Multi-enzymatic Systems Immobilized on Chitosan Beads for Pomegranate Juice Treatment in Fluidized Bed Reactor: Effect on Haze-Active Molecules and Chromatic Properties

In this study, two different food-grade enzymes (i.e., bromelain from a pineapple stem (protease) and Pectinex® BE XXL (pectinase)) were successfully immobilized on chitosan beads and their application in pomegranate juice clarification was evaluated. The immobilization procedure was optimized for maximizing the specific activity of biocatalysts, and the best performance was reached using an immobilization solution containing 1.0 mgBSAeq/mL (for protease) and 1.8 mgBSAeq/mL (for pectinase). The biocatalysts were combined in a multi-enzymatic system and used in a fluidized bed reactor, varying the protease-to-pectinase ratio (1:2 or 1:4) and the treatment time (4 h or 8 h). The process carried out using the protease-to-pectinase ratio 1:2, for 8 h, was the most suitable in terms of immediate (− 49%) and potential (− 70%) turbidity depletion compared with the untreated juice, after 21 days. At the end of the storage period, this biotechnological approach allowed a significant reduction of haze-active molecules. All the enzymatically treated juices better preserved the anthocyanin pattern compared with the untreated juice over time. The best supplied treatment allowed better retaining the native chromatic properties of juice, preserving it from colloidal instability as well as from the possible related color degradation tendency.

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http://hdl.handle.net/2067/47491

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Multi-enzymatic Systems Immobilized on Chitosan Beads for Pomegranate Juice Treatment _green access.pdf

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