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Journal articles on the topic 'Pectinex Ultra SP-L'

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Published: 5 June 2025

Last updated: 16 July 2025

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ONGARATTO, Ricardo Schmitz, and Luiz Antonio VIOTTO. "Efeito do tratamento enzimático sobre a viscosidade e os teores de fibra e pectina em suco de pitanga (Eugenia uniflora L.)." Brazilian Journal of Food Technology 18, no. 3 (2015): 231–38. http://dx.doi.org/10.1590/1981-6723.5514.

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Resumo O objetivo deste trabalho foi avaliar o efeito do tratamento enzimático, utilizando enzimas comerciais, sobre o comportamento reológico e o teor de fibras e pectina do suco de pitanga. Foram avaliadas diferentes combinações de pectinase (Pectinex Ultra SP-L) e celulase (Cellubrix-L), totalizando 0,1%, em massa, de enzima. Os resultados encontrados indicaram baixo valor de pectina (<0,003%) e significativa redução no teor de fibras após tratamento enzimático, sendo que a aplicação combinada de 0,025% de pectinase com 0,075% de celulase provocou a maior redução no teor de fibras e, consequentemente, menor viscosidade do suco. Ao mesmo tempo, uma aplicação igual ou superior a 0,05% de Pectinex Ultra SP-L foi necessária para resultar nas menores concentrações de pectina. A aplicação combinada de celulase e pectinase resultou em suco com menor viscosidade, cujo comportamento reológico foi próximo ao Newtoniano. No entanto, o modelo Lei da Potência seria o mais indicado para uso em modelagens matemáticas.

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Aslan, Yakup, and Aziz Tanrıseven. "Immobilization of Pectinex Ultra SP-L to produce galactooligosaccharides." Journal of Molecular Catalysis B: Enzymatic 45, no. 3-4 (2007): 73–77. http://dx.doi.org/10.1016/j.molcatb.2006.12.005.

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Tanriseven, Aziz, and Yakup Aslan. "Immobilization of Pectinex Ultra SP-L to produce fructooligosaccharides." Enzyme and Microbial Technology 36, no. 4 (2005): 550–54. http://dx.doi.org/10.1016/j.enzmictec.2004.12.001.

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Nguyen, Anh L., and Ngoc Lieu Le. "Effects of enzymatic treatment on the chemical composition, antioxidant and rheological properties of cactus cladode juice." IOP Conference Series: Earth and Environmental Science 947, no. 1 (2021): 012043. http://dx.doi.org/10.1088/1755-1315/947/1/012043.

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Abstract Cactus (Opuntia ficus-indica), commonly referred as prickly pear or nopal cactus, belongs to the family Cactaceae. It has attracted domestic and international industries’ attention owing to its nutritional and health benefit potentials. In this project, the quality of the cactus cladode juice after treated with the enzymes Pectinex Ultra SP-L and Viscozyme was investigated in terms of total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity. There were significant increases in the effectiveness of these enzymes as the concentration increased from 0.05 to 0.15% w/w. Among different concentrations, 0.15% w/w produced a higher yield and high-quality juice. Furthermore, the result indicates that prolonging the incubation duration could improve juice yield but this occurred only within the first hour of reaction, which the highest yield was obtained at 0.75 h. At these conditions, the combination of Pectinex Ultra SP-L and Viscozyme at ratio 1:1 (w/w) showed the most effective on juice yield improvement and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity, while the highest total phenolic content was obtained when treating with Pectinex Ultra SP-L. Particularly as compared to the control sample, the juice yield increased from 53% to 76%, the TPC enhanced from 47 μg gallic acid equivalent (GAE)/mL to 70 μg GAE/mL, and the DPPH free radical scavenging activity improved from 277 μg ascorbic acid equivalent (AAE)/mL to 470 μg AAE/mL. Overall, the quality of cactus juice was better with enzymatic treatment than that of the untreated juice. The data also showed that the cactus juice behaved as shear – thickening fluids at room temperature.

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Veljković, Milica, Ankita Modi, Anja Petrov, et al. "Enzymatic synthesis of fructo-oligosaccharides using Pectinex® Ultra SP-L: A study of experimental conditions." Food and Feed Research 48, no. 2 (2021): 201–11. http://dx.doi.org/10.5937/ffr48-34517.

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The obvious benefits of employing prebiotics as functional components in many foods and feed products have resulted in higher demand for their industrial production, necessitating the development of more efficient and cost-effective manufacturing procedures. As a result, the goal of this study was to synthesize confirmed prebiotics, namely fructo-oligosaccharides (FOS), using sucrose as a substrate, since it allows the synthesis of oligosaccharides with lower polymerization degree, and consequently, a more pronounced prebiotic effect. Due to its availability, low market price, and high stability under industrial conditions, a commercial enzymatic mixture, Pectinex® Ultra SP-L, is used as a source of enzyme - fructosyltransferase (FTase). By varying key experimental conditions such as pH, temperature, enzyme and substrate concentrations, as well as the duration of the process, the composition of the FOS mixture can be adjusted to fit the potential applications. It was found that by performing the reaction in an aqueous medium (pH 7), at a temperature of 50 °C using an enzyme concentration of 1% (v/v) and any sucrose concentration in the range of 200-700 g/L, it was possible to achieve maximum FOS yield of 60% of total carbohydrates within a 24 h. The produced syrup with a high content of FOS can be further used as an adequate food additive, or else, developed processes should be used for the transformation of various food products (such as juices, jams, fillings, candies, cakes, etc.) in which sucrose dominates, creating products with lower caloric and higher functional value.

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Cardelle-Cobas, Alejandra, Cristina Martínez-Villaluenga, Mar Villamiel, Agustin Olano, and Nieves Corzo. "Synthesis of Oligosaccharides Derived from Lactulose and Pectinex Ultra SP-L." Journal of Agricultural and Food Chemistry 56, no. 9 (2008): 3328–33. http://dx.doi.org/10.1021/jf073355b.

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VOKKOSOV, ZUHRIDDIN, and SARDORBEK HAKIMOV. "DEVELOPMENT OF NEW TYPES OF VEGETABLE JUICES AND BEVERAGES TECHNOLOGY." Scientific and Technical Journal of Namangan Institute of Engineering and Technology 8, no. 1 (2023): 59–65. https://doi.org/10.5281/zenodo.7950858.

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In this article, vegetables such as cucumbers, carrots, and cabbage are given in different amounts The effect of enzymes such as Pectomaserin, Pectinex Ultra SP-L, Pectomaserin G10X, Fructozyme M and increased juice output in juice production. The effect of the type of vegetables was determined, it was studied the development of original technologies of cucumber, carrot, cabbage juices and drinks.

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Szymanowska, Urszula, and Barbara Baraniak. "Antioxidant and Potentially Anti-Inflammatory Activity of Anthocyanin Fractions from Pomace Obtained from Enzymatically Treated Raspberries." Antioxidants 8, no. 8 (2019): 299. http://dx.doi.org/10.3390/antiox8080299.

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Raspberry pomace was obtained from raspberries subjected to enzymatic maceration using three commercial pectinolytic preparations (Pectinex Ultra SP-L, Pectinex Yield Mash, and Ultrazym AFP-L). Phenolic compounds were extracted and anthocyanin fractions were isolated using the SPE solid phase extraction technique. In the separated anthocyanin fractions, the content of individual compounds was determined by the HPLC technique and the antioxidant activity was assessed with four complementary methods (DPPH and ABTS radical scavenging activity, chelating Fe(II) power, and ferric reducing power). Potential anti-inflammatory properties were also identified as the ability to inhibit the activity of lipoxygenase and cyclooxygenase 2. For these enzymes, the type of inhibition was determined based on the Lineweaver–Burke plot.

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Styevkó, G., Cs Styevkó, Á. Hoschke, and Q. Nguyen. "Oligosaccharide synthesized by glycosyltransferase activity from Pectinex ultra SP-L enzyme preparation." Acta Alimentaria 42, Supplement 1 (2013): 99–106. http://dx.doi.org/10.1556/aalim.42.2013.suppl.12.

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Montilla, Antonia, Nieves Corzo, Agustin Olano, and María Luisa Jimeno. "Identification of Oligosaccharides Formed during Stachyose Hydrolysis by Pectinex Ultra SP-L." Journal of Agricultural and Food Chemistry 57, no. 11 (2009): 5007–13. http://dx.doi.org/10.1021/jf900309x.

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Cardelle-Cobas, Alejandra, Mar Villamiel, Agustin Olano, and Nieves Corzo. "Study of galacto-oligosaccharide formation from lactose using Pectinex Ultra SP-L." Journal of the Science of Food and Agriculture 88, no. 6 (2008): 954–61. http://dx.doi.org/10.1002/jsfa.3173.

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Csanádi, Zs, and Cs Sisak. "Immobilization of pectinex ultra sp-l pectinase and its application to production of fructooligosaccharides." Acta Alimentaria 35, no. 2 (2006): 205–12. http://dx.doi.org/10.1556/aalim.35.2006.2.7.

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Nguyen, Binh T. "Study on Fructooligosaccharide (Fos) Production By Enzyme Pectinex Ultra Sp-l Immobilzed On Alginate." International Journal of Advanced engineering, Management and Science 3, no. 6 (2017): 656–59. http://dx.doi.org/10.24001/ijaems.3.6.7.

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Anh, Pham Tuan, Pham Kim Ngan, and Kim Anh To. "EFFICIENT STARCH RECOVERY FROM CASSAVA BAGASSE: ROLE OF CELLULASE AND PECTINASE." Vietnam Journal of Science and Technology 57, no. 4 (2019): 401. http://dx.doi.org/10.15625/2525-2518/57/4/12764.

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In this paper, the bagasses were treated with single pectinase (Pectinex Ultra SP-L, Novozymes) and cellulase (NS22192, Novozymes) or their mixture at various enzyme ratio. The response surface methodology was used to fit the experimental data and investigate the enzyme ratio influence on the starch recovery yield. The highest starch yield was achieved in the treatment of bagasse with 15 CMCU and 9PGU per gram of dry bagasse at 450C and pH 5 for 4 hours at the solid loading 5%, attained 86.55% of the residue starch.

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Ghorbanpour Khamseh, Ali Asghar, Michele Miccio, and Giovanna Ferrari. "OPTIMAL KINETIC PARAMETERS AND BATCH MODELING FOR PECTIN HYDROLYSIS TO GALACTURONIC ACID WITH PECTINEX ULTRA SP-L ENZYME." Chemical Engineering Communications 200, no. 10 (2013): 1334–46. http://dx.doi.org/10.1080/00986445.2012.746673.

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Nguyen, Thi Hanh, Thu Trang Vu, and Van Hung Nguyen. "Effects of enzyme pectinase treatment on obtaining optimum red dragon juice production yield from Vinh Phuc province." Ministry of Science and Technology, Vietnam 65, no. 9 (2023): 69–72. http://dx.doi.org/10.31276/vjst.65(9).69-72.

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Red dragon (Hylocereus polyrhizus) has been one of the main cash crops of Vinh Phuc province in recent years. In addition to its consumption as a fresh fruit, dragon can be processed into a variety of commercial products. This research aims to determine basic parameters to obtain the optimum dragon juice production yield for further processing procedures. Pectin (“natural glue” acts as a binding agent for the structure of cell walls as well as most plant cells) in dragon, has a great effect on juice extraction due to its capacity to increase flesh viscosity. The method applied in this study is using enzyme pectinase to reduce viscosity and increase the juice production yield. The results showed that the treatment of red dragon with enzyme Pectinex Ultra SP-L with a concentration of 0.6 g/kg in 80 minutes and a production yield of 77.56%.

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Kim, Jongkee, and Kenneth C. Gross. "STUDIES ON RHAMNOGALACTURONASE IN FRUIT." HortScience 27, no. 6 (1992): 653d—653. http://dx.doi.org/10.21273/hortsci.27.6.653d.

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Rhamnogalacturonase (RGase) is a new fungal enzyme which degrades the highly branched regions of apple fruit cell wall pectin by cleaving the glycosyl linkage between rhamnosyl and galacturonosyl residues (Schols et al., 1990. Carhohydr. Res. 206:105.). This enzyme, if present in fruit, could play a significant role in fruit softening. Partial purification of RGase was accomplished from a fungal enzyme preparation (Pectinex Ultra SP-L, NOVO Ferment) produced from Aspergillus niger. The crude enzyme hydrolyzed chelator-soluble pectin from red ripe tomato fruit. Methylation linkage analysis of the product suggested that an increase in terminal-rhamnosyl residues accompanied pectin hydrolysis, indicative of RGase activity. Cross-linked alginate, hydroxyapatite, and DEAE-Sephadex chromatography were used to partially purify RGase. Polygalacturonase was efficiently removed using the alginate column. Crude pectin obtained from mature-green tomato fruit cell wall by extracting with 0.5 M imidazole buffer (pH 7) and 50 mM Na-carbonate was incubated with pure polygalacturonase and the residue hydrolyzed with 0.1 N trifluoroacetic acid. This modified pectin was used as a substrate to investigate the presence of RGase in tomato and other fruit.

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Cardelle-Cobas, Alejandra, María Fernández, Nuria Salazar, et al. "Bifidogenic effect and stimulation of short chain fatty acid production in human faecal slurry cultures by oligosaccharides derived from lactose and lactulose." Journal of Dairy Research 76, no. 3 (2009): 317–25. http://dx.doi.org/10.1017/s0022029909004063.

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Bifidogenic effect and stimulation of short chain fatty acid (SCFA) production by fractions of oligosaccharides with a DP⩾3 and Gal β(1-6) linkages synthesised from lactose or lactulose by Pectinex Ultra SP-L and Lactozym 3000 L HP G were evaluated in human faecal slurries. Results were compared with those obtained for the commercial oligosaccharide mixture Vivinal®-GOS. Quantitative real-time PCR showed that all galacto-oligosaccharide (GOS) fractions stimulated slightly higher bifidobacteria growth than lactose, lactulose and Vivinal®-GOS. GOS fractions promoted the production of total SCFA and acetic acid in a similar way to Vivinal®-GOS and more than glucose, lactose and lactulose. In conclusion, oligosaccharides derived from lactose and lactulose may represent a suitable alternative to lactulose for the design of new functional food ingredients.

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Kovács, Zoltán, Juraj Števek, Miroslav Fikar, and Peter Czermak. "Kinetic behavior of soluble Pectinex Ultra SP-L converting sucrose into fructo-oligosaccharides in batch and continuous fashion." Progress in Agricultural Engineering Sciences 16, no. 1 (2020): 81–97. http://dx.doi.org/10.1556/446.2020.00010.

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AbstractThe enzymatic conversion of sucrose to fructo-oligosaccharides (FOS) catalyzed by Pectinex Ultra SP-L, a commercial enzyme preparation from Aspergillus aculeatus, under free condition was studied. A mathematical analysis of the transfructosylation reactions was carried out to estimate the dynamic and steady-state performance of an enzyme membrane reactor (EMR) and to compare the continuous production scheme with the traditional batch process realized in stirred-tank reactor (STR). Kinetic parameters were identified simultaneously from a series of progress curves obtained from STR and EMR experimental runs. Model estimates appeared to fit well to experimental observations under the studied reaction conditions. Although conventional batch reactor outperforms EMR in terms of conversion, EMR compares favorably regarding productivity. The on-site industrial implementation of this technology might be attractive for food manufacturers aiming at utilizing a value-added sweetener mixture with prebiotic properties.

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Montilla, Antonia, Agustín Olano, Cristina Martínez-Villaluenga, and Nieves Corzo. "Study of Influential Factors on Oligosaccharide Formation by Fructosyltransferase Activity during Stachyose Hydrolysis by Pectinex Ultra SP-L." Journal of Agricultural and Food Chemistry 59, no. 19 (2011): 10705–11. http://dx.doi.org/10.1021/jf202472p.

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Nguyen, Lien Le Phuong, and Man Van Viet Le. "APPICATION OF COMMERCIAL ENZYMES FOR JICAMA PULP TREATMENT IN JUICE PRODUCTION." Science and Technology Development Journal 13, no. 1 (2010): 64–76. http://dx.doi.org/10.32508/stdj.v13i1.2071.

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Jicama or Yam bean (Pachyrhizus erosus) tuber is a popular tropical legume in Viet Nam. It contains glucids, different amino acids, vitamins and minerals. Until present, jicama has not been used as a principal raw material in food industry in our country. Enzymatic treatment of raw material is a well-known technique for increasing the extraction yield in fruit and vegetable processing. The aim of this work is to investigate effects of enzymatic treatment of jicama pulp on the extraction yield, and sugar content in the jicama juice production. The highest extraction yield was 92,7% when jicama pulp was treated with the mixture of Pectinex Ultra SP (pectinase), Celluclast 1.5L (cellulase) and Termamyl 120L (alpha amylase). In this case, the total and reducing sugar contents in the jicama juice were 95.79g/L and 57.38g/L, respectively. Jicama juice could be used as a soft-drink or a medium for fermented beverage and microbial metabolite production.

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Kawee-Ai, Arthitaya, Worraprat Chaisuwan, Apisit Manassa, and Phisit Seesuriyachan. "Effects of ultra-high pressure on effective synthesis of fructooligosaccharides and fructotransferase activity using Pectinex Ultra SP-L and inulinase from Aspergillus niger." Preparative Biochemistry and Biotechnology 49, no. 7 (2019): 649–58. http://dx.doi.org/10.1080/10826068.2019.1599392.

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Demirel, D. "Performance of immobilized Pectinex Ultra SP-L on magnetic duolite-polystyrene composite particles Part I: a batch reactor study." Journal of Food Engineering 64, no. 4 (2004): 417–21. http://dx.doi.org/10.1016/j.jfoodeng.2003.09.018.

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Kamchonemenukool, Sudthida, Warathep Buasum, Monthana Weerawatanakorn, and Tipawan Thongsook. "Short-Chain Fructooligosaccharide Synthesis from Sugarcane Syrup with Commercial Enzyme Preparations and Some Physical and Antioxidation Properties of the Syrup and Syrup Powder." Foods 12, no. 15 (2023): 2895. http://dx.doi.org/10.3390/foods12152895.

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Short-chain fructooligosaccharides (sc-FOS) are prebiotics beneficial to human health, which can be synthesized from raw material containing a high sucrose content. Sugarcane syrup (SS) without molasses removal contains sucrose as a major sugar and is a rich source of several bioactive compounds. The aim of this study is to investigate factors affecting sc-FOS synthesis from SS using commercial enzyme preparations containing fructosyltransferase activity as biocatalysts. sc-FOS content increased significantly as the sucrose concentration of SS in the reaction mixture increased up to 40% (w/v). Changes in carbohydrate compositions during the transfructosylating reaction of a pure sucrose solution and SS prepared from the two sugarcane cultivars Khon Kaen 3 and Suphanburi 50, catalyzed by Pectinex Ultra SP-L and Viscozyme L, showed similar profiles. Both enzymes showed a high ability to transfer fructosyl moieties to produce sc-FOS and a plateau of the total sc-FOS concentration was observed after 4 h of reaction time. For the pure sucrose solution and SS (Suphanburi 50), Viscozyme showed a superior ability to convert sucrose to Pectinex, with a higher sc-FOS yield (g FOS/100 g of initial sucrose), GF2 or 1-kestose yield (g GF2/g of initial sucrose) and GF3 or nystose yield (g GF3/g of initial sucrose). sc-FOS syrup (FOS SS) and the foam-mat-dried syrup powder prepared from SS and FOS SS, respectively, contained a high total phenolic content and possessed higher antioxidant activities than those prepared from pure sucrose, but contained lower calories.

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Tan, Poh-Lee, Kelvin Quai-Siang Soo, Yih-Phing Khor, Faridah Abas, and Chin-Ping Tan. "Enzyme-Assisted Water Extraction Optimization, Antioxidant Capacity and Phenolic Profiling of Extracts from Garcinia Mangostana Linn." Journal of Food Technology Research 9, no. 2 (2022): 135–49. http://dx.doi.org/10.18488/jftr.v9i2.3127.

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The application of enzymes in extraction processes within the food industry has not been widely explored. In this paper, an enzyme-assisted water extraction method was employed and optimized to extract the antioxidative and phenolic compounds from the pericarp of Garcinia mangostana L. Fractional factorial design (FFD) was developed to screen out the significant factors from five extraction parameters, including enzyme concentration, liquid-solid ratio, reaction temperature, pH and reaction time. Next, a central composite design approach was used to optimize the significant parameters after the screening process. The optimal conditions according to statistical analysis were 1.46% w/w of enzyme (Celluclast® 1.5L & Pectinex® Ultra SP-L) concentration, 22.80 liquid-solid ratio, reaction temperature of 30 °C, pH 3 and 30 min of reaction time. Under the optimized conditions, antioxidant activities indicated by the 2,2-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) values and total phenolic content obtained were 86.51%, 86.77% and 21.222 mg gallic acid equivalent (GAE)/g, respectively.

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González-Delgado, Isabel, Yolanda Segura, Gabriel Morales, and María-José López-Muñoz. "Production of High Galacto-oligosaccharides by Pectinex Ultra SP-L: Optimization of Reaction Conditions and Immobilization on Glyoxyl-Functionalized Silica." Journal of Agricultural and Food Chemistry 65, no. 8 (2017): 1649–58. http://dx.doi.org/10.1021/acs.jafc.6b05431.

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Silva Neto, Raimundo Marcelino, Fernando Antônio Pinto de Abreu, Luiz Fernando Pellegrini Pessoa, and Eduardo Mach Queiroz. "Características físico-químicas e compostos aromáticos do suco de melão clarificado por microfiltração tangencial." Revista Eletrônica TECCEN 9, no. 1 (2016): 75. http://dx.doi.org/10.21727/teccen.v9i1.1010.

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Polpa e suco de melão clarificado por microfiltração tangencial foram avaliados com relação as suas características físicoquímicas e compostos aromáticos. A polpa do melão (Cucumis melo var inodorus) foi extraída, tratada com as enzimas Pectinex Ultra SP-L e Celuclast e clarificada por microfiltração à pressão média de 3,0 bar. O suco clarificado apresentouse incolor com uma leve tonalidade esverdeada. As características físico-químicas da polpa e do suco clarificado, como pH, brix, acidez titulável, turbidez, glicose, frutose, sacarose, foram identificadas, assim como seu perfil aromático por meio de micro-extração em fase sólida (SPME) e cromatografia gasosa acoplada com espectrometria de massa (CG-EM). A microfiltração permitiu obter uma bebida de valor agregado partindo de uma matéria-prima de descarte do mercado externo, preservando suas características físico-químicas iniciais, indicando seu potencial de uso em blends de sucos de frutas tropicais. Adicionalmente, a fração retida poderá ser incorporada na polpa do melão e direcionada ao mercado de bebidas funcionais.

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Neto, Raimundo Marcelino Silva, Fernando Antônio Pinto De Abreu, Luiz Fernando Pellegrini Pessoa, and Eduardo Mach Queiroz. "Características físico-químicas e compostos aromáticos do suco de melão clarificado por microfiltração tangencial." Revista Eletrônica TECCEN 9, no. 1 (2016): 75. http://dx.doi.org/10.21727/teccen.v9i1.217.

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Polpa e suco de melão clarificado por microfiltração tangencial foram avaliados com relação as suas características físico-químicas e compostos aromáticos. A polpa do melão (Cucumis melo var inodorus) foi extraída, tratada com as enzimas Pectinex Ultra SP-L e Celuclast e clarificada por microfiltração à pressão média de 3,0 bar. O suco clarificado apresentou-se incolor com uma leve tonalidade esverdeada. As características físico-químicas da polpa e do suco clarificado, como pH, brix, acidez titulável, turbidez, glicose, frutose, sacarose, foram identificadas, assim como seu perfil aromático por meio de micro-extração em fase sólida (SPME) e cromatografia gasosa acoplada com espectrometria de massa (CG-EM). A microfiltração permitiu obter uma bebida de valor agregado partindo de uma matéria-prima de descarte do mercado externo, preservando suas características físico-químicas iniciais, indicando seu potencial de uso em blends de sucos de frutas tropicais. Adicionalmente, a fração retida poderá ser incorporada na polpa do melão e direcionada ao mercado de bebidas funcionais.

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Ayuso, Pablo, Rocío Peñalver, Jhazmin Quizhpe, María de los Ángeles Rosell, and Gema Nieto. "Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with Pectinex® Ultra SP-L, Viscozyme® L and Celluclast® 1.5 L." Foods 14, no. 1 (2024): 10. https://doi.org/10.3390/foods14010010.

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Dietary fiber (DF), and especially soluble dietary fiber (SDF), is a nutrient of particular interest today because of its anti-inflammatory role and its ability to reduce cardiovascular risk. Therefore, the enhancement of SDF in foods using different techniques has become a promising field of research. In order to prove the possibility of increasing this SDF content, the effects of different commercial enzymes (Pectinex® Ultra SP-L, Viscozyme® L and Celluclast® 1.5 L) were tested on a variety of carob (CE), artichoke (ARE), apple (APE) and broccoli (BE) by-product extracts. Enzymatic treatment significantly affected SDF content in all by-products, showing the greatest increases for CE, ARE and APE using Celluclast® 1.5 L, while Viscozyme® L obtained the best results after application in BE. On the other hand, positive results were reported in the solubility, WHC and FAC of the by-products due to the enzymatic treatment, being increased in all extracts analyzed. Moreover, a general increase in antioxidant capacity (FRAP, ABTS and DPPH) was observed after enzymatic treatment. Finally, high yields were obtained after the application of the enzymatic processes, reaching values of 80–85% for each food by-product. These results evidenced a potential revalorization of carob, artichoke, apple and broccoli by-products after enzymatic treatment, improving its nutritional and physicochemical properties, revealing a possible application as a higher value-added ingredient.

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Demirel, Devlet, and Mehmet Mutlu. "Performance of immobilized pectinex ultra SP-L on magnetic duolite-polystyrene composite particles. Part II: A magnetic fluidized bed reactor study." Journal of Food Engineering 70, no. 1 (2005): 1–6. http://dx.doi.org/10.1016/j.jfoodeng.2004.09.005.

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Nguyen, Hien. "STUDY ON EXTRACTION OF TANNINS FROM THE GARCINIA MANGOSTANA LINN PEEL IN VIETNAM." Vietnam Journal of Science and Technology 56, no. 4A (2018): 113. http://dx.doi.org/10.15625/2525-2518/56/4a/13118.

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Garcinia mangostana Linn is known as the "queen of fruit" in Vietnam, which is grown in the provinces of the Mekong Delta and the South Eastern area. Many researches showed that the pericarp of this fruit has many active components, such as xanthones, anthocyanins, tannins, etc. Tannin content of Gacinia mangosteen Linn peel of four regions (Can Tho, Tra Vinh, Bình Duong and Vinh Long provinces) in Vietnam was investigated. It was 13.80% (Vinh Long), 13.91% (Can Tho), 14.15% (Binh Duong), 14.50 % (Tra Vinh). This study focused on the extraction of the tannins compound from the Garcinia mangostana Linn for applications in the food industry, especially in the wine-producing industry.The pericarp of mangosteen was treated with Termamyl SC and Pectinex Ultra SP-L enzymes, then mixed with 60% ethanol at the ratio of 1/20 (material /solvent) and heating for 120 minutes at 60°C. The extracts then were obtained after centrifugation at 5000 rpm for 10 minutes and vacuum filtered. The extraction efficiency was more than 90%, higher than without enzyme pretreatment (87.35%).

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Ogneva, O. A., and N. S. Bezverkhaya. "Development of recipes for combined products with functional properties." New Technologies 17, no. 1 (2021): 64–69. http://dx.doi.org/10.47370/2072-0920-2021-17-1-64-69.

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Currently, products with functional properties are becoming more and more important, therefore, it is relevant to expand the range of these products and increase their production. Taking into account the relevance of these products, we decided to develop new recipe compositions for functional food products containing the following main ingredients: fruit and vegetable raw materials, pectin, SMP (skim milk powder), whey, sourdough. In order to develop new recipes, the following tasks have been set: to study the chemical composition and physical and chemical properties of all recipe components; to determine the possibility of an increase in the prebiotic properties of the used vegetable and fruit raw materials; to investigate experimentally the possibility of simultaneous use of probiotic micro flora and fruit and vegetable raw materials treated with an enzyme preparation; to develop recipe compositions of fruit and vegetable products with functional properties; to analyze the functional orientation of the developed products. Vegetable and fruit raw materials in the form of puree and juices, milk whey obtained in the production of cottage cheese, pectin (liquid and dry), probiotic starter cultures in the form of concentrates of lactic acid and bifidobacteria, Pectinex Ultra SP-L pectolytic enzyme have been selected as the objects of the research. As a result of the research, we have developed new recipes for functional drinks and desserts, as well as analyzed their functional orientation. In accordance with the normative and technical documentation for functional food products the developed products can be classified as functional ones in terms of the content of the following functional sources: pectin, organic acids, minerals, and vitamins.

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Brannan, Robert G. "Preliminary Characterization and Consumer Insights of Juice Enzymatically Extracted from North American Pawpaw (Asimina triloba)." Beverages 11, no. 3 (2025): 86. https://doi.org/10.3390/beverages11030086.

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This study reports for the first time parameters and consumer preferences about juice prepared from North American pawpaw fruit (Asimina triloba). Enzymatic extraction using a commercial preparation of pectinases, hemicellulases, and beta-glucanases (Pectinex® Ultra SP-L) significantly increased juice yield compared to non-enzyme extraction, but enzyme concentration (0.05% vs. 0.1%) and acidification method (citric vs. tartaric acid) showed no significant differences. Sensory panelists found no significant differences between citric and tartaric acid acidified juices, or between juices prepared from fresh pawpaw and pawpaw stored refrigerated for 14 days. Blending pawpaw juice with fruit juices improved overall acceptability compared to blending with fruit purees. Consumer testing revealed no overall preference among five juice formulations (100% pawpaw juice, sweetened pawpaw juice, pawpaw juice with the addition of 10% apple, orange, or pineapple juice). Consumers highlighted the complex flavor profile of pawpaw, with sweet and bitter tastes, and melon, papaya, and pear flavors being most frequently identified. Sweetening the juice altered the flavor profile, masking sourness and certain flavors. Based on this preliminary study, challenges and opportunities were identified for the development of a pawpaw-based juice.

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Boasiako, Turkson Antwi, Isaac Duah Boateng, John-Nelson Ekumah, et al. "Advancing Sustainable Innovations in Mulberry Vinegar Production: A Critical Review on Non-Thermal Pre-Processing Technologies." Sustainability 16, no. 3 (2024): 1185. http://dx.doi.org/10.3390/su16031185.

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Mulberry is renowned for its medicinal properties and bioactive compounds, yet its high moisture content renders it highly perishable and challenging to transport over long distances. This inherent limitation to its shelf life poses sustainability challenges due to potential food waste and the increased carbon footprint associated with transportation. To address this issue sustainably, mulberry vinegar emerges as a biotechnological solution. Utilizing a fermented mixture of crushed mulberries, sugar, and mixed acid, transforms the highly perishable raw material into a more stable product. However, conventional methods of mulberry vinegar production often involve heat-intensive processing, which poses environmental concerns and energy inefficiencies. Recognizing the need for sustainable practices, this review delves into alternative non-thermal technologies (NTTs) that can revolutionize mulberry vinegar production. These technologies, such as ultrasonication, ultra-high-pressure homogenization, pulsed light treatments, enzyme-assisted pretreatment, and membrane filtration, offer eco-friendly alternatives by eliminating the need for excessive heat. NTTs enhance energy efficiency and sustainability in mulberry vinegar production by deactivating the microbes and extending the shelf life, thereby enhancing product stability and quality without using thermal methods. Ultrasonication, for example, plays a pivotal role in improving bioactive compound extraction, contributing to the overall quality enhancement of mulberry juice. Enzyme-assisted pretreatment, specifically with Pectinex Ultra SP-L and Viscozyme L, not only enhances juice quality, but also holds promise for sustainable vinegar production. Furthermore, ultra-high-pressure homogenization and pulsed light treatments positively influence mulberry processing, offering additional sustainable alternatives. Membrane filtration, especially ultrafiltration, not only enhances the phenolic content, but also contributes to stability in mulberry juice, showcasing potential benefits for vinegar production. In conclusion, exploring these NTTs represents a transformative shift from traditional heat treatment methods in mulberry food processing. By providing energy efficient, environmentally friendly, and high-quality alternatives, this review offers valuable insights into sustainable practices, particularly in mulberry vinegar production, thereby contributing to a more sustainable future for the mulberry food industry.

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Amin, Siti Faridah Mohd, Roselina Karim, Yus Aniza Yusof, and Kharidah Muhammad. "Effects of Enzymatic Liquefaction, Drying Techniques, and Wall Materials on the Physicochemical Properties, Bioactivities, and Morphologies of Zinc-Amaranth (Amaranthus viridis L.) Powders." International Journal of Food Science 2021 (October 21, 2021): 1–13. http://dx.doi.org/10.1155/2021/1819104.

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The demand for vegetable powder has been escalating considerably due to its various health benefits and higher shelf life compared to fresh green leafy vegetables. Thus, much research emphasised manufacturing vegetable powder at a lower operational cost and higher efficiency while preserving the nutritive values of the vegetables. In this study, zinc- (Zn-) amaranth puree was liquefied with three types of cell wall degrading enzymes (i.e., Viscozyme L, Pectinex Ultra SP-L, and Rapidase PAC) with varying concentrations (0–3% v/w) and incubation time (0.5–24 h) at pH 5 and 45°C before the drying process. The results showed that enzymatic liquefaction using 1% (v/w) of Viscozyme L for 3 h was the optimal procedure for the reduction of the viscosity of the puree. The liquefied puree was then microencapsulated through either spray- or freeze-drying with different wall materials, e.g., 10% of maltodextrin (MD) DE 10, resistant maltodextrin (RMD), N-octenyl succinate anhydride (OSA) starches from waxy maize, HI CAP 100 (HICAP), Capsul (CAP), and gum Arabic (GA). The results showed that all freeze-dried powders generally had higher process yield (except for that encapsulated by HICAP), higher moisture content (but similar water activities), higher retention of total Zn-chlorophyll derivatives, lower hygroscopicity with slab-like particles, larger particle size, and lower bulk density than those of spray-dried powders. In contrast, the spray-dried powders exhibited irregular spherical shapes with relatively high encapsulation efficiency and antioxidant activities. Nonetheless, encapsulation using different wall materials and drying methods had no significant effect on the powder’s cohesiveness and flowability.

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Hanh, Nguyen Thi, Nguyen Thi Trang, Nguyen Thi Minh Anh, et al. "Effect of Pretreatment Methods on Juice Extraction Yield and Nutritional Composition of Cashew Apple (Anacardium Occidentale L.) Harvested from Binh Phuoc (Vietnam)." Current Research in Nutrition and Food Science Journal 12, no. 1 (2024): 115–24. http://dx.doi.org/10.12944/crnfsj.12.1.09.

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Nowadays, cashew trees are mainly cultivated to collect cashew nuts, leading to the large amounts of cashew apples (known as the by-product of the cashew industry) being eliminated due to astringent taste caused by tannin. This is the reason why although cashew apples contain many nutritious compounds as vitamin C, polyphenols, sugars, antioxidants are still underutilized in manufacturing beverages. Hence, aiming to evaluate the potential of cashew in terms of effect of pretreatment methods on extraction yield and nutritional values of extracted cashew apple juice, the organic cashew apples collected in Binh Phuoc, Vietnam were examined. The impact of 11 pretreatment methods including blanching cashew apple in different media and incubating in pectinase on extraction yield, tannin and other nutritional values were evaluated. Using enzyme Pectinex Ultra SP-L 0.01% in 2 hours gave extraction yield of 83.89±0.4% which was highest compared to other examined pretreatment methods in the study. Enzymatic pretreatment resulted in 36.5% reduction in tannin content and other nutritious values changed slightly. The obtained results emphasis the potential of cashew apples as a raw material for nutritional beverage production in hope of reducing the quantity of discarded cashew apples. Consequently, this study developed methods in order to add economic value to cashew apple and decrease the negative impacts of the cashew industry to the environment.

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Chau Minh Thuan, Dang Tong Trong Nghia, Hoang Van Thanh, and Pham Van Hung. "EXTRACTION OF BIOACTIVE COMPOUNDS FROM CASHEW (Anacardium occidentale L.) APPLES AND PRODUCTION OF INSTANT POWDERS USING SPRAY DRYING TECHNIQUE." Tạp chí Khoa học Đại học Công Thương 24, no. 4 (2024): 23. http://dx.doi.org/10.62985/j.huit_ojs.vol24.no4.100.

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Quả điều, một phụ phẩm của ngành chế biến hạt điều, đã được chứng minh chứa nhiều hợp chất phenolic và chất chống oxy hoá. Mục tiêu của nghiên cứu này nhằm xác định các điều kiện trích ly thích hợp để thu được dịch chiết từ bột quả điều có hàm lượng catechin tổng (TCC) và hàm lượng phenolic tổng (TPC) cao nhất bằng phương pháp trích ly có hỗ trợ của sóng siêu âm và enzyme Pectinex Ultra SP-L, từ đó sản xuất bột sấy phun từ dịch chiết bằng phương pháp sấy phun. Kết quả cho thấy các điều kiện thích hợp bao gồm tỉ lệ bột quả điều và nước là 1:30 (w/v), thời gian siêu âm là 60 phút, nồng độ enzyme là 3,0% (v/w) và thời gian ủ là 90 phút. Ở các điều kiện thích hợp trên, dịch chiết thu được có TPC là 1,06 ± 0,05 (mg CE/g mẫu khô) và TCC là 5,64 ± 0,18 (mg GAE/g mẫu khô). Bột sấy phun từ dịch chiết sau sấy phun có độ hoà tan là 41,1 ± 1,8%, TPC là 1,55 ± 0,05 (mg GAE/g bột khô), catechin tổng là 0,76 ± 0,03 (mg CE/g bột khô), và khả năng khử gốc tự do 2,2-diphenyl-1-picrylhydrazyl (DPPH) là 41,1 ± 0,2%. Theo kết quả thu được, bột sấy phun từ dịch chiết quả điều có thể được sử dụng như một thực phẩm chức năng tốt cho sức khoẻ.

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Yen, Dang Thi Kim, and Nguyen Vu Hong Ha. "Effects of maturity stages and fermentation of cocoa beans on total phenolic contents and antioxidant capacities in raw cocoa powder." Vietnam Journal of Biotechnology 14, no. 4 (2018): 743–52. http://dx.doi.org/10.15625/1811-4989/14/4/12309.

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Consumption of cocoa (Theobroma cacao L.) and cocoa products is associated with numerous health benefits due to their high levels of polyphenols and antioxidant capacities. In this study, changes of total phenolic contents (TPC) and antioxidant capacities (AC) of raw cocoa powder at four maturity stages, under different fermentation methods and fermentation duration of cocoa beans were investigated. The TPC and AC were measured using Folin–Ciocalteu and Trolox equivalent antioxidant capacity (TEAC)/ABTS assay, respectively. In term of maturity stages, the powder of unfermented cocoa beans harvested from the stage one contained significantly lower levels of TPC (6.39 ± 0.02 g CE/100 g DM) and AC (26.82 ± 0.13 mol TE/100 g DM) than those from the beans harvested from the stage two, three and four. For all maturity stages studied, fermenting cocoa beans increased antioxidant capacities of the raw cocoa powder. Cocoa fermentation using the commercial enzyme Pectinex® Ultra SP-L resulted in lower TPC but higher AC in comparison to those treated without enzymes, however prolonged fermentation time in cocoa beans significantly reduced TPC and AC in the powder. Strong correlations between TPC and AC of fermented samples with (R = 0.923) and without enzyme supplement (R = 0.942) were obtained. Two-way anova analyses showed that changes of TPC and AC of cocoa beans were dependent on maturity stages, fermentation methods and fermentation duration. As a conclusion, fermentation of cocoa beans harvested at the maturity stage two and three was found to be optimum for the high levels of AC and TPC attainment; fermented beans with commercial enzyme could be utilized to reduce labor cost by shortening the fermentation duration.

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Oliveira, Bruno Felipe de, Candido Pereira do Nascimento, Carlos Eduardo Alves Dantas, et al. "Efeito do tratamento enzimático no despolpamento de cacaus do clone CCN-51: características físico-químicas, teor de polifenóis e atividade antioxidante." Research, Society and Development 9, no. 7 (2020): e142973999. http://dx.doi.org/10.33448/rsd-v9i7.3999.

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O objetivo do presente trabalho foi avaliar a influência da maceração enzimática com pectinases na polpa de cacau do clone CCN-51, por meio do rendimento, dos aspectos físico-químicos, do teor de polifenóis e da atividade antioxidante da polpa de cacau diluída (PCD) resultante. Foram conduzidos três tratamentos. No tratamento T1, à polpa foi acrescida água na proporção de 1:3 (m/v) e o complexo enzimático Pectinex ULTRA SP-L, sendo a mistura mantida a 45 °C por 15 minutos sob agitação; no T2 não houve adição de enzimas e no T3 a polpa foi extraída manualmente. As PCD foram submetidas às análises físico-químicas de pH, acidez, cor, umidade, cinzas, lipídios, proteínas e açúcares redutores; além do teor de polifenóis extraíveis totais e atividade antioxidante pelos métodos dos radicais ABTS•+ e DPPH. T3 apresentou o maior rendimento (32,04%), entretanto a presença da enzima aumentou em mais de 100% o valor (T1 = 22,45%) quando comparado ao controle (T2 =11,18%). T1 apresentou o menor pH (3,39) e a maior acidez (0,10%). O tratamento enzimático não alterou os parâmetros de cor da PCD quando comparado ao processo manual. Os métodos de extração não influenciaram significativamente a composição centesimal dos PCD. O teor de polifenóis foi maior em T1 (7,47 mg/100 g), que também apresentou a melhor atividade antioxidante pelos dois métodos avaliados. Pode-se concluir que o tratamento enzimático teve influência positiva no rendimento, na extração de polifenóis e na atividade antioxidante da polpa diluída de cacau.

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Kim, Jinman, Yejin Lee, Hee-Jae Suh, Hee-Seok Lee, and Chan Lee. "Enzymatic extraction of anthocyanins from the pomace of aronia (Aronia melanocarpa)." Bioscience, Biotechnology, and Biochemistry, March 27, 2024. http://dx.doi.org/10.1093/bbb/zbae037.

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Abstract Efficient extraction of natural pigments is a key focus in enhancing the utilization of by-products for applications in the food industry. In this study, an enzymatic extraction method using Pectinex Ultra SP-L, Pectinex XXL, Novoshape, and Celluclast was used to investigate natural pigment production from the pomace of aronia, a commercially important plant. The method's performance was monitored using high-performance liquid chromatography with diode-array detection by measuring total and individual anthocyanin levels. Pectinex XXL (0.5%) yielded the highest total anthocyanin extraction (2 082.41 ± 85.69 mg/100 g) in the single enzyme treatment, followed by Pectinex Ultra SP-L (0.05%), Celluclast (0.01%), and Novoshape (0.1%). Combining Pectinex XXL (0.25%) with Celluclast (0.01%) increased the extraction ratio of total anthocyanins (2 323.04 ± 61.32 mg/100 g) by approximately 50.7% compared to that obtained using the solvent extraction method. This study demonstrated an effective enzymatic extraction method for application in the food industry.

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"Olive oil processing perfection with Novozymes Pectinex Ultra SP-L." Focus on Catalysts 2012, no. 3 (2012): 4. http://dx.doi.org/10.1016/s1351-4180(12)70063-6.

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Veljković, Milica, Milica Simović, Katarina Banjanac, et al. "Heterofunctional epoxy support development for immobilization of fructosyltransferase from Pectinex® Ultra SP-L: batch and continuous production of fructo-oligosaccharides." Reaction Chemistry & Engineering, 2022. http://dx.doi.org/10.1039/d2re00182a.

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The FTase from Pectinex® Ultra SP-L was immobilized using a newly developed epoxy-Purolite support with amino and epoxy groups. Continuous production of FOS in the air-lift reactor was established for 7 days (52.47% FOS of total carbohydrates).

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Voqqosov, Zuhriddin Komolxon o`g`li Namangan muhandislik-texnologiya institut t.f.f.d (PhD) E.-mail: zuxriddinvoqqosov@gmail.com Orifbayeva-Fayzullayeva Muattar Farxod qizi Namangan muhandislik-texnologiya institut magistrant. "OLMA SHARBAT CHIQISHINI OSHRISHDA FERMENTLARDAN FOYDALANISH TEXNOLOGIYASINI ISHLAB CHIQISH." Research Focus International Scientific Journal 3, no. 11 (2024). https://doi.org/10.5281/zenodo.14295967.

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OLMA SHARBAT CHIQISHINI OSHRISHDA FERMENTLARDAN FOYDALANISH TEXNOLOGIYASINI ISHLAB CHIQISH Voqqosov Zuhriddin Komolxon o`g`li Namangan muhandislik-texnologiya institut, t.f.f.d (PhD) E-mail: zuxriddinvoqqosov@gmail.com Orifbayeva-Fayzullayeva Muattar Farxod qizi Namangan muhandislik-texnologiya institut, magistrant https://doi.org/10.5281/zenodo.14295967 Annotatsiya: Respublikamizda mevalardan katta hajmda va keng assortimentda sharbatlar ishlab chiqariladi. Ularni olish uchun fermentativ qayta ishlash, maqsadli  fermentatsiya kabi zamonaviy usullar amalda qo'llanilmaydi. Ushbu usullarning istiqbollari nafaqat tejamkor texnologik rejimlardan foydalanish, energiya resurslarini tejash, yo'qotishlar va chiqindilarni kamaytirish, balki sifatli mahsulotlarni olish uchun xom-ashyo tarkibiy qismlarini "yumshoq" modifikatsiyalash imkoniyatini beradi. Ushbu maqolada ishlab chiqarishda olma mevasiga turli xil Pektomaserin, Pectinex Ultra SP-L , Pektomaserin G10X, Rizopus mikrosporuks kabi fermentlar ta'siri natijasida, sharbatlar chiqish miqdorini oshirishi aniqlandi. Fermentlar maseratsiya ta'siri samaradorligi qiyosiy tahlil etildi. Olma sharbati ishlab chiqarish texnologik sxemasi tayyorlandi. Kalit so‘zlar: Pektomaserin, Pectinex Ultra SP-L , Pektomaserin G10X, Rizopus mikrosporuks,  olma, sharbat, pektin.

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Figueiredo, Sofia Rosário, Ana Raquel Borges, Marta Henriques, and Ivo Rodrigues. "Influência da aplicação de carboidrases comerciais na extração e nas características da polpa de medronho." Brazilian Journal of Food Technology 24 (2021). http://dx.doi.org/10.1590/1981-6723.02820.

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Resumo Os medronhos são frutos com um alto teor de açúcares (40%), antioxidantes e vitaminas, tais como vitamina C, β-caroteno, niacina, tocoferóis e ácidos orgânicos. No entanto, o rendimento de extração da polpa pelos métodos convencionais é baixo, correspondendo aproximadamente a 42%. Este estudo teve como objetivo avaliar o potencial uso de duas carboidrases comerciais, Viscozyme® L e Pectinex® Ultra SP-L, na extração de polpa de medronho e a sua influência nas características físico-químicas e reológicas da polpa extraída. As carboidrases foram testadas sob diferentes temperaturas (20 ºC a 25 ºC e 45 ºC), concentrações (1, 2 e 4 μL/g de fruto macerado) e tempos de reação (30 e 60 min). As mesmas condições foram aplicadas a amostras-controle sem adição de enzima. Foram determinados os rendimentos de extração (g de polpa extraída/ 100 g de fruto macerado), viscosidade aparente (a 20,0 ± 0,1 ºC), cor, acidez titulável, pH, sólidos solúveis (°Brix) e sólidos totais das polpas obtidas. A polpa com menor viscosidade aparente (0,88 ± 0,38 Pa.s) foi obtida pela aplicação da Viscozyme® L a 4 μL/g, 45 ºC, após 30 minutos de incubação. A Pectinex® Ultra SP-L foi responsável pelo rendimento de extração de polpa mais elevado (54,9 ± 1,1%) após 30 min, quando aplicada a 2 μL/g e 45 ºC. Foi também responsável pelo maior teor de sólidos solúveis (27,3 ± 0,1 °Brix), à temperatura ambiente (20 ºC a 25 ºC) após 60 minutos para a concentração 4 μL/g. Não foram encontradas diferenças significativas (p > 0,05) para as demais características físico-químicas das polpas, entre as condições testadas. A metodologia de extração de polpa assistida por carboidrases forneceu resultados promissores para a diversificação de produtos de valor acrescentado derivados do medronho, com elevado potencial de utilização na indústria alimentar (bebidas de fruta, doces e geleias, gelados, entre outros).

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Lim, Juho, Hayeong Kim, Gha-hyun J. Kim, et al. "Enzymatic upcycling of wild-simulated ginseng leaves for enhancing biological activities and compound K." Applied Microbiology and Biotechnology 108, no. 1 (2024). http://dx.doi.org/10.1007/s00253-024-13028-2.

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AbstractCompound K (CK), a ginsenoside with high bioavailability, is present at low levels in wild-simulated ginseng leaves (WSGL). WSGL contains the CK precursors, Rd and F2, in amounts up to 26.4 ± 0.4 and 24.1 ± 1.9 mg/g extract, respectively. In this study, CK production in WGSL reached 25.9 ± 1.0 mg/g extract following treatment with Viscozyme, Celluclast 1.5 L, Pectinex Ultra SP-L, and their combination. The antioxidant activities indicated by oxygen radical absorbance capacity, ferric reducing antioxidant power, and ABTS- and DPPH radical scavenging activity of enzyme-treated WSGL were enhanced 1.69-, 2.51-, 2.88-, and 1.80-fold, respectively, compared to non-treated WSGL. Furthermore, the CK-enriched WSGL demonstrated a 1.94-fold decrease in SA-β-galactosidase expression in human dermal fibroblasts and a 3.8-fold enhancement of inhibition of nitric oxide release in lipopolysaccharide-induced RAW 264.7 cells relative to non-treated WSGL. Consequently, WSGL subjected to enzymatic upcycling has potential as a functional material in the food and pharmaceutical industries.

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Olwoch, Ian P., Oppel B. W. Greeff, Gisela Jooné, and Vanessa Steenkamp. "The effects of the natural enzyme, Pectinex Ultra SP-L, on human cell cultures and bacterial biofilms in vitro." BMC Microbiology 14, no. 1 (2014). http://dx.doi.org/10.1186/s12866-014-0251-1.

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Chimpanao, Iththichai, та Suwattana Pruksasri. "The Activity of β‐mannanase in the Commercial Enzyme Pectinex Ultra SP‐L and Its Use for the Production of Mannooligosaccharides from Copra Meal". International Journal of Food Science & Technology, 10 грудня 2022. http://dx.doi.org/10.1111/ijfs.16221.

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Pui, Liew Phing, Ianne Kong, Roselina Karim, Yus Aniza Yusof, Chen Wai Wong, and Hasanah Mohd Ghazali. "Optimization of juice production from “cempedak” (Artocarpus integer) fruit pulp liquefied with the aid of enzymes." British Food Journal, November 18, 2021. http://dx.doi.org/10.1108/bfj-06-2021-0715.

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Purpose The purpose of this research is to produce “cempedak” juice using enzyme aided-liquefaction by examining the effects of enzyme types (Pectinex® Ultra SP-L, Celluclast® 1.5 L and Fungamyl® 800 L), enzyme concentrations (0–1.5% v/w), incubation time (0–2.5 h) and incubation temperature (35–60 °C) on juice yield and viscosity, total soluble solids and color of fruit puree. Design/methodology/approach Ripe “cempedak” pulp from CH28 fruit was first pureed in a blender and then homogenized with water at 1:2 ratio. The diluted puree was then liquefied with the enzymes separately to reduce its viscosity. Analyses such as juice yield, viscosity, total soluble solids and color of the liquefied “cempedak” puree were then carried out. Findings Results indicated that the optimized use of 1.2% (v/w) Celluclast® 1.5 L (Novozymes, Denmark), a cellulase preparation, at 45 °C and 1 h produced juice with the lowest viscosity (349.4 cP) and the highest juice yield (82.3% v/w). Liquefied “cempedak” juice was darker (with L* value of 51.17) and more yellowish (b* value of 38.88) compared to “cempedak” juice without liquefaction (control). When compared to untreated “cempedak” juice, the droplet size of “cempedak” juice obtained after liquefaction under optimized conditions was found to be lower, regardless of whether the juice was filtered (with a total reduction of 23% of droplet size) or not filtered (with a total reduction of 16% of droplet size). The results indicate the possibility of employing Celluclast® 1.5 L to produce “cempedak” juice that can be further processed such as for the production of “cempedak” fruit powder. Originality/value This paper provides information on the enzyme concentration, incubation time and temperature for liquefying “cempedak” pulp such that the liquefied material produced can be used as a base feed for spray-drying to produce “cempedak” fruit powder.

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Nguyen, Luu Ngoc Bao, Hoang Phong Nguyen, Van Viet Man Le, Thi Thu Tra Tran, and Nu Minh Nguyet Ton. "Effects of enzymatic treatment on seed mucilage degradation and air-drying temperature on quality attributes of dragon fruit seeds (Hylocereus spp.)." Science & Technology Development Journal - Engineering and Technology, 2022. http://dx.doi.org/10.32508/stdjet.v5i1.946.

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Dragon fruit is a typical crop being grown commercially in tropical areas, especially in Viet Nam. Dragon fruit seeds are the waste type disposed of in beverage processing due to difficulties in seed separation and the presence of seed mucilage. The objective of this study was to investigate the effects of enzymatic treatment on seed mucilage degradation as well as the impacts of air-drying temperature on quality attributes of red-flesh (Hylocereus polyrhizus) dragon fruit seeds. The maximum mucilaginous layer degradation by commercial pectinase preparation (Pectinex® Ultra SP-L) was 84.9% when the seed:water ratio, enzyme concentration, and treatment time were 1:0 (w/w), 10 U/g seed, and 75 min, respectively. The increase in the drying temperature from 50°C to 70°C decreased the drying time by 61.9% but increased the total phenolic content of dehydrated seeds by 20.7%. Further increase in drying temperature from 70°C to 90°C reduced drying time and total phenolic content by 75% and 9.5%, respectively. Seeds dried at 70°C for 8 h indicated the highest retention of the total phenolic content (588±11 mg GAE/100g dry matter) and antioxidant activity (DPPH free radical scavenging activity: 9000±59 µmol TE/100g dry matter). Dragon fruit dried seeds were considered a valuable source of nutrients and antioxidants that can be further used in formulation of different food products.

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Simović, Milica. "Optimization of the enzymatic synthesis of fructo-oligosaccharides using fructosyltransferase from aspergillus aculeatus." Food and Feed Research, December 15, 2021. http://dx.doi.org/10.5937/ffr0-34517.

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Abstract:

The obvious benefits of employing prebiotics as functional components in many food and feed products have resulted in higher demand for their industrial production, necessitating the development of more efficient and cost-effective manufacturing procedures. As a result, the goal of this study was to synthesize confirmed prebiotics, namely fructo-oligosaccharides (FOS), using sucrose as a substrate, since it allows the synthesis of oligosaccharides with lower polymerization degree, and consequently, a more pronounced prebiotic effect. Due to its availability, low market price, and high stability under industrial conditions, a commercial enzymatic mixture, Pectinex® Ultra SP-L, is used as a source of enzyme – fructosyltransferase (FTase). By optimizing reaction conditions such as pH, temperature, enzyme and substrate concentrations, as well as the duration of the process, the composition of the FOS mixture can be adjusted to fit the potential applications. It was found that by performing the reaction in an aqueous medium (pH 7), at a temperature of 50 °C using an enzyme concentration of 1% (v/v) and any sucrose concentration in the range of 200-700 g/L, it was possible to achieve maximum FOS yield of 60% of total carbohydrates within a 24 h. The produced syrup with a high content of FOS can be further used as an adequate food additive, or else, optimized proceses should be used for transformation of various food products (such as juices, jams, fillings, candies, cakes, etc.) in which sucrose dominates, creating products with lower caloric and higher functional value.

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