Unlocking the potential of Pleurotus ostreatus NRC 620 laccase isoenzymes in juice processing: Purification, kinetics, and biochemical characterization. (PubMed, Enzyme Microb Technol) - Oct 16, 2026 - "Application of purified Lacc A to apple juice induced compound-specific phenolic modifications; chlorogenic acid, the predominant phenolic compound, was only slightly reduced, whereas gallic acid, caffeic acid, vanillic acid, and catechin decreased substantially, with several becoming undetectable after storage. HPLC/GC analysis identified 27 volatile compounds, with laccase treatment enhancing key aroma-active esters, including ethyl acetate and ethyl butyrate. Sensory evaluation confirmed acceptable product quality over two weeks of refrigerated storage, supporting the potential of Lacc A as a biocatalyst for enzymatic apple juice processing."
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Abdelmageed M Othman; Ali M Elshafei; Gamil E Ibrahim; Maysa A Elsayed; Mohamed M Hassan; Nashwa M Shalapy; Nayra S Mehanna
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