Treatment of the olive beta-glycosidase bound superparamagnetic nanoparticles onto green table olives

Abstract

Treatment of oliveb-glucosidase bound superparamagnetic ironoxide nanoparticles (SPIONs) onto gren table olives were studied.The SPIONs were prepared by co-precipitation Fe+2and Fe+3ions in an ammonia solution at room temperature. Theb-gluthat catalyses on the main olive phenolic glycosides was purifiedfrom olive fruits by hydrophobic interaction chromatographyand covalently bound on to SPIONs via carbodiimide activation.The end product, enzyme bound SPIONs, was used for debitter-ing process of the gren table olives. The enzyme bound SPIONswas immersed in the olives during 6 and 24 h for oleuropeinhydrolysis. The traditional olive process (brine replacement) wasalso carried out for comparative purposes. And, the effects of theenzyme bound SPIONs, free enzyme and NaOH (1% w/v) onoleuropein hydrolysis were compared interms of process time.After the treatments, enzyme bound SPIONs were removed fromthe reaction medium by a simple magnet. In order to determinethe effectiveness of the comparative methods used debittering,oleuropein analysis were performed by HPLC-DAD. It is seenthat the treatment of the enzyme bound SPIONs used for greenolives is more efficient than traditional methods. The enzyme canbe recovered by a simple magnet and used for three times for de-bittering process of olives.