The cashew tree is commonly grown in tropical countries. The cashew fruit includes cashew nut with a high economic value and cashew fruit pulp as a by-product from the fruit, but it contains a lot of nutritional value and healthy antioxidant compounds. The effect of factors in the hydrolysis process using pectinase on the recovery efficiency (H), total polyphenol content (TPC), and radical scavenging activities (DPPH) was investigated. Enzyme-assisted processing significantly (p < 0.05) improved H, TPC, DPPH. There was an overall increase of 17.1 % in H, 31.0 % in TPC, and 21.6 % in DPPH at the recommended enzyme hydrolysis conditions including pH of 4.0, a temperature of 40oC, enzyme concentration of 0.3 % (v/w), and incubation time of 90 minutes. The use of suitable conditions for the hydrolysis process using pectinase can offer an opportunity for developing foods and beverages with enhanced nutritional value and high antioxidant activity.
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