Abstract
The condensed tannins present in cashew apple juice provide high astringency, which is undesirable for this product. This study aimed to remove the cashew apple juice tannins by ion exchange for obtaining the clarified cashew apple juice (cajuína). Two strong base resins were used (macroporous and gel type). The effect of the process variables: temperature, resin:juice ratio, and stirring speed were determined. The macroporous resin presented better results with condensed tannins removal up to 80% in optimal conditions (30°C, ratio 1:6, 122 rpm). The cajuína obtained was clear and translucent, with low astringency, acidity, and °Brix according to Brazilian legislation.
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