Micro- and nano-capsulated fungal pectinase with outstanding capabilities of eliminating turbidity in freshly produced juice

Abstract

The present study aimed to compare the pectinase forms produced from Trichoderma viride-free, micro-capsule, and nano-capsule-in sodium alginate to analyze the pectin that causes the turbidity of orange juice. This was performed along with an estimation of viscosity, residual of pectin, and turbidity. The extracted and purified enzyme was 24.35-fold better than that of the crude enzyme. After application of free one, it loses most of the activity on low degrees of acidity and remains constant on the temperatures of pasteurization. Therefore, the tested enzyme was encapsulated by two different ways using the same polymer. The morphology of the three pectinase forms was obtained by transmission electron microscopy, and the micrographs clearly showed the pores on the surface of sodium alginate matrix after encapsulation. The size of the wall (sodium alginate) ranged from 3.24 to 3.76 µm diameter but was 3.15 µm for core of enzyme. Micro-capsuled and nano-capsuled pectinase can be used in the hydrolysis of pectic substances in orange juice with natural ways and maintaining the quality of final product. Consequently, the cost of juice clarifying can be reduced due to reusing the enzyme several times.

Polymers as Encapsulating Agents and Delivery Vehicles of Enzymes

“…The most prominent polymers are chitosan and sodium alginate, which may be related to the abundance of these polymers in nature. Furthermore, most authors reported high encapsulation efficiency [ 16 , 19 , 57 , 138 , 140 , 152 , 154 ], improvement or maintenance of enzyme activity [ 16 , 19 , 57 , 138 , 144 , 148 , 151 , 152 , 162 ], improved pH, temperature or storage stability [ 150 , 151 , 152 , 158 , 161 ], and high reuse capacity [ 132 , 163 ]. The most widely used methods for entrapping enzymes are described in the next sections.…”

“…The enzyme leakage from capsules increased with an increase in the duration of the simulated cheese press from 4 to 16 h, but the control of the amount of enzyme leakage is still needed to direct the proteolysis required for optimal flavor development in accelerated cheese ripening. Microbial pectinase encapsulated by sodium alginate was used successfully by Mahmoud et al [ 163 ] to eliminate pectin from orange juice, reducing turbidity since the free enzyme cannot be used in this case due to the high acidity of the juice.…”

Advances in the preparation and application of microencapsulation to protect food functional ingredients

“…71 Mahmoud et al also used sodium alginate to encapsulate pectinase, which could be used to hydrolyze pectin in orange juice by natural means and greatly improve the use of pectinase after encapsulation. 72 3.3.3. Hyaluronic acid.…”