Biosynthesis of pectinases from free and immobilized Aspergillus niger and their application in the extraction of essential oil
Paper Details
Biosynthesis of pectinases from free and immobilized Aspergillus niger and their application in the extraction of essential oil
Abstract
The food processing industry is an advanced sector in strong evolution, turned to innovation and research and in which, the use of enzymatic processes takes center stage. In that capacity, pectinases is mainly used to clarify juices and to augment the output of extraction. In this sense, the present study was aimed at the improvement of output in essential oils of the rosemary (Rosmarinus officinalis) by the use of pectinases extracted from the free and immobilized Aspergillus niger EF97 strain. The preparation of pectinases enzymes was got from the culture medium supernatant of Aspergillus niger strain EF97 grown on pectin as a carbon source. Controlled parametres (concentration in pectin, temperature, pH and agitation of incubation) are optimized by the experimental planning method. The free cells in culture produce three pectinolytic enzymes; polygalacturonase (PG), pectinesterase (PE) and pectinlyase (PL). However, the mycelium entrapped in the calcium alginate matrix synthesizes only the polygalacturonase (PG) but with a high specific activity. The effect of enzymatic treatment by free and immobilized cells exhibited improvements in the yield of essential oils (lower energy cost and reduced treatment time). The yield of essential oils increased by 17% and the rate of hydrodistillation of the rosemary biomass treated with the enzyme preparation was faster (40%).
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