Pectinase Concentration Research Articles

A highly sensitive, accurate, and stable method for measuring pectin depolymerase activity

Pectin depolymerase is widely utilized in various industrial sectors. However, the traditional methods for determining its enzymatic activity have limitations, such as cumbersome operations and a significant impact of enzyme solution dilution ratios on activity. The 3-methyl-2-benzothiazolinone hydrazone (MBTH) method can be employed to address these issues, but pectin precipitation and strong background commonly arise in this method. We have successfully overcome these challenges by employing a low-temperature and high-alkaline environment, and further optimized the reagent compositions and detection wavelength to improve the method. Consequently, enzyme hydrolysis follows a zero-order reaction within 60 min, which is helpful for the endpoint measurement of pectinase activity. The developed calibration curve for pectinase concentration and hydrolysis rate demonstrates linearity (R2 = 0.9945) within the range of 2.5–15.8 mU/mL of pectinase. This method exhibits high sensitivity, accuracy, and stability, making it suitable for routine determination of pectin depolymerase activity in research and applications.

Effect of selective preservatives on shelf-life of guava juice extracted using pectinase enzyme

The study investigated the feasibility of enzymatic extraction for guava juice and evaluated the effects of various preservatives on its shelf life. The crushed guava puree was undergone different pectinase enzyme concentrations over three incubation periods. The findings revealed that pectinase concentrations of 0.1 % and 0.2 %, when incubated for 1 and 2 h, were the most effective. Juice yields ranged from 65.24 % to 78.64 %, with Total Soluble Solids (TSS) varying from 9.12°Brix to 11.56°Brix. The physicochemical properties of the guava juice resulted 84.2 % moisture, 2.16 % protein, 0.77 % fat, 3.27 % fiber, 0.65 % acidity, 2.25 % reducing sugars, 8.27 % non-reducing sugars, 79.53 % antioxidant activity, 173.2 mg/100g of ascorbic acid, 10.52 TSS, 109.7 mg/100g of phenolic content, and a pH of 3.2. Eight juice samples were prepared as per formulation with sodium benzoate and potassium metabisulfite (KMS) at concentrations of 150 ppm, 200 ppm, and 250 ppm, in addition to one refrigerated sample and one control. The stability of these guava juice samples was monitored every 15 days over a 90-day period. Results showed that acidity, TSS, pH, reducing sugars, and non-reducing sugars changed over time. Samples with preservatives exhibited slower changes compared to the control. Phenolic compounds diminished more quickly at ambient temperature than in refrigerated or preservative-treated samples. Initially, phenolic content and antioxidant capacity were 44 mg GAE/100g and 44 %, respectively, but declined to 10–15 mg and 15–17 % by the end of the storage period. Color changes were more noticeable in samples stored at room temperature, whereas preservatives effectively reduced color degradation caused by enzymatic browning. Moreover, ascorbic acid retention was better in samples with preservatives and those stored under refrigeration. The ascorbic acid degradation rate was highest at room temperature (0.023 day^-1) and lowest with 250 ppm KMS (0.016 day^-1). Microbiological tests indicated that the juice remained safe for 40 days at room temperature, 90 days under refrigeration, and approximately 85 days with preservatives.

Optimization of Culture Conditions and Characterization of Pectinase from Isolated Bacteria and Application in Juice Clarificationz`

Microbial pectinase has high demand in different industries. Pectinase producing bacteria were isolated and purified from soil samples and screened by primary and secondary screening for pectinase production. Out of the 13 bacterial samples, sample 4.1(S4.1) showed consistent enzyme activity. Optimum production of pectinase was high when incubated at 24-hour at 37°C with 2% substrate concentration maintaining pH6. Optimum pectinase activity was observed at temperature 37°C and pH 6. Cu++ was found as activator and Zn++, Ca++ as inhibitors of pectinases. The values for Km and Vmax were found to be 1.181mg/ml and 471.69µM/min respectively. Pectinase was efficiently partially purified by 90% acetone saturation. Specific enzyme activity for partially purified enzyme with acetone was 96870 U/mg and purification fold was 35.41. The utilization of low-cost agro-industrial wastes as substrates has been preferable in pectinase production. The sweet lemon and lemon fruit peel powder was observed good substrate for pectinase production. Furthermore, the yield and clarity of sweet lemon juice increased as the concentration of pectinase increased, indicating its potential use in juice processing. Experimental results suggest pectinases from S4.1 was of high value and can be utilized for fruit juice clarification.

Peningkatan Mutu Kakao Melalui Percepatan Lama Fermentasi dengan Penggunaan Pektinase Aspergillus niger dan Ion Kalsium

Indonesia is the third largest producer of cocoa beans (Theobroma cacao L.) in the world, but the quality of Indonesian cocoa beans is considered as low. Fermentation is one of the factors that affect the quality of cocoa beans. Fermentation of cocoa beans is a spontaneous fermentation and takes about 5-7 days (for bulk cacao). The objective of this study was to determine the potential of adding pectinase from Aspergillus niger and calcium ions in accelerating fermentation time and the quality of cocoa beans produced. The independent variable in this study was the concentration of calcium ions as an enzyme activator. The concentration of calcium ions and pectinase are applied to cocoa fermentation. The observations made were reducing sugar content, total sugar content, protein content, lactic acid bacteria and acetic acid bacteria levels. Parametric data will be analysed by T-test independent with a confidence level of α=0.05. The results showed that added 4.5 units of pectinase and 100 mM calcium ions have significant in reduce the total sugar compared with control due to enzimatic activity. Therefore, the addition of pectinase enzymes from Aspergillus niger and calcium ions have a potential to accelerate the fermentation time and the fermented cocoa beans that have been carried out have met the quality standards of SNI 2828:2008 and included in I – B group of forastero cocoa. This potential needs to be tested further with a larger fermentation volume, for example above 40 kg, to achieve the optimal temperature for the formation of flavor precursors. Keywords: cocoa bean, ion calcium, pectinase, quality

Synergized enzyme-ultrasound-assisted aqueous two-phase extraction and antioxidant activity validation of polysaccharides from tobacco waste

A powerful and innovative technique was developed to efficiently extract and refine polysaccharides from tobacco waste. This was achieved through a combination of enzyme and ultrasound-assisted extraction assisted aqueous two-phase extraction (EUAATPE). The formation of an aqueous two-phase system (ATPS) using various salts and ethanol was investigated. ATPS of 18.0 % (NH4)2SO4 (w/w) and 25.0 % ethanol (w/w) was chosen due to its favorable selection extraction ability and high recovery of 93.68 ± 0.40 %. By utilizing both single-factor experiments and response surface method (RSM), the key factors involved in the EUAATPE process were optimized. The optimal conditions were as follows: ultrasonic power 180 W, ultrasonic time 9 min, cellulase concentration 2.0 %, pectinase concentration 1.0 %, extraction temperature 50 °C, extraction time 1.5 h, and liquid-to-solid ratio 30:1 (g/g). Under the optimal conditions, the extraction yield of polysaccharides was 6.72 ± 0.11 (mg/g), and the purity of the polysaccharides from the bottom phase was 78.73 ± 3.17 %. EUAATPE resulted in a significant enhancement in the extraction yield and purity of polysaccharides from tobacco waste compared to traditional methods such as hot water extraction (HWE), ultrasound-assisted extraction (UAE) and enzyme-assisted extraction (EAE). Polysaccharides of tobacco waste obtained from various methods had analogous monosaccharide compositions, different molar ratio compositions and surface structure characteristics. Moreover, all polysaccharides exhibited a certain extent antioxidant activities and polysaccharides from the bottom phase (PBP) extracted by EUAATPE showed superior antioxidant activity. Hence, EUAATPE, being an innovative and eco-friendly extraction technique, presents a productive substitute for extracting and refining polysaccharides from discarded tobacco resources.

Extraction of Kratom (Mitragyna speciosa) leaf compounds by enzymatic hydrolysis-assisted process: Yield, characteristics and its in vitro cytotoxicity in cell lines

This study aimed to develop an antioxidative compound extraction method for Kratom (Mitragyna speciosa) leaves using cellulase and pectinase, in combination and alone. The enzymatic hydrolysis-assisted process (EA) successfully enhanced antioxidant extraction from kratom leaves. The single enzymatic hydrolysis-assisted process (SEA) with 6% cellulase (C6) provided the highest extraction yield. The mixed enzymatic hydrolysis-assisted process (MEA) was then developed using C6, mixed with different concentrations of pectinase. Based on the high extraction yield, the MEA using 6% cellulase and 2% pectinase (C6+P2) was selected for further studies in comparison with that from relevant SEA and the control (without EA). Different extraction processes altered the characteristics and antioxidative activities of resulting extracts. The antioxidative activity of C6+P2 was dramatically enhanced in the gastrointestinal tract model system. Fourier transform infrared (FT-IR) spectrometer results confirmed significant content of phenolic compounds, proteins, and polysaccharides in C6+P2. From in vitro cytotoxicity study, C6+P2 showed an IC50 value of 22.86 and 4.76 µg/mL in RAW264.7 and Caco-2 cells, respectively. The bioactive compounds from C6+P2 should be identified in further studies to facilitate their application in the food and pharmaceutical industries.

Synthesis and analysis of silica nanocarriers for pectinase immobilization: Enhancing enzymatic stability for continuous industrial applications

Pectinolytic enzymes are among the important group of industrial enzymes that have wide applications in different food industries. In this study, pectinase-based silica nanocarriers were synthesized using co-precipitation and cross-linking techniques. The resulting silica nanoparticles were investigated using scanning electron microscopy (SEM), energy-dispersive electron microscopy (EDEX), and X-ray diffraction (XRD) for determination of its morphology, elemental composition, and crystalline pattern. Under the optimal immobilization conditions like 1.5 % glutaraldehyde, 3000 IU/mg pectinase concentration, 90 min immobilization time and 40 °C immobilization temperature, pectinase showed maximum immobilization yield. The immobilization of pectinase onto the silica nanocarriers led to enhanced catalytic characteristics, displaying higher enzymatic activity across various temperature and pH levels compared to soluble pectinase. Moreover, the immobilization substantially improved the temperature stability of pectinase, exhibiting 100 % of its initial activity even after 120 h of pre-incubation at 50 °C. Additionally, the silica nanocarrier pectinase retained 100 % of its original activity even after being reused 10 times in a single batch of reactions. These findings indicate that the immobilization of silica nanocarriers effectively enhances pectinase's industrial capabilities, making it economically feasible for industrial use and an efficient system for various biotechnological applications.

Application of enzymatic treatments in concentration of pistachio hull extract by ultrafiltration

In the present study, the influence of applying enzymes on the efficiency of the membraneused for the concentration of pistachio green hull extract was evaluated. Furthermore, theeffect of the obtained concentrated extract on the oxidative stability of flaxseed oil wasevaluated. The composition and antioxidant activity of the concentrated extracts were alsodetermined. Based on results, tannase treatment at 5.14 (U) led to significant decrease in membrane fouling percentage, content of tannins and IC50 in permeate of filtration (p<0.05) compared to control. However, this treatment significantly increased concentration of total phenols and flavonoids. Furthermore, galacturonic acid content statistically remained constant after treatment with tannase (p>0.05). Also, combined treatment with 17.4 (U) concentration of pectinase and 5.14 (U) concentration of tannase, had the lowest membrane fouling as well as IC50 and the most total phenol content (p<0.05) than other treatments. Therefore, combination of pectinase and tannase could be applied to reduce membrane fouling and optimize condition for production of natural antioxidant from aqueous extract of pistachio green hull. Moreover, 500 ppm of the obtained extract showed the best performance in preservation of flaxseed oil in comparison with other concentrations and commercial antioxidants.

Removal of Tannins from Cashew (Anacardium Occidentale l.) Apple Juice in Binh Phuoc (Viet Nam) by Using Enzymatic Method

Objective: The study was conducted to identify the optimum condition for maximum tannin removal in cashew apple juice by enzymes. Tannin is the cause of astringency and reduces sensory value, which lead to underestimating the by-product of the cashew nut industry. The result of the study will help to utilize and convert cashew apples into a nutritious juice product, contributing to zero waste life and sustainable food production. Method: The study was conducted by examining the parameters of the detannying process by tannase enzyme and tannase combined with pectinase. The parameters for tannase adding are juice pH (4 – 6), incubation time (40 min – 160 min), temperature (25 – 45oC) and enzyme concentration (0.1 – 0.4%). Regarding combinations of tannase and pectinase, pectinase concentration was examined in the range of 0.6 – 1.2%. Result: The combination of pectinase 0.8% and tannase 0.2%, 80 minutes of incubation, 35oC at juice pH (4.61) can remove tannin up to 56.09%. Conclusion: Using the combination of pectinase and tannase in tannin removal from cashew apple juice has shown high efficiency, which can reduce the astringency in this fruit and apply in juice processing, contributing to zero waste agricultural production.

A maceration technique for soft plant tissue without hazardous chemicals.

Current methods for maceration of plant tissue use hazardous chemicals. The new method described here improves the safety of dissection and maceration of soft plant tissues for microscopic imaging by using the harmless enzyme pectinase. Leaf material from a variety of land plants was obtained from living plants and dried herbarium specimens. Concentrations of aqueous pectinase and soaking schedules were optimized, and tissues were manually dissected while submerged in fresh solution following a soaking period. Most leaves required 2-4 h of soaking; however, delicate leaves could be macerated after 30 min while tougher leaves required 12 h to 3 days of soaking. Staining techniques can also be used with this method, and permanent or semi-permanent slides can be prepared. The epidermis, vascular tissue, and individual cells were imaged at magnifications of 10× to 400×. Only basic safety precautions were needed. This pectinase method is a cost-effective and safe way to obtain images of epidermal peels, separated tissues, or isolated cells from a wide range of plant taxa.

Effects of pectinase treatment on the quality of red dragon fruit (Hylocereus polyrhizus) juice

The present work aimed to investigate the effect of pectinase supplementation on the quality of red-fleshed dragon fruit juice. Pectinase (400 ppm) was added at different concentrations (0, 1, 3, 5, 7, and 9%) and hydrolysis times (0, 15, 25, 35, and 45 min). The quality of fruit juice was monitored and evaluated by recovery efficiency, pectin content, betacyanin content, viscosity, and total phenolic content. Results showed that pectinase concentration of 5% and hydrolysis time for 25 min produced the highest hydrolysis efficiency (88.16 ± 0.05%), with low residual pectin content (0.49 ± 0.02 g), low viscosity (1.15 ± 0.06 cP), and high betacyanin content (20.06 ± 0.02 mg/100 mL) and total phenolic content (88.68 ± 0.46 mg/100 mL) in the recovered solution. These findings provided essential insights for beverage processing of dragon fruit juice.

Coffee mucilage clarification: A promising raw material for the food industry

Coffee mucilage is a by-product of interest for its potential for producing antioxidant beverages. This study examined the effect of operating conditions on coffee mucilage clarification to improve the process and transform it in a raw material. A 24 Full Factorial Design (FD) with a central point was used to evaluate the incubation times (6–140 h), clarifying agent concentrations (0.1–1.5 mg/mL), pH (4.0–5.5), and temperatures (21–60 °C) for gelatin and enzymatic treatment on mucilage turbidity, total content of phenolic compounds (substances having an aromatic ring with one or more hydroxyl groups), protein, and carbohydrate content. The statistical analysis of the results was conducted by means of a variance analysis (ANOVA) with 95 % reliability. Gelatin treatment reduced coffee mucilage turbidity by 46–57 % but presented a 39 % reduction in total phenolic content. Statistical analysis showed the enzymatic treatment (pectinase) as the best evaluated clarifying agent, with a 63.7 % decrease in turbidity (0.744 ± 0.021) without significantly affecting the total phenolic content. Pectinase concentration and pH were the factors that most affected the process, suggesting operating conditions of pH 4, 1.1 % pectinase concentration, process temperature 21 °C, and 30 min incubation time.

Enzymatic Extraction of Sapodilla (Manilkara achras L.) Juice: Process Optimization and Characterization

Conventional treatment of sapodilla pulp yields very viscous, turbid, and low juice recovery. Sapodilla processing for juice requires liquefying enzyme that leads to rectifying flow of juice. This study was conducted to optimize the enzymatic pectolytic conditions of sapodilla fruit processing to extract maximum juice using a central composite design (CCD). The effect of processing variables on recovery of juice, total soluble solids (TSS), viscosity, clarity, and L-value along with physicochemical analysis was investigated. The optimized processing conditions were pectinase concentration (0.120%) at 42.02°C for 167.83 min resulting in juice recovery (62.08 ± 0.38%), viscosity (4.81 ± 0.02cP), TSS (21.48 ± 0.19 °Brix), clarity (0.72 ± 0.05%T), and L-value (28.79 ± 0.96). Optimized sapodilla juice showed higher filterability (24.16 ± 1.04 min−1), conductivity (69.46 ± 0.30 S/m), total phenolic content (35.86 ± 0.60 mg/100 mL), ascorbic acid (6.38 ± 0.58 mg/100 mL), moisture content (84.85 ± 0.21% WB), and titratable acidity (0.143 ± 0.0% citric acid) as compared to control sample (60.5 ± 1.80 min−1, 30.43 ± 0.35 S/m, 30.68 ± 0.85 mg/100 mL, 4.64 ± 0.0 mg/100 mL, 83.69 ± 0.18%, and 0.130 ± 0.0%). Optimized sapodilla juice was lower in sedimentation index (0.73 ± 0.11%), turbidity (13.73 ± 1.10 NTU), ash (0.57 ± 0.031%), and β-carotene (0.173 ± 0.008 μg/100 mL) as compared to control sample (1.07 ± 0.02%, 79 ± 0.75 NTU, 0.65 ± 0.031%, and 0.306 ± 0.007 μg/100 mL). The flow behavior index (n) was closer to 1 in both juice samples, which indicated Newtonian-like flow behavior. Conclusively, sapodilla juice extraction at optimal condition (0.120% of pectinase concentration) and 42.02°C/167.83 min would be potentiated to the beverage industry. The use of pectinase might reduce membrane fouling and facilitates processing operation efficiently.

Optimization of pectinolytic hydrolysis in Caatinga passion fruit wine must with commercial pectinase, according to the central composite rotatable design approach

The Passiflora cincinnata Mast. has high flavor and potential for wine and other alcoholic beverages production. However, for wine production, the presence of pectin becomes undesirable, as it influences the efficiency of the fermentation process and the clarity of the final product. The objective of this study was to optimize the pectin hydrolysis process in Caatinga passion fruit must for wine production with pectinolytic enzymes, using a Central Composite Rotatable Design (CCRD). The 2³ factorial CCRD, E01 to E17 assays, was applied with six axial tests and three replications in the central point. Caatinga passion fruit must was obtained with pulp and distilled water (40:60 proporcion). Commercial enzyme with high concentration of pectinase was tested. Concentration of enzyme (0.014-0.056 g L-1), working temperature (43-57°C) and reaction time (12-139min) were the independent variables in the optimization process; and the soluble pectin content (mg 100g-1) corresponded to a process-dependent variable. Prior to the beginning of the assays, in order to provide the optimum working pH range for the pectinase, correction of the must pH to 3.9. The initial Caatinga passion fruit wine must had 24.06 mg 100g-1 of soluble pectin in its composition. After the optimization using CCRD, the treatments presented pectin contents ranging from 6.81 (E16: 0.014g L-1/50°C/75min) to 0.00 mg 100 g-1 (E05: 0.05 g L-1/45°C/ 30min and E06: 0.05 g L-1/45°C/120min). According to the results, to a satisfactory process of pectin hydrolysis in Caatinga passion fruit wine must be added 0.05 g L-1 of pectinase at 45°C for 30min.

Optimization of enzymatic hydrolysis parameters for sapodilla fruit ( Manikara achras L.) juice extraction

Cold pressing of sapodilla fruit pulp for juice extraction is generally difficult and yields an inferior quality of juice due to fruit tissue rigidity and its granular pulpy nature which necessitates the enzyme combination for tissue hydrolysis. A central composite design was used to optimize the sapodilla tissue hydrolysis conditions like pectinase concentration (T1 0.1%–0.2%), cellulase concentration (T2 0.05%–0.1%), incubation temperature (T3 40–50°C), and incubation period (T4 90–150 min). The responses studied were juice yield, viscosity, total soluble solid, L-value, clarity, total phenol content, and overall acceptability. Regression analysis fitted to a second-order quadratic model for each response was a significant (p < .05) function of hydrolysis. The optimized level of pectinase concentration, cellulase concentration, incubation temperature, and period was 0.125%, 0.063%, 42.50°C, and 112.20 min, respectively. The validity of the model was confirmed by the closeness of experimental values (juice yield 61.51 ± 0.50%, viscosity 2.88 ± 0.02 cps, TSS 18.66 ± 0.06 °Brix, L-value 35.94 ± 0.52, clarity (abs) 1.91 ± 0.03, TPC 1.588 ± 0.02 mg GAE/100 ml, and OA 7.23 ± 0.25) with predicted values. Practical applications Various benefits of enzymatic hydrolysis of sapodilla tissue for juice extraction have been found over conventional methods (cold and hot press). It overcomes the challenges of extractability and pressability. It also improves the functional (total phenolic content), physical (soluble solid, color, clarity, and viscosity), and sensory characteristics (overall acceptability) of juice. Higher juice yield and total phenolic content suggest that enzymatic hydrolysis of sapodilla could promote the juice industry for the production of quality juice and healthy fruit-based drinks too. The reduced processing time in enzymatic hydrolysis as compared with that in traditional method and high TSS in extracted sapodilla juice will further offer the advantages of a reduced burden on cane sugar for sweetening purpose.

Separation and identification of neutral oligosaccharides with prebiotic activities from apple pectin

Plant-derived neutral oligosaccharides and pectic-oligosaccharides (POS) have been suggested as prebiotics based on their degree of polymerization (DP) and structural complexity. In the present study, neutral oligosaccharides without galacturonic acid were produced from commercial apple pectin using an optimized concentration of pectinase and degradation time. The crude oligosaccharide solution was refined by membrane separation using a DEAE-Sepharose CL-6B column, a graphite carbon column and an Xbridge C18 column, which resulted in the neutral oligosaccharides with DP 3–13. The monosaccharide composition of oligosaccharides primarily included glucose, arabinose, galactose and xylose without galacturonic acid. The structure of the oligosaccharides was analyzed using mass spectrometry with an electrospray ionization source by UPLC on an HILIC column and 1H NMR. The MS/MS spectra in positive ion mode and 1H NMR showed a main oligosaccharide structure corresponding to the connection of arabinogalactan with Galβ1→4Galβ1→4Galβ1→4Galβ1→α3Araf. The growth of the selected Lactobacillus. strains was improved by adding refined neutral oligosaccharides with DP = 3–13 compared with commercial inulin, and growth of Escherichia coli had not basically grown. Therefore, neutral oligosaccharides (DP = 3–13) can be considered effective prebiotics for potential application in functional food.

Membrane-based clarification of banana juice: pre-treatment effect on the flux behaviour, fouling mechanism and juice quality attributes

The processing of banana into clarified juice provides an alternative in the beverages market, but further exploration of the related processing is required. Hence, this study investigated the pre-treatment effect during the membrane-based process on the flux behaviour, fouling mechanism and banana juice quality attributes. Observation on juice viscosity was done after the crude banana juice was pre-treated with 0.1 – 0.5% pectinase. Both pectinase-treated and untreated banana juices were then subjected to an ultrafiltration process using a 100 kDa dead-end polyethersulfone membrane to clarify the juice. This study found a 50-55% viscosity reduction of the banana juice after the pre-treatment, with no significant difference in terms of the pectinase concentrations. Pre-treatment of the banana juice prior to ultrafiltration also have improved the permeate flux by 65.5% compared to the untreated sample. Based on the fitting of several fouling models, cake layer formation on the entire surface of the membrane was identified as the main cause of the membrane fouling and flux deterioration. The ultrafiltration process has significantly improved the juice turbidity, total soluble solid and colour, at a stable pH, indicating the success of the clarification process.

Nutritive analysis of enzyme treated mosambi juice

The present study is aimed at developing sparkling mosambi juice and with significant changes in physical parameters. Mosambi juice was subjected to centrifugal force for clarification and treated with pectinase enzyme with 10000ajdu acitivity with time and temperature combination as 100 minutes and 42 0C. The enzyme concentration of juice samples are S1 (5% Enzyme), S2 (7.5% Enzyme), S3 (10% Enzyme), and S4 (12.5% Enzyme). Proximate analysis of control juice, centrifuged juice and selected enzyme treated juices are done. Transmittance and Turbidity of the juices were also analysed to study the treatment effects. Results indicated that Mosambi juice treated with 7.5% pectinase concentration had 3568.9% transmittance and 125.6 NTU turbidity.

Optimization of a Process for the Enzymatic Extraction of Nutrient Enriched Bael Fruit Juice Using Artificial Neural Network (ANN) and Response Surface Methodology (RSM)

ABSTRACT Bael fruit pulp was treated with pectinase enzyme for the easy extraction and high recovery of juice with nutritive properties. The response surface methodology (RSM) and artificial neural network (ANN) modeling were carried out on runs of Box-Behnken design of three variables for the optimization process and identification of the best modeling method. Pectinase concentration of 0.22 g/100 g of pulp, the temperature of 46.20°C, and time of 6.35 hours was found out to be RSM optimized value of variables whereas pectinase concentration of 0.18 g/100 g of pulp, the temperature of 46.81°C and time of 6.09 hours was obtained to be ANN-GA optimized value of variables. From the values of the coefficient of determination (R2), root mean squared error (RMSE), and mean absolute error (MAE), ANN was found out to be better than RSM. This research would help in the commercial production of bael fruit juice on an industrial scale.

Production of commercially important enzymes from Bacillus licheniformis KIBGE-IB3 using date fruit wastes as substrate

BackgroundPakistan is one of the top five date fruit-producing countries and produced more than 30% wastes in picking, packing, storage, and commercialization stages. The date fruit wastes are usually considered inedible for humans and only used for livestock feed. In current research, Bacillus licheniformis KIBGE-IB3 was screened for pectinase, xylanase, cellulase, and amylase production using date fruit wastes as substrate through solid state fermentation. ResultsThe B. licheniformis KIBGE-IB3 produced higher concentration of pectinase using date fruit wastes as substrate as compared to amylase, cellulase, and xylanase. B. licheniformis KIBGE-IB3 produced maximum pectinase using 5.0 g/dl date fruit wastes and 0.5 g/dl yeast extract. B. licheniformis KIBGE-IB3 required pH 7.0, 37 °C incubation temperature, and 72 h incubation period for maximum production of pectinase. ConclusionIt has been concluded that date fruit waste is a good source of biomass and can be utilized for the commercial production of pectinase.