Abstract
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.
Highlights
The growing human population builds a high demand for food products and agro-industrial wastes are elevated
Tannase production observed in sugarcane bagasse, wheat bran and coffee husk were calculated as 34.81 U/ml, 23.87 U/ml and 19.69 U/ml respectively
Paranthaman et al.[23] stated that the agro-industrial wastes sugarcane bagasse and rice straw were the better alternatives for the enhanced tannase production
Summary
The growing human population builds a high demand for food products and agro-industrial wastes are elevated. It has been reported that millions of tons of agricultural wastes are produced yearly.[1] Most of the agro-industrial wastes are left unused or disposed into environment without proper disposal process which affects human and animal health. The enzyme tannase is an extracellular enzyme that produced from bacteria and fungi using most of the agro-industrial residues.[6] Fruits may have astringency and bitter taste due to the presence of tannins and so tannase was highly utilized in fruit juice clarification process since they have effective tannin degradation and polyphenol stabilization properties.[7,8]
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