Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders

Lima, Antonia Carlota de Souza; Filho, Elenilson G. Alves; Sampaio, Lorena Maria Freire; Pontes, Claudilane Martins; Afonso, Marcos Rodrigues Amorim; Ribeiro, Paulo Riceli Vasconcelos; Canuto, Kirley Marques; Eça, Kaliana Sitônio; Oliveira, Luciana de Siqueira

doi:10.1016/j.fochms.2022.100149

Cited by 3 publications

(1 citation statement)

References 49 publications

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“…Porosity is positively related with solubility; thus, the solubility of the highly porous FD camel milk powder was higher (88.77%) than that of the SD powder (65.47%). The FD encapsulated powder of a phenolic extract from cashew apple byproducts exhibited a high solubility of 74%–78% (de Souza Lima et al., 2022). The FD powders exhibited higher porosity than those produced using SD, DD, and RWD (Caparino et al., 2012).…”

Section: Drying Of Liquid Food Matrices For Producing Powdersmentioning

confidence: 99%

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

Sultana,

Aghajanzadeh,

Thibault

et al. 2024

Comp Rev Food Sci Food Safe

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The contribution of dehydration to the growing market of food powders from slurry/liquid matrices is inevitable. To overcome the challenges posed by conventional drying technologies, several innovative approaches have emerged. However, industrial implementation is limited due to insufficient information on the best‐suited drying technologies for targeted products. Therefore, this review aimed to compare various conventional and emerging dehydration technologies (such as active freeze, supercritical, agitated thin‐film, and vortex chamber drying) based on their fundamental principles, potential applications, and limitations. Additionally, this article reviewed the effects of drying technologies on porosity, which greatly influence the solubility, rehydration, and stability of powder. The comparison between different drying technologies enables informed decision‐making in selecting the appropriate one. It was found that active freeze drying is effective in producing free‐flowing powders, unlike conventional freeze drying. Vortex chamber drying could be considered a viable alternative to spray drying, requiring a compact chamber than the large tower needed for spray drying. Freeze‐dried, spray freeze‐dried, and foam mat‐dried powders exhibit higher porosity than spray‐dried ones, whereas supercritical drying produces nano‐porous interconnected powders. Notably, several factors like glass transition temperature, drying technologies, particle aggregation, agglomeration, and sintering impact powder porosity. However, some binders, such as maltodextrin, sucrose, and lactose, could be applied in controlled agglomeration to enhance powder porosity. Further investigation on the effect of emerging technologies on powder properties and their commercial feasibility is required to discover their potential in liquid drying. Moreover, utilizing clean‐label drying ingredients like dietary fibers, derived from agricultural waste, presents promising opportunities.

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Section: Drying Of Liquid Food Matrices For Producing Powdersmentioning

confidence: 99%

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

Sultana,

Aghajanzadeh,

Thibault

et al. 2024

Comp Rev Food Sci Food Safe

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Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life

Gómez-Gaete,

Avendaño-Godoy,

Escobar-Avello

et al. 2024

Food Prod Process and Nutr

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Bioactive compounds in food and beverages, including fruit juices, are susceptible to degradation or oxidation during processing and storage. This vulnerability can lead to a reduction in nutritional value and overall quality of the products. The objective of this research is to explore the potential of encapsulation techniques in preserving and enhancing the nutritional value of fruit juices. The encapsulation of natural compounds, enzymes, and probiotics is seen as a promising approach to fortifying fruit juices, improving their preservation and processing of these encapsulated natural compounds as additives in food packaging. The study involves a comprehensive review of various encapsulation techniques and materials used for encapsulating bioactive compounds. It also investigates the current applications of encapsulated natural products in the preservation of food and beverages. The encapsulation of bioactive compounds has shown the potential in improving the nutritional value and functional properties of fruit juice products and foods. It has also been found to enhance the preservation and processing of these products, contributing to their overall quality and safety. Encapsulation techniques offer a promising avenue for revolutionizing the fruit juice industry by enhancing the nutritional value and shelf life of products. They also present an opportunity for the development of more functional food products. Despite the promising results, more research is needed to fully understand the mechanisms of encapsulation, determine the optimal conditions for encapsulating different ingredients, and assess the effects of encapsulation on the quality and safety of fruit juices. Future studies should focus on these areas to further advance the application of encapsulation techniques in the food and beverage industry. Graphical Abstract

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The Cashew Pseudofruit (Anacardium occidentale): Composition, Processing Effects on Bioactive Compounds and Potential Benefits for Human Health

Gutiérrez-Paz,

Rodríguez-Moreno,

Hernández-Gómez

et al. 2024

Foods

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The fruit of the cashew, a tree belonging to the family Anacardiaceae, is composed of approximately 10% nut (cashew) and 90% stalk or pseudofruit, usually discarded in situ and fermented in the soil. This review identifies cashew pseudofruit’s physicochemical characteristics and bioactive compounds and their possible relationship to health benefits. Different processing techniques have been used to preserve the pseudofruit, and the effect of these techniques on its nutrients is also reviewed in this work. Cashew is a highly perishable product with moisture content above 80% w/w and 10% w/w sugars. It also has a high content of polyphenols, flavonoids, and tannins and high antioxidant properties that are best preserved by nonthermal processing techniques. The pseudofruit presents the high inhibitory activity of α-amylase and lipase enzymes, has anti-inflammatory and body weight reduction properties and healing activity, and controls glucose levels, insulinemia, and insulin resistance. For all these reasons, cashews have been promoted as a propitious food/ingredient for preventive and therapeutic management of different pathologies such as diabetes, dyslipidemia, obesity, hypertension, fatty liver, and acne. Moreover, it has positive effects on the intestinal microflora, among others. This pseudofruit has a high potential for the development of functional foods.

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Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders

Cited by 3 publications

References 49 publications

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life

The Cashew Pseudofruit (Anacardium occidentale): Composition, Processing Effects on Bioactive Compounds and Potential Benefits for Human Health

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