Use of pectinases produced by a new strain of Aspergillus niger for the enzymatic treatment of apple and blueberry juice

In this work, pectinases-producing filamentous fungi were isolated with the aim of using their enzymes in the clarification of apple and blueberry juices. The experimental extract enzyme EE obtained in solid-state process with a strain identified as belonging to the species Aspergillus niger and designated LB23 was used for treating juices and compared with two commercial enzyme preparations: Pectinex®Clear (PC) for apple juice, and Pectinex®BE Color (PB) for blueberry juice. After the enzymatic treatment, the treated juices were evaluated with respect to parameters such as viscosity, turbidity, and degree of clarification, as well as antioxidant capacity, and total phenolic compound content. Considering all comparison criteria, the experimental preparation EE showed results statistically similar or superior to those obtained with the commercial enzyme preparations.

► Strain of Aspergillus niger with potential application in the production of enzymes to be used in the production of fruit juices. ► The enzymatic treatment preserved most of the phenolic compounds and maintained the antioxidant activity. ► The good results of treatment with the experimental preparation compared to the commercial preparations. ► Incentive for the development of clarification strategies in the fruit juice industry.