Pressure‐driven crossflow microfiltration coupled with centrifugation for tannin reduction and clarification of cashew apple juice: Modeling of permeate flux decline and optimization of process parameters

Abstract

In this study, the process parameters such as rotational speed, time, membrane pore size (MPS) and transmembrane pressure were chosen for centrifugation and microfiltration, respectively. The artificial neural network-genetic algorithm technique was followed to achieve the optimized process parameters for centrifugation (7532 rpm rotational speed and 52.6 min time). Likewise, the optimum process

Mitigation of cashew apple fruits astringency

“…de Andrade et al ( 2018 ) mentioned that microfiltration can reduce up to 97% of the tannin content. Abdullah et al ( 2022 ) integrated the microfiltration and centrifugation techniques, and used Artificial Neural Network algorithm for finding the optimum process parameters. This combination of non-thermal techniques not only reduced tannin content by 88%, but also preserved 87% of ascorbic acid content, resulting in a turbid-free and highly nutritious product.…”

Nonthermal food processing: A step towards a circular economy to meet the sustainable development goals

“…Other methods like centrifugation or microfiltration have also been recommended in the pretreatment step since they may remove particles, oils and fats ( Gerschenson, Deng, & Cassano, 2021 ). These components are prone to autoxidation, induce substrate degradation, and hinder mechanical processing such as substrate flow, mixing, and homogenisation ( Abdullah et al, 2022 , Bindes et al, 2019 ).…”

Circularity of Cashew Apples: Examining the Product-Process Pathways, Techno-Functional, Nutritional/Phytomolecular Qualities for Food Applications

“…Other studies have broadly relayed the nutraceutical quality of cashew apple. ,,,, Reports have shown carotenoids, flavonoids, anthocyanins, tannins, and other phenolic acids as prominent polyphenols in cashew apples. ,, These phenolic constituents credit cashew apple with antioxidative, anti-inflammatory, anticarcinogenic properties, wound healing properties, and other benefits in cardiovascular health, among other therapeutic functions. , Cashew apple contains significant amounts of saccharides, predominantly fructose, glucose, and xylose, ,,, and is credited with a good amino acid profile. , In addition, it has a high moisture content, about 85–89%, making it highly efficient in the commercial production of beverages. However, its high moisture content is tantamount to high perishability; , nonetheless, emerging technologies promise a possibility of subverting such hindrance and enhancing the availability of cashew apple for commercial applications , …”

“…37 Other studies have broadly relayed the nutraceutical quality of cashew apple. 2,51,60,68,76 Reports have shown carotenoids, flavonoids, anthocyanins, tannins, and other phenolic acids as prominent polyphenols in cashew apples. 24,41,60 These phenolic constituents credit cashew apple with antioxidative, anti-inflammatory, anticarcinogenic properties, wound healing properties, and other benefits in cardiovascular health, among other therapeutic functions.…”

“…52,81 In addition, it has a high moisture content, about 85−89%, 70 making it highly efficient in the commercial production of beverages. However, its high moisture content is tantamount to high perishability; 2,9 nonetheless, emerging technologies promise a possibility of subverting such hindrance and enhancing the availability of cashew apple for commercial applications 28,100 Several circularity pathways have been identified for cashew apple, including beverage production, 28,84 bioenergy production, 34,35,94 extractions of essential components for pharmacological uses, 51 composting, 44,63 animal feed, 83 composite flours, 53 and confectioneries, 63 among many others. However, the appropriate utilization of cashew apples in these pathways cannot be fully realized without prior knowledge of their functional characteristics.…”