Optimizing Tannin Precipitation in Cashew Apple Juice

Prommajak, Trakul; Leksawasdi, Noppol; Rattanapanone, Nithiya

doi:10.12982/cmujns.2018.0002

Cited by 9 publications

(10 citation statements)

References 14 publications

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“…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%

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: 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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“…ascorbic acid, especially if multiple treatments were used in combination (Lam Quoc et al, 1998). In another study, optimal condition for precipitation of tannins could be accomplished by mixing of gelatin at 0.67 g/100 mL cashew apple juice for 15 min, which removed 79% of tannins from the juice (Prommajak et al, 2018).…”

Section: Chemical Clarifying Agentsmentioning

confidence: 99%

Tannins in Fruit Juices and their Removal

Prommajak¹,

Leksawasdi²,

Rattanapanone³

2020

CMUJNS

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Tannins are groups of phenolic compounds that cause astringency and turbidity in fruit juices. Many factors had an influence on the concentration of tannins in fruit juices, including cultivar, parts and maturity stages, as well as pH and viscosity of juices. Many methods were investigated for tannins removal from fruit juices. Physical methods included heat treatment and membrane filtration. Chemical methods were based on clarifying agents included polysaccharides (starch and chitosan), proteins (gelatin and casein) and synthetic polymers (polyvinyl polypyrolidone). The enzymatic method was based on the application of enzyme tannase to hydrolyze tannins into soluble compounds. Tannins removal efficiency of each method depended on fruit juice, type and parameters of the method. Downstream process should be considered especially for application of clarifying agents.

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“…The juice extracted from cashew apples contains tannins that must be reduced due to their astringency and anti-nutritional properties. Prommajak (2018) [15] investigated reducing the tannins in cashew apple juice by mixing gelatin at 0.0 to 1.0% (w/v) with the juice for 5 to 15 min. Increasing the gelatin concentration decreased tannins and juice turbidity.…”

Section: Detanningmentioning

confidence: 99%

Value addition in cashew apple: A review

Poornakala¹,

Indumathi²,

Shanthi³

2020

Int. J. Chem. Stud.

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Cashew apple is a tropical fruit which is an important byproduct of the cashew nut processing industry. It can be consumed as fresh fruit, but also possess sensory and nutritional characteristics for food process industrialization, due to its fleshy pulp, soft peel, no seeds and strong exotic flavor. These fruits are being wasted across various parts of the cashew growing countries due to its short production period and high perishability. It is a less utilized product because of its astringent and acrid principles. Numerous quantities of cashew apple are being wasted annually because the focus was on nuts alone. There is a need to address these problems by developing a technique which is easily adoptable and cost effective. Also, the processing should not affect the quality of the product. Cashew apple and their products have a potential market in the domestic and international forum. Though there are some limitations, certain physical and chemical processing steps are to be followed to bring out quality and palatable cashew apple products with significant nutritive qualities. The value added products from cashew apple is a thrust area of research for food technologists, industrialists and farmers and of course these products are a definite alternate solution for nutritional source. Processing of cashew apple will turn out to be economic potential for farmers, entrepreneurs and consumers. In this present review, we discussed about the feasibility of production of various value added cashew apple processed foods.

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Optimizing Tannin Precipitation in Cashew Apple Juice

Cited by 9 publications

References 14 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

Tannins in Fruit Juices and their Removal

Value addition in cashew apple: A review

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