α-amylase from white pitaya (Hylocereus undatus L.) peel: optimization of extraction using full factorial design

Production of an amylase from newly Bacillus strain: Optimization by response-surface methodology, characterization and application with a fungal lipase in bread making

Using the statistical approaches, the optimization of amylase production by a newly Bacillus strain was achieved. Keeping the insignificant factor at lower levels and following the optimized condition (inoculum size 0.3; 19 h of incubation; 18 g L-1 of starch; 4 g L-1 of MgSO4; and 15 g L-1 NaCl) the amylase activity has reached 18.48 ± 0.42 U mL-1 with an improvement factor of 6.48-fold-times. The properties of the crude amylase, tentatively named AmySBM, were examined, revealing an optimal activity at 60 °C and pH 7. The enzyme demonstrated good stability across a wide temperature range (40-60 °C) and pH levels (6-7). Its activity depended on the presence of Ca2+. Additionally, it was discovered that maltose was the sole product of starch hydrolysis by AmySBM, an encouraging result for introducing it into bread making. Tests on dough properties with varied amylase amounts revealed that 0.06 U g-1 was ideal, with white flour producing the greatest results. Incorporating Rhizopus oryzae lipase at 1.2 U g-1 dramatically increased bread quality. Finally, combining an enzymatic cocktail of AmySBM and lipase at optimal quantities improved the qualities of white bread, demonstrating its potential as an anti-staling agent to replace conventional improvers in the baking industry.

Pitahaya Peel: A By-Product with Great Phytochemical Potential, Biological Activity, and Functional Application

Hylocereus spp. present two varieties of commercial interest due to their color, organoleptic characteristics, and nutritional contribution, such as Hylocerous polyrhizus and Selenicerus undatus. The fruit recognized as dragon fruit or Pitahaya is an exotic fruit whose pulp is consumed, while the peel is discarded during the process. Studies indicate that the pulp has vitamin C and betalains, and seeds are rich in essential fatty acids, compounds that can contribute to the prevention of chronic non-communicable diseases (cancer, hypertension, and diabetes). In the present study, polyphenolic compounds, biological activity, and fatty acids present in the peel of the two varieties of pitahaya peel were evaluated, showing as a result that the variety S. undatus had higher antioxidant activity with 51% related to the presence of flavonoids 357 mgRE/g sample and fatty acids (hexadecanoic acid and linoleate) with 0.310 and 0.248 mg AG/g sample, respectively. On the other hand, H. polyrhizuun showed a significant difference in the inhibitory activity of amylase and glucosidase enzymes with 68% and 67%, respectively. We conclude that pitahaya peel has potential health effects and demonstrate that methylated fatty acids could be precursors to betalain formation, as well as showing effects against senescence and as a biological control against insects; in the same way, the peel can be reused as a by-product for the extraction of important enzymes in the pharmaceutical and food industry.