Nano-encapsulation of naringinase produced by Trichoderma longibrachiatum ATCC18648 on thermally stable biopolymers for citrus juice debittering

Manal M. Housseiny; Heba I. Aboelmagd

doi:10.1007/s12275-019-8528-6

Articles

Page Path: HOME > J. Microbiol > Volume 57(6); 2019 > Article

Journal Article
Nano-encapsulation of naringinase produced by Trichoderma longibrachiatum ATCC18648 on thermally stable biopolymers for citrus juice debittering: Manal M. Housseiny , Heba I. Aboelmagd; Journal of Microbiology 2019;57(6):521-531.
DOI: https://doi.org/10.1007/s12275-019-8528-6
Published online: May 27, 2019

Biological and Geological Sciences Department, Faculty of Education, Ain Shams University, EgyptBiological and Geological Sciences Department, Faculty of Education, Ain Shams University, Egypt

Corresponding author: Manal M. Housseiny , Tel: +20-1062072725,

Received: 20 September 2018 • Revised: 12 November 2018 • Accepted: 5 December 2018

prev next

45 Views
0 Download
9 Web of Science
9 Crossref
18 Scopus

Full Article

Abstract

Characteristics of naringinase nano-encapsulated forms on different carrier materials (chitosan and alginate polymers) were investigated in this study. Screening of twelve fungal isolates for naringinase production indicated that Trichoderma longibrachiatum was the most promising. Grapefruit rind was used as a substrate containing naringin for naringinase production. TEM micrographs showed that chitosan nano-capsules were applied for the production of morphologically homogeneous enzymatic nano-particles with high enzyme encapsulation efficiency, small asymmetric sizes (from 15.09 to 27.07 nm with the mean of 21.8 nm) and rough surfaces compared to nano-encapsulated naringinase in alginate which showed nano-particle size (from 33.37 to 51.01 nm with the mean of 43.03 nm). It was revealed that the highest naringinase activity was found in case of chitosan nano-capsule naringinase compared to alginate nano-capsule one. Thermogram analysis (TGA) showed that the free enzyme loses about 92% of its weight at approximately 110°C, while the nanoencapsulated ones show more stability at higher temperatures. Conclusively, the nano-capsulation process improves the kinetics and operational stability so could be useful as a debittering agent for various thermal processing applications in citrus juices industries which makes the fruit juice more acceptable and cost-effective to the consumer.

Keywords: naringinase;nanoencapsulation;chitosan;alginate;Trichoderma longibrachiatum;TGA;citrus juice debittering

Figure & Data

References

Citations

Citations to this article as recorded by

Recent advancements in encapsulation of chitosan-based enzymes and their applications in food industry
Hongcai Zhang, Miaomiao Feng, Yapeng Fang, Yan Wu, Yuan Liu, Yanyun Zhao, Jianxiong Xu
Critical Reviews in Food Science and Nutrition.2023; 63(32): 11044. CrossRef
Alginate-based materials for enzyme encapsulation
Yilun Weng, Guangze Yang, Yang Li, Letao Xu, Xiaojing Chen, Hao Song, Chun-Xia Zhao
Advances in Colloid and Interface Science.2023; 318: 102957. CrossRef
Design and development of laboratory scale batch type device for debittering of bitter citrus juice
Arun Kumar Gupta, Muzamil Ahmad Rather, Poonam Mishra
Journal of Food Process Engineering.2023;[Epub] CrossRef
Current and emerging applications in detection and removal of bitter compounds in citrus fruit juice: A critical review
Arun Kumar Gupta, Subhamoy Dhua, Pratiksha, Vijay Kumar, Bindu Naik, Lembe Samukelo Magwaza, Khayelihle Ncama, Umezuruike Linus Opara, David Julian McClements, Poonam Mishra
Food Bioscience.2023; 55: 102995. CrossRef
Isolation and Molecular Characterization of the Naringinase Producing Micro-organisms for the Bio-transformation of Flavonoid
Ananda Sindhe, K. Lingappa
Journal of Pure and Applied Microbiology.2023; 17(1): 456. CrossRef
Preparation of Aspergillus niger 426 naringinases for debittering citrus juice utilization of agro-industrial residues
Fernanda de Oliveira, Tereza Cristina Luque Castellane, Marcelo Rodrigues de Melo, João Batista Buzato
International Microbiology.2022; 25(1): 123. CrossRef
Trends in the development of innovative nanobiocatalysts and their application in biocatalytic transformations
Elena Gkantzou, Alexandra V. Chatzikonstantinou, Renia Fotiadou, Archontoula Giannakopoulou, Michaela Patila, Haralambos Stamatis
Biotechnology Advances.2021; 51: 107738. CrossRef
Recent developments in enzyme immobilization technology for high-throughput processing in food industries
Asghar Taheri-Kafrani, Sara Kharazmi, Mahmoud Nasrollahzadeh, Asieh Soozanipour, Fatemeh Ejeian, Parisa Etedali, Hajar-Alsadat Mansouri-Tehrani, Amir Razmjou, Samaneh Mahmoudi-Gom Yek, Rajender S. Varma
Critical Reviews in Food Science and Nutrition.2021; 61(19): 3160. CrossRef
Polymers as Encapsulating Agents and Delivery Vehicles of Enzymes
Adejanildo da S. Pereira, Camila P. L. Souza, Lidiane Moraes, Gizele C. Fontes-Sant’Ana, Priscilla F. F. Amaral
Polymers.2021; 13(23): 4061. CrossRef

Cite this Article

Cite this Article: export Copy Download Format; Close

Download Citation

Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.

Format:

RIS — For EndNote, ProCite, RefWorks, and most other reference management software
BibTeX — For JabRef, BibDesk, and other BibTeX-specific software

Include:

Citation for the content below
Citation and abstract for the content below

Nano-encapsulation of naringinase produced by Trichoderma longibrachiatum ATCC18648 on thermally stable biopolymers for citrus juice debittering

J. Microbiol. 2019;57(6):521-531. Published online May 27, 2019

DOI: https://doi.org/10.1007/s12275-019-8528-6

Related articles