Mitigation of cashew apple fruits astringency

Abstract

The cashew apple is a tropical pseudo fruit, with high fiber content, high nutritional value, and therapeutic compositional profile. Consuming cashew apples can help with several health-related problems, such as obesity, stomach ulcers, and gastritis. It has even demonstrated anti-tumor and anti-carcinogenic effects, and its antioxidants can help with wound-healing. Despite such benefits, the cashew apple is frequently considered as waste generated by cashew nut industries, since its commercial applications are restricted by the astringency and poor storability. This astringency is primarily due to the presence of tannins; and a lack of proper, efficient, and economical astringency reduction strategy is accountable for major waste generation. This review compiles pieces of information on the causes of astringency, as well as tannin reduction methods, such as clarification, thermal treatments, microfiltration, and fermentation. These methods aim to either just reduce tannin content or to valorize this by-product in a less-astringent better product. Both routes will eventually help with the better utilization of said organic food waste, which is critical for sustainable development.

Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology

“…The absorption capacity of different clarification agents to polyphenols mainly includes chemical driving force and physical driving force. For protein clarification agents, the proline-rich protein has one of the highest affinities for polyphenols in protein clarification agents, and the chemical bond between proline-rich amino acid residues and polyphenols is mainly hydrogen bonds [ 8 ]. PVPP, a non-protein clarifier and often performed at the must or fermentation stage, has non-specific adsorption to polyphenols.…”

“…The reduction of tannin astringency includes the use of clarifying agents, the addition of polysaccharides, alkali treatment, gene editing, etc. [ 7 , 8 , 9 , 10 ]. These methods all modify the tannin composition to varying degrees, thus greatly changing the taste of the wine.…”

Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk

“…However, due to the high economic value of the chestnut, a significant amount of pseudofruit is wasted during processing. This waste occurs either because of the fruit’s high perishability or after juice extraction, which generates a fibrous matrix with no specific use [ 1 , 2 ]. Preliminary studies have been conducted to explore the potential uses of the pseudofruit in human food [ 1 ].…”