Enzymatic Processing of Juice From Fruits/Vegetables: An Emerging Trend and Cutting Edge Research in Food Biotechnology

Singh, Jagriti; Kundu, Debajyoti; Das, Mohan; Banerjee, Rintu

doi:10.1016/b978-0-12-813280-7.00024-4

Cited by 33 publications

(18 citation statements)

References 49 publications

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“…From the figure, compared to other independent variables, tannase concentration had the highest and incubation time had the lowest impact on the TTC. This is because tannase enzymes break the ester bonds of tannic acid which leads to the hydrolysis of tannin (Singh, Abdullah, et al, 2019; Singh, Kundu, et al, 2019). The TTC decreased evidently with the increase of tannase concentration till 0.06%, but with the further increase in tannase concentration, the TTC decreased.…”

Section: Resultsmentioning

confidence: 99%

“…Viscosity, expressed in centipoise (cP), was analyzed using a viscometer (DV2TLV, Brookfield, WI) attached with an ultralow viscous adaptor at 25 ± 1°C. Clarity and ascorbic acid content was measured according to Singh, Abdullah, et al (2019) and Singh, Kundu, et al (2019). Clarity was determined using a UV–visible spectrophotometer (AU2701, Systronics India Ltd., India) by determining transmittance (% T ) at 660 nm, whereas ascorbic acid was evaluated using titration method using oxalic acid and 2,6‐dichlorophenolindophenol as titration medium.…”

Section: Methodsmentioning

confidence: 99%

“…Company, India). The pH was analyzed using a pH meter (Eutech, India) at 25 ± 1 C. Viscosity, expressed in centipoise (cP), was analyzed using a viscometer (DV2TLV, Brookfield, WI) attached with an ultralow viscous adaptor at 25 ± 1 C. Clarity and ascorbic acid content was measured according to Singh, Abdullah, et al (2019) and Singh, Kundu, et al (2019).…”

Section: Physicochemical Properties Of Juicementioning

confidence: 99%

“…The astringency is mainly due to tannin, a water‐soluble polyphenolic compound present in the CA (Singh, Abdullah, Pradhan, & Mishra, 2019; Singh, Kundu, Das, & Banerjee, 2019). On consumption, tannin reacts with salivary proteins, such as histatins and proline‐rich proteins, to form protein–tannin complexes.…”

Section: Introductionmentioning

confidence: 99%

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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

Abdullah

Pradhan

Aflah

et al. 2020

J Food Process Engineering

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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

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Physicochemical Properties Of Juicementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Abdullah

Pradhan

Aflah

et al. 2020

J Food Process Engineering

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“…The increased antimicrobial activity of Izo3, in regard to nitrofurantoin was explained by the isoniazid moiety, a powerful antimicrobial present in the molecular structure of the drug (Al Tameemi et al, 2017). In a different research, the authors conjugated SiO 2 NPS with tannase, an enzyme that catalyzes the hydrolysis of tannic acid ester bonds to produce gallic acid and glucose (Singh et al, 2019). Tannase was obtained and purified from Serratia marcescens.…”

Section: Silica-based Nanoparticlesmentioning

confidence: 99%

Nanoparticles as Potential Novel Therapies for Urinary Tract Infections

Sánchez

Navarro

Catalán-Figueroa

et al. 2021

Front. Cell. Infect. Microbiol.

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Urinary tract infection (UTI) is one of the most common reasons for antibiotic treatment. Nevertheless, uropathogens are steadily becoming resistant to currently available therapies. In this context, nanotechnology emerges as an innovative and promising approach among diverse strategies currently under development. In this review we deeply discuss different nanoparticles (NPs) used in UTI treatment, including organic NPs, nanodiamonds, chemical and green synthesized inorganic NPs, and NPs made of composite materials. In addition, we compare the effects of different NPs against uropathogens in vivo and in vitro and discuss their potential impact the in the near future.

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Paradoxical effects of galloyl motifs in the interactions of proanthocyanidins with collagen‐rich dentin

Alania

Zhou

Reis

et al. 2021

J Biomedical Materials Res

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Enzymatic Processing of Juice From Fruits/Vegetables: An Emerging Trend and Cutting Edge Research in Food Biotechnology

Cited by 33 publications

References 49 publications

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

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

Nanoparticles as Potential Novel Therapies for Urinary Tract Infections

Paradoxical effects of galloyl motifs in the interactions of proanthocyanidins with collagen‐rich dentin

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