Application of Celluclast 1.5L in apple pectin extraction

Area of Science:

• Food Chemistry
• Biotechnology
• Biochemistry

Background:

• Apple pomace is a rich source of pectin, a valuable polysaccharide.
• Traditional pectin extraction methods often involve harsh acidic conditions.
• Enzymatic extraction offers a potentially milder and more efficient alternative.

Purpose of the Study:

• To investigate pectin extraction from apple pomace using Celluclast 1.5L.
• To characterize the physicochemical properties and biological activities of enzymatically extracted pectin.
• To compare enzymatic extraction with traditional acidic methods.

Main Methods:

• Pectin extraction from apple pomace using varying doses of Celluclast 1.5L.
• Analysis of pectin yield, galacturonic acid (GalA) content, neutral sugars (NS) profile, degree of methylation (DM), degree of acetylation (DAc), molecular mass, protein, ash, and polyphenol levels.
• Determination of antioxidant and antitumor activities, including inhibition of Caco-2 cell proliferation and invasion.

Main Results:

• Enzymatic extraction yielded pectin comparable to acidic methods at low enzyme doses, with higher doses increasing recovery by ~4%.
• Enzymatically extracted pectin exhibited higher molecular mass, greater GalA content, and increased DM and DAc compared to acid-extracted pectin.
• The pectin showed higher antiradical activity and significantly inhibited Caco-2 adenocarcinoma cell proliferation and invasion.

Conclusions:

• Celluclast 1.5L is effective for pectin extraction from apple pomace, offering improved yield and quality.
• Enzymatically extracted pectin possesses superior physicochemical properties and enhanced antioxidant and antitumor activities.
• This study highlights the potential of enzymatic extraction for producing high-value pectin for food and pharmaceutical applications.