https://dyuthi.cusat.ac.in/xmlui/bitstream/handle/purl/4254/Valorization%20of%20date%20palm%20(Phoenix%20dactylifera)%20fruit%20processing%20by-products%20and%20wastes%20using%20bioprocess%20technology%20%e2%80%93%20Review.pdf?sequence=1

Valorization of date palm (Phoenix dactylifera) fruit processing by-products and wastes using bioprocess technology - Review.

Statistical optimization of hydrolysis process for banana peels using cellulolytic and pectinolytic enzymes

Optimization of substrate concentration, time of incubation and temperature for crude pectinase production from A niger was carried out using Bhimkol banana (Musa balbisiana) peel as substrate The crude pectinase produced was partially purified using ethanol and effectiveness of crude and partially purified pectinase was studied for banana juice clarification The optimum substrate concentration, incubation time and temperature of incubation were 807 %, 6582 h and 3237 °C respectively, and the polygalacturonase (PG) activity achieved was 66 U/ml for crude pectinase The partially purified enzyme showed more than 3 times of polygalacturonase activity as compared to the crude enzyme The SDS-PAGE profile showed that the molecular weight of proteins present in the different pectinases varied from 34 to 42 kDa The study further revealed that highest clarification was achieved when raw banana juice was incubated for 60 min with 2 % concentration of partially purified pectinase and the absorbance obtained was 010

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Pectinase production by Aspergillus niger using banana ( Musa balbisiana ) peel as substrate and its effect on clarification of banana juice

Huge economic losses emanating from poor postharvest management practices and growing awareness about the benefits of processing of perishable commodities has led to an increase in the processing of horticultural commodities worldwide. Increase in processing of horticultural commodities also results in generation of a huge quantity of residues. The nonedible portion of fruits and vegetables after processing (waste), such as peels, pods, seeds, skins, etc., accounts for about 10–60% of the total weight of the fresh produce. Such waste poses increasing disposal and potentially severe pollution problems and represents a loss of valuable biomass and nutrients. Fruit and vegetable processing waste is rich in organic matter, phytochemicals, and compounds with nutraceutical properties. However, due to nonavailability of proper infrastructure to handle such a large quantity of biomass and in the absence of any established commercial use for such an invaluable biomass, it is poorly disposed of, leading to environmental pollution problems. Because of the significant presence of cellulose, hemicellulose, pectin, minerals, vitamins, and low lignin content, this waste offers a huge potential for its conversion into useful products, such as enzymes, ethanol, and biocolors. Orange peels, banana peels, cauliflower waste, peapods, apple pomace, pineapple waste, etc. have been exploited as substrates for production of industrially important enzymes such as cellulases, amylases, pectinases, proteases, etc. through fermentation at a laboratory scale, however, commercial application of such wastes has not been fully realized. This chapter comprehensively covers the various aspects of enzyme production using the renewable fruit and vegetable processing wastes.

Fruit and Vegetable Processing Waste: Renewable Feed Stocks for Enzyme Production

Purpose
Wastes generated from industrial processing of tomato, lemon, carrot and fennel were used as sole carbon sources to support cheap microbial biomass production of thermophilic and halophilic microbial strains. The production of enzymes and biopolymers was also investigated.

M. Rezazadeh Bari

Papers

Optimizing endopectinase production from date pomace by Aspergillus niger PC5 using response surface methodology