000			03349ntm a2200337 i 4500
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008			260708t20252025my a|||fr|||| 000 0 eng d
020			_aTHE0010681 (Local) _qHardback
040			_aUMPSA _beng _cUMPSA _erda
090			_aFTKKP .T94 2025 r Bc.
100	1		_aHiew, Tzechingi, , _eauthor.
245	1	0	_aIn-situ immobilised laccase on bacterial cellulose for juice phenolic compounds oxidation / _cHiew Tzeching
264		1	_aKuantan, Pahang : _bUMPSA, _c2025
264		4	_c© 2025
300			_axiii, 60 pages : _billustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
347			_2rda _atext file _bPDF
500			_aFaculty of Chemical and Process Engineering Technology
502			_aFinal Year Report (Bachelor of Chemical Engineering ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2025
504			_aInclude bibliographical reference
520	3		_aLaccase is a multi-copper biocatalyst that catalysed the oxidation of phenolic components through a radical-mediated process. Its potential applications in various industrial sectors, including juice clarification, have been progressively developed. The naturally formed polyphenols in fruits offer nutritional benefits, but excessive presence can cause unpleasant turbidity and haze formation. This study focused on the oxidation of phenols in apple juice by utilising in-situ immobilised laccase-bacterial cellulose (BC) biocatalyst. This research aims to evaluate the effects of enzyme loading and reaction duration on the efficiency of phenolic oxidation and then investigate the reusability of the biocatalyst for juice clarification. Methodologically, laccase was immobilised on BC produced from pineapple peel waste through an in-situ synthesis process. The impact of enzyme loading was assessed by varying the biocatalyst amount and measuring the removal of phenolic content, juice clarification and colour reduction. Subsequently, the juice treatment was followed by altering different reaction times based on the best enzyme loading with the same evaluation. Then, reusability was analysed by subjecting the immobilised laccase to multiple cycles of juice treatment and monitoring its residual activity. The results indicated that increased enzyme loading improved catalytic oxidation, enhancing phenolic content removal at 40.3 ± 0.4% while reducing juice clarification for 15.9 ± 2.2% and colour for 23.3 ± 0.7%, respectively, at the best enzyme loading of 0.20 U. Additionally, 120 minutes was the best reaction duration for juice treatment by considering catalytic efficiency and economic feasibility. The result showed the deduction of 35.4 ± 3.5% of total phenolic content, 23.7 ± 1.2% of juice clarity and 26.9 ± 0.5% of its colour. The immobilised enzyme also exhibited excellent operational stability by retaining its activity up to 50% after three batch reactions. This study highlighted the utilisation of low-cost support for laccase immobilisation with application in apple juice clarification.
610	2	0	_aFaculty of Chemical and Process Engineering Technology _xDissertations
650		0	_aUniversities and colleges _xDissertations
650		0	_aTheses _xDissertations
942			_2lcc _cPSM
999			_c105144 _d105150