Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods

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 methods on their bioactive content, and the acceptance and sensory preference of products new plants-based products formulated. It was observed that both artisanal and industrial cashew apple fibres presented a rich composition in the bioactive compounds, especially regarding the content of ascorbic acid found in artisanal (147.8 mg.100g À1 ) and carotenoids in industrialized fibre (1.87 mg 100 g À1 ), which resulted in a higher antioxidant activity for both samples in each method evaluated. Frying (180 C/3 min) and cooking in a combination oven (98 C/10 min) exhibited higher averages regarding the retention of the bioactive compounds in the fibres, resulting in a higher antioxidant activity for the products processed by these methods.In contrast, it was boiling processing (100 C/18min) leads to leach of water-soluble biocompounds and, consequently, their products presented a reduced antioxidant activity. The cashew apple "paçoca" and "meatballs" were judged in terms of their attributes (appearance, aroma, taste, overall impression) and buy intention. In general, the average of these results indicated a high sensorial acceptance and a partial possibility in their purchase of these products. The cashew apple fibres are a source of nutrients. Its incorporation in culinary preparations can be a friendly way to avoid waste and promote new food products.

Chemical composition and bioactive compounds of cashew (Anacardium occidentale) apple juice and bagasse from Colombian varieties

“…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 ].…”

“…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.…”

Ultrasound and Ozone Processing of Cashew Apple Juice: Effects of Single and Combined Processing on the Juice Quality and Microbial Stability

“…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.…”

“…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.…”

Bioactive properties and evaluation of the prebiotic potential of cashew apple fiber using Bifidobacterium Lactis / Propriedades bioativas e avaliação do potencial prebiótico da fibra do pedúnculo de caju utilizando Bifidobacterium Lactis

“…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.…”