Study of the Pectinase Production from Soursop and Cherimoya Pulp for Agro-Industrial Waste Reduction in Colombia

Pectic enzymes are an eco-friendly alternative to improve extraction processes for the food industry. The objective of the research was to obtain pectinase from the pulp of soursop (Annona muricata L.) and cherimoya (Annona cherimola L.), as an alternative to reduce agro-industrial waste in Colombia; involving the study of the factors influencing the protein content of the enzymes extracted from different stages and types of fruits, the conditions for enzymatic activity, and the potential application in the food industry, particularly in extraction processes and juice clarification. A factorial design 2(3), spectrometric and potentiometric techniques evidenced that the protein content depends on factors such as fruit stage (suitable "s" and unsuitable "u" fruits for consumption) and fruit type (soursop and cherimoya). The higher protein content was obtained by the precipitation method in comparison to ion exchange chromatography. Cherimoya fruit presented a higher protein content of 326 +/- 26 mg by precipitation, however, the soursop samples evidenced higher enzymatic activity, 2.2 +/- 0.1 U/mL. The pectinase obtained was an acidic enzyme of type pectin methylesterase with an enzymatic activity of 27.0 +/- 0.9 U/mL, under the optimal conditions of pH 4 and temperature of 40 degrees C. The application in blackberry juice evidenced a decrease in the absorbance and pH changes. From the current research, the pulp of soursop and cherimoya was proven as a cheap source to obtain pectinase with enzymatic activity for juice clarification, and this process is an alternative to reduce the negative impact on the environment and an economical source for the local producers.