Enhancing functional properties of fruit juices with highly active xylanase from <i>Aspergillus tubingensis</i> <scp>FAT35</scp>

Abstract

Abstract BACKGROUND The growing consumer demand for functional fruit juices has emphasized the need for targeted enzyme applications in juice processing. Among these, xylanase has emerged as a critical enzyme for improving the extraction and quality of juices from xylan‐rich fruits. However, despite its potential, xylanase remains insufficiently characterized for functional juice production, and further evaluation is necessary. RESULTS In the present study, a screening assay identified Aspergillus tubingensis FAT35 as the most efficient xylanase‐producing isolate among a set of fungal strains. Solid‐state fermentation using agro‐industrial residues was optimized, resulting in high‐yield enzyme production: 550 U mL −1 , which corresponds to 2333 U g −1 . The enzyme exhibited high xylanase a