Introduction: In this study the best method of extracting lycopene from tomato skin, waste and the effect of pectinase enzyme pre-treatment at 2, 4, 6, 8, and 10 ml/Kg concentrations and 30, 60, 90 minutes of effective times for tomato waste and also washing with 94% et More
Introduction: In this study the best method of extracting lycopene from tomato skin, waste and the effect of pectinase enzyme pre-treatment at 2, 4, 6, 8, and 10 ml/Kg concentrations and 30, 60, 90 minutes of effective times for tomato waste and also washing with 94% ethanol at 60 °C for 5 seconds were studied in order to determine the best method of increasing lycopene purity in oleoresin. Materials and Methods: Lycopene extraction was performed at 30 °C for 16 hours with hexane: ethanol: acetone (1:1:2) at ratios of 1:10 to dried samples with gentle stirring. In order to prevent the lycopene oxidation 0.05 percent w/w of BHT was used. The effect of oleoresin saponification to increase the purity of lycopene in oleoresin was also studied by propylene glycol and potassium hydroxide 45% (w/w) and deionized water at the concentration of 30%, 10% and 10% oleoresin by weight, respectively. Results: The effect of enzyme pretreatment and ethanol and also oleoresin saponification had a significant effect on oleoresin and lycopene extraction and extraction efficiency from tomato waste (P<0.01). Ethanol treatment significantly increased lycopene purity in oleoresin (P<0.01). In waste samples treating with 10 ml/kg enzyme concentration at 90 minutes of effective time resulted in highest extraction of lycopene (279.5 mg/100g oleoresin). Conclusion: It has been shown that if saponification is not employed in lycopene extraction from tomato waste the ethanol washing pre-treatments should not be applied.
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Nowadays, the use of enzymes to improve the organoleptic characteristics of food is of interest. One of the food industries that uses enzymes to improve the sensory properties of food is the juice production industry. Among the enzymes used is the polygalacturonase enzy More
Nowadays, the use of enzymes to improve the organoleptic characteristics of food is of interest. One of the food industries that uses enzymes to improve the sensory properties of food is the juice production industry. Among the enzymes used is the polygalacturonase enzyme, which is used to clarify some fruit juices and improve the color and appearance characteristics, such as apple juice and grape juice. Polygalacturonases (E.C.3.2.1.15) known as pectinase are classified into two types of hydrolyzing polygalacturonases and polygalacturonate lyase and are among the primary enzymes used in the juice industry. This enzyme breaks the α-1→4 glycosidic bond between the units of galacturonic acid in the structure of pectin, and thus pectin precipitates out of the cell structure and is separated through filtration or centrifugation, and in this way clear fruit juice is obtained. Almost in the industry, this enzyme is used to clarify all fruit juices except citrus juice. Some fruit juices, such as orange juice and grapefruit juice, contain bitter compounds such as limonine and orange, which, if present in fruit juice, have a negative effect on its taste and create a bitter taste. Orange enzyme can be used to solve this problem. Naraninase is an enzyme that has two enzymatic activities, including alpha-L-rhamnosidase (E.C. 3.2.1.40) and beta-di-glucosidase (E.C. 3.2.1.21), which hydrolyze naraniin to rhamnose and pronin and then glucose and naraninin, without the one that leaves a bitter taste in the fruit juice.
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Background & Objectives: Pectinolytic enzymes or pectinases are a heterogeneous group of related enzymes that hydrolyze the pectic substances. The main industrial application of pectinases is the extraction and clarification of fruit and vegetable juices. The aim of More
Background & Objectives: Pectinolytic enzymes or pectinases are a heterogeneous group of related enzymes that hydrolyze the pectic substances. The main industrial application of pectinases is the extraction and clarification of fruit and vegetable juices. The aim of this present study was identification and optimization of fungal pectinase isolated in screening stage for fruit juice industry.
Materials & Methods: This study was performed on 50 samples of apple in decay, soil and juice concentrate factories wastewater that isolated from different provinces of Iran, periodic random. First, isolated fungi were investigated from enzyme activity by measuring the clear zone on pectin medium and enzyme production in submerged medium containing pulp and pectin apple as the sole carbon sources. The best strain was selected for enzyme activity. Then, were studied kinetic various factors of pectinase.
Results: 80 fungal were isolated from these sources that 13 of these fungi were positive pectinase activity with creation a clear zone around the colonies. The pectinase activity of the 13 (%16) isolates was assayed using apple pomace and pectin as the sole carbon sources in submerged culture fermentation. The most pectinase activity (0.4 U/ml) was related to the Aspergillus niger AN64 that was identified by morphological characterization. Giving the highest enzyme production rate in 72h. optimum temperate and PH for pectinase activity and stability were 30° C, pH 5. Temperature (20-50) and pH (3-7) ranges were obtained for pectinase stability. Ag1+ , Mg2+, Mn2+ and surface active detergents such as ammonium sulphate, yeast extract, EDTA and citric acid enhanced the pectinase activity.
Conclusion: This strain of A. niger AN64 can be used in fruit juice industry because tolerance in a wide range of the acidic pH and various temperatures.
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