scholarly journals Selected Physio-Chemical Properties for the Processing of Cashew Apple (Anacardium Occidentale)

2020 ◽  
Vol 445 ◽  
pp. 012012
Author(s):  
A P Olalusi ◽  
O C Ajayi ◽  
O C Erinle
Keyword(s):  
Chemical Properties ◽  
Anacardium Occidentale ◽  
Cashew Apple

Relationship between color and physico-chemical properties of cashew apple (Anacardium occidentale L.) at different days of storage

2021 ◽  
Vol 74 (2) ◽  
Author(s):  
Alberto José Luengo Fereira ◽  
Josué David Hernández-Varela
Keyword(s):  
Image Analysis ◽  
Nutritional Value ◽  
Color Space ◽  
Chemical Properties ◽  
Anacardium Occidentale ◽  
Maturity Stage ◽  
Color Analysis ◽  
Cashew Nut ◽  
Physico Chemical ◽  
Cashew Apple

Cashew is a fruiting specimen exported from different countries, including Venezuela, due to its high nutritional value and unique taste. However, only the fruit (cashew nut) is considered the most used part for consumption while the pseudo-fruit (cashew apple) is discarded due to its strong taste and smell. This study is based on the changes that occur in the physical and chemical composition of the pseudo-fruit of cashew (Anacardium occidentale L.) in different days of storage (0, 3, 6, 9, 12) related to the color analysis of the pseudo-fruit. Image analysis was performed using the CIELab color space, which revealed different maturity stages for samples from day 0 to day 12. Nevertheless, antioxidant activity refers to ascorbic acid, and polyphenols content showed a degradation before day 6 of storage. These results prove that cashew apples can be stored for long-term at room temperature (25 °C), but the color and physico-chemical properties suffer some changes decreasing their nutritional value after day 6 of storage. A correlation between image analysis and chemical parameters can be used to evaluate the optimal maturity stage in samples.

Effect of indirect cold plasma treatment on cashew apple juice (Anacardium occidentale L.)

LWT ◽  
2017 ◽  
Vol 84 ◽  
pp. 457-463 ◽  
Author(s):  
Óscar Rodríguez ◽  
Wesley F. Gomes ◽  
Sueli Rodrigues ◽  
Fabiano A.N. Fernandes
Keyword(s):  
Plasma Treatment ◽  
Cold Plasma ◽  
Apple Juice ◽  
Anacardium Occidentale ◽  
Cashew Apple Juice ◽  
Cashew Apple

scholarly journals Anti-inflammatory and wound healing potential of cashew apple juice (Anacardium occidentale L.) in mice

2015 ◽  
Vol 240 (12) ◽  
pp. 1648-1655 ◽  
Author(s):  
Mirele da Silveira Vasconcelos ◽  
Neuza F Gomes-Rochette ◽  
Maria Liduína M de Oliveira ◽  
Diana Célia S Nunes-Pinheiro ◽  
Adriana R Tomé ◽  
...  
Keyword(s):  
Wound Healing ◽  
Apple Juice ◽  
Anacardium Occidentale ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
Anti Inflammatory

scholarly journals COMPARAÇÃO ENTRE OS TRATAMENTOS COM TANASE E COM GELATINA PARA CLARIFICAÇÃO DO SUCO DE CAJU ( Anacardium occidentale L.)

2002 ◽  
Vol 20 (1) ◽  
Author(s):  
SONIA COURI ◽  
LUCIANE FERREIRA DE MENEZES ◽  
GUSTAVO ADOLFO SAAVEDRA PINTO ◽  
MARIA DE LOURDES M. SOUZA ◽  
SUELY PEREIRA FREITAS
Keyword(s):  
Economic Analysis ◽  
Capital Investment ◽  
Apple Juice ◽  
Anacardium Occidentale ◽  
Tannin Content ◽  
Cashew Apple Juice ◽  
Hydrolysable Tannin ◽  
Juice Clarification ◽  
Cashew Apple ◽  
The Cost

Comparou-se o tratamento da polpa do caju com tanase e com gelatina, visando à redução da turbidez e do teor de taninos. Os resultados indicaram que a redução das concentrações de taninos totais, hidrolisáveis, proantocianidinas e turbidez ficaram em 39%, 50%, 32% e 94% para sucos tratados com gelatina e 46%, 88%, 2% e 88% para a polpa tratada com tanase, respectivamente. Deste modo, o tratamento com gelatina foi eficiente para remoção de proantocianidinas, enquanto que o tratamento enzimático foi mais eficiente na redução de taninos hidrolisáveis. Os produtos obtidos não apresentaram diferenças visuais. Estudo comparativo de pré-viabilidade econômica mostrou que o investimento de capital para obtenção do suco de caju clarificado com enzima é menor que para o suco clarificado com gelatina. Entretanto, o custo de produção do suco de caju clarificado com gelatina é menor devido ao preço elevado da enzima tanase. COMPARISION OF THE CASHEW APPLE (Anacardium occidentale L.) JUICE CLARIFICATION WITH TANNASE AND GELATIN Abstract Tannase and gelatin were compared for treatment of cashew apple pulp aiming to reduce turbidity and tannin content. The results indicated that the decrease in concentrations of total tannin, hydrolysable tannin, proanthocyanidin, and turbidity was 39%, 50%, 32% and 94% for juices treated with gelatin and 46%, 88%, 2% and 88% for pulp treated with tannase, respectively. In this way the treatment with gelatin was more efficient to remove proanthocyanidin, whereas enzymatic ones was better for hydrolysable tannin decrease. The obtained products didn’t present visual differences. The comparative economic analysis for the cashew-apple juice production showed that the capital investment for the enzymatic clarification is lower than for the conventional clarification process, using gelatin. Although, the cost of clarified cashew apple juice using gelatin is lower due to the high cost of the enzyme tannase.

Cashew apple (Anacardium occidentale L.) extract from by-product of juice processing: A focus on carotenoids

2013 ◽  
Vol 138 (1) ◽  
pp. 25-31 ◽  
Author(s):  
Fernando Pinto de Abreu ◽  
Manuel Dornier ◽  
Ana Paula Dionisio ◽  
Michel Carail ◽  
Catherine Caris-Veyrat ◽  
...  
Keyword(s):  
Anacardium Occidentale ◽  
Juice Processing ◽  
Cashew Apple
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