Immobilization of enological pectinase in calcium alginate hydrogels: A potential biocatalyst for winemaking

The Dynamics, Degradation, and Afterlives of Pectins: Influences on Cell Wall Assembly and Structure, Plant Development and Physiology, Agronomy, and Biotechnology

Pectins underpin the assembly, molecular architecture, and physical properties of plant cell walls and through their effects on cell growth and adhesion influence many aspects of plant development. They are some of the most dynamic components of plant cell walls, and pectin remodeling and degradation by pectin-modifying enzymes can drive developmental programming via physical effects on the cell wall and the generation of oligosaccharides that can act as signaling ligands. Here, we introduce pectin structure and synthesis and discuss pectin functions in plants. We highlight recent advances in understanding the structure-function relationships of pectin-modifying enzymes and their products and how these advances point toward new approaches to bridging key knowledge gaps and manipulating pectin dynamics to control plant development. Finally, we discuss how a deeper understanding of pectin dynamics might enable innovations in agronomy and biotechnology, unlocking new benefits from these ubiquitous but complex polysaccharides.

Impact of immobilized pectinase-alginate beads on physicochemical properties, antioxidant activity, and reusability in papaya juice processing

Papaya fruit, which has a medium level of pectin content, faces critical challenges in the production of papaya juice, leading to an undesirable, highly viscous texture. Conventional reliance on the use of free pectinase enzymes has addressed this issue; however, their single-use nature has limited their efficiency and has subsequently brought about an increase in processing costs. Hence, immobilized pectinase-alginate (IPA) beads with calcium chloride were developed, and the effects of their reusability on the physicochemical and antioxidant characteristics of papaya juice were analyzed. Immobilization of pectinase enzyme with sodium alginate (2%-4%) and calcium chloride (0.1-0.3 M) resulted in an immobilization yield ranging from 93.06% to 95.82%. It was found that the IPA beads maintained more than 80% relative activity even after seven subsequent cycles while demonstrating storage stability with more than 88% residual activity for up to 35 days, proving their efficiency and sustainability. In the first cycle, treatment with IPA beads significantly reduced the pectin content (51.61 mg GalAE/100 mL) and viscosity (1.15 mPa.s) of papaya juice compared to the control, which exhibited higher values of 235.00 mg GalAE/100 mL and 2.46 mPa.s, respectively. Both immobilized and free enzymes exhibit comparable results, outperforming the control, but IPA benefits by improving process efficiency through enzyme reusability. In addition, IPA could significantly maintain papaya juice's antioxidant activity over four treatment cycles. Future research is needed to focus on industrial scaling, shelf life of the IPA beads, and consumer acceptance of the papaya juice treated with immobilized enzyme. PRACTICAL APPLICATION: Papaya juice processing is challenging due to its moderate pectin content, which contributes to high viscosity, reduced yield, and increased turbidity, affecting overall juice quality. The conventional application of free pectinase in juice processing introduces further complications related to enzyme stability, cost, and recovery for reuse. Immobilizing pectinase minimizes waste via enzyme reuse, decreases juice viscosity, enhances clarity, and maintains antioxidant properties, thereby promoting process sustainability and meeting consumer preferences. The technology can be scaled and applied to a wide range of fruit juice processing industries, improving efficiency and nutritional value.

Immobilized enzymes: exploring its potential in food industry applications

The global demand for nutritious, longer-lasting food has spurred the food industry to seek eco-friendly solutions. Enzymes play a vital role in enhancing food quality by improving flavor, texture, and nutritional content. However, challenges like rapid deactivation and non-recoverability of free enzymes are addressed by immobilized enzymes, which enhance efficiency, quality, and sustainability in food processing. Immobilization methods include adsorption, covalent binding, entrapment, encapsulation and cross-liked enzyme aggregates, which enhancing their stability, reusability, and catalytic efficiency. Immobilization of enzyme such as pectinase, amylase, naringinase, cellulase, lactase, glucoamylase, xylanase, invertase, lipase, phytase, and protease have been utilized in fruit, vegetable, baking, dairy, brewing, and feed process due to their high thermostability, improved shelf life, food quality and safety. The catalytic efficiency of immobilized enzymes in detecting and quantifying various food components, contaminants, and quality indicators, also developed functional foods with nutraceuticals benefits, include prebiotic juices, lactose-free dairy products, poly unsaturated fatty acids rich foods, low-calorie sweeteners, fortified food and bioactive peptides.

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Polyamide Microparticles with Immobilized Enological Pectinase as Efficient Biocatalysts for Wine Clarification: The Role of the Polymer Support

Free pectinase is commonly employed as a biocatalyst in wine clarification; however, its removal, recovery, and reuse are not feasible. To address these limitations, this study focuses on the immobilization of a commercial pectinolytic preparation (Pec) onto highly porous polymer microparticles (MPs). Seven microparticulate polyamide (PA) supports, namely PA4, PA6, PA12 (with and without magnetic properties), and the copolymeric PA612 MP, were synthesized through activated anionic ring-opening polymerization of various lactams. Pectinase was non-covalently immobilized on these supports by adsorption, forming Pec@PA conjugates. Comparative activity and kinetic studies revealed that the Pec@PA12 conjugate exhibited more than twice the catalytic efficiency of the free enzyme, followed by Pec@PA6-Fe and Pec@PA4-Fe. All Pec@PA complexes were tested in the clarification of industrial rosé must, demonstrating similar or better performance compared to the free enzyme. Some immobilized biocatalysts supported up to seven consecutive reuse cycles, maintaining up to 50% of their initial activity and achieving complete clarification within 3-30 h across three consecutive cycles of application. These findings highlight the potential for industrial applications of noncovalently immobilized pectinase on various polyamide microparticles, with possibilities for customization of the conjugates' properties.

The formation of volatiles in fruit wine process and its impact on wine quality

Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different. Therefore, the fermentation process and microorganisms involved are varied for a particular fruit selected for wine production, resulting in differences in volatile compound formation, which ultimately determine the quality of fruit wine. This article reviews the effects of various factors involved in fruit wine making, especially the particular modifications differing from the grape winemaking process and the selected strains suitable for the specific fruit wine fermentation, on the formation of volatile compounds, flavor and aroma profiles, and quality characteristics of the wine thus produced. KEY POINTS: • The volatile profile and fruit wine quality are affected by enological parameters. • The composition and content of nutrients in fruit must impact volatile profiles. • Yeast and LAB are the key determining factors of the volatile profiles of fruit wines.

Immobilization of microbial multienzyme preparation on calcium alginate beads as well as lyophilization with mosambi peel matrix improved its shelf-life and stability

The purpose of the current study was to evaluate the functional activity and storage viability (at 4 °C and 35 °C) of an immobilized as well as lyophilized multienzyme, viz., pectinase, cellulase, and amylase (PCA) that was produced by Bacillus subtilis NG105 under solid state fermentation (SSF) at 35 ℃ for 10 days using mosambi peel as a substrate. After SSF, the culture media was divided into two aliquots. From the first aliquot, the produced ME was extracted, precipitated, and further immobilized on calcium alginate beads (MEICA). In order to immobilize on mosambi peel matrix, the second aliquot was mixed with acetone and subsequently lyophilized (MELMP). Thus, ready MEICA and MELMP extracted 87.5 and 91.5% juice from mango pulp, respectively. In the reusability study, after 5 cycles, MEICA exhibited 23.8%, 24.4%, and 36.5% PCA activity, respectively. The PCA activity of MEICA and MELMP was examined after 60 days of storage at 4 ℃. The result revealed that the PCA for MEICA declined from 100 to 66%, 58.2%, and 64.5%, respectively, while for MELMP, it dropped from 100 to 84.2%, 82.1%, and 69.7%, respectively. Further, after 60 days of storage, the reduction of total protein content (TPC) in free multienzyme (FME), MEICA, and MELMP was 92.2%, 91.5%, and 36.3% observed, respectively. In the localization study, the maximum levels of multienzyme activity were found in cell exudates. This study demonstrated that immobilizing of multienzyme through lyophilization on waste substrates like mosambi peel boosted its stability and shelf-life along with greatly reducing the cost of products.

Immobilization of Enological Pectinase on Magnetic Sensitive Polyamide Microparticles for Wine Clarification

The use of free pectinases as clarification biocatalysts constitutes a well-established practice in the large-scale production of various types of wines. However, when in the form of free enzymes, the recovery and reusability of pectinases is difficult if not impossible. To address these limitations, the present study focuses on the noncovalent adsorption immobilization of a commercial pectinolytic preparation onto highly porous polyamide 6 (PA6) microparticles, both with and without magnetic properties, prepared via activated anionic polymerization. The two pectinase complexes resulting after immobilization underwent comparative activity and kinetic studies, contrasting them with the free enzyme preparation. In comparison with the free enzyme, the PA6-immobilized pectinase complexes exhibited more than double the specific activity toward the pectin substrate. They displayed a slightly higher affinity to the substrate while acting as faster catalysts that were more resistant to inhibition. Furthermore, the immobilized complexes were applied in the clarification process of industrial rosé must, whereby they demonstrated accelerated performance as compared with the free enzyme. Moreover, the PA6-immobilized pectinase biocatalysts offered the potential for three consecutive cycles of reuse, achieving complete rosé must clarification within relevant timeframes in the range of 3-36 h. All these results suggest the potential industrial application of the pectinases noncovalently immobilized upon PA6 microparticles.

Innovative biocatalyst synthesis of pectinolytic enzymes by cross-linking strategy: Potentially immobilised pectinases for the production of pectic-oligosaccharides from pectin

Pectinases are outstanding multienzymes, which have the potential to produce new emerging pectic-oligosaccharides (POS) via enzymatic hydrolysis of pectin. However, free pectinase is unable to undergo repeated reaction for the production of POS. This study proposed a sustainable biocatalyst of pectinases known as cross-linked pectinase aggregates (CLPA). Pectinase from Aspergillus aculeatus was successfully precipitated using 2 mg/mL pectinase and 60 % acetone for 20 min at 20 °C, which remained 36.3 % of its initial activity. The prepared CLPA showed the highest activity recovery (85.0 %), under the optimised conditions (0.3 % (v/v) starch and glutaraldehyde mixture (St/Ga), 1.5: 1 of St/Ga, 25 °C, 1.5 h). Furthermore, pectin-degrading enzymes from various sources were used to produce different CLPA. The alteration of pectinase secondary structure gave high stability in acidic condition (pH 4), thermostability, deactivation energy and half-life, and improved storage stability at 4 °C for 30 days. Similarly to their free counterpart, the CLPA exhibited comparable enzymatic reaction kinetics and could be reused eight times with approximately 20 % of its initial activity. The developed CLPA does not only efficaciously produced POS from pectin as their free form, but also exhibited better operational stability and reusability, making it more suitable for POS production.

Detection of insecticides by Tetronarce californica acetylcholinesterase via expression and in silico analysis

The acetylcholinesterase (AChE) is involved in termination of synaptic transmission at cholinergic synapses and plays a vital role in the insecticide detection and inhibitor screening. Here, we report the heterologous expression of an AChE from Tetronarce californica (TcA) in Escherichia coli (E. coli) as a soluble active protein. TcA was immobilized in calcium alginate beads; the morphology, biochemical properties, and insecticide detection performance of free and immobilized TcA were characterized. Moreover, we used sequence, structure-based approaches, and molecular docking to investigate structural and functional characterization of TcA. The results showed that TcA exhibited a specific activity of 102 U/mg, with optimal activity at pH 8.0 and 30 °C. Immobilized TcA demonstrated superior thermal stability, pH stability, and storage stability compared to the free enzyme. The highest sensitivity of free TcA was observed with trichlorfon, whereas immobilized TcA showed reduced IC50 values towards tested insecticides by 3 to 180-fold. Molecular docking analysis revealed the interaction of trichlorfon, acephate, isoprocarb, λ-cyhalothrin, and fenpropathrin in the active site gorge of TcA, particularly mediated through the formation of hydrogen bonds and π-π stacking. Therefore, TcA expressed heterologously in E. coli is a promising candidate for applications in food safety and environmental analysis. KEY POINTS: • T. californica AChE was expressed solubly in prokaryotic system. • The biochemical properties of free/immobilized enzyme were characterized. • The sensitivity of enzyme to insecticides was evaluated in vitro and in silico.

Fungal pectinases: an insight into production, innovations and applications

The fungal system holds morphological plasticity and metabolic versatility which makes it unique. Fungal habitat ranges from the Arctic region to the fertile mainland, including tropical rainforests, and temperate deserts. They possess a wide range of lifestyles behaving as saprophytic, parasitic, opportunistic, and obligate symbionts. These eukaryotic microbes can survive any living condition and adapt to behave as extremophiles, mesophiles, thermophiles, or even psychrophile organisms. This behaviour has been exploited to yield microbial enzymes which can survive in extreme environments. The cost-effective production, stable catalytic behaviour and ease of genetic manipulation make them prominent sources of several industrially important enzymes. Pectinases are a class of pectin-degrading enzymes that show different mechanisms and substrate specificities to release end products. The pectinase family of enzymes is produced by microbial sources such as bacteria, fungi, actinomycetes, plants, and animals. Fungal pectinases having high specificity for natural sources and higher stabilities and catalytic activities make them promising green catalysts for industrial applications. Pectinases from different microbial sources have been investigated for their industrial applications. However, their relevance in the food and textile industries is remarkable and has been extensively studied. The focus of this review is to provide comprehensive information on the current findings on fungal pectinases targeting diverse sources of fungal strains, their production by fermentation techniques, and a summary of purification strategies. Studies on pectinases regarding innovations comprising bioreactor-based production, immobilization of pectinases, in silico and expression studies, directed evolution, and omics-driven approaches specifically by fungal microbiota have been summarized.

Recent Advances in Applications of Oxidases and Peroxidases Polymer-Based Enzyme Biocatalysts in Sensing and Wastewater Treatment: A Review

Oxidase and peroxidase enzymes have attracted attention in various biotechnological industries due to their ease of synthesis, wide range of applications, and operation under mild conditions. Their applicability, however, is limited by their poor stability in harsher conditions and their non-reusability. As a result, several approaches such as enzyme engineering, medium engineering, and enzyme immobilization have been used to improve the enzyme properties. Several materials have been used as supports for these enzymes to increase their stability and reusability. This review focusses on the immobilization of oxidase and peroxidase enzymes on metal and metal oxide nanoparticle-polymer composite supports and the different methods used to achieve the immobilization. The application of the enzyme-metal/metal oxide-polymer biocatalysts in biosensing of hydrogen peroxide, glucose, pesticides, and herbicides as well as blood components such as cholesterol, urea, dopamine, and xanthine have been extensively reviewed. The application of the biocatalysts in wastewater treatment through degradation of dyes, pesticides, and other organic compounds has also been discussed.

Enhanced Enzymatic Performance of β-Mannanase Immobilized on Calcium Alginate Beads for the Generation of Mannan Oligosaccharides

Mannan oligosaccharides (MOSs) are excellent prebiotics that are usually obtained via the enzymatic hydrolysis of mannan. In order to reduce the cost of preparing MOSs, immobilized enzymes that demonstrate good performance, require simple preparation, and are safe, inexpensive, and reusable must be developed urgently. In this study, β-mannanase was immobilized on calcium alginate (CaAlg). Under the optimal conditions of 320 U enzyme addition, 1.6% sodium alginate, 2% CaCl2, and 1 h of immobilization time, the immobilization yield reached 68.3%. The optimum temperature and pH for the immobilized β-mannanase (Man-CaAlg) were 75 °C and 6.0, respectively. The Man-CaAlg exhibited better thermal stability, a high degree of pH stability, and less substrate affinity than free β-mannanase. The Man-CaAlg could be reused eight times and retained 70.34% of its activity; additionally, the Man-CaAlg showed 58.17% activity after 30 days of storage. A total of 7.94 mg/mL of MOSs, with 4.94 mg/mL of mannobiose and 3.00 mg/mL of mannotriose, were generated in the oligosaccharide production assay. It is believed that this convenient and safe strategy has great potential in the important field of the use of immobilized β-mannanase for the production of mannan oligosaccharides.

Recent Advances in Cellulose-Based Hydrogels: Food Applications

In the past couple of years, cellulose has attracted a significant amount of attention and research interest due to the fact that it is the most abundant and renewable source of hydrogels. With increasing environmental issues and an emerging demand, researchers around the world are focusing on naturally produced hydrogels in particular due to their biocompatibility, biodegradability, and abundance. Hydrogels are three-dimensional (3D) networks created by chemically or physically crosslinking linear (or branching) hydrophilic polymer molecules. Hydrogels have a high capacity to absorb water and biological fluids. Although hydrogels have been widely used in food applications, the majority of them are not biodegradable. Because of their functional characteristics, cellulose-based hydrogels (CBHs) are currently utilized as an important factor for different aspects in the food industry. Cellulose-based hydrogels have been extensively studied in the fields of food packaging, functional food, food safety, and drug delivery due to their structural interchangeability and stimuli-responsive properties. This article addresses the sources of CBHs, types of cellulose, and preparation methods of the hydrogel as well as the most recent developments and uses of cellulose-based hydrogels in the food processing sector. In addition, information regarding the improvement of edible and functional CBHs was discussed, along with potential research opportunities and possibilities. Finally, CBHs could be effectively used in the industry of food processing for the aforementioned reasons.

Graphene Oxide-alginate Hydrogel for Drawing Water through an Osmotic Membrane

We report the preparation and evaluation of graphene oxide (GO)-enhanced alginate hydrogels for drawing water across an osmotic desalination membrane. GO-incorporated calcium alginate hydrogels (GO-HG) and pure calcium alginate hydrogels (P-HG) were synthesized for this study. Environmental scanning electron microscopy, water contact angle, and water uptake tests showed both samples to be strongly hydrophilic. The synthesized hydrogels demonstrated the ability to successfully and continuously draw water through a selective osmotic membrane in experiments. This was driven by the surface energy gradient-induced negative pressure between the more hydrophilic hydrogel and less hydrophilic membrane surface. The GO-HG was found to draw 21.2% more water than the P-HG, owing to the flexible GO nanosheets, which can be easily incorporated into the hydrogel framework. The GO nanosheets not only offer more hydrophilic functional sites but also enhance the connectivity within the alginate hydrogel framework so as to enhance the water production performance. The average amount of water drawn through the membrane by the GO-HG and the P-HG is 23.4 ± 0.9 g and 19.3 ± 1.8 g, respectively. It was found that no external stimuli were needed as water flows through the hydrogel due to gravitational force. The GO-enhanced alginate hydrogel, combined with the osmotic membrane, is a promising surface energy gradient-driven functional material for water purification and desalination without applying external pressure.

Graphene oxide/chitosan composites as novel support to provide high yield and stable formulations of pectinase for industrial applications

An extracellular pectinase from a mixed consortium of Bacillus sp. (BSP) was immobilized onto graphene oxide/chitosan composite (GO/CS) through covalent binding to enhance its recycling and operational stability features. Different parameters were optimized, including cross-linker concentration (%), time, pH, and GO/CS-pectinase ratios. GO/CS-pectinase was further characterized by FT-IR and XRD. The activity of GO/CS-pectinase was reached up to 804 μmolmin-1 with an immobilization efficiency of 80.64 ± 1.15 % under optimum conditions. GO/CS-pectinase exhibited a 3.0-folds higher half-life (t1/2) than free pectinase at 50, 55, and 60 °C, respectively. The Vmax and KM values of GO/CS-pectinase were found to be nearly equal to the free pectinase indicating that conformational flexibility was retained. Kd, t1/2, ∆G*, ∆H*, and ∆S* of both free pectinase and GO/CS-pectinase was 0.0339 & 0.0721 min-1, 9.62 and 40.44 min, 81.35, 90.72 kJmol-1, 47.098 & 63.635 kJmol-1, -102.86 & -81.340 Jmole-1 K-1. SEM morphological analysis further confirmed the successful binding of pectinase with GO/CS, which retained about 92 % of its original catalytic activity after ten consecutive reaction cycles. Finally, GO/CS-pectinase was employed for guava juice clarification which exhibited the turbidity reduction up to 81 % after 75 min of treatment.

Methyl Orange Biodegradation by Immobilized Consortium Microspheres: Experimental Design Approach, Toxicity Study and Bioaugmentation Potential

Methyl orange (MO) is categorized among the recalcitrant and refractory xenobiotics, representing a significant burden in the ecosystem. To clean-up the surrounding environment, advances in microbial degradation have been made. The main objective of this study was to investigate the extent to which an autochthonous consortium immobilized in alginate beads can promote an efficient biodegradation of MO. By employing response surface methodology (RSM), a parametric model explained the interaction of immobilized consortium (Raoultella planticola, Ochrobactrum thiophenivorans, Bacillus flexus and Staphylococcus xylosus) to assimilate 200 mg/L of MO in the presence of 40 g/L of NaCl within 120 h. Physicochemical analysis, including UV-Vis spectroscopy and FTIR, and monitoring of the degrading enzymes (azoreductase, DCIP reductase, NADH reductase, laccase, LiP, MnP, nitrate reductase and tyrosinase) were used to evaluate MO degradation. In addition, the toxicity of MO-degradation products was investigated by means of phytotoxicity and cytotoxicity. Chlorella vulgaris retained its photosynthetic performance (>78%), as shown by the contents of chlorophyll-a, chlorophyll-b and carotenoids. The viability of normal lung and kidney cell lines was recorded to be 90.63% and 99.23%, respectively, upon exposure to MO-metabolic outcomes. These results reflect the non-toxicity of treated samples, implying their utilization in ferti-irrigation applications and industrial cooling systems. Moreover, the immobilized consortium was employed in the bioremediation of MO from artificially contaminated agricultural and industrial effluents, in augmented and non-augmented systems. Bacterial consortium remediated MO by 155 and 128.5 mg/L in augmented systems of agricultural and industrial effluents, respectively, within 144 h, revealing its mutual synergistic interaction with both indigenous microbiotas despite differences in their chemical, physical and microbial contents. These promising results encourage the application of immobilized consortium in bioaugmentation studies using different resources.

Statistical modeling of methylene blue degradation by yeast-bacteria consortium; optimization via agro-industrial waste, immobilization and application in real effluents

The progress in industrialization everyday life has led to the continuous entry of several anthropogenic compounds, including dyes, into surrounding ecosystem causing arduous concerns for human health and biosphere. Therefore, microbial degradation of dyes is considered an eco-efficient and cost-competitive alternative to physicochemical approaches. These degradative biosystems mainly depend on the utilization of nutritive co-substrates such as yeast extract peptone in conjunction with glucose. Herein, a synergestic interaction between strains of mixed-culture consortium consisting of Rhodotorula sp., Raoultella planticola; and Staphylococcus xylosus was recruited in methylene blue (MB) degradation using agro-industrial waste as an economic and nutritive co-substrate. Via statistical means such as Plackett-Burman design and central composite design, the impact of significant nutritional parameters on MB degradation was screened and optimized. Predictive modeling denoted that complete degradation of MB was achieved within 72 h at MB (200 mg/L), NaNO3 (0.525 gm/L), molasses (385 μL/L), pH (7.5) and inoculum size (18%). Assessment of degradative enzymes revealed that intracellular NADH-reductase and DCIP-reductase were key enzymes controlling degradation process by 104.52 ± 1.75 and 274.04 ± 3.37 IU/min/mg protein after 72 h of incubation. In addition, azoreductase, tyrosinase, laccase, nitrate reductase, MnP and LiP also contributed significantly to MB degradation process. Physicochemical monitoring analysis, namely UV-Visible spectrophotometry and FTIR of MB before treatment and degradation byproducts indicated deterioration of azo bond and demethylation. Moreover, the non-toxic nature of degradation byproducts was confirmed by phytotoxicity and cytotoxicity assays. Chlorella vulgaris retained its photosynthetic capability (˃ 85%) as estimated from Chlorophyll-a/b contents compared to ˃ 30% of MB-solution. However, the viability of Wi-38 and Vero cells was estimated to be 90.67% and 99.67%, respectively, upon exposure to MB-metabolites. Furthermore, an eminent employment of consortium either freely-suspended or immobilized in plain distilled water and optimized slurry in a bioaugmentation process was implemented to treat MB in artificially-contaminated municipal wastewater and industrial effluent. The results showed a corporative interaction between the consortium examined and co-existing microbiota; reflecting its compatibility and adaptability with different microbial niches in different effluents with various physicochemical contents.

New insights in pectinase production development and industrial applications

Pectinase, a group of pectin degrading enzymes, is one of the most influential industrial enzymes, helpful in producing a wide variety of products with good qualities. These enzymes are biocatalysts and are highly specific, non-toxic, sustainable, and eco-friendly. Consequently, both pectin and pectinase are crucially essential biomolecules with extensive applicatory perception in the biotechnological sector. The market demand and application of pectinases in new sectors are continuously increasing. However, due to the high cost of the substrate used for the growth of microbes, the production of pectinase using microorganisms is limited. Therefore, low-cost or no-cost substrates, such as various agricultural biomasses, are emphasized in producing pectinases. The importance and implications of pectinases are rising in diverse areas, including bioethanol production, extraction of DNA, and protoplast isolation from a plant. Therefore, this review briefly describes the structure of pectin, types and source of pectinases, substrates and strategies used for pectinases production, and emphasizes diverse potential applications of pectinases. The review also has included a list of pectinases producing microbes and alternative substrates for commercial production of pectinase applicable in pectinase-based industrial technology.Key points• Pectinase applications are continuously expanding.• Organic wastes can be used as low-cost sources of pectin.• Utilization of wastes helps to reduce pollution.

Efficiency of Microencapsulation of Proteolytic Enzymes

Currently, special attention is paid to the study of the effectiveness of the immobilization method—microencapsulation. The aim of the research is to obtain a complex enzyme preparation from pepsin and papain by sequential microencapsulation of enzymes in a pseudo-boiling layer and to evaluate its tenderizing effect on pork. The objects of research were enzymes: pepsin and papain, which were microencapsulated in a protective coating of maltodextrin. It was found that the biocatalytic activity of the complex enzyme preparation is higher than that of pure enzymes. Microencapsulation allows maintaining the high proteolytic activity of enzymes for a long storage period. It has been shown that the thickness of the protective layer during microencapsulation of pepsin and papain in the pseudo-boiling layer of maltodextrin should be in the range of 4–6 microns. During the research, the physicochemical properties of pork were studied depending on the duration of fermentation. It was found that the maximum activity of immobilized enzymes is shifted to the alkaline side. Pork salting with the use of a microencapsulated enzyme preparation in the brine increases the water-binding capacity of proteins to a greater extent in comparison with brine with pure enzymes. The presented data show the high efficiency of sequential microencapsulation of the enzyme pepsin and then papain into a protective layer of maltodextrin in order to preserve their activity during storage.

Immobilization of Enzymes by Polymeric Materials

Enzymes are the highly efficient biocatalyst in modern biotechnological industries. Due to the fragile property exposed to the external stimulus, the application of enzymes is highly limited. The immobilized enzyme by polymer has become a research hotspot to empower enzymes with more extraordinary properties and broader usage. Compared with free enzyme, polymer immobilized enzymes improve thermal and operational stability in harsh environments, such as extreme pH, temperature and concentration. Furthermore, good reusability is also highly expected. The first part of this study reviews the three primary immobilization methods: physical adsorption, covalent binding and entrapment, with their advantages and drawbacks. The second part of this paper includes some polymer applications and their derivatives in the immobilization of enzymes.

Immobilized Alcalase on Micron- and Submicron-Sized Alginate Beads as a Potential Biocatalyst for Hydrolysis of Food Proteins

Enzymatic hydrolysis of food proteins is convenient method to improve their functional properties and physiological activity. Herein, the successful covalent attachment of alcalase on alginate micron and submicron beads using the carbodiimide based chemistry reaction and the subsequent application of the beads for egg white and soy proteins hydrolysis were studied. In addition to the electrostatic extrusion technique (EE) previously used by others, the potential utilization of a novel ultrasonic spray atomization technique without drying (UA) and with drying (UAD) for alginate submicron beads production has been attempted. The immobilization parameters were optimized on microbeads obtained by EE technique (803 ± 23 µm) with respect to enzyme loading and alcalase activity. UA and UAD techniques resulted in much smaller particles (607 ± 103 nm and 394 ± 51 nm in diameter, respectively), enabling even higher enzyme loading of 671.6 ± 4 mg g−1 on the carrier and the highest immobilized alcalase activity of 2716.1 IU g−1 in the standard reaction. The UAD biocatalyst exhibited also better performances in the real food system based on egg white or soy proteins. It has been shown that the immobilized alcalase can be reused in seven successive soy protein hydrolysis cycles with a little decrease in the activity.

Physicomechanical, rheological and in vitro cytocompatibility properties of the electron beam irradiated blend hydrogels of tyramine conjugated gum tragacanth and poly (vinyl alcohol)

In the present study, preparation of blend hydrogels of tyramine conjugated gum tragacanth and poly (vinyl alcohol) was carried out by electron beam irradiation, and modification of hydrogel properties with poly (vinyl alcohol) was demonstrated. Gel content, swelling behavior, pore size and mechanical and rheological properties of hydrogels prepared at 14, 28 and 56 kilogray (kGy) with different ratios of polymers were investigated. Gel content increased from 67 ± 2% for pure tyramine conjugated gum tragacanth hydrogel to >92% for blend hydrogels. However, the corresponding equilibrium swelling degree decreased from 35.21 ± 1.51 to 9.14 ± 1.66 due to the higher crosslink density of blend hydrogel. The mechanical strength of the hydrogels with interconnected pores increased significantly in the presence of poly (vinyl alcohol) and increasing irradiation dose up to 28 kGy with a twenty-fold enhancement of stress fracture and excellent elastic recovery in cyclic compression analysis. The equilibrium swelling degree of blend hydrogel containing 3% w/v tyramine conjugated gum tragacanth and 2% w/v poly (vinyl alcohol) prepared at 28 kGy was 16.59 ± 0.81. The biocompatibility of hydrogels was tested in the presence of rabbit bone marrow mesenchymal stem cells. The viability of cells exposed to hydrogel extract was >92% after 7 days of culture and indicated hydrogel biocompatibility with potential biomedical applications.

Immobilization of Pectinase onto Porous Hydroxyapatite/Calcium Alginate Composite Beads for Improved Performance of Recycle

Pectinase is an industrially important enzyme widely used in juice production, food processing, and other fields. The use of immobilized enzyme systems that allow several reuses of pectinase is beneficial to these fields. Herein, we developed mechanically strong and recyclable porous hydroxyapatite/calcium alginate composite beads for pectinase immobilization. Under the optimal immobilization parameters of 40 °C, pH 4.0, 5.2 U/L pectinase concentration and 4 h reaction time, pectinase showed the highest enzymatic activity (8995 U/mg) and immobilization yield (91%). The thermal stability and pH tolerance of the immobilized pectinase were superior to those of free pectinase. The storage stability of the free and immobilized pectinase for 30 days retained 20 and 50% of their initial activity, respectively. Therefore, these composite beads might be promising support for the efficient immobilization of industrially important enzymes.

Immobilization of Low-Cost Alternative Vegetable Peroxidase (Raphanus sativus L. peroxidase): Choice of Support/Technique and Characterization

In the present work the radish (Raphanus sativus L.) was used as the low-cost alternative source of peroxidase. The enzyme was immobilized in different supports: coconut fiber (CF), calcium alginate microspheres (CAMs) and silica SBA-15/albumin hybrid (HB). Physical adsorption (PA) and covalent binding (CB) as immobilization techniques were evaluated. Immobilized biocatalysts (IBs) obtained were physicochemical and morphologically characterized by SEM, FTIR and TGA. Also, optimum pH/temperature and operational stability were determined. For all supports, the immobilization by covalent binding provided the higher immobilization efficiencies-immobilization yield (IY%) of 89.99 ± 0.38% and 77.74 ± 0.42% for HB and CF, respectively. For CAMs the activity recovery (AR) was of 11.83 ± 0.68%. All IBs showed optimum pH at 6.0. Regarding optimum temperature of the biocatalysts, HB-CB and CAM-CB maintained the original optimum temperature of the free enzyme (40 °C). HB-CB showed higher operational stability, maintaining around 65% of the initial activity after four consecutive cycles. SEM, FTIR and TGA results suggest the enzyme presence on the IBs. Radish peroxidase immobilized on HB support by covalent binding is promising in future biotechnological applications.

Recent developments in enzyme immobilization technology for high-throughput processing in food industries

The demand for food and beverage markets has increased as a result of population increase and in view of health awareness. The quality of products from food processing industry has to be improved economically by incorporating greener methodologies that enhances the safety and shelf life via the enzymes application while maintaining the essential nutritional qualities. The utilization of enzymes is rendered more favorable in industrial practices via the modification of their characteristics as attested by studies on enzyme immobilization pertaining to different stages of food and beverage processing; these studies have enhanced the catalytic activity, stability of enzymes and lowered the overall cost. However, the harsh conditions of industrial processes continue to increase the propensity of enzyme destabilization thus shortening their industrial lifespan namely enzyme leaching, recoverability, uncontrollable orientation and the lack of a general procedure. Innovative studies have strived to provide new tools and materials for the development of systems offering new possibilities for industrial applications of enzymes. Herein, an effort has been made to present up-to-date developments on enzyme immobilization and current challenges in the food and beverage industries in terms of enhancing the enzyme stability.

The production and application of enzymes related to the quality of fruit wine

Grape wine is the most widely consumed fruit wine in the world. With the increasing diversification of consumers' needs, the variety of fruit wines in the market is becoming more and more abundant. Whether it is the production of grape wine or other fruit wines these processes are inseparable from the participation of enzymes. The quality of these wines is closely related to the application of enzymes in the winemaking process. Enzymes are involved in pretreatment, fermentation, filtration, flavoring, aging and storage of fruit wines. This review systematically illustrated the role of pectinase, β-glucanase, β-glucosidase, glucose oxidase, lysozyme, protease, tannase and urease in the production of wines and their current production status and also provided a theoretical basis for better application of various enzymes in the production of various fruit wines. This knowledge could be great significance to improve the quality of fruit wines and reduce the production costs in the fruit wine industry.

Processing and modification of hydrogel and its application in emerging contaminant adsorption and in catalyst immobilization: a review

Due to the wonderful property of hydrogels, they can provide a platform for a wide range of applications. Recently, there is a growing research interest in the development of potential hydrogel adsorbents in wastewater treatment due to their adsorption ability toward aqueous pollutants. It is important to prepare such a hydrogel that possesses appropriate robustness, adsorption capacity, and adsorption efficiency to meet the need of water treatment. In order to improve the property of hydrogels, much effort has been made by researchers to modify hydrogels, among which incorporating inorganic components into the polymeric networks is the most common method, which can reduce the product cost and simplify the preparation procedure. Not only can hydrogel be applied as adsorbent, but it also can be used as matrix for catalyst immobilization. In this review, the key advancement on the preparation and modification of hydrogels is discussed, with special emphasis on the introduction of inorganic materials into polymeric networks and consequential changes in the properties of mechanical strength, swelling, and adsorption. Besides, hydrogels used as adsorbents for removal of dyes and inorganic pollutants have been widely explored, but their use for adsorbing emerging contaminants from aqueous solution has not received much attention. Thus, this review is mainly focused on hydrogels' application in removing emerging contaminants by adsorption. Furthermore, hydrogels can be also applied in immobilizing catalysts, such as enzyme and photocatalyst, to remove pollutants completely and avoid secondary pollution, so their progress as catalyst matrix is overviewed.

Application of Immobilized Enzymes in Food Industry

Enzymes are macromolecular biocatalysts, widely used in food industry. In applications, enzymes are often immobilized on inert and insoluble carriers, which increase their efficiency due to multiple reusability. The properties of immobilized enzymes depend on the immobilization method and the carrier type. The choice of the carrier usually concerns the biocompatibility, chemical and thermal stability, insolubility under reaction conditions, capability of easy regeneration and reusability, as well as cost efficiency. In this review, we provide an overview of various carriers for enzyme immobilization, with the primary focus on food industry.