Response surface methodology optimization of blended fruit nectar: cashew apple and açai

Pinheiro, Anália Maria; Maia, Geraldo Arraes; Figueiredo, Raimundo Wilane de; Azeredo, H. M. C. de; Oliveira, Luciana de Siqueira; Silva, Maria de Fátima G; Silva, Larissa Morais Ribeiro da; Sousa, Paulo Henrique Machado de

doi:10.1080/15538362.2022.2037037

Cited by 7 publications

(4 citation statements)

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“…8 Fruit blends have also been made from the cashew apple together with other fruits. 83 Wines, ethanol, and probiotic beverages can be developed from the fermentation of the cashew apple juice with specific strains of microorganisms. 8,46 Cashew wine, which has an alcohol content between 6% and 12%, also has a low cost of production.…”

Section: Processing and Value-addition Of Cashew Applementioning

confidence: 99%

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Nutritional value and health benefits of cashew apple

et al. 2023

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Cashew (Anacardium occidentale) has received both local and international recognition due to its expanding production capacity, trading, and nut utilization. The cashew apple, which forms about 90% of the total fruit weight, is left on the farmers' fields as agricultural waste owing to limited knowledge of its health benefits, a lack of technical know-how and processing equipment, and its high perishability and astringent taste. Numerous studies have been conducted exploring the nutrients and contribution of the apple to human nutrition.This paper reviewed recent articles on the nutritional composition and health benefits of cashew apples for easy accessibility and readership. Cashew apple contains good amounts of vitamin C, sugars (fructose and sucrose), fibers, flavonoids, carotenoids, total polyphenols, volatile components, flavanols, amino acids, and minerals, such as potassium, magnesium, sodium, and iron, which are good for maintaining strong immunity, scavenging free radicals, neuropathic functioning, cardiac functioning, and maintenance of body and skin integrity. Cashew apple is associated with weight loss, and is good for diabetic patients due to its high content of flavonoids (myricetin and quercetin). Consumption of cashew apple and its value-added products confer good health, therapeutic effects in the management of diabetics and cardiovascular diseases, and also ensure food and nutrition security.It is hoped that this review will contribute significantly to the expanding body of knowledge aimed at promoting cashew apple utilization globally.

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Section: Processing and Value-addition Of Cashew Applementioning

confidence: 99%

“…Juice concentrate, syrup, squash and ready‐to‐serve (RTS) drinks are some of the nutritious beverages that can be obtained from cashew apple juice by adding sugar, citric acid and other preservatives 8 . Fruit blends have also been made from the cashew apple together with other fruits 83 …”

Section: Processing and Value‐addition Of Cashew Applementioning

confidence: 99%

Nutritional value and health benefits of cashew apple

et al. 2023

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“…For the composition of the experimental design, the variables and the coding of the levels are considered (Table 1). The independent variable X1 represents the proportion between the high (HA) and low acylation (LA) gellan gums used in the preparation of the gels to allow the alteration of the concentration of both hydrocolloids in the samples so that the final sum between the two gellans is always equal to 1% (w/w) about 100g of water in each experiment (Kohyama et al, 2021;Pinheiro et al, 2022). The values for the other factors were based on the average concentrations found in fruits (Brasil, 2000;Taco, 2006;Canteri et al, 2011).…”

Section: Experimental Designmentioning

confidence: 99%

Investigating the Impact of Parameters on HA and LA Gellan Gum Interaction: the ratio between the HA and LA gellan gums, calcium, pH, sucrose, and pectin.

Campos,

Souza,

Mattos

et al. 2023

Preprint

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This study aimed to evaluate the existence and the degree of interaction between HA and LA gellan gums and their proportions in the presence of calcium, pH, sucrose, and pectin. For this purpose, different concentrations of these hydrocolloids were evaluated according to experimental design, the central composite design type, to investigate the influence on the responses regarding the uniaxial compression test. The response surface methodology (RSM) was applied to the responses of true stress (σT), true strain (εH), and Young's modulus. Possible interactions between gellan gum, sucrose, and pectin were evaluated by Fourier transform infrared spectroscopy combined with attenuated total reflectance (FTIR-ATR). The variables gellan gum weight ratio, calcium, pH, sucrose, and pectin influenced the output responses for the compression test, and variations in the values of these variables affected the results for hardness, strain, and modulus. Formulations with lower and higher gellan gum weight ratios obtained higher mean values for hardness and Young's modulus and higher strength and firmness to compression, respectively. The FTIR-ATR results confirmed the interactions between the gellan gums, sucrose, and pectin.

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“…Regarding health benefits, existing literature has emphasized its prospects as an affordable and accessible resort for nutritional interventions, hinging on its rich composition of vitamins, minerals, polyphenols, and dietary fiber. ,,,, For instance, the Vitamin C content of cashew apple juice is reported to range from 200 to 269 mg/100g, which is about five times that of citrus juice and about ten times that of pineapple juice. ,, This high Vitamin C composition reveals the apple’s capacity as a viable product for Vitamin C deficiency alleviation and treatment of associated syndromes. Cashew apple is also notable for itscopious composition of potassium (3609.93–4361.28 mg/L), magnesium (413.44 mg/L), sodium (218.03 mg/L), calcium (120.24 mg/L), and iron (44.80 mg/L), also accenting its vitality in mineral intervention or as a substantial source of minerals in diets and product formulations…”

Section: Introductionmentioning

confidence: 99%

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

Aidoo

Kwofie

Ngadi

2022

ACS Food Sci. Technol.

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Cashew apples are produced in greater quantities worldwide; nonetheless, a vast majority are discarded. However, existing literature have established several potentials of cashew apple, especially in improving food and nutrition security, advancing industry, and promoting socio-economic development. In this evolving era of circular food economy for food system sustainability, these potentials could be rightly harnessed in addressing existing irregularities in the food value chain. However, appropriate utilization of any food material is incumbent on prior knowledge of their characteristics. To promote valorization of cashew apple in food and nutritional applications, the authors present a comprehensive review and global database of the nutritional, bioactive, and techno-functional characteristics of cashew apples and derived products, together with associated health benefits. The paper also emphasized some food circularity pathways for cashew apple, including advances in their exploration, and their major processing steps. Insights from this review portray cashew apple as a substantial nutritional resort and a much reliable and affordable substrate for industrial explorations, especially in producing beverages, flour, animal feed, and functional extracts. For non-food applications, cashew apple has been successfully explored as an agro-industrial byproduct for renewable energy generation, especially ethanol production, and could progress into a commercially viable energy generation substrate. In growing regions where the apple is rampantly underutilized, maximizing exploration of its food circularity potentials could essentially bridge local food and nutritional disparities and significantly minimize waste burden, consequent to a reduction in environmental impacts from the cashew industry. Furthermore, this would promote the food industry in growing regions and provide an avenue to buffer their economic system through job creation and enhanced food accessibility, thereby ameliorating the socio-economic conditions in such areas.

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Response surface methodology optimization of blended fruit nectar: cashew apple and açai

Cited by 7 publications

References 46 publications

Nutritional value and health benefits of cashew apple

Nutritional value and health benefits of cashew apple

Investigating the Impact of Parameters on HA and LA Gellan Gum Interaction: the ratio between the HA and LA gellan gums, calcium, pH, sucrose, and pectin.

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

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