Abstract

This review aimed to gather articles addressing juice clarification by pectinases of microbial origin. In all, 33 articles were eligible for review, with most of the research coming from Asia, South America and Europe. The microorganisms most used in pectinase production are from the genus Aspergillus sp. and polygalacturonase has been the most widely used type of pectinase in research. As ideal temperatures, most studies range between 40 °C and 60 °C and an acidic pH in the range of 3.5to7.0 is ideal. For clarification, most of the studies were done on apple juice. The result of enzymatic clarification using pectinases was promising and effective in all the studies included in the review. This study showed that pectinases are widely used in the food industries. In addition, the enzymatic clarification is ecologically correct, is highly effective and does not interfere negatively in the product.

Keywords:Pectin; Pectinolytic enzymes; Fungal; Bioprospecting; Microbiology