Enzymes in juice processing: A review

International Journal of Food Science and Technology

Volumn 45, Issue 4, 2010, Pages 635-641

  Ribeiro, Daniele S ^a   Henrique, Stella M B ^a   Oliveira, Luciene S ^a   Macedo, Gabriela A ^a   Fleuri, Luciana F ^a,b  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Amylase; Applications; Fruit; Industry; Juices; Laccase; Naringinase; Oxireductase; Pectinases; Phenolase

Indexed keywords

JUICES; LACCASES; NARINGINASE; OXIREDUCTASE; PECTINASES; PHENOLASE;

AMYLASES; CATALYSTS; ENZYMES; FRUIT JUICES; FRUITS; HYDROLASES; TURBIDITY;

INDUSTRY;

CITRUS;

EID: 77955639347     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02177.x     Document Type: Review

References (53)

1. Acar, J. (1999). The production of cloudy apple nectar using total liquefaction enzymes. Fruit Processing, 8, 314-317.
2. Aquarone, E., Borzani, W., Shmidell, W. & Lima, U.A. (2001). Biotecnologia Industrial. Pp. 254. São Paulo: Edgard Blucher.
3. Bhat, M.K. (2000). Cellulases and related enzymes in biotechnology. Biotechnology Advances, 18, 355-385.
4. Borzani, W., Shmidell, W., Lima, U.A. & Aquarone, E. (2001). Biotecnologia Industrial. Pp. 593. São Paulo: Edgard Blucher.
5. Bravo, C.E.C. (2000). Determinaçãao de condicoes ideais para produção de poligalacturonase por Kluyveromyces marxianus. Ciência e Agrotecnologia, 24, 137-152.
6. Bump, V.L. (1989). Apple pressing and juice. In: Processed Apple Products (edited by D.L. Downing). Pp. 53-57. New York: AVI.
7. Canilha, L., Silva, D.D.V., Carvalho, W. & Mancilha, M.I. (2006). Aditivos alimentares produzidos por via fermentativa, Parte 3: polissacarideos e enzimas. Revista Analytica, 20, 70-76.
8. Demain, A.L. (2000). Small bugs, big business: the economic power of the microbe. Biotechnology Advances, 18, 499-514.
9. Dors, G. (2006). Hidrólise Enzimática e Biodigestão de Efluentes da Indústria de Produtos Avícolas. Florianopolis, SC. Brazil, Pp. 101. Dissertacao de Mestrado (Engenharia Qui{dotless}mica), Universidade Federal de Santa Catarina.
10. Downes, J.W. (1995). Equipament for extration of soft and pome fruit juices. In: Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages (edited by P.R. Ashurst). Pp. 197-220. Glasgow: Chapman & Hall.
11. Dzogbefia, V.P. & Djokoto, D.K. (2006). Combined effects of enzyme dosage and reaction time on papaya juice extraction with the aid of pectic enzymes - a preliminary report. Journal of Food Biochemistry, 30, 117-122.
12. Ghosh, M., Abhijit, G. & Mallik, M. (2006). Evidence of indigenous NAH plasmid of naphthalene degrading Pseudomonas putida PpG7 strain implicated in limonin degradation. The Journal of Microbiology, 44, 473-479.
13. Giovanelli, G. & Ravasini, G. (1993). Apple juice stabilization by combined enzyme-membrane filtration process. Lebensm-Wiss U-Technolology, 26, 1-7.
14. Gokmen, V., Borneman, Z. & Nijhuis, H.H. (1998). Improved ultrafiltration for colour reduction and stabilization of apple juice. Journal of Food Science, 63, 504-507.
15. Gomes, M.R.A., Oliveira, M.G.A., Carneiro, G.E.S., Barros, E.G. & Moreira, M.A. (2001). Propriedades fi{dotless}sico-quimicas de polifenoloxidase de feijão (Phaseolus vulgaris l.). Ciência e Tecnologia de Alimentos, 21, 69-72.
16. Granada, G.L., Vendruscolo, J.L. & Treptow, R.O. (2001). Caracterização quimica e sensorial de sucos clarificados de amora-preta (Rubus spp L.). Revista Brasileira de Agrociência, 7, 143-147.
17. Grassin, C. & Fauquembergue, P. (1996). Apple pomace liquefaction: a new technology. Fruit Processing, Oberhonnerfeld, 12, 490-495.
18. Heinrichova, K. & Rexova-Benkova, L. (1977). Purification and characterization of another D-galacturonase from Aspergillus niger. Collection of Czechoslovak Chemical Communications, 42, 2569-2576.
19. Horikoshi, K. (1972). Production of alkaline enzymes by alkalophilic microorganisms. Agriculture and Biological Chemistry, 36, 285-293.
20. Humanes, L., Lopez-Ruiz, A., Merino, M.T., Roldan, J.M. & Diez, J. (1997). Purification and characterization of limonoate dehydrogenase from Rhodococcus fascians. Applied and Environmental Microbiology, 63, 3385-3389.
21. James, J. & Simpson, B.K. (1996). Application of enzymes in food processing. Critical Reviews in Food Science and Nutrition, 36, 437-463.
22. Kashyap, D.R., Vohra, P.K., Chopra, S. & Tewari, R. (2001). Applications of pectinases in the commercial sector: a review. Bioresource Technology, 77, 215-227.
23. Kieling, D.D. & Furigo, J.A. (2002). ENZIMAS. Aspectos gerais. Universidade Federal de Santana Catarina. Florianópolis. pp. 15 Disponível em: http://www.enq.ufsc.br, Acessed in April 10.
24. Lee, C.Y. & Smith, N.L. (2000). Apples: an important source of antioxidants in the american diet. New York Fruit Quarterly, 8, 15-17.
25. Lim, J., Yamasaki, Y., Suzuki, Y. & Ozawa, J. (1980). Multiple forms of endo-polygalacturonase from Saccharomyces fragilis. Agriculture and Biological Chemistry, 44, 473-48.
26. Manachini, P.L., Fortina, M.G. & Parini, C. (1987). Purification and properties of an endopolygalacturonase produced by Rhizopus stolonifer. Biotechnology Letters, 9, 219-224.
27. Mangas, J.J., Rodri{dotless}guez, R., Saurez, B., Picinelli, A. & Dapena, E. (1999). Study of the phenolic profile of cider apple cultivar at maturity by multivariate techniques. Journal of Agricultural and Food Chemistry, 47, 4046-4052.
28. Markowski, J., Mieszczakowska, M. & Pocharski, W. (2009). Effect of apple cultivar and enzyme treatment on phenolic compounds content during clear apple juice production. International Journal of Food Science and Technology, 44, 1002-1010.
29. Meinhart, S., Manera, A.P., Zidko, D., et al. (2003). Estudo da purificação de amiloglicosidade de Aspergillus niger NRRL 3122 usando resina de troca iônica DEAE-Celulose em coluna de leito fixo. In: XIV Simpósio Nacional de Fermentações, Florianópolis. Anáis do XIV Simpósio Nacional de Fermentacoes, 1-7.
30. Mikeladze, G.G. & Kandelaki, G. (1971). Use of pectinolytic enzyme preparation in the manufacture of fermented fruit juices and wines. Trudy, Gruzinskii-Nauchno-Issledovatel'skii Institut-Pishchevoi-Promyshlennosti, 4, 237-243.
31. Minusse, R.C., Pastore, G.M. & Dúran, N. (2002). Potential applications of laccase in the food industry. Food Science and Technology, 13, 205-216.
32. Mohamed, S.A., Farid, N.M., Hossiny, E.N. & Bassuiny, R.I. (2006). Biochemical characterization of an extracellular polygalacturonase from Trichoderma harzianum. Journal of Biotechnology, 127, 54-64.
33. Mohr, W.P. & Adair, R.G. (1979). Juice extraction studies with apples. Processing Laboratory, Smith Field Exp. Farm, pp. 21.
34. Morita, S.A., Gois, V.A., Praça, E.F., et al. (2005). Cristalização de melao pelo processo lento de acucaramento. Ciência Rural, 35, 705-708.
35. Mussato, S.I., Fernandes, M. & Milagres, A.M.F. (2007). Enzimas, poderosa ferramenta na industria. Ciência Hoje, 41, 28-33.
36. Nogueira, A., Santos, L.D., Wiechteck, F., Guyot, S. & Wosiacki, G. (2003). Efeito do processamento no teor de compostos fenolicos em suco de maca. Ciências Agrárias e Engenharias (UPEG), 9, 7-14.
37. Oliveira, M.C.S., Silva, N.C.C., Nogueira, A. & Wosiacki, G. (2006). Avaliacao do metodo de liquefação enzimática na extração de suco de maca. Ciência e Tecnologia de Alimentos, 26, 906-915.
38. Ordonez, J.A. (2005). Tecnologia de Alimentos. Porto Alegre: Artmed.
39. Pacton, D. & Hamilton, A.H. (1988). An assessment of oat hulls as a press aid for the apple juice processing industry. Journal of Institute Canadian Science Technology Alimentary, 21, 76-79.
40. Pedrolli, D.B., Gomes, E., Monti, R. & Carmona, E.C. (2008). Studies on productivity and characterization of polygalacturonase from Aspergillus giganteus submerged culture using citrus pectin and orange waste. Applied Biochemistry and Biotechnology, 144, 191-200.
41. Puri, M. & Banerjee, U.C. (2000). Production, purification, and chacacterization of the debittering enzyme naringinase. Biotechnology Advances, 18, 207-217.
42. Ray, C.R. & Sivakumar, P.S. (2009). Traditional and novel fermented foods and beverages from tropical root and tuber crops: review. International Journal of Food Science and Technology, 44, 1073-1087.
43. Sakai, T. & Takaoka, A. (1985). Purification, crystallization, and some properties of endo-polygalacturonase from Aureobasidium pullulans. Agriculture and Biological Chemistry, 49, 449-458.
44. Santin, M.M. (2004). Aplicação de tratamento enzimático combinado a microfiltração na clarificação de suco de pêssego. Erechim, RS: pp. 79.Dissertação de mestrado. Universidade Regional integrada do Alto Uruguai e das Missoes.
45. Serrat, M., Bermudez, R.C. & Villa, T.G. (2002). Production, purification, and characterization of a polygalacturonase from a new strain of Kluyveromyces marxianus isolated from coffee wetprocessing wastewater. Applied Biochemistry and Biotechnology, 97, 193-208.
46. Silva, A.P.V., Maia, G.A., Oliveira, G.S.F., Figueiredo, R.W. & Brasil, I.M. (1999). Estabilidade da produção do suco clarificado de cajá (Spondias lútea L.). Ciência e Tecnologia de Alimentos, 19, 326-332.
47. Spier, M.R. (2005). Produção de enzimas amiloliticas fungicas atraves de fermentacao no estado sólido. pp. 178 Dissertação (Mestrado em Tecnologia de Alimentos) - Universidade Federal do Parana.
48. Timmis, K.N. & Demain, A.L. (1998). Ecology and industrial microbiology. Current Opinion in Microbiology, 1, 267-270.
49. Uenojo, M. (2003). Produção e caracterização de aromas de frutas por microrganismos pectinoliticos utilizando-se resíduos agroindustriais. Campinas, Brasil. Dissertação de Mestrado, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas.
50. Uenojo, M. & Pastore, G.M. (2007). Pectinases: aplicaçães industriais e perspectivas. Química Nova., 30, 388-394.
51. Wang, W.D., Xu, S.Y. & Jin, M.K. (2008). Effects of different maceration enzymes on yield, clarity and anthocyanin and other polyphenol contents in blackberry juice. International Journal of Food Science and Technology, 44, 2342-2349.
52. Commission Directive 2009/106/EC amending Council Directive 2001/112/EC relating to fruit juices and certain similar products intended for human consumption - 21 September 2009. (LEX-FAOC089361)
53. Yamaski, M., Yasui, T. & Arima, K. (1964). Pectinolytic enzymes in the clarification of apple juices. Part 1. Study on the clarification reaction in a simplified model. Agriculture and Biological Chemistry, 28, 779-787.