Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace

Ramos-Aguilar, Ana L.; Victoria-Campos, Claudia I.; Ochoa-Reyes, Emilio; Ornelas‐Paz, José de Jesús; Zamudio‐Flores, Paul Baruk; Rios-Velasco, Claudio; Reyes-Hernández, Jaime; Pérez-Martínez, Jaime David; Ibarra-Junquera, Vrani

doi:10.1016/j.lwt.2017.08.030

Cited by 13 publications

(3 citation statements)

References 41 publications

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“…The best productivities were achieved by two pectin esterases (Pectinex Ultra SPL and Pectinex Ultra Clear). In fact, pectin esterases are well known enzymes to hydrolyze pectin in the apple matrix as the clari cation of apple juice involves the treatment with a mixture of polygalacturonases, pectinase and glucoamylase for 100 min at 55°C followed by ultra ltration (UF) using tubular membranes of molecular weight cut-off (MWCO) of 100 kDa [44]. Our enzymatic treatment con rmed this nding.…”

Section: Enzymatic Hydrolysis Of Fruit Biomasssupporting

confidence: 68%

Fruit residues as biomass for bioethanol production using enzymatic hydrolysis as pretreatment

Favaretto

Rempel

Lanzini

et al. 2023

World J Microbiol Biotechnol

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The commercialization of fruits in the market generates a large amount of waste because they are perishable and have a short shelf life; thus, they are discarded. This study aimed to provide a noble end to discarded fruits that have fermentable sugars. These fruits were collected from supermarkets in the city of Passo Fundo, Brazil, and underwent an enzymatic hydrolysis process. The ability of four pectinases, two amylases, one xylanase and one cellulase to release reducing sugars from fruit biomass before fermentation with two yeast strains (S. cerevisiae CAT-1 and S. cerevisiae Angel) for bioethanol production was investigated, obtaining a total of RS (Reducing sugar) of 359.38 mg/L. A fermentation with yeast S. cerevisiae CAT-1 resulted in 98% consumption of RS and the production of a total of 28.02 g/L of ethanol. Furthermore, fermentation with the yeast S. cerevisiae Angel, resulted in 97% RS consumption and 31.87 g/L ethanol production, which was the best result obtained throughout all the tests of hydrolysis. HighlightsConversion of fruit sugars to bioethanol; Alternative raw material for the production of biofuels.

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Section: Enzymatic Hydrolysis Of Fruit Biomasssupporting

confidence: 68%

Fruit residues as biomass for bioethanol production using enzymatic hydrolysis as pretreatment

Favaretto

Rempel

Lanzini

et al. 2023

World J Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“…On the other hand, 58 thousand liters of cider are produced in Mexico each year (SIAP, 2022). When apples are processed, 40 kg of pomace are generated per 100 L of juice produced [23,24]; this juice is then fermented to produce cider.…”

Section: Techno-economic Assessmentmentioning

confidence: 99%

Sustainable Co-Production of Xylanase, Cellulase, and Pectinase through Agroindustrial Residue Valorization Using Solid-State Fermentation: A Techno-Economic Assessment

Sosa-Martínez,

Morales-Oyervides,

Montañez

et al. 2024

Sustainability

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This work describes the evaluation of the solid-state fermentation (SSF) bioprocess utilizing brewery spent grain (BSG) and apple pomace (AP) as carbon sources and matrices for microorganism growth to produce xylanase, pectinase, and cellulase. The process was assessed at a larger scale by designing a packed column-type bioreactor equipped with sensors for monitoring critical parameters such as CO2 concentration, humidity, and temperature. Then, process simulation was used to evaluate the techno-economic feasibility of the bioprocess at an industrial scale. The analysis centered on evaluating which formulation, primarily containing xylanase (scenario 1), pectinase (scenario 2), or cellulase (scenario 3), yielded the most promising results for advancing to the commercial stage. Additionally, a sensitivity analysis was conducted to explore the influence of variations in raw material costs and enzyme prices. The obtained results at a higher scale were within the expected results obtained under optimum conditions. Scenario 1 exhibited strong economic viability with further optimization potential (base case: 5000 kg/batch with an ROI of 37.59 %, payback time of 2.66 years, IRR of 26.8%, and net present value of USD 7,325,537). The sensitivity analysis revealed that changes in enzyme prices, particularly xylanase, could significantly influence the process’s profitability. This study also demonstrated the potential for cost optimization by selecting a more cost-effective inoculum media and optimizing water usage to enhance process efficiency and sustainability.

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“…The weight-average molecular weight of sunflower pectin, isolated using ammonium oxalate, was ~6 × 10 5 g/mol [54]. Pectin fractions extracted from apple pomace by a chelating agent and sodium carbonate had a higher peak molecular weight (defined as the molecular weight of the highest peak), 16 and 24 × 10 5 g/mol, respectively, than commercial apple pectin, ~6 × 10 5 g/mol [69].…”

Section: Structure Of Pectinsmentioning

confidence: 99%

Structure-Related Gelling of Pectins and Linking with Other Natural Compounds: A Review

2018

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Pectins are polysaccharides present commonly in dicotyledonous and non-grass monocotyledonous plants. Depending on the source, pectins may vary in molecular size, degrees of acetylation and methylation and contents of galacturonic acid and neutral sugar residues. Therefore, pectins demonstrate versatile gelling properties and are capable of forming complexes with other natural compounds, and as a result, they are useful for designing food products. This review focuses on the structure-related mechanisms of pectin gelling and linking with other natural compounds such as cellulose, hemicellulose, ferulic acid, proteins, starch, and chitosan. For each system, optimal conditions for obtaining useful functionality for food design are described. This review strongly recommends that pectins, as a natural biocomponent, should be the focus for both the food industry and the bioeconomy since pectins are abundant in fruits and may also be extracted from cell walls in a similar way to cellulose and hemicellulose. However, due to the complexity of the pectin family and the dynamic structural changes during plant organ development, a more intensive study of their structure-related properties is necessary. Fractioning using different solvents at well-defined development stages and an in-depth study of the molecular structure and properties within each fraction and stage, is one possible way to proceed with the investigation.

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Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace

Cited by 13 publications

References 41 publications

Fruit residues as biomass for bioethanol production using enzymatic hydrolysis as pretreatment

Fruit residues as biomass for bioethanol production using enzymatic hydrolysis as pretreatment

Sustainable Co-Production of Xylanase, Cellulase, and Pectinase through Agroindustrial Residue Valorization Using Solid-State Fermentation: A Techno-Economic Assessment

Structure-Related Gelling of Pectins and Linking with Other Natural Compounds: A Review

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