Clarification of the pomegranate juice in a bioreactor packed by pectinase enzymes immobilized on the glass bead activated with polyaldehyde polysaccharides

Hosseini, Seyed Saeid; Khodaiyan, Faramarz; Mousavi, Seyed Mohammad; Azimi, Seyedeh Zahra

doi:10.1016/j.lwt.2020.110500

Cited by 14 publications

(9 citation statements)

References 33 publications

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“…Table 10 shows that pectin was present in all untreated fruit juice samples, but pectin was not found in treated fruit juice samples by pectinase. A similar finding was reported by Hosseini et al, [ 53 ], for pomegranate juice clarification by free pectinase.…”

Section: Discussionsupporting

confidence: 91%

“…In determining the antioxidant activity of each fruit juice sample, ABTS radical scavenging activities (ABTS-RSA) and DPPH radical scavenging activities (DPPH-RSA) of each fruit juice were evaluated, and the results were compared with the raw sample. As shown in Table 11 , pectinase activities can change the phenolic compound profiles and the decomposition of another antioxidant by pectin hydrolysis [ 35 , 52 , 53 ].…”

Section: Discussionmentioning

confidence: 99%

“…The pectin test was performed on Lemon, Mango, and Apple fruit juice samples by combining cold ethanol with each sample and storing it in the refrigerator overnight. The presence of supernatant indicates the presence of pectin in the sample, while the absence of supernatant suggests the absence of pectin [ 53 ].…”

Section: Discussionmentioning

confidence: 99%

“…The ABTS and DPPH radical scavenging activities of each fruit juice sample were determined using a modified version of the method published by Hosseini et al, [ 53 ]. An ABTS solution (6.5 mM) was combined with a potassium persulfate solution (3.5 mM) and stored in darkness for 18 h to make an ABTS solution.…”

Section: Discussionmentioning

confidence: 99%

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Isolation and characterization of pectinase-producing bacteria (Serratia marcescens) from avocado peel waste for juice clarification

2022

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Background Bacterial pectinase is an enzyme that could be employed in numerous sectors to break down pectin polysaccharide compounds. The goal of this study is to find pectinase-producing bacteria in avocado peel waste and see if the pectinase enzyme produced can be used to make fruit juice clarification. Results The researchers isolated four different bacterial strains from avocado peel waste samples. The potential two bacterial isolates that were identified as being Serratia marcescens and Lysinibacillus macrolides. Finally, the analysis of pectinase production and its application in fruit juice clarification were performed using one of the bacterial strains of Serratia marcescens. The clear apple, lemon, and mango juices were further processed to assess each juice's properties. The highest antioxidant activity was recorded in lemon juice samples. The lemon juice showed the highest total titratable acidity and total phenol content. Apple juices contained the highest total soluble solids, reducing sugar content, and viscosity and the mango juices have the maximum pH value recorded. Conclusions The pectinase isolated from the bacterium Serratia marcescens could clear fruit juices. This pectinase needs to be studied more to make sure it works better in the fruit industry and other businesses.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Isolation and characterization of pectinase-producing bacteria (Serratia marcescens) from avocado peel waste for juice clarification

2022

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“…In this part, three color parameters including L* , a* , and b* of the fortified muesli were evaluated. L* parameter was ranged from 0 (black) to 100 (white) and a* parameter is due to green‐red colors with negative values toward green and positive values toward red, whereas b* parameter is related to blue‐yellow colors with negative values toward blue and positive toward yellow (Hosseini et al, 2021). Table 4 indicates the color parameters of fortified muesli packed in aerobic and/or anaerobic conditions during 90 days of storage at 4 and 25°C.…”

Section: Resultsmentioning

confidence: 99%

Effect of storage and packaging conditions on physicochemical and bioactivity of matcha‐enriched muesli containing probiotic bacteria

Monfared

Gharachorloo

Jafarpour

et al. 2022

Food Processing Preservation

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In the current study, the muesli samples fortified with matcha and probiotic bacteria were produced, and the effect of storage time, temperature, and packaging condition on their physicochemical, microbial, and antioxidant properties was determined. A total of 12 treatments including the matcha‐enriched muesli samples containing encapsulated Lactobacillus plantarum or Lactobacillus reuteri and/or their combination, packed in aerobic and/or anaerobic conditions and stored at 4 and/or 25°C for 90 days were considered. The results showed that the water activity of all samples increased during storage at both temperatures, while the antioxidant activity decreased. The highest viability of probiotic bacteria was obtained at 4°C and under anaerobic conditions. In addition, all samples had acceptable sensory properties. Generally, the findings of this study showed that the sample containing both bacteria packed in anaerobic condition and stored at 4°C had the best properties and can be considered a bioactive and tasty product. Novelty impact statement Matcha‐enriched muesli containing encapsulated probiotic bacteria was produced. Effect of storage time, temperature, and packaging condition was determined. Product packed in anaerobic condition and stored at 4°C had the best properties. Produced muesli showed remarkable bioactive and sensory properties.

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Evaluation of oil transesterification in a packed‐bed reactor containing lipase immobilized in starch–alginate jet cutting beads

Almeida,

Sampaio,

Prata

et al. 2024

Biofuels Bioprod Bioref

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There has been a growing interest in ecofriendly enzymatic processes. However, enzyme solubility limits the application of many biocatalysts in continuous systems, requiring the development of cost‐effective strategies for enzyme immobilization. Based on this premise, this study investigated the application of lipase immobilized in starch–alginate beads for oil transesterification in a tubular reactor. An economical derivative was produced by immobilizing Eversa Transform 2.0 in 50:50 (w/w) starch–alginate beads using the jet‐cutting technique. The biocatalyst had a particle size of about 500 μm and activity of 138.67 ± 18.53 U g−1. X‐ray photoelectron spectroscopy showed nitrogen content ranging from 6.38% to 7.29%, with uniform distribution of lipase throughout the beads. Nitrogen isotherms were characteristic of mesoporous materials, with an average pore diameter of 48.09 Å and low surface area (0.69 m2 g−1). A face‐centered central composite design was used to study soybean oil transesterification. In the best four runs, the process achieved a mean triglyceride conversion of 45%. High ester productivity levels (2.05 × 10−2% ester g−1 biocatalyst min−1 or 1.5 × 10−4% ester U−1 min−1) were obtained. Biocatalyst reuse led to a twofold increase in ester concentration (14.57% vs 7.7%). These findings confirm the successful development of a low‐cost biocatalyst suitable for use in continuous reactions.

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Clarification of the pomegranate juice in a bioreactor packed by pectinase enzymes immobilized on the glass bead activated with polyaldehyde polysaccharides

Cited by 14 publications

References 33 publications

Isolation and characterization of pectinase-producing bacteria (Serratia marcescens) from avocado peel waste for juice clarification

Isolation and characterization of pectinase-producing bacteria (Serratia marcescens) from avocado peel waste for juice clarification

Effect of storage and packaging conditions on physicochemical and bioactivity of matcha‐enriched muesli containing probiotic bacteria

Evaluation of oil transesterification in a packed‐bed reactor containing lipase immobilized in starch–alginate jet cutting beads

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