scholarly journals Effect of Immobilized Enzymes Naringinase and Tannase Produced from Aspergillus Sp. Isolate Mk156394 Isolated from Rotten Pomelo on Quality Characteristics of Citrus Limetta Juice and Process Optimization by Using Response Surface Methodology

2020 ◽  
Vol 11 (2) ◽  
pp. 9646-9657
Keyword(s):  
Vitamin C ◽  
Process Optimization ◽  
Incubation Temperature ◽  
Immobilized Enzymes ◽  
Quality Characteristics ◽  
Total Phenolic ◽  
Tannin Content ◽  
Independent Variables ◽  
Aspergillus Sp ◽  
Citrus Limetta

Enzymes naringinase and tannase were produced from Aspergillus sp. isolate mk156394 isolated from rotten pomelo, and the effect of both immobilized enzymes on quality characteristics of Citrus limetta juice has been investigated in this study. Total of 17 experiments were planned according to RSM-BBD. Enzyme ratio (naringinase: tannase) (100:0, 50:50, 0:100) and incubation temperature (30°C, 40°C, 50°C) (each with three levels) were selected as the independent variables. The result of the study clearly indicated that independent variables affected the responses (Naringin content, Tannin content, TPC, and Vitamin C content). Design Expert 10.0.1 software was used to optimize the process parameters. The optimum values for process optimization were found to be 46.05: 53.95, 50°C and 4 hrs, and the optimum values for responses naringin content, tannin content, total phenolic content, and vitamin C content were found to be 225.367 μg/ml, 0.393mg/ml, 1553.966 mg GAE/L, 34.713 mg/100ml, respectively.

scholarly journals Response Surface Optimization and Impact of Immobilized Enzymes Naringianse and Tannase on the Quality Parameters of Citrus maxima Juice

2020 ◽  
Vol 11 (4) ◽  
pp. 11535-11552
Keyword(s):  
Vitamin C ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Cost Effective ◽  
Immobilized Enzymes ◽  
Quality Parameters ◽  
Tannin Content ◽  
Independent Variables ◽  
Citrus Maxima ◽  
Enzyme Ratio

Pomelo has been reported as a rich source of flavanone glycoside with antioxidants and exhibits favorable health effects such as antimicrobial, anti-inflammatory, antiatherogenic, antitumor, and anti-clotting activity. Despite all the beneficial health impacts of Citrus maxima, it still has lower commercial value because of its juice's bitterness due to the presence of naringin and tannic acid. Therefore, an attempt has been made for the cost-effective and economic debittering process using naringinase and tannase enzymes. The 17 experiments were planned according to RSM, BBD to analyze the effect of independent variables with three levels of each, i.e., Enzyme ratio ((Naringinase: tannase) (100:0, 50:50, 0:100)), incubation temperature (30°C, 40°C, 50°C) and incubation time (2, 3, 4 hrs) on physicochemical quality of Citrus maxima Juice. The study's result indicated that independent variables affected the responses (pH, TSS, TA, Naringin content, Tannin content, TPC, and Vitamin C content). Optimization was done using Design Expert 10.0.1 software to debitter and clarify citrus maxima juice by immobilized enzymes. The optimum values were found to be 54.55, 50°C, and 4 hrs. The values for pH, TSS, TA, Naringin content, Tannin content, TPC and Vitamin C content were found to be 3.17, 6.256 °Brix, 0.885 %citric acid , 220.549 μg/ml ,0.311mg/ml, 1256.721 mg GAE/L,30.309 mg/100ml respectively. From the study, it could be concluded that the maximum debittering and clarification of citrus maxima juice could be done under processing conditions, i.e., enzyme ratio 50:50, incubation temperature 50°C and incubation time 4 hrs.

Quality characteristics of red fruits fresh and after lyophilization

2021 ◽  
Vol 67 (4) ◽  
pp. 3657-3664
Author(s):  
Emőke Topa ◽  
Loránd Alexa ◽  
Andrea Varga-Kántor ◽  
Béla Kovács ◽  
Nikolett Czipa
Keyword(s):  
Vitamin C ◽  
Phenolic Compound ◽  
Freeze Drying ◽  
Quality Characteristics ◽  
Matter Content ◽  
Total Phenolic ◽  
Dry Matter Content ◽  
Flavonoid Content ◽  
Total Phenolic Compound ◽  
Fresh State

In our work, the quality characteristics and nutritional parameters of red fruits were examined in their fresh state and after lyophilization. The purpose of the comparison was to assess the effect of freeze drying on these fruits. The elemental and dry matter content of fresh fruits was determined, and the changes in their total phenolic compound and flavonoid content, as well as their vitamin C and acid content. A slight increase in the total phenolic compound and flavonoid content and a smaller decrease in the vitamin C content were observed, while the quantity of total acids was reduced in the sample to almost one-third after lyophilization.

scholarly journals Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

scholarly journals Enhanced Wastewater Treatment by Immobilized Enzymes

2021 ◽  
Author(s):  
Jakub Zdarta ◽  
Katarzyna Jankowska ◽  
Karolina Bachosz ◽  
Oliwia Degórska ◽  
Karolina Kaźmierczak ◽  
...  
Keyword(s):  
Wastewater Treatment ◽  
Process Optimization ◽  
Organic Pollutants ◽  
Large Scale ◽  
Removal Rate ◽  
Immobilized Enzymes ◽  
Future Research ◽  
Process Conditions ◽  
Removal Rates ◽  
Catalytic Cycles

Abstract Purpose of Review In the presented review, we have summarized recent achievements on the use of immobilized oxidoreductases for biodegradation of hazardous organic pollutants including mainly dyes, pharmaceuticals, phenols, and bisphenols. In order to facilitate process optimization and achievement of high removal rates, effect of various process conditions on biodegradation has been highlighted and discussed. Recent Findings Current reports clearly show that immobilized oxidoreductases are capable of efficient conversion of organic pollutants, usually reaching over 90% of removal rate. Further, immobilized enzymes showed great recyclability potential, allowing their reuse in numerous of catalytic cycles. Summary Collected data clearly indicates immobilized oxidoreductases as an efficient biocatalytic tools for removal of hazardous phenolic compounds, making them a promising option for future water purification. Data shows, however, that both immobilization and biodegradation conditions affect conversion efficiency; therefore, process optimization is required to achieve high removal rates. Nevertheless, we have demonstrated future trends and highlighted several issues that have to be solved in the near-future research, to facilitate large-scale application of the immobilized oxidoreductases in wastewater treatment.

scholarly journals Bioactive Compounds, Antioxidant, and Antibacterial Properties of Lonicera caerulea Berries: Evaluation of 11 Cultivars

Plants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 624
Author(s):  
Laima Česonienė ◽  
Juozas Labokas ◽  
Ina Jasutienė ◽  
Antanas Šarkinas ◽  
Vilma Kaškonienė ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Vitamin C ◽  
Organic Acids ◽  
Bioactive Compounds ◽  
Total Phenolic ◽  
Aqueous Extracts ◽  
Lonicera Caerulea ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Ethanolic Extracts

The aim of the study was to evaluate 11 cultivars of blue honeysuckle (Lonicera caerulea L.) for bioactive compounds, antioxidant capacity, and the antibacterial activity of berries. Total phenolic contents (TPCs) and total anthocyanin contents (TACs) were established by using ethanolic extracts. For contents of organic acids and saccharides, aqueous extracts were used, and vitamin C was determined by using oxalic acid solution. DPPH• radical scavenging capacity was evaluated by using ethanolic extracts; antibacterial activity was assessed by using both ethanolic and aqueous extracts. The TPC varied from 364.02 ± 0.41 mg/100 g in ‘Vostorg’ to 784.5 ± 0.3 mg/100 g in ‘Obilnaja’, and TAC ranged from 277.8 ± 1.1 mg/100 g in ‘Čelnočnaja’ to 394.1 ± 8.4 mg/100 g in ‘Nimfa’. Anthocyanins comprised 53.8% of total phenolic contents on average. Among organic acids, citric acid was predominant, averaging 769.41 ± 5.34 mg/100 g, with malic and quinic acids amounting to 289.90 ± 2.64 and 45.00 ± 0.37 mg/100 g on average, respectively. Contents of vitamin C were 34.26 ± 0.25 mg/100 g on average. Organic acids were most effective in the inhibition of both Gram-positive and Gram-negative bacteria tested. In conclusion, berries of L. caerulea are beneficial not only for fresh consumption, but also as a raw material or ingredients of foods with high health-promoting value.

scholarly journals Enzyme optimization to reduce the viscosity of pitanga (Eugenia uniflora L.) juice

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Ricardo Schmitz Ongaratto ◽  
Luiz Antonio Viotto
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Incubation Time ◽  
Regression Models ◽  
Incubation Temperature ◽  
Correlation Coefficients ◽  
Enzyme Concentration ◽  
Optimum Conditions ◽  
Activity Time ◽  
Independent Variables

Summary The aim of this work was to separately evaluate the effects of pectinase and cellulase on the viscosity of pitanga juice, and determine the optimum conditions for their use employing response surface methodology. The independent variables were pectinase concentration (0-2.0 mg.g–1) and cellulase concentration (0-1.0 mg.g–1), activity time (10-110 min) and incubation temperature (23.2-56.8 °C). The use of pectinase and cellulase reduced the viscosity by about 15% and 25%, respectively. The results showed that enzyme concentration was the most important factor followed by activity time, and for the application of cellulase the incubation temperature had a significant effect too. The regression models showed correlation coefficients (R2) near to 0.90. The pectinase application conditions that led to the lowest viscosity were: concentration of 1.7 mg.g–1, incubation temperature of 37.6 °C and incubation time of 80 minutes, while for cellulase the values were: concentration of 1.0 mg.g-1, temperature range of 25 °C to 35 °C and incubation time of 110 minutes.

scholarly journals Physicochemical and Bioactive Characteristics of Wild Grown Bilberry (Vaccinium myrtillus L.) Genotypes from Northeastern Turkey

2018 ◽  
Vol 46 (1) ◽  
pp. 128-133 ◽  
Author(s):  
Ferit CELIK ◽  
Mehmet Ramazan BOZHUYUK ◽  
Sezai ERCISLI ◽  
Muttalip GUNDOGDU
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Antioxidant Properties ◽  
Fruit Weight ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Antioxidant Power

In present study, fruit weight, fruit firmness, external fruit color, soluble solid content, pH, titratable acidity, vitamin C, total phenolics, total anthocyanins, and antioxidant capacity of eight wild bilberry grown in Coruh valley in northeastern Turkey were determined. The blueberry cv. ‘Bluecrop’ is also included study to make comparison with bilberry genotypes. Antioxidant activity of bilberry and blueberry fruits were comparatively assessed by FRAP (Ferric reducing antioxidant power) assay. Significantly higher content of phenolics and anthocyanins was found in bilberry fruits than in blueberry fruits. However blueberry cv. ‘Bluecrop’ exhibited higher fruit weight and vitamin C content than bilberry fruits. Total phenolic and total anthocyanin content was 327 mg gallic acid equivalent and 142 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruit in cv. ‘Bluecrop’ while it was between 492-563 mg gallic acid equaivalent and 307-342 mg of cyanidin-3-glucoside equivalent in 100 g fresh fruits of  bilberry accessions. Moreover, wild accessions approximately had 2-3 folds higher antioxidant capacity than cv. ‘Bluecrop’. Results suggest the possibility of improving the bioactive and antioxidant properties of bilberry cultivars based food products by using wild ones in cross breeding. It was also concluded that genotypes significantly affect their bioactive content and consequently the possibility of using wild bilberry fruits as a potential source of natural antioxidants in food industry.

scholarly journals The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices

2018 ◽  
Author(s):  
Ronaldo Elias de Mello-Júnior ◽  
Nathane Silva Resende ◽  
Jefferson Luiz Gomes Corrêa ◽  
Leila Aparecida Salles Pio ◽  
Elisângela Elena Nunes Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Nutritional Quality ◽  
Quality Parameters ◽  
Nutritional Composition ◽  
Convective Drying ◽  
Total Phenolic ◽  
Drying Time ◽  
Citrus Reticulate

Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional quality parameters. Keywords: drying time; vitamin C; phenolic compounds; antioxidant activity 

scholarly journals Çukurova Bölgesi Koşullarında Farklı Zamanlarda Ekimi Yapılan Brüksel Lahanalarında Bitki Gelişimi, Verim ve Baş Kalitesi

2019 ◽  
Vol 7 (7) ◽  
pp. 1062
Author(s):  
İbrahim Burak Yılmaz ◽  
Nebahat Sarı
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Plant Height ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Growth Yield ◽  
The Other ◽  
Total Phenolic ◽  
Brussels Sprout ◽  
Main Shoot

In this study, plant growth, yield and sprout quality were investigated by planting at three different periods in three different Brussels sprout varieties in Çukurova Region. In this research, the effects of four different sowing and planting times on plant height (cm), main shoot diameter (mm), leaf number (number/plant), yield (g/m2), sprout weight (g), sprout diameter (mm), sprout height (mm), vitamin C (mg/100 g), antioxidant capacity [μmol trolox equivalents (TE)/g] and total phenolic content [mg gallic acid equivalent (GAE)/100 g] were investigated in Franklin Fı, Maximus Fı and Divino Fı Brussels sprout varieties. According to the research results; Maximus Fı variety was found to be longer, thicker and more leafy than the other varieties in terms of plant height, main shoot diameter and number of leaves. Based on yield, Maximus Fı variety was recorded to be more efficient (584.88 g/m2) than the other varieties (367.97 g/m2 and 259.82 g/m2 in Franklin Fı and Divino Fı, respectively). Maximus Fı was superior than the other Brussels sprout varieties, Franklin Fı and Divino Fı in terms of sprout weight, sprout diameter and sprout height. When the planting times were evaluated, it was recorded that the 1st period was more suitable in terms of both yield and sprout characteristics compared to the other periods. In the vitamin C content, antioxidant capacity and total phenolic content, Franklin Fı was showed higher rates than the other varieties and more nutrient content was detected in the late plantings.

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