A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice

Abstract

A review including the processing techniques, properties and uses of cashew apple juice is reported. Cashew apple has multipurpose ; it can be processed to obtain human food. The process of cashew apple into several by-products can affect its nutritional, microbiological, and sensorial quality attributes. Therefore, clarification methods, thermal treatment and high hydrostatic pressure modify nutritional, microbiological, and sensorial attributes of cashew apple products. Moreover, the storage stability of cashew apple juice depends on the preservative methods used. Cashew apple is usually used in the fortification of the nutritional quality of some tropical foods,because of its high percentage of vitamin C. Cashew apple juice has great potential for bioprocess to obtain fermented products. Cashew apple contains phenolic compounds generally related to antioxidant. The valorization of cashew apples in developing countries by the improvement of the process of cashew apples available in these countries can contribute to cover the nutritional needs of the populations.

Relationship between color and physico-chemical properties of cashew apple (Anacardium occidentale L.) at different days of storage

“…However, the pseudo-fruits are richer in the antioxidant compounds only at the initial stage of maturity (Table 1, AAC, and PC values). The authors reported that the anthocyanins, total carotenoids, TSS, TSS/TA, polymeric tannins, vitamin C, and reducing sugars increase continuously during the maturation of the cashew apples (Makanjuola et al, 2013;Dedehou et al, 2016;Das and Arora 2017). These results are proof of the behavior of the samples in this study, since values increased from day 0 to day 6 and later on, decreased on days 9 to 12.…”

“…T he cashew (Anacardium occidentale L.) is a product with a high content of flavors, colors, and the presence of fructose as the predominant sugar. It is cultivated in different parts of the world (Makanjuola et al, 2013;Dedehou et al, 2016) and in some Latin American countries, including Venezuela where it grows wild and without a protocol of cultivation (Guerrero and Velazquez-Moreira 2014;Guerrero et al, 2019). These fruits represent an important part of the production of cashew nuts (fruit) but cashew apple is non-used in the food industry after the extraction of juice (Da Costa et al, 2009).…”

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

“…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.…”

The Potential of Cashew Apple Juice as Anti Hypercholesterol Agent on Whistar Rats (Rattus norvegicus Berkenhout, 1769)

“…One that has a bright prospect is cashew apple juice. This is because the cashew apple is juicy with a moisture content of 86.3 g 100 g -1 [2] and rich in vitamin C which is 180 mg 100 g -1 [2] and 126 mg 100 mL -1 to 372 mg 100 mL -1 [3] three to six times more vitamin C than orange juice [4], and as a very good source of antioxidants [5].…”

“…The presence of tannin in food and drinks can have a positive and negative effect on those who consume it. The negative effects are, i) can reduce the nutritional value of macromolecules (protein, amino acids, carbohydrates, sugars), micromolecules (vitamins, minerals) and their bioavailability [5,8]. ii) negative effect to digestive [9] by forming insoluble complexes, thereby increasing levels of nitrogenous stool, which can inhibit the growth of experimental animals including rats.…”