Enzymatic synthesis and structural characterization of prebiotic oligosaccharides from cashew apple juice using dextransucrase from <i>Bacillus paralicheniformis</i>

Cashew pseudofruits (<i>Anacardium occidentale</i> L.) are a rich source of bioactive compounds, including antioxidants, organic acids, and vitamins. The natural sugars in cashew apple juice, especially sucrose, have potential applications in functional food development due to their role in promoting the synthesis of prebiotic oligosaccharides. The present study aimed to produce and characterize prebiotic oligosaccharides from cashew apple juice through enzymatic transformation using dextransucrase derived from <i>Bacillus paralicheniformis</i>. Cashew apple juice was treated with dextransucrase enzyme under controlled conditions to catalyze the conversion of sucrose into oligosaccharides. The resulting compounds were purified and structurally characterized using FT-IR,¹³C NMR, and ¹H NMR spectroscopy. The enzymatic process successfully yielded oligosaccharides with characteristic functional groups confirmed through FT-IR analysis. Spectral data from ¹³C and ¹H NMR revealed the presence of glycosidic linkages consistent with prebiotic oligosaccharide structures. These findings indicate the effective transformation of natural sucrose from cashew apple juice into structurally defined prebiotics. Cashew apple juice serves as a promising natural substrate for the enzymatic production of prebiotic oligosaccharides. The use of Bacillus paralicheniformis-derived dextransucrase offers a sustainable method for generating functional food ingredients with potential health benefits.