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- Title
Valorization of grape pomace and orange peels: Improved production of hydrolytic enzymes for the clarification of orange juice.
- Authors
Díaz, Ana Belén; Aluarado, Octavio; de Ory, Ignacio; Caro, Ildefonso; Blandino, Ana
- Abstract
The production in solid state fermentation (SSF) of several hydrolytic enzymes by Aspergillus aummori on a mixture of grape pomace and orange peels has been studied in two configurations of bioreactor: packed bed and tray-type. When the effect of aeration in both reactors was compared, using the trays-type with an air flow rate of 3 mL/gdsmin, average activities of 42.64 and 2.16 IU/gds were measured for xylanase and CMCase, respectively; however in the case of the column reactor the aeration must be doubled to obtain similar activity values. These differences were more significant in the case of exo-PG. The extracts obtained in this reactor were applied to orange juice and the cloudiness was markedly reduced, even improving the efficiency of a commercial enzyme preparation. Thus, while the turbidity of the fresh juice was 4625 NTU, treatment with the extracts reduced the value to 24.25 NTU. In a similar way the clarity increased to 95% after treatment with enzyme extracts. According to the results obtained, the proposed process for grape pomace and orange peels reutilization constitutes a viable alternative for many companies to revalorize their residues and to reduce their contaminant capacity.
- Subjects
ORANGE peel; HYDROLASES; ORANGE juice; BIOREACTORS; AERATION of food; FOOD fermentation
- Publication
Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, Vol 91, Issue 4, p580
- ISSN
0960-3085
- Publication type
Article
- DOI
10.1016/j.fbp.2013.01.007