Utilization of banana peel for pectinase enzyme production

Downloads

Published

2023-05-16

Keywords:

Musa sp. Banana peel, pectinase production, optimization, A. niger
Dimensions Badge

Issue

Vol. 78 No. 4 (2021): Indian Journal of Horticulture

Section

Research Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors

  • Anju Kumari Centre of Food Science and Technology, CFST, CCS Haryana Agricultural University, Hisar-125004, Haryana, India

Abstract

Banana peel, a fruit waste rich in pectin and other nutrients, was utilized in the present study to produce an industrially important pectinase enzyme. Banana peel powder as a sole source of carbon has been successfully exploited to grow Aspergilus niger (MTCC 281) under solid-state fermentation (SSF). The effect of quantity of nutrients, pH, temperature, and dilution level was studied on pectinase production. Optimizing the conditions for the production of strains and enzymes is necessary to use agricultural waste and properly attain sustainability of the bioprocess. Maximum pectinase activity of 8.12U/ml was observed at 1:3 dilution levels, pH 5, and 3% of 108 spores/ml inoculums size at 40°C with 120 hrs of incubation time. The current study addresses optimizing different cultural conditions for A. niger to maximize pectinase production with cheap and readily available banana peeling waste.

How to Cite

Anju Kumari. (2023). Utilization of banana peel for pectinase enzyme production. Indian Journal of Horticulture, 78(4), 451–455. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/728

Downloads

Download data is not yet available.

References

Ahmed, I., Zia, M.A., Hussain, M.A., Akram,

Z., Naveed, M.T. and Nowrouzi, A. 2016.

Bioprocessing of citrus waste peel for induced

pectinase production by Aspergillus niger; its

purification and characterization. J. Radiat. Res.

Appl. Sci. 9: 148-54.

Barman, S., Sit, N., Badwaik, L.S. and Deka,

S.C. 2015. Pectinase production by Aspergillus

niger using banana (Musa balbisiana) peel

as substrate and its effect on clarification of

banana juice. J. Food Sci. Technol. 52: 3579-

Dhillon, S.S., Gill, R.K., Gill, S.S. and Singh, M.

Studies on the utilization of citrus peel for

pectinase production using fungus Aspergillus

niger. Int. J. Environ. Stud. 61: 199-210

Iqbal, H.M.N., Asgher, M. and Bhatti, H.N. 2011.

Optimization of physical and nutritional factors

for synthesis of lignin degrading enzymes by a

novel strain of Trametes versicolor. Bioresources

: 1273-87.

Koser, S., Anwar, Z., Iqbal, Z., Anjum, A., Aqil, T.,

Mehmood, S. and Irshad, M. 2014. Utilization of

Aspergillus oryzae to produce pectin lyase from

various agro-industrial residues. J. Radiat. Res.

Appl. Sci. 7: 327-32.

Maller, A., Damasio, A.R.L., Silva, T.M., Jorge,

J.A., Terenzi, H.F. and Polizeli, M.L.T.M. 2011.

Biotechnological potential of agro-industrial

wastes as a carbon source to thermostable

polygalacturonase production in Aspergillus

niveus. Enzyme Res. 2011

Miller, G.L. 1959. Use of dinitrosalicylic acid

reagent for determination of reducing sugar.

Anal. Chem. 31: 426-28.

Patil, S.R. and Dayanand, A. 2006. Production

of pectinase from deseeded sunflower head by

Aspergillus niger in submerged and solid-state

conditions. Bioresour. Technol. 97: 2054-58.

Reginatto, C., Rossi, C., Miglioranza, B.G., dos

Santos, M., Meneghel, L., da Silveira, M.M. and

Malvessi, E. 2017. Pectinase production by

Aspergillus niger LB-02-SF is influenced by the

culture medium composition and the addition

of the enzyme inducer after biomass growth.

Process Biochem. 58: 1-8.

Salim, D., Anwar, Z., Zafar, M., Anjum, A.,

Bhatti, K.H. and Irshad, M. 2018. Pectinolytic

cocktail: Induced yield and its exploitation for

lignocellulosic materials saccharification and fruit

juice clarification. Food Biosci. 22: 154-64.

Sethi, B. K., Nanda, P. K. and Sahoo, S. 2016.

Characterization of biotechnologically relevant

extracellular lipase produced by Aspergillus

terreus NCFT 4269.10. Braz. J. Microbiol. 47:

-49.

Thangaratham, T. and Manimegalai, G. 2014.

Optimization and production of pectinase using

agro waste by solid state and submerged

fermentation. Int. J. Curr. Microbiol. Appl. Sci. 3:

–65.

Tibolla, H., Pelissari, F. M., Martins, J. T.,

Vicente, A. A. and Menegalli, F.C. 2018.

Cellulose nanofibers produced from banana

peel by chemical and mechanical treatments:

characterization and cytotoxicity assessment.

Food Hydrocoll. 75: 192-201.

Zaini, H.B.M., Sintang, M.D.B. and Pindi, W. 2020.

The roles of banana peel powders to444444

alter technological functionality, sensory and

nutritional quality of chicken sausage. Food Sci.

Nutr. 8: 5497-5507.

Similar Articles

<< < 2 3 4 5 6 7 8 9 10 11 > >> 

You may also start an advanced similarity search for this article.