Sustainable design and characterization of Aegle marmelos fruit nanomucilage-flaxseed oil nanoemulsion: Shelf-life of coated fresh-cut papaya
Nanoemulsions made from polysaccharides sourced from unconventional materials have
gained attention as efficient delivery systems for bioactive compounds, aiding in their …
gained attention as efficient delivery systems for bioactive compounds, aiding in their …
Effects of pectinase pre-treatment on the physicochemical properties, bioactive compounds, and volatile components of juices from different cultivars of guava
X Chen, Y Xu, J Wu, Y Yu, B Zou, L Li - Foods, 2023 - mdpi.com
In this study, the physicochemical properties, antioxidant capacity, and volatile compounds
of the juices of different guava cultivars before and after pectinase treatment were evaluated …
of the juices of different guava cultivars before and after pectinase treatment were evaluated …
Optimization of solid-state fermentation for enhanced production of pectinolytic complex by Aspergillus tubingensis FAT43 and its application in fruit juice processing
M Pavlović, M Šokarda Slavić, M Ristović… - Letters in Applied …, 2023 - academic.oup.com
The main goal of this study was to examine the efficiency of a newly isolated fungus from
quince, Aspergillus tubingensis FAT43, to produce the pectinolytic complex using …
quince, Aspergillus tubingensis FAT43, to produce the pectinolytic complex using …
Response surface optimization of the enzymatic clarification process for apple ber juice and pasteurization by thermal and pulsed light treatments
S Chakraborty, S Mahale, R Dhar - Journal of Food Measurement and …, 2023 - Springer
Apple ber (Zizyphus mauritiana) is an underutilized fruit, rich in vitamin C and polyphenols.
The raw juice after mechanical pressing of this fruit is very turbid and needs to be clarified …
The raw juice after mechanical pressing of this fruit is very turbid and needs to be clarified …
Influence of anticaking agents and storage conditions on quality characteristics of spray dried apricot powder: shelf life prediction studies using Guggenheim …
O Bashir, SZ Hussain, K Ameer, T Amin, Beenish… - Foods, 2022 - mdpi.com
Apricot powder was developed through spray drying using gum arabic as an encapsulating
material at a concentration of 19%. Inlet air temperature, feed total soluble solids (TSS), feed …
material at a concentration of 19%. Inlet air temperature, feed total soluble solids (TSS), feed …
Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant …
M Pavlović, A Margetić, A Leonardi, I Križaj, M Kojić… - Food & Function, 2024 - pubs.rsc.org
This study focuses on the isolation, purification, and characterisation of endo-
polygalacturonase II from Aspergillus tubingensis FAT43, particularly emphasising its …
polygalacturonase II from Aspergillus tubingensis FAT43, particularly emphasising its …
Composite enzymatic hydrolysis for producing Harlikar apple juice with increased dietary fiber content and antioxidant capacity
X Zou, J Hu, Y Pan, K Zhang, J Lu, X Guo, Y Lin, W Liu - Food Bioscience, 2024 - Elsevier
The Harlikar apple is a newly developed high-quality apple variety that is rich in nutrients
and has a unique flavor, making it highly popular among customers. However, current …
and has a unique flavor, making it highly popular among customers. However, current …
Immobilization of purified pectinase from Aspergillus nidulans on chitosan and alginate beads for biotechnological applications
HM El-Shora, SA Abo-Elmaaty, GS El-Sayyad… - Microbial Cell …, 2025 - Springer
Background Because the process is cost-effective, microbial pectinase is used in juice
clearing. The isolation, immobilization, and characterization of pectinase from Aspergillus …
clearing. The isolation, immobilization, and characterization of pectinase from Aspergillus …
Unveiling novel insights into Bacillus velezensis 16B pectin lyase for improved fruit juice processing
M Pavlović, MŠ Slavić, M Kojić, A Margetić, M Ristović… - Food Chemistry, 2024 - Elsevier
Microbial pectinolytic enzymes are important in various industries, particularly food
processing. This study focuses on uncovering insights into a novel pectin lyase, BvPelB …
processing. This study focuses on uncovering insights into a novel pectin lyase, BvPelB …
Effect of pectinase produced by Bacillus velezensis W17-6 on methanol content and overall quality of kiwifruit wine
X Wei, J Hao, K Xiong, H Guo, S Xue, Y Dai, Y Zhang… - Food Bioscience, 2024 - Elsevier
Kiwifruit, a climacteric-fruit susceptible to rapid deterioration, attains considerable value
upon transformation into kiwifruit wine, thereby increasing its added value. However, a …
upon transformation into kiwifruit wine, thereby increasing its added value. However, a …