Obtaining pectinases by solid-state fermentation with different carbon sources
DOI:
https://doi.org/10.12873/454aldasPalabras clave:
'Gender difference'Resumen
Introduction: The use of agroindustrial waste, such as fruit peels, in the production of wines and ciders constitutes an innovative strategy to reduce food waste and promote the circular economy.
Objective: To obtain pectinases through solid-state fermentation using different carbon sources, with the aim of applying them as clarifying agents in the liquor industry.
Materials and Methods: A completely randomized block design (CRBD) with an ABC factorial arrangement was used, where factor A corresponded to the carbon sources (passion fruit, pineapple, and orange peels), factor B to the type of cider (orange and plum), and factor C to the enzyme concentrations (2% and 4%). Data were analyzed using ANOVA with a significance level of p < 0.05, evaluating physicochemical parameters such as pH, acidity, °Brix, absorbance, and turbidity.
Results: Values ranged from pH (2.60–3.93), acidity (0.54–0.62%), °Brix (6.75–7.03), absorbance (0.60–1.82), and turbidity (19.60–121.65). Passion fruit peel exhibited the highest pectin esterase activity (22,000 U/mL) and the greatest absorbance reduction (2.45 to 2.25), achieving an overall viscosity decrease of 93.92%, demonstrating its high efficacy as a clarifier. Microbiological analyses showed that mold and yeast counts remained within established limits, and no mesophilic aerobes, total coliforms, or enterobacteria were detected, ensuring the safety of the final product.
Conclusion: Passion fruit peel stood out as the best carbon source due to its high enzymatic activity and clarification efficiency, demonstrating the potential of agroindustrial waste to generate added value and promote sustainable processes in the liquor industry.
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