ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Berchmans Thiyonila1, Mani Kannan2, Rajandran Abisheik3
and Muthukalingan Krishnan1,4
1Department of Environmental Biotechnology, Insect Molecular Biology Laboratory, Bharathidasan University, Tiruchirapalli – 620 024, Tamil Nadu, India.
2Department of Entomology, Institute of Plant Protection, Agricultural Research Organization, Volcani Research Centre-Derech HaMaccabim 68, P.O.B 15159 Rishon LeZion, 7505101, Israel.
3Department of Biotechnology, Bharathidasan University, Tiruchirapalli – 620 024, Tamil Nadu, India.
4Central University of Tamil Nadu, Thiruvarur – 610 005, Tamil Nadu, India.
J Pure Appl Microbiol. 2022;16(1):514-525 | Article Number: 7425 | © The Author(s). 2022
Received: 10/11/2021 | Accepted: 08/01/2022 | Published online: 21/02/2022
Issue online: March 2022

In the present study, clarification of apple juice with tannase from S. marcescens IMBL5 produced using various agro-waste materials was carried out. Sugarcane bagasse was found to be the most suitable source for the augmented production of tannase enzyme by response surface methodology with the temperature at 40 °C, pH 4.5 and the incubation period of 96 hrs. The enzyme was quantified and partially purified through protein precipitation. The partially purified tannase with gelatin clarified about 62% of the apple juice in 3 hr of incubation at room temperature and it was gently increased with the incubation period. The detannification was characterized by estimating tannin content of the clarified juice. The amount of total reducing sugar in the juice was increased almost 50 % after 5 hours of incubation period. FTIR spectrum of the clarified juice revealed that the conformational changes that occurred in the functional groups. The spectrum absorptions between 500 and 1700 cm-1 mainly reflected the C=O stretch of the pectins and acids and C–O modes of the carbohydrates that correspond to the absorption zones of the sugars. The HPLC analysis of the clarified apple juice indicate the presence of phenolic compounds and sugar derivatives such as gallic acid, catechin, caffeic acid, epicatechin, glucose and sucrose which confirms the quality and clarity of the apple juice using the tannase enzyme.


Tannase, Agro-industrial wastes, Sugarcane bagasse, Response surface methodology, Apple juice clarification, High performance liquid chromatography

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© The Author(s) 2022. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.