Efficiency of tannase enzyme for degradation of tannin from cashew apple juice: Modeling and optimization of process using artificial neural network and response surface methodology

Abstract The study was conducted on tannase‐assisted extraction of cashew apple juice at different combinations of tannase concentration (0.01–0.1% wt/wt), incubation time (20–120 min), and incubation temperature (30–50°C) for the maximum reduction of tannin from the juice. The modeling and optimization of process parameters were performed using response surface methodology (RSM) and artificial neural network (ANN). The RSM proposed an optimum process condition of 0.079% tannase concentration, 85 min incubation time, and 46°C incubation temperature, whereas the ANN model proposed 0.085% tannase concentration, 89 min incubation time, and 39°C incubation temperature as the optimum conditions. The reduction in tannin content achieved using the optimum conditions proposed by RSM and ANN models were 63.93 and 68.85%, respectively. Statistical parameters such as absolute average deviation (AAD), mean squared error (MSE), and determination coefficient (R2) indicated the superiority of the ANN model with high R2 and low AAD and MSE values. Practical application Astringency due to tannin content is the primary reason behind the low consumer acceptability of the cashew apple juice. The application of tannase enzyme during juice extraction has a potential to decrease the tannin content of cashew apple juice. However, the effect of tannase enzyme, on tannin degradation in cashew apple juice has not been systematically studied in details. Hence, a study was conducted to optimize the process parameters of tannase‐assisted juice extraction from cashew apple for maximum reduction of tannin content. More than 68% reduction in tannin content was achieved using the optimized process conditions. This study will help food industries to develop juice from highly nutritious cashew apple with minimum astringency and better consumer acceptability.