Recuperação e concentração de componentes do aroma de caju (Anacardium occidentale L.) por pervaporação

Assis, André von Randow de; Bizzo, H. R.; Cabral, Lourdes Maria Corrêa

doi:10.1590/s0101-20612007000200024

Cited by 9 publications

(3 citation statements)

References 9 publications

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“…The volatile compounds 2-ethyl-1-hexanol, limonene [2], 3-methyl-2-butanol [2,13], 3-hexanone [16], 2,3-butanediol, ethyl -methylbutyrate [12], L-carveol [11], and o-cimene [21], which characterize the Xavor of cashew apple juice, were also found in the wines elaborated in this study.…”

Section: Resultsmentioning

confidence: 65%

Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains

Araújo

Silva

Moreira

et al. 2010

J Ind Microbiol Biotechnol

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In Brazil, the use of cashew apple (Anacardium occidentale L.) to obtain new products by biotechnological process represents an important alternative to avoid wastage of a large quantity of this fruit, which reaches about 85% of the annual production of 1 million tons. This work focuses on the development of an alcoholic product obtained by the fermentation of cashew apple juice. The inoculation with two different strains of yeast Saccharomyces cerevisiae viz. SCP and SCT, were standardized to a concentration of 10(7 )cells ml(-1). Each inoculum was added to 1,500 ml of cashew must. Fermentation was performed at 28 ± 3°C and aliquots were withdrawn every 24 h to monitor soluble sugar concentrations, pH, and dry matter contents. The volatile compounds in fermented products were analyzed using the gas chromatography/mass spectrometry (GC/MS) system. After 6 days, the fermentation process was completed, cells removed by filtration and centrifugation, and the products were stabilized under refrigeration for a period of 20 days. The stabilized products were stored in glass bottles and pasteurized at 60 ± 5°C/30 min. Both fermented products contained ethanol concentration above 6% (v v(-1)) while methanol was not detected and total acidity was below 90 mEq l(-1), representing a pH of 3.8-3.9. The volatile compounds were characterized by the presence of aldehyde (butyl aldehyde diethyl acetal, 2,4-dimethyl-hepta-2,4-dienal, and 2-methyl-2-pentenal) and ester (ethyl α-methylbutyrate) representing fruity aroma. The strain SCT was found to be better and efficient and this produced 10% more alcohol over that of strain SCP.

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Section: Resultsmentioning

confidence: 65%

Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains

Araújo

Silva

Moreira

et al. 2010

J Ind Microbiol Biotechnol

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“…Os valores de acidez, tanto para o suco integral quanto para o suco em pó, foram inferiores ao encontrado por Assis et al (2007) em seu estudo de recuperação e concentração de componentes do aroma de caju (Anacardium occidentale L.) por evaporação.…”

Section: Resultsunclassified

Obtenção de suco de caju atomizado através do controle das condições de secagem

Rocha¹,

Sousa

Costa

et al. 2014

Rev. bras. eng. agríc. ambient.

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R E S U M OO suco de caju é um produto amplamente consumido no Brasil, sobretudo na região Nordeste. Sua desidratação pelo processo de spray-dryer se mostra como alternativa relevante para aproveitar o excedente de produção. Dentro deste contexto este trabalho tem, como objetivo, estabelecer a melhor condição operacional de secagem em spray-dryer visando à obtenção de suco de caju em pó através de um planejamento composto central rotacional. Também foi realizada a caracterização físico-química do suco integral quanto do suco em pó de caju obtido através da melhor condição operacional do planejamento. O planejamento experimental utilizado não apresentou diferença significativa ao nível de 0,05 de probabilidade revelando que o modelo não foi ajustado aos dados, porém é possível se observar, qualitativamente, uma zona ótima de processo. Os principais resultados dos parâmetros físicos e físico-químicos para o suco integral de caju e o suco em pó no que se refere à umidade, pH, acidez titulável, sólidos solúveis, vitamina C foram, respectivamente: 90,02-1,04%; 3,92-3,88; 0,31-0,40%; 10,60-98,67 Obtention of cashew juice atomized by controlling the drying conditions A B S T R A C TCashew juice is a product that is widely consumed in Brazil, mainly in northeast Brazil. Dehydrating this juice by spray-drying is an important alternative to use the production excess. Given the above, this study aimed to establishing the best spray-drying operational conditions to obtain the powder cashew, by means of a rotational center composite design. The physicochemical characterization of both the integral juice and the powder juice, obtained from the best operational conditions was also carried out. The experimental design used did not show any significant difference at 0.05 level of probability, which highlighted that the model was not adjusted to the data. However, it was possible to observe a qualitative optimum in the process. The main results for physical and physicochemical parameters for both the integral cashew juice and the powder juice, concerning humidity, pH, titratable acidity, soluble solids, vitamin C were, respectively: 90.02-1.04%; 3.92-3.88%; 0.31-0.40%; 10.60-98.67 ºBrix; 1592.71-282.67 mg 100g -1 . Palavras-chave:spray-dryer condições operacionais qualidade

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“…Cashew apples are also abundant in minerals including iron (30 times higher than lemon), calcium, and phosphorus and contain other nutrients in high quantities including about 9% protein, 4% lipid, 8% cellulose, and 1% pectin (Das & Arora, 2017). However, the high content of tannin (around 0.2%‒0.5%) is responsible for the acrid and bitter taste of the fruit, discouraging its consumption and thus causing difficulties in processing into palatable products (Assis et al, 2007; Emmanuelle et al., 2016). Therefore, cashew apple is often discarded after harvest or used as fertilizers, narrowing the economic value of the cashew industry and contributing to the accumulation of agricultural waste.…”

Section: Introductionmentioning

confidence: 99%

Study of jelly drying cashew apples (Anacardium occidentale L.) processing

Dao

Nguyen

et al. 2021

Food Science & Nutrition

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Cashew apples, a by‐product accrued during the manufacture of cashew nuts, have abundant nutritional values but are not widely utilized due to the presence of substances that cause acrid taste. In this study, we attempted the production of a dried jelly cashew apple product and optimized three main processing stages including blanching, osmotic, and drying. The results showed suitable conditions at 6 mm thickness in the blanching process. The osmotic process recorded a temperature of 35°C, within 1.5 h, the ratio of sugar syrup/ingredient 2:1 with sugar syrup 60 Bx, and the addition of 0.6% citric acid on the total weight of ingredients and 0.02% CaCl2. The drying process at 55°C within 267 min had the highest ascorbic acid content (TAA), total phenolic content (TPC), and content of tannin compounds (TTC) retention. These parameters refer to a product that has good organoleptic acceptability in terms of taste, acrid content, and a high ability to retain major nutrients. Furthermore, the product recovery efficiency is 21.45%. Jelly drying cashew apples (JDC) are formed to help take advantage of by‐products, contributing to adding value for the cashew industry.

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Recuperação e concentração de componentes do aroma de caju (Anacardium occidentale L.) por pervaporação

Cited by 9 publications

References 9 publications

Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains

Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains

Obtenção de suco de caju atomizado através do controle das condições de secagem

Study of jelly drying cashew apples (Anacardium occidentale L.) processing

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