Article
Food Science & Technology
Angela Aluko, Edna Makule, Neema Kassim
Summary: This study aimed to optimize the clarification of cashew apple juice using gelatine and evaluate its effects on physicochemical properties, nutrient retention, and sensory quality. The results showed that using 0.2 g of gelatine for 2 hours at room temperature effectively reduced tannin content and preserved other important components in the juice. The clarified cashew apple juice exhibited good performance in terms of color, nutrition, and sensory quality. Therefore, this study provides a basis for potential business investment.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Sarah Maria Frota Silva, Halisson Lucas Ribeiro, Adriano Lincoln Albuquerque Mattos, Maria de Fatima Borges, Morsyleide de Freitas Rosa, Henriette Monteiro Cordeiro de Azeredo
Summary: Cashew is a major crop in tropical countries, mainly cultivated for cashew nut production, with byproducts like cashew tree gum and cashew apples being underutilized. This study demonstrated the combination of cashew tree gum and nanofibrillated bacterial cellulose to produce edible films with improved physico-mechanical properties, offering potential for various food packaging and coating applications.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Biochemistry & Molecular Biology
Tran-Phong Nguyen, Nhu-Ngoc Nguyen, Tuyet-Ngan Lien, Quoc-Duy Nguyen
Summary: This study used powdered gelatin at different levels to treat cashew apple juice and remove tannins. The addition of 5% gelatin was found to remove 99.2% of condensed tannins without affecting the reducing sugars of the juice. The tannin-free juice was then fermented with different bacterial strains, resulting in higher bacterial cellulose production from the KS strain compared to the GE strain, although the GE strain showed higher viability after fermentation.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2023)
Article
Chemistry, Applied
S. Abdullah, Rama Chandra Pradhan, Dileswar Pradhan, Sabyasachi Mishra
Summary: In this study, the pectinase-assisted extraction of cashew apple juice was modeled and optimized using a multi-layer artificial neural network coupled with genetic algorithm. The experimental results showed a good agreement between the predicted values and the actual values.
Article
Food Science & Technology
Priscilla Macedo Lima Andrade, Luciana Baptista, Camila Oliveira Bezerra, Rosane Marina Peralta, Aristoteles Goes-Neto, Ana Paula Trovatti Uetanabaro, Andrea Miura da Costa
Summary: In this study, a newly isolated tannase enzyme from Penicillium rolfsii CCMB 714 was immobilized on calcium alginate and showed high efficiency and stability in clarifying juice, especially apple juice. The immobilized tannase demonstrated improved thermal and pH stability compared to the free form, making it a promising candidate for future industrial applications in juice processing.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Biochemistry & Molecular Biology
Darlyson Tavares Guimaraes, Matheus de Oliveira Barros, Renata de Araujo e Silva, Sarah Maria Frota Silva, Jessica Silva de Almeida, Morsyleide de Freitas Rosa, Luciana Rocha Barros Goncalves, Ana Iraidy Santa Brigida
Summary: This study evaluated the industrial residue of cashew apple juice processing as an alternative medium for bacterial cellulose (BC) production. The produced BC in the industrial residue showed similar properties to those produced in the synthetic medium, with the exception of a higher water absorption capacity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Ana K. F. Leite, Brenda N. Santos, Thatyane V. Fonteles, Sueli Rodrigues
Summary: Prebiotic cashew apple juice produced by enzyme synthesis contains oligosaccharides, dextran, and tagatose, which have a promoting effect on the growth of probiotics. Different microorganisms consume different carbohydrates, and when metabolized by beneficial microorganisms in the gut, the prebiotic juice promotes the growth of these probiotics.
Article
Biotechnology & Applied Microbiology
Andrea da Silva Pereira, Alvaro Daniel Teles Pinheiro, Maria Valderez Ponte Rocha, Luciana Rocha B. Goncalves, Samuel Jorge Marques Cartaxo
Summary: The study utilized a hybrid neural model and particle swarm optimization to optimize ethanol production by a flocculating yeast grown on cashew apple juice. The model, combining artificial neural network and mass balance equations, was validated statistically and optimized using a multiobjective function. Optimal conditions resulted in high efficiency and productivity during fermentation.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2021)
Article
Food Science & Technology
Thaiz Batista Azevedo Rangel Miguel, Luiza Michelly Goncalves Lima, Sergimar Kennedy de Paiva Pinheiro, Emilio de Castro Miguel, Fabiano Andre Narciso Fernandes, Sueli Rodrigues
Summary: Cashew is an economically important tropical crop. Traditional methods can process cashew apple to improve its shelf-life and characteristics, but non-thermal technologies are becoming viable alternatives due to their preservation of sensory properties, freshness, and reduction of nutritional and sensory losses. This study aimed to evaluate the toxic and protective effects of unprocessed, cold plasma-processed, and ultrasound-processed cashew apple juice against oxidative stress in Artemia salina nauplii. The results showed that cold plasma treatment caused deaths and structural changes in the nauplii, but also provided a protective effect at a certain concentration. Ultrasonic treatment did not cause deaths but affected nauplii morphology. These findings suggest that cold plasma treatment may generate toxic substances, while ultrasonic treatment is less harmful when considering the A. salina model.
Article
Energy & Fuels
Heba Sayed Mostafa
Summary: In this study, a novel tannase-producing fungal strain with a high tolerance to tannin was successfully isolated and identified. The tannase production on potato peels was optimized using response surface methodology, resulting in a significant increase in productivity. The purified enzyme showed promising characteristics and was able to reduce the tannin content in lemon tea. These findings suggest that Penicillium commune has the potential to be commercially produced on potato peel waste at a low cost and has promising applications in the food sector.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Food Science & Technology
Ana K. F. Leite, Thatyane Fonteles, Thaiz B. A. R. Miguel, Giselle Silvestre da Silva, Edy Sousa de Brito, Elenilson G. Alves Filho, Fabiano A. N. Fernandes, Sueli Rodrigues
Summary: This study evaluated the impact of atmospheric cold plasma (ACP) on cashew apple juice composition, showing decreased glucose and fructose, increased malic acid concentration, higher vitamin C content, and improved bioaccessibility of vitamin C after ACP processing. The study also found that ACP did not affect the total phenolic content in the juice.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Multidisciplinary
Weiwei Huan, Bin Liu, Penghui Liu, Fei Gao, Yiming Zhang, Luming Li, Jingrong Li, Yini Han, Jie Li, Lili Song
Summary: This study reports the fabrication of a nanobiocatalyst using a magnetic graphene oxide/polymer nano-composite as a carrier for immobilizing tannase enzyme. The nanobiocatalyst shows high stability and enzymatic activity, making it suitable for efficient tannin hydrolysis.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2022)
Article
Biochemistry & Molecular Biology
Saaylee Danait-Nabar, Rekha S. Singhal
Summary: This study describes the chemical modification of laccase using succinic anhydride (SA) and two novel modifiers, phthalic (PA) and 2-octenyl succinic (2-OSA) anhydrides. The modified laccases exhibited enhanced stability and were able to reduce the polyphenol and condensed tannin content in cashew apple juice.
PROCESS BIOCHEMISTRY
(2022)
Article
Engineering, Chemical
Thatyane Vidal Fonteles, Maria Karolina de Araujo Barroso, Elenilson de Godoy Alves Filho, Fabiano Andre Narciso Fernandes, Sueli Rodrigues
Summary: Sequential application of ultrasound and ozone processes on cashew apple juice showed different effects on the composition compared to independent processing, with higher retention of flavonoids but possible negative impact on vitamin C and total phenolic compounds. The synergy between ultrasound and ozone also led to reduction in native microbiota counts, indicating a microbiologically safe juice. Further research on the degradation mechanism of bioactive compounds may help in quality modulation of the product.
Article
Food Science & Technology
Wanjing Lai, Rui Cai, Kang Yang, Tianli Yue, Zhenpeng Gao, Yahong Yuan, Zhouli Wang
Summary: This study aimed to screen probiotic strains for effective patulin control during juice fermentation. Among the six LAB strains tested, Lactobacillus pentosus (DSM 20314) showed the highest efficiency in removing patulin in apple juice, detoxifying 53.14% of the mycotoxin within 24 hours. The results indicate the potential of these probiotic strains in controlling patulin during apple juice fermentation and digestion.
Article
Food Science & Technology
Dileswar Pradhan, S. Abdullah, Rama Chandra Pradhan
Summary: The study focused on extracting Chironji fruit juice using cellulase enzyme and explored different process parameters to achieve the highest juice yield. The incubation time was identified as the most significant independent process parameter, followed by cellulase concentration. Both ANN-GA and RSM methods yielded similar juice yields, but the juice extracted using ANN-GA had better physicochemical properties.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Chemistry, Applied
S. Abdullah, Rama Chandra Pradhan, Dileswar Pradhan, Sabyasachi Mishra
Summary: In this study, the pectinase-assisted extraction of cashew apple juice was modeled and optimized using a multi-layer artificial neural network coupled with genetic algorithm. The experimental results showed a good agreement between the predicted values and the actual values.
Article
Acoustics
Shweta Yadav, Sabyasachi Mishra, Rama Chandra Pradhan
Summary: Finger millet is rich in nutrients and minerals, but contains antinutrients like tannins and phytates. Ultrasonication during hydration process can reduce antinutrient content, increase water binding capacity and solubility of starch in finger millet.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Abhipriya Patra, S. Abdullah, Rama Chandra Pradhan
Summary: This study investigated the impact of microwave treatment on bioactive compounds in cashew apple bagasse, and optimized conditions for extracting these compounds with maximum yield. Microwave treatment significantly increased the extraction yield of bioactive compounds and minerals from the bagasse, suggesting it as a promising technology for extraction purposes.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Food Science & Technology
Abhipriya Patra, S. Abdullah, Rama Chandra Pradhan
Summary: The study investigated the extraction of ascorbic acid, protein, and total antioxidants from cashew apple bagasse using ultrasonication. The results showed that the artificial neural network-genetic algorithm (ANN-GA) had higher yields and better optimization capability compared to the response surface methodology (RSM). The ultrasound process also led to significantly higher levels of bioactive compounds compared to conventional solvent extraction. This research provides valuable insights for the food industry to utilize cashew apple byproducts and develop value-added products using green technology.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Engineering, Chemical
Rachna Sehrawat, S. Abdullah, Prateek Khatri, Lokesh Kumar, Anit Kumar, Arun Sadashiv Mujumdar
Summary: The world's urban population is expected to double by 2050. Urbanization is changing food consumption patterns, and the global market is flooded with functional foods, specifically probiotics, for their gut health advantages. Awareness about the healthy human microbiome among consumers has led to an increased demand for probiotic foods. Microencapsulation of probiotic bacteria and yeast is of immense importance to enhance their viability and overcome challenges associated with low survival rates. Therefore, controlling and designing the drying process technology is critical for probiotics encapsulation to achieve higher viability.
Review
Environmental Sciences
Ravi Pandiselvam, Rathnakumar Kaavya, Anandu Chandra Khanashyam, Valarivan Divya, Sajeeb Khan Abdullah, Fawzan Sigma Aurum, Rajendran Dakshyani, Anjineyulu Kothakota, Shunmugiah Veluchamy Ramesh, Amin Mousavi Khaneghah
Summary: The application of emerging technologies for pesticide degradation in the food processing industry is gaining importance. These technologies, such as cold plasma, ultrasound, electrolyzed water, and pulsed electric field, show promise in effectively dissipating pesticide content in food. However, the efficacy of these technologies depends on various factors, including equipment, processing parameters, produce characteristics, treatment conditions, and pesticide nature.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Food Science & Technology
S. Abdullah, Sankha Karmakar, Rama Chandra Pradhan, Sabyasachi Mishra
Summary: This study optimized process parameters for centrifugation and microfiltration using artificial neural network-genetic algorithm technique. The clarified juice at the optimum conditions successfully removed tannin, turbidity, and retained ascorbic acid content, achieving a high steady-state permeate flux.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Abhishek Gaurav, Shubham Subrot Panigrahi, Rama Chandra Pradhan, Sabyasachi Mishra
Summary: This study investigated the processing loss and product characteristics of a combination of hulled Kodo millet and biofortified CO6 maize in specific process conditions, providing a scientific basis for producing healthier and more acceptable breakfast cereals.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
S. Abdullah, Sankha Karmakar, Sabyasachi Mishra, Rama Chandra Pradhan
Summary: Cashew apple juice with high nutrition and perishable features was studied for its shelf life extension using non-thermal ultrafiltration technology. After conducting 16 experiments, it was found that ultrafiltration with a molecular weight cut-off of 30 kDa and a transmembrane pressure of 138 kPa achieved the best results in terms of productivity and quality. A resistance-in-series model was developed to analyze the limiting flux behavior of the ultrafiltration membrane. The ultrafiltered juice was successfully stored for 12 weeks at 4℃ without any chemical and heat treatment.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Review
Biotechnology & Applied Microbiology
Abhipriya Patra, S. Abdullah, Rama Chandra Pradhan
Summary: By-products from fruit processing industries can be potential hazards to the environment, but they also contain biologically active molecules that can be utilized in various industries. Maximizing the recovery of these bioactive compounds during extraction is essential, taking into consideration both economic and environmental factors. The characteristics of the extracted compounds depend on the parameters considered during the extraction process.
BIORESOURCES AND BIOPROCESSING
(2022)
Article
Food Science & Technology
Soberly Mohanty, Sabyasachi Mishra, Rama Chandra Pradhan
Summary: The study successfully utilized spray drying to convert enzymatically extracted ripe palm juice into powder, with optimized conditions resulting in high quantity and quality of palm powder. This method can be replicated on an industrial scale for production.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
(2021)
Article
Engineering, Multidisciplinary
Abhishek Gaurav, Rama Chandra Pradhan, Sabyasachi Mishra
Summary: This research focused on the physical and engineering properties of selected minor millets, showing significant improvement in the properties of hulled millets. In terms of frictional properties, the mild steel surface exhibited the highest angle of static friction.
JOURNAL OF SCIENTIFIC & INDUSTRIAL RESEARCH
(2021)
Article
Food Science & Technology
Baby Zaithanpuii Hmar, Sabyasachi Mishra, Kambhampati Vivek
Summary: The research explored the development of various value-added products from kendu fruit to prevent spoilage and enhance economic sustainability. Processed products were found to be acceptable for consumption for up to 90 days under refrigeration, meeting consumer standards and microbial stability.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
(2021)
