Hassan Masooma, Ejaz Uroosa, Alhilfi Wissal Audah, Alorabi Mohammed, Ali Syed Arsalan, Saeed Syed Muhammad Ghufran, Sohail Muhammad
Department of Microbiology, University of Karachi, Karachi 75270, Pakistan.
Department of Biosciences, Faculty of Life Science, SZABIST University, Karachi 75600, Pakistan.
Int J Biol Macromol. 2025 Jul;318(Pt 4):145165. doi: 10.1016/j.ijbiomac.2025.145165. Epub 2025 Jun 11.
The utilization of pectinases for juice clarification is well established; however, their application in complex Detox juice blends containing both pectin-rich and low-pectin fruits and vegetables remains underexplored. This study aimed to (i) optimize the activity of pectinase derived from the halotolerant bacterium Bacillus vallismortis MH 10, (ii) assess its effectiveness in clarifying two distinct detox juice formulations, and (iii) evaluate its impact on juice yield, total phenolic content (TPC), and antioxidant activity. A concentrated "Detox" beverage was developed containing bottle gourd in one formulation and apple in the other, with cucumber, ginger, carrot, lemon, and mint common to both. Optimization of pectinase activity was performed using Central Composite design (CCD). Subsequently, the Box-Behnken design (BBD) was employed to optimize enzyme-assisted juice extraction, resulting in significant improvements in juice yield, TPC, and antioxidant capacity measured by DPPH and ABTS assays. Under optimized conditions, pectinase treatment enhanced juice yield by up to 25 %, increased TPC by 40 %, and improved antioxidant activity by 35 % in both Detox juice formulations. These findings provide valuable insights for the beverage industry, demonstrating that the application of B. vallismortis MH 10 pectinase can substantially enhance the nutritional and functional qualities of detox juices during production.
果胶酶用于果汁澄清已得到充分认可；然而，它们在含有富含果胶和低果胶水果与蔬菜的复合排毒果汁混合物中的应用仍未得到充分探索。本研究旨在：（i）优化源自耐盐细菌死谷芽孢杆菌MH 10的果胶酶的活性；（ii）评估其对两种不同排毒果汁配方的澄清效果；（iii）评估其对果汁产量、总酚含量（TPC）和抗氧化活性的影响。开发了一种浓缩“排毒”饮料，一种配方中含有葫芦，另一种配方中含有苹果，两种配方都含有黄瓜、生姜、胡萝卜、柠檬和薄荷。使用中心复合设计（CCD）对果胶酶活性进行优化。随后，采用Box-Behnken设计（BBD）优化酶辅助果汁提取，通过DPPH和ABTS测定法测得果汁产量、TPC和抗氧化能力均有显著提高。在优化条件下，果胶酶处理使两种排毒果汁配方的果汁产量提高了25%，TPC增加了40%，抗氧化活性提高了35%。这些发现为饮料行业提供了有价值的见解，表明死谷芽孢杆菌MH 10果胶酶的应用可在生产过程中大幅提高排毒果汁的营养和功能品质。
