Data : the effects of cellulase treatments on pink guava by-products

The solid waste generated from pink guava (Psidium guajava L.) puree processing is fiber-rich and it has limited nutrient digestibility and bioavailability. We investigated the effect of cellulase on structure-fermentability of the by-products, namely Refiner, Siever and Decanter. We removed most of the soluble sugar from the by-products, then evaluated the accessibility of the guava by-products to cellulase, buffer, distilled water and concentrated hydrochloric acid (6N) (1). We tested the sugar content in the distilled water used to wash the guava by-products by using the 3,5 dinitrosalicylic acid assay (2). We applied cellulase treatment on the by-products (Refiner, Siever and Decanter) and separated them into ethanolic extract (EEC) and alcohol insoluble fiber (AIF). We determined the molecular weight distribution and prebiotic activity of the EEC and quantified the bile acid-binding capacity, structural properties and fermentability of the AIF. Cellulase treatment has led to dissolution of the insoluble fiber (3). Molecular weight distribution profile of soluble carbohydrates in the EEC showed a shift from high to low (4). The EEC of all cellulase-treated guava by-products exhibited higher prebiotic activity scores compared to those of the untreated samples (5). Cellulase treatments also affected crystallinity index as observed through X-ray crystallography analysis (6). Changes in the structure lattice were manifested as an improved capacity in binding bile acids (7) and increased fungal growth (8,9) in solid state fermentation. 1. Reducing sugar content in 1st washing and 2nd washing of the guava by-products. 2. Accessibility of guava by-products to different reagents. 3. Alcohol Insoluble Fiber (AIF) Yield 4. Molecular weight distribution of soluble carbohydrates in different guava by-products. 5. Prebiotic activity score (raw data) 6. X-ray diffraction data of untreated and cellulase-treated guava by-products. 7. Bile-acid binding capacity 8. Solid-state fermentation: Reducing sugar content 9. Solid-state fermentation: Glucosamine content