Kinetic Analysis of Crude Enzyme Extract Produced Via Solid State Fermentation of Banana Pseudo Stem Waste

Banana Pseudo stem waste after each harvest contributes about 70–80 Milli Tons Per hector. The banana pseudo stem will be thrown as waste biomass after each harvest as it is unstable for the upcoming harvest. The biggest challenge in banana cultivation is the utilization of biomass of banana pseusostem waste into valuable products. In this study, Xylano-pectinase enzyme extract was produced from banana pseudo stem waste under solid-state fermentation by Enterobacter cloacae PMC04. The highest pectinase and xylanase activities obtained using banana pseudo stem as carbon source were 124.62 U/ml and 173.81 U/ml respectively. Thermodynamics stated that range 40-50oC were considered to be the optimal temperature for xylano-pectinase enzyme production and subsequent degumming of banana fibers. The crude enzyme extract were then used in the degumming of banana fibers for textile application. Textile processing of banana fiber necessitates the removal of hemicellulose substance which can be achieved by crude xylano-pectinase enzyme. It was found that crude xylano-pectinase was efficient in the removal of hemicellulose substance from the fibers. Results obtained from this study demonstrate that the proposed bioprocess could be successfully applied for the degumming of banana fibers sustainably.

Effect of Different Processing Conditions on Bioactive Compounds of Selected Grape Varieties

Bioactive compounds in grapes vary in terms of cultivar and processing conditions. Raw juice and treated grape juices from locally grown Israel blue and locally available, imported, Red Globe and Michele Palieri varieties in Sri Lanka were used for the analysis. Grape juices were subjected to different processing conditions such as pasteurization and pectinase enzyme treatment. Total Monomeric Anthocyanin content (TAC), Total Phenolic Content (TPC), and antioxidant activity were analyzed. Compared to the imported grape varieties, the locally grown, pectinase enzyme-treated Israel blue grape juice with 2% pectinase enzyme concentration, 40 0C incubation temperature, and 2 hours incubation time, under dark condition had the significantly highest values (p < 0.05) for TAC at 177.03±4.15 mg/L of malvidin-3-O-glucoside (M3G), TPC at 527.07 ± 3.55 mg/L of Gallic acid equivalents and antioxidant activity in terms of DPPH radical scavenging assay with IC50 value at 7.05±0.35 mg/mL Gallic acid equivalents and ABTS radical scavenging assay with IC50 value at 0.31±0.01 mg/mL of Trolox equivalents. TAC, TPC, and antioxidant activity of three grape varieties showed the highest values in pectinase enzyme-treated grape juice which was followed by raw juice and the pasteurized juice respectively. This research has taken an approach to enhance the bioactivity of grape juices via pectinase enzyme treatment and evaluate the suitability of locally grown Israel blue grape variety in Sri Lanka to form as a functional beverage to meet nutritional and health requirements.

Optimization of enzymatic clarification of sapota (Achras sapota L.) juice using response surface methodology

Aim: The present study aimed to develop enzymatic clarified sapota (Achras sapota L.) juice beverage under optimized conditions for future scale up. Methodology: In this study, the ripened sapota fruits PKM 1 variety were ground to pulp and pulp was mixed with 0.05-0.15% pectinase enzyme and incubated at 35oC-45oC for 30-120 min. After incubation period the enzyme was deactivated by placing the pulp in warm water bath at 90oC for 3 min. Optimal enzymatic clarified juice was produced by pectinase enzyme by response surface methodology. Results: The absorbance values decreased with increasing incubation time at fixed temperature. Incubation time showed a significant and p<0.05 negative effect on L* value at linear terms. At fixed temperature, the L* value increased with increasing enzyme concentration. Significant regression models proved that the changes in clarity, juice yield and colour (L*values) when compared to the independent variables demonstrated, coefficient of determination, R2 greater than 0.8. Interpretation: Optimization conditions like minimum clarity, maximum juice yield and maximum color (L* value) can be applied in the production of sapota juice for commercial use.

Isolation And Characterization Of Pectinase Producing Bacteria From Avocado Peel Wastes For Application In Juice Clarification

Background: Pectinase is an enzyme of bacterial origin that has been used to degrade pectin polysaccharide materials in various industries. This study aims to isolate and screen pectinase-producing bacteria from avocado peel wastes and to study the produced pectinase enzyme’s application in fruit juice extraction and clarification. Results: First, four different bacterial strains were isolated from avocado peel waste samples through the primary screening method. These isolates were further screened for pectinase production capability by employing the secondary screening method. Two bacterial isolates (W3 and R5) which had higher pectinase activities were then identified to be Lysinibacillus macrolides (W3) and Serratia marcescens (R5) respectively. The analysis of pectinase synthesis and application in fruit juice clarification was performed using one of the bacterial strains, Serratia marcescens (R5). As a result, the maximum crude pectinase enzyme activity from Serratia marcescens (R5) was found in 72 hours of incubation time, at the optimum temperature of 35oC, pH 8, using 1% pectin substrate as carbon sources. This bacterial strain's pectinase enzyme was partially isolated using ammonium sulfate and dialysis. In comparison to crude pectinase (33.68 U/mg), the partially distilled pectinase had a high basic enzyme activity after dialysis (47.32 U/mg). Finally, the percentage yield and clarity of apple, lemon, and mango fruit juices were investigated using both crude and partially filtered pectinase. As a result, for lemon fruit juice processing, the partially filtered pectinase enzyme had the highest percentage yield and clarity of 86.67% and 96.67% percent, respectively.Conclusions: According to this article, the pectinase enzyme isolated from Serratia marcescens has the potential to clarify fruit juices. Further research should focus on a comprehensive evaluation of this enzyme to ensure and improve the efficiency of the bacteria and pectinase enzyme it produces for possible use in the fruit industry and other applications.

Produksi Enzim Pektinase dari Limbah Kulit Pisang oleh Kapang Aspergillus niger dan Aplikasinya Terhadap Klarifikasi Minuman Fungsional Jahe Lemon

Pectinase enzymes are commercial enzymes that can damage pectin by breaking down polygalacturonate acid into monogalacturonate acid through the release of glycosidic bonds. Pectinase enzymes can be produced from a variety of microorganisms, especially from types of mold such as Aspergillus niger using waste as a substrate like a banana peel. Lemon ginger drink is a functional beverage innovation made from ginger with the addition of lemon to add a refreshing sensation. However, the cloudy, pale, and sedimentary appearance in lemon ginger drink causes a lack of interest in consumers, especially young people. When consuming functional drinks such as lemon ginger, there is turbidity caused by polysaccharides such as pectin. Therefore, enzymatic clarification using pectinase is an effective way to reduce pectin in this drink. This study aims to find out the concentration of Aspergillus niger in producing pectinase enzymes from banana peel waste and its application to the clarification of lemon ginger drinks. The method used in this study was a randomized design group (RAK) consisting of 1 factor, the treatment of concentrations of Aspergillus niger 0 mL, 1 mL, 2 mL, 4 mL, and 6 mL. Then followed by the application of pectinase enzymes produced in the clarification of lemon ginger drink, concentration of 0%; 0,08%; 0,10%; 0,12%; 0,16%; 0,20%; and 0.24%. The Data obtained is analyzed using a printing analysis (ANOVA), and if there is influence, then proceed using BNJ test at a real level of 5%. The results showed that the concentration of Aspergillus niger suspension is best in producing pectinase enzymes of 6 mL, with the enzyme activity of 1.83 U/ml. Then the application of pectinase enzyme in the clarification of lemon ginger drink with a concentration of 0.16% better in improving lower clarity and viscosity of the resulting lemon ginger drink.