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Macedo M, Robrigues RD, Pinto GA, et al. Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids. J Food Sci Technol. 2014;52(6):3689-93doi: 10.1007/s13197-014-1411-x.
Macedo, M., Robrigues, R. D., Pinto, G. A., & de Brito, E. S. (2015). Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids. Journal of food science and technology, 52(6), 3689-93. https://doi.org/10.1007/s13197-014-1411-x
Macedo, Manuella, et al. "Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids." Journal of food science and technology vol. 52,6 (2015): 3689-93. doi: https://doi.org/10.1007/s13197-014-1411-x
Macedo M, Robrigues RD, Pinto GA, de Brito ES. Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids. J Food Sci Technol. 2015 Jun;52(6):3689-93. doi: 10.1007/s13197-014-1411-x. Epub 2014 Jun 11. PMID: 26028752; PMCID: PMC4444926.
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J Food Sci Technol. 2015 Jun;52(6):3689-93. doi: 10.1007/s13197-014-1411-x. Epub 2014 Jun 11.

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

Journal of food science and technology

Manuella Macedo, Renata Débora Pinto Robrigues, Gustavo Adolfo Saavedra Pinto, Edy Sousa de Brito

Affiliations

  1. Departamento de Engenharia Química, Benfica, Universidade Federal do Ceará, Fortaleza, CE 60020-181 Brazil.
  2. Embrapa Tropical Agroindustry, R. Dr. Sara Mesquita, 2270, Planalto Pici, Fortaleza, CE 60511-110 Brazil.

PMID: 26028752 PMCID: PMC4444926 DOI: 10.1007/s13197-014-1411-x

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; Carotenoids; Cellulases; Maceration; Occidentale; Pectinases

References

  1. Crit Rev Food Sci Nutr. 2000 May;40(3):173-289 - PubMed
  2. J Agric Food Chem. 2001 Sep;49(9):4236-42 - PubMed
  3. J Agric Food Chem. 2008 Nov 12;56(21):10012-8 - PubMed

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