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Value-Added Products and Bioactive Compounds from Fruit Wastes
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Ranjay Kumar Thakur, Rahel Suchintita Das, Prashant K. Biswas, Mukesh Singh
Flavors and aromas can be extracted from fruit wastes. In SSF, many Flavoring compounds were extracted through microbial biotransformation process [186]. The pineapple flavor component “ethyl butyrate” was produced using fermentation by Ceratocystis fimbriata using an apple pomace as a substrate [147].
Alternative method to improve the ethyl valerate yield using an immobilised Burkholderia cepacia lipase
Published in Journal of Microencapsulation, 2019
Wellington Correa Moreira, Alfredo Luís Pereira Elias, Wislei Riuper Osório, Giovana Silva Padilha
In order to investigate the effect of the water in the lipase activity, distinctive water contents into the reaction mixtures are used. The water is essential for an enzymatic activity due to its importance of the hydrogen bond formations, which are fundamental to maintain the lipase conformation/stability (Barahona et al. 2006, Badgujar and Bhanage 2016). Zaks and Russel (Zacks and Russel 1988) have demonstrated that in the reactions with organic solvents, the water content affects the direction of the reaction equilibrium displacement, and the interference in the esterification yields are provoked. Figure 4(a) shows that above 10wt.% of water, the results a negative effect on the thermodynamic balance is evidenced, and the equilibrium towards the hydrolysis is shifted. The initial water contents up to 5wt.% have no significantly positive or negatively affected the lipase activity. A similar ethyl valerate yield using a lipase loading of 100mg/mL and 100mM of the substrate concentration (titrimetric method) is considered. Based on the experimental results shown in Figure 4(a), it can be seen that Burkholderia cepacia lipase substantially requires a lower or none water activity in order to a higher ethyl valerate yield be attained. Hari-Krisna et al. (2001) have also reported similar results. They have shown that the water or buffer addition has no evidenced beneficial result when a Lipozyme IM-20 was used. On the other hand, Fehér et al. (2008) have shown that the water content between 1 and 4wt.%, a positive effect in the isoamyl acetate yield has been attained. Also, it was found that a few water content (0.5wt.%), the ester yield was much decreased. Above 4wt.%, the isoamyl acetate yield has gradually decreased and approached to zero at 10wt.%. Guillén et al. (2012) have studied the ethyl butyrate synthesis with the immobilised lipase with a recombinant Rhizopus oryzae lipase expressed in Pichia pastoris immobilised in EP100, Eupergit®CM and Octadecyl-Sepabeads. In this case, the analyses have indicated that the syntheses are affected when non-dried biocatalyst are used. Besides, when a period of 24h for drying the biocatalyst, the activity of the enzyme was sufficiently attained.