The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment

Demir, Nilay; Acar, Jale; Sarıoǧlu, Kemal; Mutlu, Mehmet

doi:10.1016/s0260-8774(00)00127-8

Cited by 101 publications

(53 citation statements)

References 11 publications

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“…The orange and purple fleshed varieties are believed to possess pigments which have been considered as nutraceuticals (Kaur & Kapoor, 2001). For optimal results, juice extraction is critical in fermentation processes (Demir, Acar, Sarıoglu, & Mutlu, 2001). Orange Fleshed sweet potato (OFSP) cell wall has cellulose, hemicellulose, and pectin which may obstruct juice extraction during the fermentation process.…”

Section: The Results From Fermented Ofsp Samples At the Beginning Andmentioning

confidence: 99%

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Oloo¹,

Shitandi

Mahungu³

et al. 2014

Int. J. Food Stud.

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This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected orange fleshed sweet potato (OFSP) varieties from Kenya. Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2ºC for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical (pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m 2 ), β-carotene (mg/kg roots)) and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m 2 , 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

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Section: The Results From Fermented Ofsp Samples At the Beginning Andmentioning

confidence: 99%

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Oloo¹,

Shitandi

Mahungu³

et al. 2014

Int. J. Food Stud.

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“…The criteria used for finding out suitability of a strain are as follows: the rate and total production of acids, change in pH, loss of nutritionally important substances, decrease in nitrate concentration and production of biogenic amines (KAROVIČOVÁ et al , 1999, ability of substrate to accept a starter culture, type of metabolism and ability of culture to create desirable sensory properties of fermented products (HOLZAPFEL 2002). Bacteriocinproducing starter cultures were suggested as a mean to obtain more controlled and reproducible vegetable fermentations (AUKRUST et al 1994;AUSCO et al 1998).Enzyme mash treatment is a well-known modern process to gain more juice from vegetable (DEMIR et al 2001). The enzyme decomposition is applied before the lactic acid fermentation of products to achieve a concentration of compounds that commonly remain in the pomace.…”

mentioning

confidence: 99%

“…Enzyme mash treatment is a well-known modern process to gain more juice from vegetable (DEMIR et al 2001). The enzyme decomposition is applied before the lactic acid fermentation of products to achieve a concentration of compounds that commonly remain in the pomace.…”

mentioning

confidence: 99%

Lactic acid fermented vegetable juices

Karovičová¹,

Kohajdová²

2003

Hortic. Sci.

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Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid fermented vegetables and vegetable juices. mainly from cabbage, red beet, carrot, celery and tomato (KAROVIČOVÁ et al. 2002).Lactic acid fermented vegetable juices can be produced by two procedures: the vegetable is fermented in a usual way and then it is processed by pressing the juice (manufacture from sauerkraut) or the vegetable is processed to mash or raw juice at first and it is consecutively fermented. There are 3 types of fermentation of vegetable juices: spontaneous fermentation by natural microflora, fermentation by starter cultures that are added into raw materials and fermentation of heat-treated materials by starter cultures (HAMMES 1990).At the manufacture of lactic acid fermented vegetable juices, the pressed juice can be pasteurised at first and consecutively it is inoculated by a culture of selected lactic acid bacteria (KOPEC 2000) at a concentration from 5 × 10 6 to 1 × 10 7 cfu/ml (ŠULC 1984). For fermentation of juices, of the highest importance are commercially supplied strains such as Lactobacillus plantarum, Lb. bavaricus, Lb. xylosus, Lb. bifidus, Lb. brevis (ŠULC 1984). The desirable properties of fermented vegetable juices can be achieved by choosing Lactobacillus strains suitable for the lactic acid fermentation of individual raw materials. The criteria used for finding out suitability of a strain are as follows: the rate and total production of acids, change in pH, loss of nutritionally important substances, decrease in nitrate concentration and production of biogenic amines (KAROVIČOVÁ et al. , 1999, ability of substrate to accept a starter culture, type of metabolism and ability of culture to create desirable sensory properties of fermented products (HOLZAPFEL 2002). Bacteriocinproducing starter cultures were suggested as a mean to obtain more controlled and reproducible vegetable fermentations (AUKRUST et al. 1994;AUSCO et al. 1998).Enzyme mash treatment is a well-known modern process to gain more juice from vegetable (DEMIR et al. 2001). The enzyme decomposition is applied before the lactic acid fermentation of products to achieve a concentration of compounds that commonly remain in the pomace. It refers especially to some mineral compounds, including calcium, phosphorus and magnesium (KOPEC 2000).Fermentation takes place at the temperature of about 20-30°C (ADAMS, NICOLAIDES 1997). For an optimal course of lactic acid fermentation, the content of sugars in raw materials must be ...

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“…This method can alternatively be used for the production of fruit juices from tropical fruits (e.g. banana) that cannot be processed with classical methods [67,68]. In all these enzymatic treatments, degradation of pectin facilitates pressing and increase juice yield.…”

Section: Clarification Of Juicesmentioning

confidence: 99%

“…Also, the presence of enzyme in the final product and alteration of organoleptic properties are inevitable [69]. The use of immobilized commercial pectinase named 'Pectinex Ultra SP-L' was studied for mash treatment of carrot puree [68]. This treatment maintains almost 93% of the enzyme after the fifth treatment.…”

Section: Clarification Of Juicesmentioning

confidence: 99%

Pectin Methylesterases: A Review

Kalia¹

2015

J Bioprocess Biotech

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Pectin methylesterase (PME) is the first enzyme acting on pectin, a major component of plant cell wall. PME catalyzes reactions according to the double-displacement mechanism. In plants, PMEs can be classified on the basis of presence or absence of the PRO domain in pectin methylesterase into Type 1 and Type II. Type1 contains one to three PRO domains and two or three introns, type II PMEs are without PRO domain and with five or six introns. Once PMEs are secreted into the cell wall, mature PMEs exhibit three different modes of action: single chain mechanism, multiple chain mechanism and multiple attack mechanism. For bacterial and plant PMEs, single chain and multiple chain mechanism is used and for fungal PMEs only multiple chain mechanism has been proposed. PME activity is regulated by differential expression both spatially and temporally.

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The use of commercial pectinase in fruit juice industry. Part 3: Immobilized pectinase for mash treatment

Cited by 101 publications

References 11 publications

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Lactic acid fermented vegetable juices

Pectin Methylesterases: A Review

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