title: Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids.
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.
authors.affiliation: Departamento de Engenharia Química, Benfica, Universidade Federal do Ceará, Fortaleza, CE 60020-181 Brazil.
authors.forename: Manuella
authors.initials: M
authors.lastname: Macedo
authors.affiliation: Embrapa Tropical Agroindustry, R. Dr. Sara Mesquita, 2270, Planalto Pici, Fortaleza, CE 60511-110 Brazil.
authors.forename: Renata Débora Pinto
authors.initials: RD
authors.lastname: Robrigues
authors.affiliation: Embrapa Tropical Agroindustry, R. Dr. Sara Mesquita, 2270, Planalto Pici, Fortaleza, CE 60511-110 Brazil.
authors.forename: Gustavo Adolfo Saavedra
authors.initials: GA
authors.lastname: Pinto
authors.affiliation: Embrapa Tropical Agroindustry, R. Dr. Sara Mesquita, 2270, Planalto Pici, Fortaleza, CE 60511-110 Brazil.
authors.forename: Edy Sousa
authors.initials: ES
authors.lastname: de Brito
keywords: Anacardium; Carotenoids; Cellulases; Maceration; Occidentale; Pectinases