Optimization of pectinase production from a bacterial strain using response surface methodology (RSM).

Food processing industries generate large quantities of fruit and vegetable wastes rich in pectin substances, which can be effectively utilized for the production of industrially important enzymes such as pectinase. Pectinase is widely used in food industries for fruit juice clarification, oil extraction, wine processing, and improvement of texture and yield in various food products.
The present study focuses on the optimization of polygalacturonase production from pineapple peel using Response Surface Methodology (RSM). The main objective was to enhance enzyme yield by optimizing critical process parameters such as substrate concentration, pH, temperature, incubation time, and inoculum size. RSM was employed as a statistical tool to evaluate the interactive effects of these variables and to determine their optimal levels for maximum enzyme production.
The results indicated that optimized conditions significantly improved pectinase activity compared to unoptimized conditions. The model showed good predictability and reliability for enzyme production. The study demonstrates that pineapple peel can be effectively utilized as a low-cost substrate for pectinase production, and the application of RSM provides an efficient approach for process optimization.
Thus, this work highlights the potential of agro-waste valorisation and offers an economical and eco-friendly strategy for enhanced enzyme production.