Optimized Production of Fungal Polygalacturonase Using Cupuaçu (<i>Theobroma grandiflorum</i>) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice
Pectinolytic enzymes play a key role in many beverages manufacturing processes, improving their clarification and filtration steps. Fungal pectinases are considered promising green catalysts for industrial applications, and they can be produced using fruit-processing residues as substrate. In this s...
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MDPI AG
2024-12-01
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| author | Lucas de S. Falcão Trisha E. de A. Monteiro Thaís S. do Amaral Sthéfanny C. M. Azevedo Bárbara N. Batista António M. Jordão Patrícia M. Albuquerque |
| author_facet | Lucas de S. Falcão Trisha E. de A. Monteiro Thaís S. do Amaral Sthéfanny C. M. Azevedo Bárbara N. Batista António M. Jordão Patrícia M. Albuquerque |
| author_sort | Lucas de S. Falcão |
| collection | DOAJ |
| description | Pectinolytic enzymes play a key role in many beverages manufacturing processes, improving their clarification and filtration steps. Fungal pectinases are considered promising green catalysts for industrial applications, and they can be produced using fruit-processing residues as substrate. In this study, we investigated the optimal conditions to produce polygalacturonase from <i>Aspergillus brasiliensis</i> in a solid-phase bioprocess, using cupuaçu (<i>Theobroma grandiflorum</i>) peel as substrate. Then, the pectinolytic extract was applied in the clarification of cupuaçu juice. A central composite design was used to determine the optimal fungal cultivation conditions. Thus, the optimal fungal cultivation (maximum production of 11.81 U/g of polygalacturonase) was obtained using cupuaçu peel with 80% moisture, at 34 °C, for 7 days in a medium containing 4.2% phosphorus and 2.6% nitrogen. The enzymatic extract showed greater activity at 60 °C and stability at a pH range between 5.0 and 7.0. The pectinolytic extract was able to clarify the cupuaçu juice, causing a 53.95% reduction in its turbidity and maintaining its antioxidant activity. Our results demonstrate that the cupuaçu peel can be used as a substrate to produce polygalacturonase, and the enzymatic extract produced can be applied in the cupuaçu juice processing, contributing to the circular economy. |
| format | Article |
| id | doaj-art-676b17c9e6e34db79cdc9ef7abc74c13 |
| institution | DOAJ |
| issn | 2306-5710 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj-art-676b17c9e6e34db79cdc9ef7abc74c132025-08-20T03:12:14ZengMDPI AGBeverages2306-57102024-12-01111610.3390/beverages11010006Optimized Production of Fungal Polygalacturonase Using Cupuaçu (<i>Theobroma grandiflorum</i>) Peel as Substrate and Its Effect on Clarification of Cupuaçu JuiceLucas de S. Falcão0Trisha E. de A. Monteiro1Thaís S. do Amaral2Sthéfanny C. M. Azevedo3Bárbara N. Batista4António M. Jordão5Patrícia M. Albuquerque6Multicenter Graduate Program in Biochemistry and Molecular Biology, School of Health Sciences, Amazonas State University, Manaus 69050-010, BrazilLaboratory of Chemistry Applied to Technology, School of Technology, Amazonas State University, Manaus 69050-020, BrazilLaboratory of Chemistry Applied to Technology, School of Technology, Amazonas State University, Manaus 69050-020, BrazilMulticenter Graduate Program in Biochemistry and Molecular Biology, School of Health Sciences, Amazonas State University, Manaus 69050-010, BrazilLaboratory of Chemistry Applied to Technology, School of Technology, Amazonas State University, Manaus 69050-020, BrazilGraduate Program in Biotechnology and Natural Resources, School of Health Sciences, Amazonas State University, Manaus 69050-010, BrazilMulticenter Graduate Program in Biochemistry and Molecular Biology, School of Health Sciences, Amazonas State University, Manaus 69050-010, BrazilPectinolytic enzymes play a key role in many beverages manufacturing processes, improving their clarification and filtration steps. Fungal pectinases are considered promising green catalysts for industrial applications, and they can be produced using fruit-processing residues as substrate. In this study, we investigated the optimal conditions to produce polygalacturonase from <i>Aspergillus brasiliensis</i> in a solid-phase bioprocess, using cupuaçu (<i>Theobroma grandiflorum</i>) peel as substrate. Then, the pectinolytic extract was applied in the clarification of cupuaçu juice. A central composite design was used to determine the optimal fungal cultivation conditions. Thus, the optimal fungal cultivation (maximum production of 11.81 U/g of polygalacturonase) was obtained using cupuaçu peel with 80% moisture, at 34 °C, for 7 days in a medium containing 4.2% phosphorus and 2.6% nitrogen. The enzymatic extract showed greater activity at 60 °C and stability at a pH range between 5.0 and 7.0. The pectinolytic extract was able to clarify the cupuaçu juice, causing a 53.95% reduction in its turbidity and maintaining its antioxidant activity. Our results demonstrate that the cupuaçu peel can be used as a substrate to produce polygalacturonase, and the enzymatic extract produced can be applied in the cupuaçu juice processing, contributing to the circular economy.https://www.mdpi.com/2306-5710/11/1/6fungal pectinaseagro-industrial residuescupuaçu juiceantioxidant activityclarification |
| spellingShingle | Lucas de S. Falcão Trisha E. de A. Monteiro Thaís S. do Amaral Sthéfanny C. M. Azevedo Bárbara N. Batista António M. Jordão Patrícia M. Albuquerque Optimized Production of Fungal Polygalacturonase Using Cupuaçu (<i>Theobroma grandiflorum</i>) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice Beverages fungal pectinase agro-industrial residues cupuaçu juice antioxidant activity clarification |
| title | Optimized Production of Fungal Polygalacturonase Using Cupuaçu (<i>Theobroma grandiflorum</i>) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice |
| title_full | Optimized Production of Fungal Polygalacturonase Using Cupuaçu (<i>Theobroma grandiflorum</i>) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice |
| title_fullStr | Optimized Production of Fungal Polygalacturonase Using Cupuaçu (<i>Theobroma grandiflorum</i>) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice |
| title_full_unstemmed | Optimized Production of Fungal Polygalacturonase Using Cupuaçu (<i>Theobroma grandiflorum</i>) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice |
| title_short | Optimized Production of Fungal Polygalacturonase Using Cupuaçu (<i>Theobroma grandiflorum</i>) Peel as Substrate and Its Effect on Clarification of Cupuaçu Juice |
| title_sort | optimized production of fungal polygalacturonase using cupuacu i theobroma grandiflorum i peel as substrate and its effect on clarification of cupuacu juice |
| topic | fungal pectinase agro-industrial residues cupuaçu juice antioxidant activity clarification |
| url | https://www.mdpi.com/2306-5710/11/1/6 |
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