UniCorn project - The second scientific paper
Enhancing functional properties of fruit juices with highly active xylanase from Aspergillus tubingensis FAT35
Journal of the Science of Food and Agriculture 106 (2025) 831
Within the framework of the UniCorn project, another scientific paper has been published in the Journal of the Science of Food and Agriculture. The paper is entitled “Enhancing functional properties of fruit juices with highly active xylanase from Aspergillus tubingensis FAT35."
This study presents the identification and optimized production of a highly active xylanase from Aspergillus tubingensis FAT35, as well as its application in fruit juice processing. The enzyme demonstrated a strong potential to improve key technological parameters of fruit juices, including increased juice yield, reducing sugar content, and clarity.
In addition to technological improvements, enzymatic treatment significantly enhanced the functional properties of the juices, such as increased antioxidant and antimicrobial activity, and enabled the in situ formation of prebiotic xylooligosaccharides during fruit processing.
These findings highlight the potential of xylanase for the development of functional beverages with added health benefits.
This publication represents an important milestone for the UniCorn project and contributes to the advancement of innovative enzyme-based solutions in food biotechnology. We thank all collaborators for their contributions.
