A novel tannase from Klebsiella pneumoniae KP715242 reduces haze and improves the quality of fruit juice and beverages through detannification
The presence of high tannin content in fruit juices and other beverages generates bitterness and haze formation with a concomitant deterioration of their quality. This problem could be circumvented by treating these food products with the enzyme tannase (tannin acyl hydrolase EC 3.1.1.20), which con...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-06-01
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| Series: | Frontiers in Sustainable Food Systems |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1173611/full |
| _version_ | 1797810778345046016 |
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| author | Mukesh Kumar Mukesh Kumar Ravinder Mehra Ravinder Mehra Rajesh Yogi Nitesh Singh Raj Kumar Salar Gauri Saxena Sarvesh Rustagi |
| author_facet | Mukesh Kumar Mukesh Kumar Ravinder Mehra Ravinder Mehra Rajesh Yogi Nitesh Singh Raj Kumar Salar Gauri Saxena Sarvesh Rustagi |
| author_sort | Mukesh Kumar |
| collection | DOAJ |
| description | The presence of high tannin content in fruit juices and other beverages generates bitterness and haze formation with a concomitant deterioration of their quality. This problem could be circumvented by treating these food products with the enzyme tannase (tannin acyl hydrolase EC 3.1.1.20), which contains the ability to hydrolyze the ester and depside linkages present in hydrolyzable tannins. In the present study, a low molecular weight (38.20 kDa) tannase purified from Klebsiella pneumoniae KP715242 was used for clarification and detannification of orange juice, beer, and tea cream solubilization. The initial tannin content of orange juice was reduced to 42.45% upon treatment with 4.5 U/mL of purified tannase at 35°C for 3.5 h. Beer haze was clarified by incubating the colloidal suspension with the purified enzyme. Under the optimum condition of temperature (30°C), incubation time (3.5 h), and enzyme concentration (4.5 U/mL), the initial tannin content of beer was reduced to 46.47%. Tea cream solubilization was achieved by treating the tea extract with varying enzyme concentrations at different time intervals and temperatures. The maximum reduction in the tea tannin content (55%) was observed at 35°C when the enzyme was incubated for 3 h at a concentration of 6.0 U/mL. The results of this investigation could be further exploited at an industrial scale in the detannification of fruit juice, beer, and tea. |
| first_indexed | 2024-03-13T07:13:53Z |
| format | Article |
| id | doaj.art-5d5a3e50262b4c49a58cb5b9d6b9bb08 |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-03-13T07:13:53Z |
| publishDate | 2023-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-5d5a3e50262b4c49a58cb5b9d6b9bb082023-06-05T13:20:38ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2023-06-01710.3389/fsufs.2023.11736111173611A novel tannase from Klebsiella pneumoniae KP715242 reduces haze and improves the quality of fruit juice and beverages through detannificationMukesh Kumar0Mukesh Kumar1Ravinder Mehra2Ravinder Mehra3Rajesh Yogi4Nitesh Singh5Raj Kumar Salar6Gauri Saxena7Sarvesh Rustagi8Department of Biotechnology, Ambala College of Engineering and Applied Research, Ambala, Haryana, IndiaDepartment of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, IndiaDepartment of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, IndiaDepartment of Biotechnology, Guru Jambheswar University, Hisar, Haryana, IndiaUniversity Institute of Biotechnology, Chandigarh University, Mohali Punjab, IndiaDepartment of Plant-Pathology, Faculty of Agricultural Sciences, SGT University, Gurgaon, Haryana, IndiaDepartment of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, IndiaDepartment of Botany, Lucknow University, Lucknow, IndiaDepartment of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Dehradu, IndiaThe presence of high tannin content in fruit juices and other beverages generates bitterness and haze formation with a concomitant deterioration of their quality. This problem could be circumvented by treating these food products with the enzyme tannase (tannin acyl hydrolase EC 3.1.1.20), which contains the ability to hydrolyze the ester and depside linkages present in hydrolyzable tannins. In the present study, a low molecular weight (38.20 kDa) tannase purified from Klebsiella pneumoniae KP715242 was used for clarification and detannification of orange juice, beer, and tea cream solubilization. The initial tannin content of orange juice was reduced to 42.45% upon treatment with 4.5 U/mL of purified tannase at 35°C for 3.5 h. Beer haze was clarified by incubating the colloidal suspension with the purified enzyme. Under the optimum condition of temperature (30°C), incubation time (3.5 h), and enzyme concentration (4.5 U/mL), the initial tannin content of beer was reduced to 46.47%. Tea cream solubilization was achieved by treating the tea extract with varying enzyme concentrations at different time intervals and temperatures. The maximum reduction in the tea tannin content (55%) was observed at 35°C when the enzyme was incubated for 3 h at a concentration of 6.0 U/mL. The results of this investigation could be further exploited at an industrial scale in the detannification of fruit juice, beer, and tea.https://www.frontiersin.org/articles/10.3389/fsufs.2023.1173611/fullDetannificationfruit juiceKlebsiella pneumoniaetannic acidtea cream solubilization |
| spellingShingle | Mukesh Kumar Mukesh Kumar Ravinder Mehra Ravinder Mehra Rajesh Yogi Nitesh Singh Raj Kumar Salar Gauri Saxena Sarvesh Rustagi A novel tannase from Klebsiella pneumoniae KP715242 reduces haze and improves the quality of fruit juice and beverages through detannification Frontiers in Sustainable Food Systems Detannification fruit juice Klebsiella pneumoniae tannic acid tea cream solubilization |
| title | A novel tannase from Klebsiella pneumoniae KP715242 reduces haze and improves the quality of fruit juice and beverages through detannification |
| title_full | A novel tannase from Klebsiella pneumoniae KP715242 reduces haze and improves the quality of fruit juice and beverages through detannification |
| title_fullStr | A novel tannase from Klebsiella pneumoniae KP715242 reduces haze and improves the quality of fruit juice and beverages through detannification |
| title_full_unstemmed | A novel tannase from Klebsiella pneumoniae KP715242 reduces haze and improves the quality of fruit juice and beverages through detannification |
| title_short | A novel tannase from Klebsiella pneumoniae KP715242 reduces haze and improves the quality of fruit juice and beverages through detannification |
| title_sort | novel tannase from klebsiella pneumoniae kp715242 reduces haze and improves the quality of fruit juice and beverages through detannification |
| topic | Detannification fruit juice Klebsiella pneumoniae tannic acid tea cream solubilization |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1173611/full |
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