Optimization of cashew (&lt;i&gt;Anacardium occidentale&lt;/i&gt; L.) apple juice’s clarification process by using cassava and rice starch

Dedehou, Emmanuelle S.C.A.; Dossou, Joseph; Ahohuendo, B. C.; Saïdou, Aliou; Ahanchédé, Adam; Soumanou, Mohamed M.

doi:10.4314/jab.v95i1.9

Cited by 17 publications

(17 citation statements)

References 15 publications

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“…There was a reduction of 68.85% and 63.93% in TTC of tannase pretreated CA juice at ANN‐GA and RSM optimized conditions, respectively. This reduction in tannin content is significantly higher as compared to other pretreatments methods such as sago (more than 42% reduction) (Jayalekshmy & John, 2004; Talasila et al, 2012), cassava starch (34.2% reduction), and rice starch (42.14% reduction) (Dedehou et al, 2016).…”

Section: Resultsmentioning

confidence: 85%

“…Several methods have been reported to reduce tannin content from CA juice such as microfiltration (Campos et al, 2002), pasteurization (Emelike & Ebere, 2016), and clarification using different clarifying agents like sago, rice gruel (Dedehou et al, 2016), polyvinyl pyrrolidone, gelatine (Prommajak, Leksawasdi, & Rattanapanone, 2018), starch, celite bed, and activated charcoal (Talasila et al, 2012). However, none of these methods could effectively reduce the tannin content beyond 45%.…”

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: 85%

Section: Introductionmentioning

confidence: 99%

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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“…Irrespective of the ecological region, the ascorbic acid content of yellow color variety cashew apple is normally higher than that of red color one; and the reverse is true for amino acids and tannins. The turbidity of the cashew apple was 572 NTU, this is because of the presence of high amount of polysaccharides, tannins, proteins, minerals, and so on (Dedehou et al, ). The high amount protein (1.130%) in the cashew apple sample may be attributed to rich in sulfur compound, which is a major constituent of amino acids, the building block of proteins.…”

Section: Resultsmentioning

confidence: 99%

Physical, chemical, textural, and thermal properties of cashew apple fruit

Singh

Abdullah

Pradhan

et al. 2019

J Food Process Engineering

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Cashew apple fruit (Anacardium occidentale L.) is an under-valued and under-utilized by-product of the nut-processing units in India. Despite its huge production and nutritive values, utilization of this fruit is very limited because of certain factors like lack of knowledge on its nutritional importance, astringency, perishability, and poor processing technologies. This study determined different physical, thermal, mechanical, and physicochemical properties of the cashew apple fruit and the importance of processing, machine designing, product-development, and so on were discussed. The result showed that this fruit has a high moisture content of 85.62% (w.b.), which is the main reason for high softness and perishability. The fruit resembled an oblateellipsoid shape (sphericity: 0.85) with an average dimension of length (50.34 mm), width (42.78 mm), and thickness (36.08 mm). The pH, total sugar, phenolic content, protein and ascorbic acid of this yellowish color fruit were 4.367, 10.573%, 365.303 mg/100 g GAE, 1.130% and 218.933 mg/100 g, respectively. The study also found that this fruit has low thermal properties (thermal conductivity: 0.57 W/m C; specific heat capacity:3.816 kJ/kg C and thermal diffusivity: 0.143 × 10 −7 m 2 /s). The results of this study will help in the commercial production of cashew apple products through product development and designing processing machines. Practical ApplicationThe cashew apple fruit can be taken as a functional food because of its richness in vitamins, dietary fibers, minerals, polyphenols, and other phytochemicals. The scarcity of scientific research on the characterization of engineering and physicochemical properties of this fruit is the main reason for its less popularity. The measured physical, mechanical, thermal, and physicochemical properties of this fruit will be useful to researchers, machine designers for industrial processing, food scientists and technologists in planning, designing and fabrication of postharvest handling equipment, grader, sorter, storage structures, packaging as well as product and by-product development.

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“…Author(s) agree that this article remains permanently open access under the terms of the Creative Commons Attribution License 4.0 International License cream, and other foodstuffs (Dèdéhou et al, 2015a). Astringency of cashew apple undertakes consumption, due to polyphenols, tannins (0.35%), and unknown oily substances (3%) present in the waxy layer of the skin (Cormier, 2008;Michodjehoun-Mestres et al, 2009a).…”

Section: Introductionmentioning

confidence: 99%

A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice

Dedehou¹,

Dossou²,

Anihouvi³

et al. 2016

Afr. J. Biotechnol.

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A review including the processing techniques, properties and uses of cashew apple juice is reported. Cashew apple has multipurpose ; it can be processed to obtain human food. The process of cashew apple into several by-products can affect its nutritional, microbiological, and sensorial quality attributes. Therefore, clarification methods, thermal treatment and high hydrostatic pressure modify nutritional, microbiological, and sensorial attributes of cashew apple products. Moreover, the storage stability of cashew apple juice depends on the preservative methods used. Cashew apple is usually used in the fortification of the nutritional quality of some tropical foods,because of its high percentage of vitamin C. Cashew apple juice has great potential for bioprocess to obtain fermented products. Cashew apple contains phenolic compounds generally related to antioxidant. The valorization of cashew apples in developing countries by the improvement of the process of cashew apples available in these countries can contribute to cover the nutritional needs of the populations.

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Optimization of cashew (<i>Anacardium occidentale</i> L.) apple juice’s clarification process by using cassava and rice starch

Cited by 17 publications

References 15 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

Physical, chemical, textural, and thermal properties of cashew apple fruit

A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice

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