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A co-immobilization of pectinase and cellulase onto magnetic nanoparticles for antioxidant extraction from waste fruit peels

Author:
Nadar, Shamraja S., Rathod, Virendra K.
Source:
Biocatalysis and agricultural biotechnology 2019 v.17 pp. 470-479
ISSN:
1878-8181
Subject:
Fourier transform infrared spectroscopy, X-ray diffraction, antioxidant activity, bananas, bioactive compounds, biocatalysts, cell walls, crosslinking, endo-1,4-beta-glucanase, free radical scavengers, fruit peels, fruits, glutaraldehyde, half life, immobilized enzymes, magnetism, mangoes, nanoparticles, pectins, polygalacturonase, scanning electron microscopy, solvents, temperature, thermal stability, thermogravimetry
Abstract:
The major obstruction in efficient extraction of intracellular bioactive components is highly complex cell wall structure which is made up of rigid polysaccharides. An enhancement in the release of bioactive compounds from plants and fruits can be facilitated by hydrolysing cellular cellulosic material along with pectin. In this context, co-immobilized magnetic nanobiocatalyst was prepared by simultaneous immobilization of Pectinex® and Celluclast® 1.5 L onto amino-functionalized magnetic nanoparticles (MNPs) by 75 mM cross-linker concentration (glutaraldehyde) with 12.5 h cross-linking time for efficient extraction. The prepared nanobiocatalyst was characterized by FT-IR, TGA, SEM and XRD. In thermal stability studies, magnetic nanobiocatalyst showed two folds increased half-life in the temperature range of 50–70 °C as compared to native form. Further, the magnetic biocatalyst retained up to 80% of residual activity even after ten successive cycles. At the end, the antioxidants were extracted from peel residues of orange, mango and banana by using co-immobilized magnetic nanobiocatalyst and mixture of individually immobilized enzymes. This showed more than two fold higher free radical scavenging activity as compared to conventional solvent based extraction.
https://dx.doi.org/10.1016/j.bcab.2018.12.015

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