Next Article in Journal
Biological Activity and Phenolic Content of Kombucha Beverages under the Influence of Different Tea Extract Substrates
Next Article in Special Issue
Development of Foam-Free Biosurfactant Production Processes Using Bacillus licheniformis
Previous Article in Journal
Impact of a Biopreservative Derived from Lactic Fermentation on Quality after Food Processing: A Case Study on Sliced Cooked Ham
Previous Article in Special Issue
The Effect of Different Medium Compositions and LAB Strains on Fermentation Volatile Organic Compounds (VOCs) Analysed by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS)
 
 
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Pectinase Production from Cocoa Pod Husk in Submerged Fermentation and Its Application in the Clarification of Apple Juice

by
Anderson Steyner Rozendo
1,
Luciana Porto de Souza Vandenberghe
1,*,
Patricia Beatriz Gruening de Mattos
1,
Hervé Louis Ghislain Rogez
2 and
Carlos Ricardo Soccol
1
1
Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, Curitiba 81531-980, PR, Brazil
2
Centre for Valorization of Amazonian Bioactive Compounds (CVACBA), Institute of Biological Sciences, Federal University of Pará (UFPA), Belém 66075-750, PA, Brazil
*
Author to whom correspondence should be addressed.
Fermentation 2024, 10(7), 337; https://doi.org/10.3390/fermentation10070337
Submission received: 30 May 2024 / Revised: 19 June 2024 / Accepted: 21 June 2024 / Published: 28 June 2024
(This article belongs to the Special Issue Fermentation: 10th Anniversary)

Abstract

The present work aimed to use cocoa pod husk (CPH) and its extracted pectin as a potential substrate for the production of pectinase and to test the enzyme produced in the clarification process of apple juice. CPH with a particle size of <0.84 mm was employed for pectinase production by a selected strain of Aspergillus niger NRRL 2270. The optimization of the physicochemical conditions of the production medium led to an enzymatic activity of 602.03 U/g dry CPH, which was obtained under the following conditions: 110.25 g/L of CPH, 5% w/v pectin extract, 0.05 g/L of yeast extract, incubation at 28 °C, and pH 4, representing a 176% increase in enzymatic activity under the evaluated conditions. The production kinetics of pectinase showed maximum enzymatic activity at 96 h. Subsequently, the enzymatic extract was precipitated, microfiltered, and ultrafiltrated, resulting in 4852.50 U/mg of specific activity. The enzymatic activity after recovery and purification processes corresponded to 819 U/g dry CPH. Finally, a clarification stage of apple juice was carried out, in which the produced pectinase (CauPec) showed turbidity of 448.89 NTU compared to 417.89 NTU for the commercial enzyme and a viscosity of 1.86 cP, CauPec, and 1.19 cP, commercial pectinase, as well as soluble solids of 8.0 for commercial pectinase and 8.73 for CauPec. Therefore, it can be concluded that CPH and its pectin extract were excellent substrates for the production of pectinases, whose formulation is highly stable and can be applied in the clarification of apple juice.
Keywords: cocoa pod husk; Aspergillus niger; pectinase; recovery; purification; juice clarification cocoa pod husk; Aspergillus niger; pectinase; recovery; purification; juice clarification

Share and Cite

MDPI and ACS Style

Rozendo, A.S.; Vandenberghe, L.P.d.S.; de Mattos, P.B.G.; Rogez, H.L.G.; Soccol, C.R. Pectinase Production from Cocoa Pod Husk in Submerged Fermentation and Its Application in the Clarification of Apple Juice. Fermentation 2024, 10, 337. https://doi.org/10.3390/fermentation10070337

AMA Style

Rozendo AS, Vandenberghe LPdS, de Mattos PBG, Rogez HLG, Soccol CR. Pectinase Production from Cocoa Pod Husk in Submerged Fermentation and Its Application in the Clarification of Apple Juice. Fermentation. 2024; 10(7):337. https://doi.org/10.3390/fermentation10070337

Chicago/Turabian Style

Rozendo, Anderson Steyner, Luciana Porto de Souza Vandenberghe, Patricia Beatriz Gruening de Mattos, Hervé Louis Ghislain Rogez, and Carlos Ricardo Soccol. 2024. "Pectinase Production from Cocoa Pod Husk in Submerged Fermentation and Its Application in the Clarification of Apple Juice" Fermentation 10, no. 7: 337. https://doi.org/10.3390/fermentation10070337

APA Style

Rozendo, A. S., Vandenberghe, L. P. d. S., de Mattos, P. B. G., Rogez, H. L. G., & Soccol, C. R. (2024). Pectinase Production from Cocoa Pod Husk in Submerged Fermentation and Its Application in the Clarification of Apple Juice. Fermentation, 10(7), 337. https://doi.org/10.3390/fermentation10070337

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop