Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response surface methodology

Abstract

The study was conducted on tannase-assisted extraction of cashew apple juice at different combinations of tannase concentration (0.01-0.1% wt/wt), incubation time (20-120 min), and incubation temperature (30-50 C) for the maximum reduction of tannin from the juice. The modeling and optimization of process parameters were performed using response surface methodology (RSM) and artificial neural network (ANN). The RSM proposed an optimum process condition of 0.079% tannase concentration, 85 min incubation time, and 46 C incubation temperature, whereas the ANN model proposed 0.085% tannase concentration, 89 min incubation time, and 39 C incubation temperature as the optimum conditions. The reduction in tannin content achieved using the optimum conditions proposed by RSM and ANN models were 63.93 and 68.85%, respectively. Statistical parameters such as absolute average deviation (AAD), mean squared error (MSE), and determination coefficient (R 2) indicated the superiority of the ANN model with high R 2 and low AAD and MSE values. Practical application Astringency due to tannin content is the primary reason behind the low consumer acceptability of the cashew apple juice. The application of tannase enzyme during juice extraction has a potential to decrease the tannin content of cashew apple juice. However, the effect of tannase enzyme, on tannin degradation in cashew apple juice has not been systematically studied in details. Hence, a study was conducted to optimize the process parameters of tannase-assisted juice extraction from cashew apple for maximum reduction of tannin content. More than 68% reduction in tannin content was achieved using the optimized process conditions. This study will help food industries to develop juice from highly nutritious cashew apple with minimum astringency and better consumer acceptability. 1 | INTRODUCTION Cashew (Anacardium occidentale L.) is an evergreen, economically important tropical tree, native to Brazil. It is mainly cultivated for its nut, with Vietnam, India, Brazil, and Nigeria as the largest cultivators (FAOSTAT, 2018). Along with the nut (true fruit), the cashew tree also bears cashew apple (CA, pseudo fruit) which accounts for about 90% of the total weight of the fruit (Talasila & Shaik, 2015). The CAs are

Characterization of Apple Juice Clarified by Tannase from Serratia marcescens IMBL5 Produced using Agro-industrial Waste Materials

“…Due to the free radical scavenging capacity, the phenolic compounds like flavonoids and tannins are denoted as the main group of antioxidant phytochemicals with remarkable properties. 31 The results supports the findings of Abdullah et al 29 and Jana et al 7 that the tannase treated fruit juices showed 78.44 % and 87.7 % of DPPH radical scavenging activity respectively.…”

Application of artificial neural network‐genetic algorithm and response surface methodology for optimization of ultrasound‐assisted extraction of phenolic compounds from cashew apple bagasse

“…The fresh and ripened cashew apples were collected and packed in polythene bags from the farm near Chatrapur, Odisha, India, and transported to the National Institute of Technology, Rourkela, Odisha. The juice was extracted, and bagasse was separated according to the method explained by Abdullah, Pradhan, Aflah, & Mishra (2020). The bagasse was then dried at 50 C for 24 hr in a hot air oven for moisture removal (Romanini et al, 2021).…”

Screening of Potential Tannase-producing Fungi from Local Agri-industrial By-products using a Plate Assay and Submerged Fermentation

“…Gallic acid (3,4, 5-tri hydroxyl benzoic acid) is an intermediate to produce the antifolic antibacterial drug, trimethoprim and has the potential to treat breast and cervical cancer [10]- [13]. Another industrial tannase application is a clarifying agent to clarify grape juice, tea, coffee, coffee-flavored soft drink, and detannification of effluents from the leather industry [14], [15]. Recent studies showed that bacterial and fungal strain capable of synthesizing tannase mostly from the genus Aspergillus spp., Penicillium,spp.…”

“…and Bacillus spp. [1], [13]- [15], [18] Submerged fermentation (SmF) is a fermentation process where microorganisms grow in liquid broth with excess water, while solid-state fermentation (SSF) is a fermentation process with a very low amount of free water present in the substrate, just sufficient to support microorganism growth [17], [19]. SmF was performed in this study due to several advantages over SSF regarding ease to sterile, fully utilizing substrate media, shorter incubation time, and ease for extracellular enzyme recovery [9], [13].…”