Application of tannase obtained from Aspergillus tamarii URM 7115 and its effect on whole cashew juice
DOI:
https://doi.org/10.20873/jbb.uft.cemaf.v10n1.gouveiaKeywords:
Anarcadium occidentale L., antioxidant activity, Tannin Acyl HydrolaseAbstract
Tannin Acyl Hydrolase is an enzyme that catalyzes the hydrolysis of hydrolysable tannins and can be used in several industrial areas, such as food and pharmaceutical. The present work had as objective to produce tannase obtained from Aspergillus tamarii URM 7115 under submerged fermentation and to verify its effect on the integral cashew juice. The total tannins, total phenolics, antioxidant activity and some physical-chemical parameters (pH, °Brix, vitamin C and total acidity) were analyzed before and after application of the enzyme. The tests showed a reduction of at least 50% of the total tannin content, 47-54% increase in phenolics and an increase in total antioxidant activity of 20 to 23%. In addition, the samples of cashew juice before and after enzymatic application presented acceptable results for pH, °Brix, vitamin C and total acidity. The enzymatic treatment in the cashew juice to reduce the astringency obtained several advantages, such as functional quality higher due to the increase in total antioxidant activity, resulting in less turbidity and there was no loss in the nutritional and physical-chemical quality of the juice.
Keywords: Anarcadium occidentale L.; Antioxidant activity; Tannin Acyl Hydrolase.
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