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

Autor(es)

Ruviaro, Amanda Roggia ; Menezes Barbosa, Paula de Paula ; Macedo, Gabriela Alves

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 124, p. 9-pg., 2019-10-01.

Resumo

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)

• Processo FAPESP: 15/04555-2 - Desenvolvimento de processos biológicos para obtenção de extratos ricos em compostos fenólicos a partir de resíduos da indústria de cítricos e avaliação do potencial bioativo dos extratos
• Beneficiário: Gabriela Alves Macedo
• Modalidade de apoio: Auxílio à Pesquisa - Regular