Results 41 to 50 of about 2,330,172 (232)

Optimization of process parameters for enhanced production of Jamun juice using Pectinase (Aspergillus aculeatus) enzyme and its characterization

3 Biotech, 2016
Jamun fruit comprises of seed and thick pulp. The pectin–protein bond of the thick pulp creates difficulty in making juice. Clear Jamun juice is not available in the market, so there is a need for extraction of juice with maximum yield.
Payel Ghosh, R. Pradhan, S. Mishra
semanticscholar   +1 more source

Pectinases in Leaf Degradation by Aquatic Hyphomycetes: the Enzymes and Leaf Maceration [PDF]

Microbiology, 1982
SUMMARY: All seven species of aquatic hyphomycetes tested produced both polygalacturonases and pectin lyases. The polygalacturonases were constitutive, whereas the pectin lyases were induced on pectic substrates at pH 6.5 and above. Some species could grow on pectic substrates at both pH 5 and pH 7; other species at pH 7 only. Tricladium splendens grew
A.-C. Chamier, P. A. Dixon
openaire   +1 more source

Alkaline thermostable pectinase enzyme from Aspergillus niger strain MCAS2 isolated from Manaslu Conservation Area, Gorkha, Nepal

SpringerPlus, 2015
Pectinase enzymes are one of the commercially important enzymes having great potential in various industries especially in food industry. Pectinases accounts for 25 % of global food enzymes produced and their market is increasing day by day.
Bhim Prakash Khatri, T. Bhattarai, Sangita Shrestha, Jyoti Maharjan   +3 more
semanticscholar   +1 more source

Edible Antifungal Coatings Based on Litchi Chinensis Seed Starch Enriched With Pericarp Procyanidins for the Postharvest Preservation of Strawberries

Food Chemistry International, EarlyView.
Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera, José Sandoval‐Cortes, Juan A. Ascacio‐Valdes, Olga B. Álvarez‐Pérez, Jorge E. Wong‐Paz, María L. Flores López, Ahmet Yemenicioğlu, Cristóbal N. Aguilar   +7 more
wiley   +1 more source

Optimization of bioactive compounds extraction from Rosa canina L. pseudofruit through the action of two hydrolytic enzyme preparations

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKROUND The pseudo‐fruit of Rosa canina L. is a rich source of bioactive compounds with antioxidant, anti‐inflammatory, anti‐cancer, anti‐diabetic, anti‐aging, and antimicrobial activities. The aim of the present study is the optimization of a green process based on the action of two hydrolytic enzyme preparations, namely Pectinex® Ultra ...
Zafeiria Lemoni, Styliani Kalantzi, Theopisti Lymperopoulou, Andromachi Tzani, Georgios Stavropoulos, Anastasia Detsi, Diomi Mamma   +6 more
wiley   +1 more source

Screening, Identification and Enzymatic Properties Study of Cold-adapted Marine Pectinase-Producing Bacteria

Shipin gongye ke-ji
Objective: To select novel strains that could degrade pectin at low temperature from marine sediment samples and discover pectinase with potential industrial value.
Ziqi ZHAO, Yeyu LIU, Shuang YU, Xuemei CHI, Shuhan JIN, Ligong CHEN, Qingfang ZHANG, Xiaohui WANG   +7 more
doaj   +1 more source

Nutraceutical Composition of Ber (Zizyphus mauritiana Lamk.) Juice: Effect of Enzyme-Assisted Processing

Journal of Horticultural Sciences, 2015
An investigation was undertaken to study the effect of pre-press maceration treatment with cell-wall degrading enzyme, pectinase, on antioxidant composition of ber juice, during 2011-2012.
V S Khandare, D P Waskar, B M Kalalbandi, T J Pawar   +3 more
doaj   +1 more source

Pectin and Pectinases: Production, Characterization and Industrial Application of Microbial Pectinolytic Enzymes [PDF]

The Open Biotechnology Journal, 2009
Pectinases are a big group of enzymes that break down pectic polysaccharides of plant tissues into simpler molecules like galacturonic acids. It has long been used to increase yields and clarity of fruit juices. Since pectic substances are a very complex macromolecule group, various pectinolytic enzymes are required to degrade it completely.
Danielle Biscaro Pedrolli, Alexandre Costa Monteiro, Eleni Gomes, Eleonora Cano Carmona   +3 more
openaire   +1 more source

A Review of Metal–Organic Framework (MOF) Based Active Food Packaging: Materials Selection, Cellulose Matrices Current Advances, Synthesis and Characterizations

Packaging Technology and Science, EarlyView.
Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely, Young‐Teck Kim, Haibo Huang, Novitri Hastuti, Su Jung Hong   +4 more
wiley   +1 more source

A Novel Aqueous Micellar Two-Phase System Composed of Surfactant and Sorbitol for Purification of Pectinase Enzyme from Psidium guajava and Recycling Phase Components

BioMed Research International, 2015
A novel aqueous two-phase system composed of a surfactant and sorbitol was employed for the first time to purify pectinase from Psidium guajava. The influences of different parameters, including the type and concentration of the surfactant and the ...
M. Amid, Fara Syazana Murshid, M. Y. Manap, M. Hussin   +3 more
semanticscholar   +1 more source