Journal of Food Science and Technology

, Volume 52, Issue 6, pp 3689–3693 | Cite as

Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids

  • Manuella Macedo
  • Renata Débora Pinto Robrigues
  • Gustavo Adolfo Saavedra Pinto
  • Edy Sousa de Brito
Original Article
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Abstract

Cashew apple bagasse is a byproduct of cashew peduncle juice processing. Such waste is a source of carotenoids, but it is usually discarded after the juice extraction. The objective of this work was to study the influence of pectinolytic and cellulolytic enzyme complexes on cashew bagasse maceration in order to obtain carotenoids. It was observed that maceration with the enzymatic complex Pectinex Batch AR showed a higher content of carotenoids, with an overall gain of 79 % over the control carried out without enzyme complex addition.

Keywords

Anacardium Occidentale Carotenoids Maceration Pectinases Cellulases 

Notes

Acknowledgments

The authors thank INCT-Frutos Tropicais (CNPq) and Embrapa for the financial support of this work.

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Copyright information

© Association of Food Scientists & Technologists (India) 2014

Authors and Affiliations

  • Manuella Macedo
    • 1
  • Renata Débora Pinto Robrigues
    • 2
  • Gustavo Adolfo Saavedra Pinto
    • 2
  • Edy Sousa de Brito
    • 2
  1. 1.Departamento de Engenharia Química, BenficaUniversidade Federal do CearáFortalezaBrazil
  2. 2.Embrapa Tropical AgroindustryFortalezaBrazil

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