Scholarlink

<p>This study evaluated the valorization of unripe <i>Mabseli</i> dates, an underutilized Omani cultivar, into high-quality liquid sugar using acid and enzymatic hydrolysis combined with mechanical mixing or ultrasonication. The unripe fruits exhibited a favorable composition, with high moisture (60.2%) and reducing sugars (glucose 13.61%, fructose 12.94%), supporting their suitability for sugar extraction. Ultrasonication significantly enhanced extraction efficiency by improving cell wall disruption and mass transfer. Enzymatic hydrolysis using pectinase, cellulase, and tannase outperformed acid hydrolysis, yielding higher extraction efficiency (22.5% vs. 19.2%), total sugar recovery (66.31% vs. 60.4%), and syrup purity (95.01% vs. 84.99%). Enzymatic treatment also produced cleaner hydrolysates with lower tannin and pectin contents, resulting in liquid sugar with lighter color and lower viscosity, improving its applicability in food and beverage formulations. Sustainability assessment using the Path2Green metric favored the enzymatic route (+ 0.46) over acid hydrolysis (+ 0.23), indicating stronger alignment with green extraction principles. Overall, enzymatic hydrolysis combined with ultrasonication offers an efficient and environmentally sustainable approach for converting unripe <i>Mabseli</i> dates into value-added liquid sugar.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Valorization of unripe Mabseli dates into high-quality liquid sugar via enzymatic hydrolysis and ultrasonication

  • 期刊论文

  • 发表日期：

    2026年6月15日

查看全文
  • Mohamed Ali Al-Farsi,
  • Haroon M. Ali,
  • Ahmed Al-Harrasi

摘要

This study evaluated the valorization of unripe Mabseli dates, an underutilized Omani cultivar, into high-quality liquid sugar using acid and enzymatic hydrolysis combined with mechanical mixing or ultrasonication. The unripe fruits exhibited a favorable composition, with high moisture (60.2%) and reducing sugars (glucose 13.61%, fructose 12.94%), supporting their suitability for sugar extraction. Ultrasonication significantly enhanced extraction efficiency by improving cell wall disruption and mass transfer. Enzymatic hydrolysis using pectinase, cellulase, and tannase outperformed acid hydrolysis, yielding higher extraction efficiency (22.5% vs. 19.2%), total sugar recovery (66.31% vs. 60.4%), and syrup purity (95.01% vs. 84.99%). Enzymatic treatment also produced cleaner hydrolysates with lower tannin and pectin contents, resulting in liquid sugar with lighter color and lower viscosity, improving its applicability in food and beverage formulations. Sustainability assessment using the Path2Green metric favored the enzymatic route (+ 0.46) over acid hydrolysis (+ 0.23), indicating stronger alignment with green extraction principles. Overall, enzymatic hydrolysis combined with ultrasonication offers an efficient and environmentally sustainable approach for converting unripe Mabseli dates into value-added liquid sugar.