| Literature DB >> 26028752 |
Manuella Macedo1, Renata Débora Pinto Robrigues2, Gustavo Adolfo Saavedra Pinto2, Edy Sousa de Brito2.
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.Entities:
Keywords: Anacardium; Carotenoids; Cellulases; Maceration; Occidentale; Pectinases
Year: 2014 PMID： 26028752 PMCID： PMC4444926 DOI： 10.1007/s13197-014-1411-x
Source DB: PubMed Journal: J Food Sci Technol ISSN： 0022-1155 Impact factor: 2.701