AH, Tounsi H, Trigui-Lahiani H, Bouzouita R, Romdhane ZB, Gargouri A. A low-temperature polygalacturonase from P. occitanis: characterization and application in juice clarification. Int J Biol Macromol 2016; 91:158-64. [DOI: 10.1016/j.ijbiomac.2016.05.075] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 05/19/2016] [Accepted: 05/20/2016] [Indexed: 10/21/2022]
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Patidar MK, Nighojkar S, Kumar A, Nighojkar A. Papaya peel valorization for production of acidic pectin methylesterase by Aspergillus tubingensis and its application for fruit juice clarification. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2016. [DOI: 10.1016/j.bcab.2016.02.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Gomes E, de Souza AR, Orjuela GL, Da Silva R, de Oliveira TB, Rodrigues A. Applications and Benefits of Thermophilic Microorganisms and Their Enzymes for Industrial Biotechnology. Fungal Biol 2016. [DOI: 10.1007/978-3-319-27951-0_21] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Poletto P, da Rocha Renosto D, Baldasso C, Zeni M, da Silveira MM. Activated charcoal and microfiltration as pretreatment before ultrafiltration of pectinases produced by Aspergillus niger in solid-state cultivation. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.07.029] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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