Fruit processing industry produce a large amount of agro-waste products which are a rich source of dietary fibre, protein and oil. Goldenberry (Physalis peruviana L.) is one of the most promising fruits and many interesting functional products anticipated to be developed from it [1, 2]. The pomace (seeds and skins) represent a large portion of the waste generated during juice processing (ca. 27.4% of fruit weight). To date, there has been no report on the by-products of goldenberry as well as the aqueous extraction of these by-products. This work was done to study the effects of several processing factors on enzyme-aided aqueous extraction of oil from goldenberry pomace and to verify the applicability of this innovative technology to goldenberry by-products. The main variables affecting the hydrolytic process should be enzyme concentration, hydrolysis time, particle size and moisture. The effect of these variables on the oil extractability from goldenberry agro-waste after juice processing was studied. The results provide important information for the industrial application of goldenberry. As a first step toward developing goldenberry as a commercial crop, the data obtained will be useful as an indication of the potentially economical utility of goldenberry as a source of edible oil.

1. Oil Recovery from Enzymatically-treated GoldenberryOil Recovery from Enzymatically-treated Goldenberry
((Physalis peruvianaPhysalis peruviana LL..) Pomace: Range of Operational Variables) Pomace: Range of Operational Variables
Mohamed Fawzy RamadanMohamed Fawzy Ramadan11**
, Mohamed El-Zogaby, Mohamed El-Zogaby22
, Joerg-Thomas Moersel, Joerg-Thomas Moersel33
1
Biochemsitry Department, Faculty of Agriculture, Zagazig University
Zagazig 44155, Egypt
2
President of Suez Canal University, Ismailia, Egypt
3
Insititue of Food Chemistry, Berlin University of Technology, 13355 Berlin, Germany
Tel: +2 012 9782424
Fax: +2 055 2287567
E-mail: hassanienmohamed@yahoo.com
1. Introduction
Fruit processing industry produce a large amount of agro-waste
products which are a rich source of dietary fibre, protein and oil.
Goldenberry (Physalis peruviana L.) is one of the most promising
fruits and many interesting functional products anticipated to be
developed from it [1, 2]. The pomace (seeds and skins) represent a
large portion of the waste generated during juice processing (ca. 27.4%
of fruit weight). To date, there has been no report on the by-products of
goldenberry as well as the aqueous extraction of these by-products.
This work was done to study the effects of several processing factors on
enzyme-aided aqueous extraction of oil from goldenberry pomace and
to verify the applicability of this innovative technology to goldenberry
by-products. The main variables affecting the hydrolytic process should
be enzyme concentration, hydrolysis time, particle size and moisture.
The effect of these variables on the oil extractability from goldenberry
agro-waste after juice processing was studied. The results provide
important information for the industrial application of goldenberry. As
a first step toward developing goldenberry as a commercial crop, the
data obtained will be useful as an indication of the potentially
economical utility of goldenberry as a source of edible oil.
Goldenberry in opened calyx. The fruit is a berry, ½ to ¾ in (1.25-2 cm) wide, with smooth, waxy,Goldenberry in opened calyx. The fruit is a berry, ½ to ¾ in (1.25-2 cm) wide, with smooth, waxy,
orange-yellow skin and juicy pulp containing numerous small yellowish kernels. The part of theorange-yellow skin and juicy pulp containing numerous small yellowish kernels. The part of the
goldenberry that can be used is composed of husk (5%) and berry (95%). The berries can be furthergoldenberry that can be used is composed of husk (5%) and berry (95%). The berries can be further
subdivided into seeds (subdivided into seeds (caca. 17%) and pulp/peel fraction (. 17%) and pulp/peel fraction (caca. 83%), the latter being the basis for fruit. 83%), the latter being the basis for fruit
and juice products.and juice products.
2. Experimental Procedures
Figure 1 summarizes the flow chart of the basic wet processing of
goldenberry [3]. Juice from fruit pulp was recovered after mechanical and
thermal conditioning [2]. Sample preparation and the selection of
enzymes were based on some preliminary experimental observations. To
compare the extractability of the different enzymes, the extraction yield
was calculated based on the initial oil content in goldenberry pomace, as
determined by the Soxhlet method and the direct weight measurement of
the oil obtained from the aqueous enzymatic extraction.
3. Results and discussion
Goldenberry pomace, contained 17.8% protein, 3.10% ash, 28.7%
crude fibre and 24.5% carbohydrates. The n-hexane-extractable oil
content of the starting raw by-products was estimated to be 19.3%.
3.1 Effect of enzyme formulation on the oil recovery During
preliminary investigations over 30 crude enzymes, primarily
carbohydrases and proteases, were evaluated for their abilities to
hydrolyse fruit by-products and to enhance oil extraction. In Figure 2
increments of percentage of extractability are plotted for the different
enzyme formulations. In a single-enzyme trials, Cellualse EC gave the
best yield (30.3% extractability). Pektinase L40 and Cellulase EC
(1:1, w/w) together gave the highest yield (42.1%).
3.1 Effect of enzyme concentration on the oil recovery
Based on the best oil recovery, fruit by-products (0.125 mm) were
treated for a period of 2 h at 50 °C with the enzymatic preparation
(Pektinase L40: Cellulase EC, 1:1, w/w) diluted to keep a final
moisture of 4 g water/g pomace at a four enzyme concentrations 1, 2, 3
and 4g /100g fruit pomace. Figure 3 shows the effect of this variable.
Increasing the enzyme concentration, generally, increased oil yield.
Rapid increase in yield occurred as the enzyme concentration increased
from 1 to 2%.
4. Literature
[1] Ramadan MF, Moersel JT (2003) J. Agric. Food Chem. 50:
969-974.
[2] Ramadan MF, Moersel JT (2007) J. Sci. Food Agric. 87:452-
460.
[3] Ramadan MF, Moersel (2008) Int. J. Food Sci. Technol. In
press.
0 5 10 15 20 25 30 35 40 45 50
Cellulase EC
Cellubrix
Ropect VR-C
Pektinase L40
Rapidase citrus oil
Gammazyme ANP (protease)
Cellulase EC + Protase (1:1)
Pektinase L40 + Protease (1:1)
Cellulase EC + Pektinase L40 (1:1)
Cellulase EC + Pektinase L40 + Protease (1:1:1)
Enzymeformulation
Extraction yield %
20
25
30
35
40
45
50
1 2 3 4
Enzyme concentration (g enzyme/100 g pomace)
Extractability
%