Produção Nacional
Revisado por pares
Influence of pectinolyttic and cellulotyc enzyme complexes on cashew bagasse maceration in order to obtain carotenoids
2014; Springer Science+Business Media; Linguagem: Inglês
10.1007/s13197-014-1411-x
ISSN0975-8402
AutoresManuella Macedo, Renata Débora Pinto Robrigues, Gustavo Adolfo Saavedra Pinto, Edy Sousa de Brito,
Tópico(s)Plant biochemistry and biosynthesis
ResumoCashew 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.
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