Cashew Juice Research Articles

Spray Dried Cashew (Anacardium occidentale L.) Juice Ingredients as an Upcycling Strategy for Abundant Cashew Apple

Spray-dried yellow cashew juice ingredients produced under different inlet temperatures (140 and 150 °C) and gum arabic (GA) addition ratios (15% and 25% w/v) were evaluated for their physicochemical and phytochemical attributes and storage stability for 56 days. All spray-dried cashew juice particles showed high solids recovery (>70%) and solubility (>90%), low water activity (<0.3), and low hygroscopicity (<10%). Spray-dried particles prepared with 15% w/v GA showed spherical shapes with a semi-crystalline structure and higher ascorbic acid concentration (>650 mg 100 g−1) and total phenolic content (>330 mg GAE 100 g−1). During storage, spray-dried cashew juice particles maintained their water activity levels within the microbiologically safe range and retained high solubility, in addition to high ascorbic (>68%) and phenolic (>55%) acid retention. Overall, we showed that spray-drying cashew juice is a feasible strategy to upcycle abundant and undervalued cashew juice into stable, phytochemical-rich ingredients for multiple applications.

Quality Characteristics of Cashew Apple Juice as Affected by Pre-Treatment Techniques

Cashew apples deteriorate easily when kept for a few hours after plucking. The astringency of cashew apples has also limited its utilization and overall acceptability. This study, therefore, evaluated the effect of pretreatments on the quality of cashew juice. Fresh cashew apples were cleaned and pre-treated by blanching at 50 °C, 60 °C, 70 °C and 80 °C for 20 minutes and another batch of cashew apples was dipped in a brine of 5% concentration (w/v) at 80 °C for 20 minutes. Then, cashew juice was extracted from pre-treated apples and subjected to physicochemical, vitamins, minerals, anti-nutrient, and sensory analysis. The cashew apple blanched at 70 °C had the highest total solid, pH, and brix with the values 14.16%, 4.27, and 11.30 respectively. All these values differed significantly from the untreated samples except the brix. Samples blanched at 80 °C had the highest vitamins A and B1 (0.192 and 0.26 mg/100 g) and cashew apples blanched at 50 °C had the highest vitamins B2, B3, and C (0.68, 0.29, and 69.00 mg/100 g) which differed significantly from the untreated sample. The potassium, calcium, iron, and zinc ranged from 137.27 to 312.14 mg/100 g, 235.78 to 510.32 mg/100 g, 17.86 to 40.77 mg/100 g, and 0.22 to 0.55 mg/100 g, respectively. All treated samples had significantly higher mineral composition than the untreated cashew apple juice. The anti-nutritional factor ranged from 1.12 to 1.39 mg/100 g for total phenol, 0.12 to 0.28 mg/100 g for flavonoid, and 0.67 to 0.83 mg/100 g for tannin. Both treated and untreated cashew apple juice had no coliform. The result of the sensory evaluation showed that brine-treated juice had a higher acceptability value than other samples. Hence, pre-treatments of cashew apples enhanced the mineral and vitamin contents of the juice and increased the general acceptability.

Solar Thermal Treatment: Case Study for Cashew Juice Pasteurization

Energy and food are very intertwined and important in human life. Cashew juice is a very abundant product in southern Senegal. Unfortunately, due to lack of processing and conservation, this product cannot last 24 hours without being fermented. The aim of this study is to study the heat treatment processes of agri-food products, particularly the pasteurization of cashew fruit juices. Pasteurization often uses heat from fossil fuels. In this heat treatment process of cashew juice, we are interested in the energy source. Thus thermal solar energy is used in this heat treatment. A solar thermal collector with an area of 17.9 m² and a hot water storage tank with a capacity of 0.1 m³ are used. With the pasteurization model used, the juice circulates in a copper coil immersed in hot water coming from the solar thermal field or the hot water storage tank. A numerical simulation program has been developed on Ansys Fluent 2020 R1 to study the evolution of the temperature of the juice from the inlet to the outlet of the coil. The results obtained give outlet temperatures varying from 70 to 80°C depending on the speed of circulation of the juice. We can also achieve outlet temperatures of 100°C. This means that our system can operate in sterilizer mode.

Some Processing Steps and Uses of Cashew Apples: A Review

In addition to the cashew nut, which is the main product, the cashew tree also produces the cashew apple which is considered a by-product. The cashew apple has a high nutritional potential. Indeed, it is rich in vitamin C, carotenoids, dietary fibers, vitamins, sugars and mineral elements where are essential for human nutrition. In addition to its nutritional quality, the cashew apple has technological advantages: the edible part of the fruit is between 85% and 100% higher than that of other traditional tropical fruits, and its juicy and sweet flesh is free of seeds or pits. In addition, very large volumes are available. As a result, the development of this fruit represents a considerable economic challenge. This paper first presents the cultivation of cashew trees and the bibliography of the work done on cashew juice. The favorable conditions for cashew tree cultivation and the planting method were presented. Then, the study highlights the work done on the physicochemical characteristics of cashew apples, the effect of the growing area, the variety and the stage of maturity on its characteristics. It also shows the influence of the processing steps on the nutritional value and organoleptic quality of the cashew apple; as well as the methods of clarification, stabilization, concentration and dehydration. Some uses of cashew apple were reviewed: beverage, food, substrate, bioethanol, nutraceutical, food additive and agro materials.

Cellulose Source Tailors the Physical and Structural Properties of Double-Functionalized Aerogels

ABSTRACT Cellulose aerogels are solid materials with high porosity, low density, and large surface area, and show excellent absorption of mechanical stress. These characteristics are appropriate for the development of new high-value products. However, over the years, it has been increasingly difficult to compare different studies about this material due to the different approaches used. In the present work, three different raw materials, bacterial cellulose from synthetic medium (BC), bacterial cellulose from cashew juice permeate (BCP), and eucalyptus nanocellulose (EC) were double-functionalized with TEMPO oxidation followed by silanization and freeze-dried, resulting in three different types of cellulose aerogels. These aerogels were evaluated for their performance in the absorption of organic oils/solvents and mechanical properties. The raw materials lead to aerogels with different characteristics. BC aerogel has the best mechanical properties and absorption capacity after 7 cycles; BCP aerogel presented the highest values for oil absorption and EC aerogel for organic solvent absorption.

Obtaining brandy from the alcoholic fermented cashew tree, Goiano, Brazil

The process of obtaining the brandy consists of adding yeast to the must to transform the sugar into alcohol, the same microorganism as the fermentation agent. This work aimed to produce brandy from fermented cashew juice and perform physical-chemical analyses. The following analyses of alcohol at 20 °C, pH, total acidity, fixed and volatile were performed, as well as the color parameters in the CIEL system, (L*) luminosity (black/white); (a*) coloring in the red/green region and; (b*) coloring in the yellow/blue range; (c*) Chromaticity is the ratio of a*/b*; (h*) saturation and color angle and; (G*) brightness of the measured color. According to the literature, the results obtained were for alcohol 38.2ºGL and pH 4.53, with an alcoholic degree of 38 to 54% in volume at 20 °C, and its optimum pH for brandy, which is between pH 4.0 and 5.0 at higher levels. The total (38.99) and fixed (3.19) acidity found in this study corroborate the literature regarding volatile acidity, 97.37 mg/100ml of anhydrous alcohol expressed as acetic acid. The L* value (52.59) in the brandy sample presented lighter colors because it was closer to white, as well as the low values of a*(-1.18) and b*(2.47) values evaluated. Chromaticity presented 2.14; chroma defines color intensity, assuming values close to zero for neutral colors (gray) and around 60 for vivid colors. The values obtained for H* were high, whose value obtained 115.51, which characterizes the color of yellow, where hue-angle indicates the saturation of the object's color, is the angle formed between a* and b*. Therefore, they follow the literature and Brazilian legislation based on the results obtained.

Sensory Profile and Physico-Chemical Characteristics of Clarified and Pasteurized Cashew Apple Juice during Storage

The cashew apple is the false fruit of the cashew tree and is not valued in Côte d'Ivoire and rots at the point of harvest. This study focuses on the valorization of cashew apples into juice. However, its nutritional and organoleptic parameters are affected by temperature and storage time. The objective is therefore to determine the nutritional and organoleptic characteristics of cashew apple juice during its production and conservation. The physico-chemical analyses carried out are pH and soluble dry extract. The sensory profile consisted of hedonic and descriptive analyses. The clarified and pasteurised cashew juice was found to be the best with an acceptability rate of 42%. Descriptive characteristics were clarity, colour, aroma and non-astringency. The juice stored at room temperature was more appreciated until the 90th day and then depreciated to the profile of the juice stored at 4°C. Statistical analysis shows that there is no significant difference between the pH and Refractometric Soluble Dry Extract (RSDE) values during storage. Clarified and pasteurised cashew juice retains its properties better at a storage temperature below 27°C.

Chemometric analysis of the volatile profile in peduncles of cashew clones and its correlation with sensory attributes.

Cashew apple, the hypertrophied peduncle of cashew nut, is a functional food with a high antioxidant activity and with good characteristics for juice industrialization and fresh consumption such as fleshy pulp, soft peel, without seeds, and exotic flavor. However, it is still poorly used or totally wasted. For this reason, the quality of cashew apples has received more attention from the Brazilian breeding program to maximize their uses. In this study, the volatile compound profiles of peduncles of seven cashew clones and their relation to the aroma and flavor differences were investigated. Nine trained panelists evaluated the cashew apples by descriptive analysis. After the standardization of headspace solid-phase microextraction (HS-SPME) extraction and chromatographic conditions, the volatile organic compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 48 compounds were identified with esters being the major chemical class, both in number of compounds and chromatographic peak area. The targeted and untargeted principal component analysis (PCA) analyses showed complementary and corroborative results from the cashew apple volatile composition based on genotype. The partial least squares (PLS) modeling revealed the high correlation of the unpleasant sensory attributes with the PRO805 and CAPI17 clones; sweet taste and sweet odor with the CCP76 clone; and cashew aroma/cashew flavor with the EMBRAPA51, HAC276, PRO555, and SLC12.20 clones. The correlation between the most relevant volatile organic compounds (VOC) for cashew apples and the sensory descriptors showed that the compounds methyl butanoate, methyl 3-methylbutanoate, ethyl 2-methylbutanoate, methyl 2-butenoate, methyl 3-methylpentanoate, 3-carene, methyl (E)-2-methyl-2-butenoate, ethyl 4-methylpentanoate, 2-hexenal, butyl 3-methylbutanoate, butyl pentanoate, and 3-methyl butanoic acid were important to explain differences in the characteristic fruit aroma and flavor of cashew apples among the studied clones. PRACTICAL APPLICATION: Cashew crops have been developed by using improved clones with increased nut productivity and resistance to diseases. The Brazilian genetic improvement program is also seeking to improve the quality of peduncles to maximize their use and prevent their destination as agricultural waste. In this study, the volatile profile of peduncles of seven cashew clones was determined and its correlation with the differences in their aroma and flavor attributes established. The results will provide important information about the potential of the new materials for fresh consumption and for the manufacturing of cashew juices, in addition to be used by breeders interested in improving the aroma of the fruit.

Product Development Based Sensory Evaluation and Physicochemical Characterization of Cashew Apple Bagasse Jam and Technology Transfer to Community

Jam type product was successfully developed using cashew apple bagasse from cashew apple juice manufacturing. Proximate analysis of cashew apple bagasse was carried out including soluble and insoluble fiber content. Cashew apple juice was added to 3 different ratios to produce jam type products and their sensory quality was evaluated; 5 percentage cashew apple juice content in Jam product was favored in all sensory parameters. Physicochemical properties of the jam product were analyzed including proximate composition, dietary fiber content, color, viscosity, pH and water activity. The optimum condition to produce cashew apple bagasse prototype was transferred to staffs of local company of Cashewy Phuket Cooperation Limited, Thailand through hands-on training for description and demonstration jam production. The assessment of before and after training was statistically significant at the 0.05 level of significance. The overall evaluation score of technology transfer has obtained the level of most satisfied with the mean score of 4.59. 
 HIGHLIGHTS
 
 Residue cashew crude was developed as cashew crude jam
 The addition of cashew juice was evaluated satisfaction based on sensory test
 The developed cashew crude jam was investigated physicochemical properties
 This product was applied to community for technology transfer
 
 GRAPHICAL ABSTRACT

Effects of roasted coffee on the chemical, microbiological and sensory qualities of fermented cocoa and cashew juices

PurposeRoasted coffee provides a complex blend of different flavours which produce a range of sensory qualities. With the development of protocols for the production of fresh juices, jams and marmalades from cocoa and cashew pulp juices at Cocoa Research Institute of Ghana, this paper aims to study the effects of roasted coffee powder on fermented cocoa and cashew juices to diversify the uses of these two juices.Design/methodology/approachCocoa and cashew juices were fermented with the incorporation of 2% roasted coffee powder using Saccharomyces cerevisiae yeast starter. The fermenting juices were monitored by measuring pH, temperature, specific gravity and titratable acidity. At the end of the fermentation, the juices were poured into clean, sterilized containers to mature. They were then analysed for their physicochemical, microbiological and sensory qualities. These were repeated with cocoa and cashew juices without coffee powder to determine the effects of the roasted coffee on the fermented juices.FindingsThe addition of roasted coffee powder to cocoa and cashew juices did not have any significant effect on the fermentation performance of the juices. Three out of the four juices took a total of 13 days to complete fermentation with an average final specific gravity of 0.99. The quality of the fermented juices was not compromised by microbial activities. However, the addition of roasted coffee powder reduced the alcohol content of fermented cocoa juice from 9.0 to 5.0% and that of cashew from 11.0% to 7.5%. Sensory analysis using untrained panellists, who were ordinary consumers, showed significant differences among the four fermented juices in terms of appearance, taste and aroma. Their mean scores for coffee aroma ranged from 0.3 to 2.0 with coffee incorporated fermented juices having higher rankings.Originality/valueThese findings have shown the possibility of processing cocoa and cashew juices, which under normal circumstances would have been discarded along their value chains, into coffee-flavoured wines. They are also important to cocoa, cashew and coffee farmers, processors, as well as wine enthusiasts.

Escherichia coli in Fruit Juice Dispensers

Aims: The aim of this study was to evaluate the microbiological quality of juices kept in juice dispensers and sold in retail in canteens and snack bars.
 Study Design: The study was done with thirty samples of juice, collected in the morning and in the afternoon, obtained at commercial establishments near Uberaba University, whereas two samples were of cashew juice, two samples of tamarind juice, two samples of passion fruit with mango juice, four samples of guava with acerola juice, eight samples of grape juice and twelve samples of passion fruit juice.
 Place and Duration of Study: Food Microbiology Laboratory - University of Uberaba.
 Methodology: The temperature at the time of collection was measured. A microbiological analysis was performed. The samples that were positive for thermotolerant coliforms, the analysis was continued, reaching the isolation of Escherichia coli and its subsequent serological identification.
 Results: The results point to a contamination, over current legal standards, of 66.7% for the samples collected in the morning and of 73.34% for the samples collected in the afternoon. Conclusion: Greater care in good practices is suggested, especially regarding the personal hygiene of handlers, water quality, sanitation and correct temperature control of fruit juice dispensers.

Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice

Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50) of raw or steamed cashew and pawpaw puree were evaluated. Increased in ascorbic acid (10.20-23.96 mg/100 g), total solid (8.03-12.37%), total soluble solid (1.37-3.5%) and pH (3.68-4.65) were recorded for the cashew-pawpaw juice samples. The titratable acidity (TTA) of the juice samples decreases (0.39-0.19%) with increasing amount of pawpaw puree in the juice blends. Total yeast and total coliform were not detected in the juice samples, however, the juice had low (1 × 105 - 1.5 × 105 log10 cfu/ml) total viable count. Cashew-pawpaw juice blend prepared from 50% raw cashew juice and pawpaw puree was highly rated in terms of taste, colour, flavor and overall acceptance. In conclusion, acceptable low acid juice that is also rich in ascorbic acid can be produced from blend of raw cashew and pawpaw puree.
 Keywords: Cashew juice; Pawpaw puree; Physicochemical properties; Steamed cashew; Vitamin C.

Cashew burger: elaboração e análise sensorial de hambúrguer à base de caju (anacardium occidentale l)

Na busca por apresentar à sociedade e ao mercado uma alternativa oportuna de alimentação rápida e saudável, este trabalho objetivou elaborar hambúrgueres artesanais com aproveitamento integral de caju. O preparo do hambúrguer de caju consistiu em duas formulações, uma a base do suco (F1) e outra à base da fibra (F2). As formulações contaram com os seguintes ingredientes: fibra de caju ou suco de caju, carne moída, azeite, proteína texturizada, água, sal, alho e pimenta. Posteriormente, foi realizada a análise sensorial e a intenção de compra, com a participação de 54 julgadores não treinados, utilizando a Escala Hedônica como instrumento de avaliação. De acordo com os dados da análise, o “atributo cor” obteve média de 6,83 (F1) e 6,72 (F2), o “atributo sabor” 6,97 (F1) e 6,87 (F2) e o “atributo textura” 6,35 (F1) e 6,56 (F2). Por fim, a Média Global foi de 7,27 (F1) e 7,12 (F2) e a intenção de compra foi “Gostei muito” para a F1 e “Gostei muitíssimo” para (F2). Destarte, houve uma pequena preferência pelo hambúrguer elaborado com suco do caju ao elaborado com a fibra.

Yellow-colored extract from cashew byproduct – Nonclinical safety assessment

Natural and synthetic dyes are widely used in foodstuff, medicines and cosmetics industries to enhance and/or restore the color of the final products. This study aimed to evaluate the safety of oral consumption of one carotenoids and anacardic acids-enriched extract (CAE), obtained by green extraction from cashew apple residue fibers, a byproduct of the cashew juice industry. Presenting intense yellow color, CAE could be proposed as a new natural dye. Single and repeated-dose oral toxicity (30 days) were evaluated in female Swiss mice at doses ranging from 50 to 1000 mg/kg, while (anti)mutagenic effects were evaluated in CHO–K1 cells (in vitro Cytokinesis-Block Micronucleus assay - CBMN) and in erythrocytes collected from murine bone marrow (in vivo). CAE did not induce toxic or mutagenic effects in female mice even after 30 days of treatment, regardless of the dose used. Considering cyclophosphamide (CPA)-challenged animals treated with CAE, neither antimutagenic effect was observed nor CAE increased CPA-mutagenic effects although in vitro CBMN results indicated that CAE might increase methyl methanesulfonate-induced micronuclei (MN) frequency besides promoting reduction on CPA-induced MN frequency. The obtained results suggest that CAE may be a safe source of carotenoids with potential use as industrial dye.

Quality Parameters and Health Impact of Clarified “Cerrado” Cashew Juice (Anacardium othonianum Rizz.)

Abstract Objectives Brazil is known for rich biological diversity and Anacardium othonianum Rizz., a Cerrado biome native species, is edible fruit and poorly reported in the literature. The objective of this work was to evaluate the quality parameters and health impact of clarified “Cerrado” cashew juice (Anacardium othonianum Rizz.), that was consumed during 30 days for healthy women. Methods Cashew juice was produced using clarification enzymatic process after maceration of A. othanianum pseudofruit. After this process the juice was pasteurized and its quality parameters (chemical characteristics, bioactive compounds, and active aroma composition) and the health impact (anthropometric and dietary assessment, biochemical tests including lipid profile and fasting blood glucose, and blood pressure measurement) were evaluated. The pilot study was realized with a daily intake of 400 mL of “Cerrado” cashew juice during 30 days for 9 health women. Results The juice showed low pH, high sugar and vitamin C contents. Esters (mainly methyl butanoate and isobutyl acetate) were found as important chemical class for the active aroma of “Cerrado” cashew juice. The consume of “Cerrado” cashew juice increased the recommended daily intake of manganese (56%), zinc (22%), iron (14%), and copper (13%) and improved the time to reach the maximum glucose value in the glycemic curve, the hematological indices (leukocytes, lymphocytes, and platelets), and the inflammatory marker (white blood cells), as well as reduced the cholesterol (triglycerides, total, and low-density lipoprotein cholesterol) levels and systolic blood pressure in healthy women. Conclusions Anacardium othonianum Rizz. pseudofruit, a species still virtually unknown and economically undervalued, it can be can be used for juice production and included in the diet and in addition to providing nutrients it can promote health benefits. Funding Sources Capes, CNPq and IF Goiano (Brazil).

An approach for implementing ecodesign at early research stage: A case study of bacterial cellulose production

Previous ecodesign approaches for the laboratory (lab) stage of product development have focused on studying one production route at a time and varying process parameters or equipment. Comparisons of alternative production routes have not been investigated, nor have been proposed specific assessments for each technology readiness level (TRL) at the lab stage of product development. This paper presents and improve an ecodesign approach for TRLs at the lab stage. This approach integrates life cycle assessment with process modeling at the industrial scale. It was applied to assess alternative bacterial cellulose (BC) production routes at the lab scale (hydrolyzed soybean molasses - HSM, diluted soybean molasses - DSM, supplemented cashew juice - SCJ, and synthetic medium Hestrin & Schramm - HS). Our results show that the HSM route exhibited better environmental performance than the other three routes. When compared to the HS route at lab scale, the HSM route reduced in 100%, in climate change, acidification and freshwater eutrophication, and in 95% the impact in marine eutrophication and freshwater ecotoxicity. Among the investigated changes in the HSM route, chemical exchange at purification phase proved possible and reduced the impact on water scarcity in 50%, at lab scale. When the HSM route was compared to the HS, at modeled industrial scale, there were no significant differences in their environmental impacts. The results from this case study allowed us to optimize the proposed ecodesign approach. We recommend that life cycle assessment (LCA) be performed at lab scale to determine the technological route with the least impact, identify critical inputs (disregarding water and energy), investigate changes that reduce environmental impacts without affecting product quality, and characterize liquid effluents. At the modeled industrial scale, the assessment of the selected route should focus on the identification of critical phases for improving water and energy efficiencies.

Desenvolvimento de biscoitos a partir do resíduo da extração de suco de caju do cerrado Goiano

O resíduo do caju é considerado uma matéria-prima de suma importância, no sistema agroindustrial o aproveitamento integral deste resíduo é uma meta que deve ser alcançada. Com isso, objetivou-se com esta pesquisa desenvolver e caracterizar biscoitos a partir do aproveitamento de resíduo da extração de suco caju do cerrado. Os biscoitos foram elaborados segundo metodologia adaptada, foram realizadas as análises físicas de diâmetro, espessura, peso médio e volume. Realizou-se também a caracterização físico-química das amostras determinando-se: Umidade, Cinzas, Lipídeos Proteínas e Carboidratos, assim como a determinação de Salmonella e coliformes termotolerantes Ao realizar-se as análises foi possível observar que os biscoitos se encontravam dentro dos valores preconizados de todos os parâmetros avaliados.

Quality parameters and sensorial profile of clarified “Cerrado” cashew juice supplemented with Sacharomyces boulardii and different sweeteners

The characteristics of the clarified “Cerrado” cashew juice, supplemented with Sacharomyces boulardii and different sweeteners, were evaluated. Eight formulations of clarified cashew juice were prepared with different sugars (sucrose-SCO, fructose-FRU, and xylitol-XIL), artificial sweeteners (stevia-STE, aspartame-ASP, and sucralose-SCA), only yeast (YEA), and control (CON). S. boulardii was added to juice (108 CFU/mL), and then the mixture was stored (7 °C) and evaluated during 28 days for pH, titratable acidity, soluble solids, color, osmolality, probiotic survival, and sensory properties. The juices were classified as very acidic (pH~3.2) and there was decrease in soluble solid content during shelf life (~12°–4° Brix). At 28 days of storage, the cellular viability (S. boulardii) was higher than 7 log CFU/mL for almost all treatments and the juice could be therefore considered a probiotic food. The treatment evaluated showed high vitamin C content (54–71 mg/100 mL), total phenolic compounds (75–105 mg/100 mL), total flavonoids content (average ~71 mg/100 mL), and antioxidant activity (86–88% discoloration by DPPH method). The cashew juice added from different sweeteners is a viable matrix for the probiotic, which contributes to the sensory properties of the beverage. Moreover, the sweeteners showed potential for use in low-calorie functional foods.

“Cerrado” cashew (Anacardium othonianum Rizz.) juice improves metabolic parameters in women: A pilot study

Abstract This study aimed to evaluate the impact of 30-day “Cerrado” cashew juice consumption in women. “Cerrado” cashew juice was produced through enzymatic clarification after maceration of Anacardium othonianum pseudofruit. The “Cerrado” cashew juice was clarified, pasteurized, and evaluated for its chemical characteristics, and a daily intake of 400 mL was used in the pilot study of nine women. The “Cerrado” cashew juice showed high vitamin C content (30 mg 100 mL−1), and consumption of “Cerrado” cashew juice increases the recommended daily intake of manganese (56 %), zinc (22 %), iron (14 %), and copper (13 %). Consumption of “Cerrado” cashew juice improved the time to reach the maximum glucose value in the glycemic curve, the cholesterol levels (triglycerides, total and low-density lipoprotein cholesterol) and systolic blood pressure in women.

Effect of Pasteurization and Storage Temperatures on the Physicochemical Properties and Microbiological Quality of Cashew Apple Juice

The effect of pasteurization and storage temperatures on the physicochemical and microbiological quality of cashew apple juice was investigated. Juice was extracted from fresh cashew apples (Anacardium occidentale L) and packaged in 50 ml plastic bottles. The bottled juices were divided into three portions: P6CJ (pasteurized at 63°C for 30 s), P7CJ (pasteurized at 72°C for 15 s) and UPCJ (unpasteurized) which served as control. Some were stored at room temperature (25±2°C) in a cupboard and others at refrigeration temperature (4°C) for 21 days. Samples were aseptically withdrawn on day 0, 1, 7, 14 and 21 for analysis. The decrease in pH, TTA (%malic acid), viscosity (Pa.S) and sugar (%Brix) content of unpasteurized sample at both storage temperatures was significantly (P≤0.05) greater than the pasteurized. There was significant (P≤0.05) increase in microbial growth (log10CFU/mL) with time in the unpasteurized samples with fungi (≥5.00), and total aerobes (≥6.49) and coliform (≥5.60) detected first on day zero at 25±2°C and day 1 at 4°C. Detected levels in pasteurized samples was on day 7 and 14 at 25±2°C and 4°C respectively. At 4°C, P7CJ had no aerobic count while Coliform (5.48±0.16) was detected on day 21. The study revealed that refrigeration storage can extend the keeping quality of pasteurized cashew juice for 14 days with pasteurization at 72°C for 15 s preferred to 63°C for 30 s.