Juice Extraction from Mango Pulp Using an Enzymatic Complex of Trichoderma sp. produced by Solid-state Fermentation

• Published in: Food science and biotechnology 2010, 19(5), , pp.1387-1390
• Main Authors: Buenrostro-figueroa, Juan, Universidad Autonoma de Coahuila. Saltillo, Coahuila State, Mexico, Garza-Toledo, Heliodoro de la, Universidad Autonoma de Coahuila. Saltillo, Coahuila State, Mexico, Ibarra-Junquera, Vrani, University of Colima, Coquimatlan, Colima, Mexico, Aguilar, Cristobal Noe, Universidad Autonoma de Coahuila. Saltillo, Coahuila State, Mexico
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; enzymatic complex; FERMENTACION EN ESTADO SOLIDO; FERMENTATION A L'ETAT SOLIDE; Food Science; juice extraction; Mangifera indica; MANGO; MANGOES; MANGUE; Nutrition; Research Note; SOLID STATE FERMENTATION; TRICHODERMA; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-010-0197-5

In this study, 2 Trichoderma strains (T-Ⅰ and T-Ⅱ) were evaluated for the production, by submerged (SmF) and solid state fermentation (SSF) of an enzymatic complex with the capacity to degrade the cell components of mango peels, using these as support (in SSF) and source of nutrients. Highest enzymatic activity (7,552.5 units of endo-glucanase/L) was found in T-Ⅱ by SSF. Efficiency of this crude enzymatic extract in the extraction of mango juice was evaluated, improving the yield up to 79%, representing an alternative to give an added value of mango peels improving the yields of production of mango juice.