Sustentabilidade Em Agroindústrias: Alternativas Para Evitar O Desperdício De Resíduos Agroindustriais Do Pedúnculo De Caju - Uma Revisão De Literatura

Araújo, Wesley Fernandes; Rocha, Lindalva de Moura; Araújo, Inês Maria de Souza; Paula, Gabriela Almeida de; Sousa, Leanne Silva de; Folha, Matheus Fernandes; Filho, Luciano Borges da Rocha; Araújo, Reijaner Vilanova

doi:10.22533/at.ed.19419140528

Cited by 4 publications

(4 citation statements)

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“…A agroindústria do caju no Nordeste produziu 146.320 toneladas de castanha em 2022, já o pseudofruto do caju que é a parte carnosa e suculenta do fruto é cerca de 2,5 milhões de toneladas, todavia há um desperdício de mais de 1,5 milhão de toneladas, representando cerca de 75% da produção, gerando assim grandes quantidades de resíduos (IBGE, 2023;Araújo et al, 2018).…”

Section: Introductionunclassified

Preparation and physical-chemical characterization of cashew raisins in a low-cost solar dryer

De Melo,

De Carvalho,

Coelho

et al. 2024

OLEL

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Cashew is a very consumed fruit due to its sensory characteristics and because it is a fruit rich in vitamin C. Due to the high rate of perishability and losses in production, techniques are sought to increase the shelf life of the product, minimizing these losses. Among these techniques we have osmotic dehydration and drying. The objective of this work was to dry the cashew apple, previously osmotically dehydrated, in a solar dryer and to evaluate its efficiency by comparing it with the oven, through the construction of kinetic curves of drying and evaluation of the dehydrated product. Thus, sliced cashew apples were osmotically dehydrated in syrups with 40 and 50 ºBrix, at 30ºC, followed by solar drying using a solar dryer with air circulation and an oven with air circulation with average temperature obtained in the solar dryer. The osmotic dehydration process was evaluated through weight loss, moisture loss and solid incorporation. An analysis of the physical and physical-chemical characteristics (pH, soluble solids, titratable acidity, vitamin C and color) of cashew nuts “in natura” and dried was carried out. Furthermore, the experimental data were fitted to the Page, Logarithm and Midili models. The Midili model was the one that best represented the drying kinetics, the solar dryer showed a shorter drying time and a higher value of ascorbic acid, being a low-cost alternative that delivers a quality product.

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Section: Introductionunclassified

Preparation and physical-chemical characterization of cashew raisins in a low-cost solar dryer

De Melo,

De Carvalho,

Coelho

et al. 2024

OLEL

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“…These fibers are popularly used as animal feed or simply discarded. Several studies have demonstrated the potential of cashew bagasse as a source of renewable energy and bioactive substances [17,21,22]. In this context, Brazilian researchers from Embrapa (CE, Brazil) in partnership with CIRAD (France) developed a method based on green techniques (such as pressing and filtration) to prepare an aqueous extract (CAE) with an intense yellowish color from cashew apple bagasse [23,24].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of a Standardized Extract Obtained from Cashew Apple (Anacardium occidentale L.) Bagasse in DSS-Induced Mouse Colitis

da Silva,

Braga,

de Oliveira

et al. 2023

Foods

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Inflammatory bowel diseases (IBD) include Crohn’s disease and ulcerative colitis. Several studies relate eating habits to different aspects of IBD, such as progression and worsening of the clinical condition. Therefore, many natural products (NPs) such as polyphenols and carotenoids have been identified as promising agents in supporting IBD. An interesting source for obtaining bioactive NPs is the by-products of the food industry. The present study evaluated the potential beneficial effect of a standardized extract (CAE) obtained from cashew apple bagasse in the dextran sulfate sodium (DSS)-induced ulcerative colitis model in mice. This was the first time that CAE had been evaluated in this experimental model. Chemical evaluation of CAE identified carotenoids (96.28 ± 0.15 mg/100 g), phenolic compounds (37.49 ± 0.64 mg/100 g), and a mixture of anacardic acids (C15:3 = 94.2 ± 0.6 mg/100 g; C15:2 = 108.4 ± 0.1 mg/100 g; C15:1 = 214.8 ± 0.2 mg/100 g). Administration of CAE (500 mg/kg, 4 days, p.o.) after DSS challenge was more effective in delaying disease progression compared with prior treatment (500 mg/kg, 30 days, p.o.), according to the disease activity index. However, no treatment strategy with CAE was able to prevent or inhibit disease progression, since all parameters evaluated (macroscopic, biochemical, and histopathological) in CAE-treated animals were similar to those observed in DSS-challenged animals. Despite the high dose (500 mg/kg), the standardized extract (CAE) did not result in an effective concentration of carotenoids. Furthermore, as some anacardic acids have been reported as histone acetyltransferases inhibitors, there could be a possible antagonistic relationship between carotenoids and anacardic acids. Complementary research will be necessary to test the hypothesis of antagonism. Thus, an optimized extract, with an even higher concentration of carotenoids, obtained from cashew apple bagasse, can be developed as a possible adjuvant food supplement for inflammatory bowel diseases.

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“…Este resíduo apresenta como constituição de 60 a 80% de água, 0,3 a 0,5% de material inorgânico e 20 a 40% de matéria orgânica, que apresenta principalmente, açúcares, fibras, pectina, vitaminas, sais minerais, carotenoides, carboidratos e proteínas. O aproveitamento integral do caju é um desafio para a agroindústria e a utilização do bagaço do caju no desenvolvimento de novos produtos, proporcionando maior valor agregado ao produto, além de provocar a redução de lixo orgânico (ARAÚJO et al, 2018).…”

Section: Introductionunclassified

Elaboração de barra de cereal com resíduos secos de abacaxi e caju

et al. 2020

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A indústria de processamento de frutas gera um grande volume de resíduos sólidos, que muitas vezes, são descartados de maneira inadequada. Desse modo, a utilização destes resíduos para a produção de farinhas, proporciona a redução de um problema ambiental, possibilita a redução de custos e a melhoria no valor nutricional dos produtos. Diante deste cenário, objetivou-se utilizar farinhas obtidas através da desidratação de resíduos agroindustriais de abacaxi e caju como matéria-prima no processo produtivo de barras de cereais, proporcionando o desenvolvimento de um alimento com elevado valor nutricional. As amostras foram caracterizadas através dos seguintes parâmetros físico-químicos: teor de umidade, atividade de água, pH, acidez, proteínas, lipídeos e cinzas. Verificou-se que, a utilização da farinha dos resíduos é uma alternativa viável para o aproveitamento deste material e, observou-se a influência do percentual de farinha utilizado em todos os parâmetros avaliados. Foi observado também o aumento no teor de umidade, atividade de água, proteínas, cinzas e acidez, e a redução do pH e teor lipídico.

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Sustentabilidade Em Agroindústrias: Alternativas Para Evitar O Desperdício De Resíduos Agroindustriais Do Pedúnculo De Caju - Uma Revisão De Literatura

Cited by 4 publications

References 0 publications

Preparation and physical-chemical characterization of cashew raisins in a low-cost solar dryer

Preparation and physical-chemical characterization of cashew raisins in a low-cost solar dryer

Evaluation of a Standardized Extract Obtained from Cashew Apple (Anacardium occidentale L.) Bagasse in DSS-Induced Mouse Colitis

Elaboração de barra de cereal com resíduos secos de abacaxi e caju

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