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Cellulase-Xylanase-Treated Guava Purée by-Products as Prebiotics Ingredients in Yogurt

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Abstract

Fruit processing by-products may be re-utilized as prebiotic ingredients to minimize the environmental impact of solid wastes generated from food industries. This study investigated the effects of enzymatic-induced hydrolysis on two types of guava purée by-products, particularly the prebiotic activity after its inclusion in yogurt-making. Commercial cellulase and xylanase were applied together or separately on refiner (the seed-rich fraction), and decanter (the pulp-rich fraction); labelled as 150 XY (xylanase); 150 CE (cellulase), 150 CX (combined cellulase-xylanase), and CT (control, untreated). The hydrolysis extents followed the order of 150 XY < 150 CE < 150CX. The ethanolic extracts (EEC) of the treated samples were analyzed on selected sugar content and the prebiotic activity score. Rhamnose and xylose were the main sugar constituents in both refiner and decanter. A two to four-fold increments of prebiotic activity score were observed on EEC of combined cellulase and xylanase treated decanter and refiner. Incorporating the combined enzymatically treated whole guava by-products into UHT fresh milk containing a yogurt starter culture significantly increased the log CFU/mL up to 77.6%, enhanced hardness, stickiness, and adhesiveness ranging from 22.2 to 86.4%, and decreased pH values. Combined cellulase-xylanase treatment can convert guava purée by-products into potential prebiotic sources for food applications.

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Data Availability

The datasets generated and analyzed during the current study are available in Chang, Ying Ping; Hui, Choy Yee (2021), “Prebiotic Potential of Cellulase-Xylanase Treated Guava By-Products”, Mendeley Data, V1, doi: https://doi.org/10.17632/m99tg5rmwn.1

Abbreviations

150 CE:

Cellulase-treated

150 CX:

Combined cellulase-xylanase-treated

150XY:

Xylanase-treated

ANOVA:

One-way analysis of variance

CBM:

Carbohydrate-binding module

CFU:

Colony forming unit

CT:

Control; untreated

EEC:

Ethanolic extract

HPLC:

High-performance liquid chromatography

MRS:

De Man, Rogosa and Sharpe

O.D:

Optical density

RID:

Refractive index detector

SPSS:

Statistical Package for the Social Science

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Acknowledgments

This study was supported by University Tunku Abdul Rahman, Malaysia, through the internal grant IPSR/RMC/UTARRF/2016-C2/C02. The authors would like to express appreciation to Sime Darby Beverages Sdn. Bhd. for providing the samples of guava by-products. We also thank BIO-CAT Inc. for providing the cellulase and xylanase enzymes.

Funding

This study was supported by University Tunku Abdul Rahman, Malaysia, through the internal grant IPSR/RMC/UTARRF/2016-C2/C02.

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Authors and Affiliations

  1. Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia

    Choy Yee Hui

  2. Department of Biological Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia

    Kok Chang Lee

  3. Department of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900, Kampar, Perak, Malaysia

    Ying Ping Chang

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  1. Choy Yee Hui
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Contributions

All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by Choy Yee Hui. Choy Yee Hui wrote the first draft of the manuscript. Ying Ping Chang and Kok Chang Lee edited the previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Ying Ping Chang.

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Hui, C.Y., Lee, K.C. & Chang, Y.P. Cellulase-Xylanase-Treated Guava Purée by-Products as Prebiotics Ingredients in Yogurt. Plant Foods Hum Nutr 77, 299–306 (2022). https://doi.org/10.1007/s11130-022-00981-4

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