Enzyme-assisted biotransformation increases hesperetin content in citrus juice by-products
Enzyme-assisted biotransformation increases hesperetin content in citrus juice by-products
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DOI：
10.1016/j.foodres.2018.05.004
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发表时间：
2019-10-01
影响因子：
8.1
通讯作者：
Macedo, Gabriela Alves
中科院分区：
文献类型：
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作者：
Ruviaro, Amanda Roggia;Menezes Barbosa, Paula de Paula;Macedo, Gabriela Alves
从柑橘类水果中提取果汁会产生大量的残留物，占水果重量的50%。柑橘汁副产物是酚类糖苷的丰富来源。研究了酶法提取和生物转化CJB中酚类化合物的方法。单独或组合使用果胶酶、纤维素酶、鞣酸酶和β-葡萄糖苷酶。研究了酶对柑橘渣中酚类物质释放和生物转化的影响。酶促进了CJB中酚类物质的提取，并促进了其从糖残基的水解，从而导致酚类物质的变化和更高的抗氧化活性。结果表明，β-葡萄糖苷酶在20 U g（-1）作用下，反应24 h为最佳反应条件。我们的研究结果提供了一个基础的生产富含生物活性化合物的提取物从CJB，这可能会被用作食品和医药应用。
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.