Description: Due to the recognized health benefits of fruit juice, there has been a growing focus on increasing fruit juice production and enhancing its quality in recent years. To address this, our study was conducted, utilizing a multi-enzyme system comprising pectinase and cellulase to improve both yield and quality of the juice.
Bacillus sp. AA-04 and Bacillus sp. SM-07, capable of producing pectinase and cellulase, were initially isolated from decomposed fruit peels buried in the root zone of garden plants for a week. Subsequently, pectinase and cellulase were isolated, characterized, and partially purified.
The pretreatment of apple pulp with soluble pectinase and cellulase facilitated juice extraction and filtration, resulting in a significant 58% increase in juice yield compared to mechanical methods. To further enhance juice quality, pectinase and cellulase were immobilized within glutaraldehyde-activated gelatin blocks. These gelatin-entrapped enzymes retained their activity over six repeated cycles of use.
Socio-Economic Benefits: 1. Despite the potential benefits, the use of enzymes in Pakistani industries is limited due to lack of awareness. A proposed project aims to educate industrialists about the economical use of enzymes.
2. Introducing enzymatic methods for fruit juice extraction could lead to cost savings by reducing reliance on imported enzymes and increasing productivity.
3. Implementation of enzymatic processes may create new job opportunities, optimize energy usage, and reduce waste, aligning with global sustainability efforts.
Category: Enzyme Technology – Microbial enzyme production for beverage Industry, detergent industry, food industry, Fuel industry, Immobilization method development
Department: Biochemistry