Optimizing The Recovery Efficiency of Filtrate from Cashew Pulp Purée Using Pectinase
Abstract
Cashew fruit is a popular tropical fruit in many countries. Besides cashew nut with a high economic value, the cashew fruit pulp is a by-product of the fruit, but it contains a lot of nutritional value and vitamins playing a good role in health promotion. In this study, The interaction effect of four factors in the hydrolysis process on the recovery efficiency (H) by Response Surface Methodology (RSM) was investigated. The cashew fruit pulp purée samples were diluted with water in the ratio 1:1. The optimal parameters in the hydrolysis using pectinase were identified at the values of pH of 4.06, temperature of 40 oC, pectinase concentration of 0.32% and time of 114 minutes. With these conditions, the filtrate recovery efficiency (H), vitamin C content and the flow rate of the filtrate reached 84%, 103.3±2.1 mg/100g, and 12.8±0.1 g/min., increasing 18.5%, 35.6% and 69.4% respectively in compared with the extracted filtrate without enzyme. The proposed optimal conditions may be used to increase the yield
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