103
produced (Nighojkar et al. 2019). Grapefruits are commonly used to produce wine.
Grapefruits contain various nutritious compounds such as anthocyanins, tannins,
stilbenes, and aromatic terpenes which are mainly localized in the vacuole of grape
skin cells that confer the health benefits to the host. The efficiency and control of
maceration process of the grapefruit cell wall are playing a pivotal role in releasing
these desirable compounds (Gao et al. 2016). Hence, the overall color intensity and
stability of wine can be enhanced by triggering anthocyanins to bind with the tannin
as well as its structure and phenolic extraction of red wines (Mojsov et al. 2015).
Maceration during fermentation is very crucial as the extraction of these beneficial
metabolites and macromolecules is being used in alcoholic fermentation during
conversion to wine (Gao et al. 2016).
In wine production, the use of pectinolytic yeasts or their enzymes could be
highly beneficial in the development of wine fermentation process of grape juice
and overall wine production. Traditionally, the three main enzymes used in winemaking are pectinases, β-glucanases, and hemicellulases. These enzymes served as
the polysaccharide degradation in cell wall to heighten the maceration process of
grape skin. Hence, extraction of natural color from grape skin can be greatly
enhanced. In addition, clarification and filtration processes can be greatly enhanced
to achieve a good grade of wine quality (Toushik et al. 2017). This is usually carried
by applying pectinase which help in releasing the entrapped color, flavor, and phenolic compounds. The pectinase is used in wine to maintain low level of methanol
(Fernández-González et al. 2004). In addition, it can aid in starch hydrolysis (alphaamylases), thus improving the filtration problems caused by beta-glucans present in
malt, hydrolyzing proteins, and controlling haze during maturation, filtration, and
storage (Patel et al. 2016). Furthermore, the enzyme helps in pre-fermentative cold
soak process that stabilizes the color and flavor of wines (Merín and Morata de
Ambrosini 2015). Additionally, enzyme treatment helps to settle particle more rapidly. The action of pectinase on negatively charged pectin molecules exposes positively charged grape solid, leading to increment of flocculation (Mojsov et al. 2015).
6.4.2 Fruit and Vegetable Processing
Enzymes are pivotal throughout the life cycles of fruits and vegetables. However,
the enzyme is still remaining active even after harvesting, and this contributes to the
undesirable effects on texture, smell, taste, and nutritional value (Bayindirli 2010).
The final quality of fruits and vegetable production can be manipulated using
enzymes by disabling the unwanted enzymes that bring undesirable effects
(Chandrasekaran et al. 2015). The enzymes are necessary for reducing the viscosity
of concentrates, removing cells from plant material that enhances the yield of juice
and solids, and modifying and solubilizing pectic structures to affect sedimentation
and clarification of juices (Nighojkar et al. 2019). Over the past decade, fruits and
vegetables received gigantic attention as the market and health awareness of the
people rapidly grew (Hyson 2015). In general, fruit industries utilized various
6 Fungal Pectinases: Production and Applications in Food Industries
produced (Nighojkar et al. 2019). Grapefruits are commonly used to produce wine.
Grapefruits contain various nutritious compounds such as anthocyanins, tannins,
stilbenes, and aromatic terpenes which are mainly localized in the vacuole of grape
skin cells that confer the health benefits to the host. The efficiency and control of
maceration process of the grapefruit cell wall are playing a pivotal role in releasing
these desirable compounds (Gao et al. 2016). Hence, the overall color intensity and
stability of wine can be enhanced by triggering anthocyanins to bind with the tannin
as well as its structure and phenolic extraction of red wines (Mojsov et al. 2015).
Maceration during fermentation is very crucial as the extraction of these beneficial
metabolites and macromolecules is being used in alcoholic fermentation during
conversion to wine (Gao et al. 2016).
In wine production, the use of pectinolytic yeasts or their enzymes could be
highly beneficial in the development of wine fermentation process of grape juice
and overall wine production. Traditionally, the three main enzymes used in winemaking are pectinases, β-glucanases, and hemicellulases. These enzymes served as
the polysaccharide degradation in cell wall to heighten the maceration process of
grape skin. Hence, extraction of natural color from grape skin can be greatly
enhanced. In addition, clarification and filtration processes can be greatly enhanced
to achieve a good grade of wine quality (Toushik et al. 2017). This is usually carried
by applying pectinase which help in releasing the entrapped color, flavor, and phenolic compounds. The pectinase is used in wine to maintain low level of methanol
(Fernández-González et al. 2004). In addition, it can aid in starch hydrolysis (alphaamylases), thus improving the filtration problems caused by beta-glucans present in
malt, hydrolyzing proteins, and controlling haze during maturation, filtration, and
storage (Patel et al. 2016). Furthermore, the enzyme helps in pre-fermentative cold
soak process that stabilizes the color and flavor of wines (Merín and Morata de
Ambrosini 2015). Additionally, enzyme treatment helps to settle particle more rapidly. The action of pectinase on negatively charged pectin molecules exposes positively charged grape solid, leading to increment of flocculation (Mojsov et al. 2015).
6.4.2 Fruit and Vegetable Processing
Enzymes are pivotal throughout the life cycles of fruits and vegetables. However,
the enzyme is still remaining active even after harvesting, and this contributes to the
undesirable effects on texture, smell, taste, and nutritional value (Bayindirli 2010).
The final quality of fruits and vegetable production can be manipulated using
enzymes by disabling the unwanted enzymes that bring undesirable effects
(Chandrasekaran et al. 2015). The enzymes are necessary for reducing the viscosity
of concentrates, removing cells from plant material that enhances the yield of juice
and solids, and modifying and solubilizing pectic structures to affect sedimentation
and clarification of juices (Nighojkar et al. 2019). Over the past decade, fruits and
vegetables received gigantic attention as the market and health awareness of the
people rapidly grew (Hyson 2015). In general, fruit industries utilized various
6 Fungal Pectinases: Production and Applications in Food Industries