Enzyme-assisted biotransformation increases hesperetin content in citrus juice by-products

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Author(s):	Ruviaro, Amanda Roggia ; Menezes Barbosa, Paula de Paula ; Macedo, Gabriela Alves Total Authors: 3
Document type:	Journal article
Source:	Food Research International; v. 124, p. 9-pg., 2019-10-01.
Abstract
Juice extraction from citrus fruits generates large amounts of residues, which account for 50% of the fruit weight. Citrus juice by-products (CJBs) are a rich source of phenolic glycosides. The enzyme-assisted extraction and biotransformation of phenolic compounds from CJBs were investigated. Pectinase, cellulase, tannase and beta-glucosidase were used individually or in combination. The effects of enzymes to improve the release and bioconversion of phenolics from citrus residues were evaluated. Enzymes facilitated the extraction of phenolics from CJB and promoted their hydrolysis from sugar residues, resulting in changes in the phenolic profile and higher antioxidant activity. The results indicated that the optimum condition for hesperetin and naringenin production was 24 h of reaction using beta-glucosidase at 20 U g(-1). Our results provide a basis for the production of extracts rich in bioactive compounds from CJB, which may be used as food and pharmaceutical applications. (AU)

FAPESP's process:	15/04555-2 - Biological process development of rich phenolics extracts from citrus waste industry and evaluation of bioactivity from extracts
Grantee:	Gabriela Alves Macedo
Support Opportunities:	Regular Research Grants