Development of Technologies for the Economic Utilization of Cashew Apple and Its Commercial Exploitation

Optimization of ultrasound‐assisted extraction of ascorbic acid, protein and total antioxidants from cashew apple bagasse using artificial neural network‐genetic algorithm and response surface methodology

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The cashew apple (Anacardium occidentale L.) is a pseudo fruit of cashew grown principally in the tropical regions of Brazil, Guyana, Madagascar, India, and Vietnam, and its production represents 1.1% of the world's exotic fruits production (Mathew et al, 2011).According to FAOSTAT (2019), about 1.32 million metric tons of cashew apples have been produced worldwide, whereas India has been producing about 60 lakh tons of fruit per year. Its peduncle possesses about 60%-90% of the total fruit weight (Singh et al, 2019).

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“…The cashew apple (Anacardium occidentale L.) is a pseudo fruit of cashew grown principally in the tropical regions of Brazil, Guyana, Madagascar, India, and Vietnam, and its production represents 1.1% of the world's exotic fruits production (Mathew et al, 2011).…”

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

“…Cashew apple has been explored in the production of beverages like fruit juices, wine, yogurt, drinking vinegar, cashew apple feni , and other probiotic beverages. ,,, Extraction of the juice is fundamental to producing all cashew apple beverages. In the manufacturing of cashew apple fruit juices, extracted juices may undergo a series of postextraction treatments like clarification, ,, filtration using muslin or cheese cloth, ,, manual or mechanical homogenization, , and concentration to enhance quality and shelf stability of the final product.. Additionally, additives like preservatives, stabilizers, and sweeteners may be required to improve final product quality . For the clarification of cashew apple juice, chemical methods, such as clarifying agents like starch and gelation and adsorbents like activated charcoal, ,,, membrane technologies like microfiltration, and enzymatic methods like the use of tannase, have been explored.…”

“…GSH peroxidase activity increases antioxidative performance and baroreflex sensitivity, significantly reducing lipid peroxidation and cell degeneration. As a result, cell and tissue functions dramatically improve, cardiopulmonary physiology increases, and malonaldehyde production (extremely mutagenic and cancerous lipid peroxidation byproduct) subsides, benefiting the health and physiology of consumers. , In growing regions like Cuba and Brazil, due to their antimicrobial properties the high tannin content of nondetannified cashew apple drinks have been exploited in treating pharyngitis and chronic dysentery. ,,, On gastric health, an existing pharmacological study indicates the presence of anarcardic acid and carotenoids in aqueous extracts from cashew apple pomace to be responsible for their gastroprotective properties . Apparently, the extract could be exploited as an adjuvant treatment for gastric inflammations in humans upon further epidemiological validations.…”

“…Several circularity pathways have been identified for cashew apple, including beverage production, , bioenergy production, ,, extractions of essential components for pharmacological uses, composting, , animal feed, composite flours, and confectioneries, among many others. However, the appropriate utilization of cashew apples in these pathways cannot be fully realized without prior knowledge of their functional characteristics.…”