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Lipases obtained from orange wastes: Commercialization potential and biochemical properties of different varieties and fractions

Brazil is the world's leading orange supplier for juice production purposes. However, the production process generates high amount of wastes, which leads to disposal problems. Orange wastes can be used for lipases production, incorporating the biorefinery concept into juice industries. Thus, the aim of the present study was to investigate the wastes of orange production chain as source of lipases based on different varieties (Pera, Hamlin, Valencia, and Natal), as well as on different fractions of wastes. The mass balance of the juice/wastes (2007–2016 crops) was evaluated, and lipases from different varieties and fraction were biochemically characterized. Overall, the wastes corresponded to approximately 43% of the fruit mass. All the fractions of all varieties showed lipase activity in emulsified olive oil and in p‐nitrophenyl substrates. The highest lipase activities were obtained by Natal pulp in emulsified olive oil, Natal frit, and Hamlin peel in p‐NPB and Hamlin frit in p‐NPL and p‐NPP. The bagasse, peel, and frit lipases from the different orange varieties showed optimum pH from 6.0 to 8.0 and optimal temperature from 30 °C to 60 °C. Thus, it is possible concluding that the orange processing for juice production purposes generates a large amount of wastes, which can be destined to profitable purposes as lipases production. Lipases produced by different fractions and varieties are biochemically diverse, enabling the application a wide range of processes. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 35: e2734, 2019