2020
DOI: 10.1016/j.heliyon.2020.e05346
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Abstract: Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among the co-products resulting from tropical fruits' processing, the cashew apple's fibre presents unusual nutritional and sensory characteristics. In several food preparations could use it as an ingredient. In this work, the bioactive compounds of both artisanal and industrialized cashew apple fibre were studied and the influence of the different cooking meth… Show more

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Cited by 19 publications
(13 citation statements)
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“…The thermal decomposition in agricultural residues is an important parameter in further valorization processes. For instance, some treatments where biomass transformation requires high temperatures are i) cooking operations [ 15 ], ii) manufacturing of materials [ 128 ], iii) thermochemical pretreatments [ 133 ], and iv) pyrolysis [ 134 ].…”
Section: Resultsmentioning
confidence: 99%
See 1 more Smart Citation
“…The thermal decomposition in agricultural residues is an important parameter in further valorization processes. For instance, some treatments where biomass transformation requires high temperatures are i) cooking operations [ 15 ], ii) manufacturing of materials [ 128 ], iii) thermochemical pretreatments [ 133 ], and iv) pyrolysis [ 134 ].…”
Section: Resultsmentioning
confidence: 99%
“…Consequently, the main challenge in the valorization of CA is that requires transformation processes to obtain value-added products such as cashew apple juice (CAJ), syrups, jams and jellies, nutraceutical powders, or fermented beverages [ 6 , 14 ]. Recently, some research has used CA in formulating vegan burger meat after a laboratory-scale cooking process with flavor acceptance [ 15 ]. Usually, chemical [ 8 ], physical [ 9 ], and biological [ 16 ] processing are performed to modify the CA composition to develop edible products.…”
Section: Introductionmentioning
confidence: 99%
“…The antioxidant activity presented in the cashew apple fiber in this study was 17.78 µM TEAC/g (Table 2). According to Sucupira et al (2020), the antioxidant activity value for industrialized cashew fiber was 31.92 µM TEAC/g. However, the difference in processing and storage conditions for these samples may have influenced the quantification of antioxidants.…”
Section: 1) Bioactive Compounds In the Cashew Applementioning
confidence: 99%
“…The cashew apple juice (100 mL) was subjected to OZ processing in a glass column reactor with 4.5 cm diameter and 30 cm height. The reactor was built with a gas distributor plate made of sintered porous glass (pore size of 40-50 µm) at the reactor bottom with the same reactor diameter, allowing for a uniform distribution of the tiny OZ bubbles [15]. The reactor was coupled to a portable OZ generator (model O&L15, Ozone Life, São José dos Campos, São Paulo, Brazil) and fed by an oxygen tank with a flow rate of 125 mL/min, corresponding to an OZ flow rate of 0.37 mg O 3 /mL/min.…”
Section: Ozonationmentioning
confidence: 99%
“…Cashew apple corresponds to about 90% of the whole fruit weight and is composed of carbohydrates, dietary fiber, vitamins (mainly vitamin C), minerals, and antioxidant phenols [13,14]. In addition, the cashew apple peduncle has an attractive taste, and the flavor is used to develop several food products, such as beverages and candies [15,16]. In Brazil, the ripe cashew fruit is harvested from August to January.…”
Section: Introductionmentioning
confidence: 99%