Yellow mombin pulp residue valorization for pectinases production by Aspergillus niger IOC 4003 and its application in juice clarification

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dc.contributor.authorSantos, Everaldo Silvino dos
dc.contributor.authorRocha, Juliene da Câmara
dc.contributor.authorAraújo, Jaciara da Silva
dc.contributor.authorPaiva, Wilza Kimilly Vital de
dc.contributor.authorRibeiro, Ellane Sabryna Sena
dc.contributor.authorPadilha, Carlos Eduardo de Araújo
dc.contributor.authorAssis, Cristiane Fernandes de
dc.contributor.authorMacêdo, Gorete Ribeiro de
dc.contributor.authorSousa Júnior, Francisco Canindé de
dc.date.accessioned2021-05-25T14:28:49Z
dc.date.issued2020-11
dc.description.embargo2023-12
dc.description.resumoPectinases are enzymes responsible for cleaving pectin and other pectic polysaccharides in galacturonic acid monomers. They are widely applied in industrial sectors. In this context, the present study evaluated polygalacturonase (PG), pectin lyase (PMGL) and FPase production by Aspergillus niger IOC 4003 in solid-state fermentation using yellow mombin pulp residue as substrate. Three parameters were investigated for extraction of PG such as temperature, pH stability and ionic strength. The action of PG was assessed under different states of temperature and pH as well in yellow mombin juice clarification. The antibacterial activity of yellow mombin juice was additionally evaluated. Results revealed that the highest yield of PG produced (38.22 ± 0.63 U/g) was achieved at 72 h fermentation using washed yellow mombin pulp residue. Characterization studies indicated stability of PG for 2 h at 30 and 40 °C with pHs between 4 and 6. The PG applied in the yellow mombin was able to reduce turbidity by 41% and viscosity by 52%. Also, it was able to increase color by 36% and antioxidant capacity by 39%. Finally, the yellow mombin juice exhibited antibacterial activity against Staphylococcus aureus, Enterococcus faecalis, Escherichia coli and Klebsiella pneumoniae. Hence, this study demonstrated the feasibility of using tropical fruit residues from industries for pectinases synthesis and showed their application in the food industrypt_BR
dc.identifier.citationROCHA, Juliene da Câmara; ARAÚJO, Jaciara da Silva; PAIVA, Wilza Kimilly Vital de; RIBEIRO, Ellane Sabryna Sena; PADILHA, Carlos Eduardo de Araújo; ASSIS, Cristiane Fernandes de; SANTOS, Everaldo Silvino dos; MACêDO, Gorete Ribeiro de; SOUSA JUNIOR, Francisco Caninde de. Yellow mombin pulp residue valorization for pectinases production by Aspergillus niger IOC 4003 and its application in juice clarification. Biocatalysis and Agricultural Biotechnology, [S.L.], v. 30, p. 101876, nov. 2020. Disponível em https://www.sciencedirect.com/science/article/abs/pii/S1878818120311981?via%3Dihub.Acesso em: 08 abr. 2021. https://doi.org/10.1016/j.bcab.2020.101876.pt_BR
dc.identifier.doi10.1016/j.bcab.2020.101876
dc.identifier.issn1878-8181
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/32561
dc.languageenpt_BR
dc.publisherElsevierpt_BR
dc.subjectSolid-state fermentationpt_BR
dc.subjectPectin lyasept_BR
dc.subjectPolygalacturonasept_BR
dc.subjectAgro-industrial wastept_BR
dc.subjectSpondias mombin Lpt_BR
dc.titleYellow mombin pulp residue valorization for pectinases production by Aspergillus niger IOC 4003 and its application in juice clarificationpt_BR
dc.typearticlept_BR

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