Towards a sustainable circular bioprocess: Pectic oligosaccharides (POS) enzymatic production using passion fruit peels

Abstract

A bioprocess was designed using passion fruit peels for the enzymatic production of POS. For this purpose, three commercial pectinase complexes were tested, and one was selected based on the analysis of viscosity change and galacturonic acid release during the reaction. Operating conditions were further determined at laboratory and bench scale, including time and enzyme dosage. Subsequently, the bioprocess was validated at pilot scale in a 40 L reactor, obtaining a highly concentrated syrup with 73.3 g POS per 100 g total solids, and 22.6 g total POS per 100 g passion fruit peel processed. Thus, the technical feasibility of a bioprocess leading to the production of a potential prebiotic syrup was proven, contributing to the SDG 12-3, “reduce food losses along production and supply chains”. These findings highlight for the first time the utilization of passion fruit peels in creating a prebiotic POS syrup through an enzymatic process involving commercial complexes. The straightforward nature of the bioprocess, comprising just four unitary operations, combined with the utilization of agricultural waste and commercial enzymes, presents compelling advantages. Particularly appealing to food processors aiming to enhance the circularity and sustainability of their operations while reducing reliance on external prebiotic ingredients.