Cashew Pulp Research Articles

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Cashew nuts are the seeds at the very end of the fruit of the cashew plant (Anacardium occidentale Linn). The cashew plant produces fruit consisting of two parts, namely pseudo-fruit and true fruit. Pseudo-fruit is a fruit stalk (penduculus) that is fleshy and contains elements of protein, sugar, fat, carbohydrates, minerals and vitamins (A, B and C). The part of the fruit that produces cashews is a true fruit shaped like a kidney embedded at the end of a pseudo-fruit, green to brown, consisting of three layers, namely the hard skin layer (pericarp) consisting of epicarp, mesocarp and endocarp, epidermis layer (teste), and cashew seed layer (kernel). Cookies are a form of food that is easy to carry and is generally preferred by all circles of society. Cashew nut pulp has not been processed properly even though it can be used as a processed food ingredient that has many benefits. This research method uses factorial design 32 with data analysis using ANOVA. The novelty of this study is the use of cashew pulp flour with bleach modification as an ingredient in making cookies. This study aims to test the chemical quality of cookies from cashew nut pulp flour with oven temperature optimization. The chemical quality analyzed is in the form of protein content. It was found that the addition of cashew pulp flour had a significant effect on the protein content of cashew pulp cookies.

Bacteriological assessment of fruit pulp sold in supermarkets in São Raimundo das Mangabeiras, Maranhão State, Brazil

Natural fruit pulp is highly appreciated because it retains the flavor and nutrients of the fresh fruit. However, fruit pulp is susceptible to contamination by pathogenic bacteria, mainly because of improper handling and storage. Therefore, this study evaluated and quantified the presence of pathogenic bacteria in fruit pulp sold in São Raimundo das Mangabeiras, Maranhão, Brazil. Two fruit pulp samples each of açaí (A and B), acerola (C and D), cajá (E and F), cashew (G and H), and passion fruit (I and J) were obtained from supermarkets and subjected to the following microbiological analyses: enumeration of mesophilic bacteria using plate count agar; quantification of total (TC) and thermotolerant (TTC) coliforms using the multiple tube technique; qualitative detection of Escherichia coli on eosin methylene blue agar and that of Salmonella on xylose lysine base agar and enteric agar. Mesophilic bacteria were found to grow in all the samples, with the highest value obtained for the acerola pulp (sample D; average: 1.08 x 105 colony-forming units g-1). However, all samples were in accordance with the Brazilian legislation for this parameter. The most probable number of colonies (MPN g-1) of TC and TTC were ≥1,100 in açaí (sample A), cajá (sample E), and cashew (sample G) pulps, which is in disagreement with the maximum value allowed. E. coli and Salmonella were not found to grow in the samples evaluated in this study. Collectively, the data indicate inadequate handling and storage in the production chain of fruit pulp sold in the municipality of São Raimundo das Mangabeiras, suggesting that the population in the region is exposed to a probable risk of food contamination.

Cashew peduncle pulp in the production of Berliner Weisse craft beer: Sensory and physicochemical aspects

Among the extant beer types, Berliner Weisse is mainly characterized by its blend of barley and wheat malts, Saccharomyces cerevisiae for alcoholic fermentation, and Lactobacillus spp. for lactic fermentation. In this study, three formulations of Berliner Weisse were developed with various concentrations of barley, wheat malts, and hops. No variations were made in the concentrations of S. cerevisiae, Lacticaseibacillus casei, or cashew pulp. A L. casei-free formulation was used as a control. Physicochemical and sensory parameters were evaluated to characterize the formulations. The physicochemical data allowed for differentiation of the beverages in all evaluated parameters, except for the percentages of titratable acidity and diacetyl. From a sensory perspective, panelists classified the beer as acidic or fruity. The cashew peduncle pulp was proven to be a viable and attractive alternative for the production of Berliner Weisse-style beer with national characteristics and versatility in physicochemical and sensory parameters.

Determination of constant and variable thermal diffusivity of cashew pulp during heating: Experimentation, optimizations and simulations

Cashew nut is used by the industry in the production of roasted kernels, whose flavor is appreciated in various parts of the world. However, the production of 1 ton of roasted kernels generates up to 15 tons of cashew apple, which is a highly perishable by-product. To increase its shelf life, cashew apple can be transformed into pulp, which is then pasteurized. Designing efficient pasteurizers requires knowledge of the thermal diffusivity of this product, in the heating step. Thus, an experiment was carried out with heating of this pulp placed in a metallic cylinder (from 25.6 °C to 63.1 °C), in a water bath (at 63.1 °C), with a thermocouple fixed at the central point of the product. Thermal diffusivity was determined through the inverse method, using analytical and numerical solutions of the diffusion equation. The use of a variable thermal diffusivity, given as a function of the local temperature, expressed by α(T) = a1cosh(a2T2), produced excellent fit of the simulation to the experimental data, with random distribution of errors, and with χ2 = 0.1626 and R2 = 0.999984.

Consumption of Antioxidant-Rich "Cerrado" Cashew Pseudofruit Affects Hepatic Gene Expression in Obese C57BL/6J High Fat-Fed Mice.

The pseudofruit of A. othonianum Rizzini, “Cerrado” cashew pulp, has been described as rich in flavonoids, phenolic compounds, and vitamin C. The objective of this work was to evaluate the beneficial health effects seen with the addition of “Cerrado” cashew pulp (CP) to an obesogenic high fat diet provided to C57BL/6J male mice. In week 9, the HF-fed group had a significantly higher baseline glucose concentration than the LF- or HF+CP-fed groups. In RNAseq analysis, 4669 of 5520 genes were found to be differentially expressed. Among the genes most upregulated with the ingestion of the CP compared to HF were Ph1da1, SLc6a9, Clec4f, and Ica1 which are related to glucose homeostasis; Mt2 that may be involved steroid biosynthetic process; and Ciart which has a role in the regulation of circadian rhythm. Although “Cerrado” CP intake did not cause changes in the food intake or body weight of fed mice with HF diet, carbohydrate metabolism appeared to be improved based on the observed changes in gene expression.

Effect of Hydrolysis Parameters with Pectinase on the Recovery Efficiency, Total Phenolic Content, DPPH of Filtrate from the Cashew Pulp Puree

The cashew tree is commonly grown in tropical countries. The cashew fruit includes cashew nut with a high economic value and cashew fruit pulp as a by-product from the fruit, but it contains a lot of nutritional value and healthy antioxidant compounds. The effect of factors in the hydrolysis process using pectinase on the recovery efficiency (H), total polyphenol content (TPC), and radical scavenging activities (DPPH) was investigated. Enzyme-assisted processing significantly (p < 0.05) improved H, TPC, DPPH. There was an overall increase of 17.1 % in H, 31.0 % in TPC, and 21.6 % in DPPH at the recommended enzyme hydrolysis conditions including pH of 4.0, a temperature of 40oC, enzyme concentration of 0.3 % (v/w), and incubation time of 90 minutes. The use of suitable conditions for the hydrolysis process using pectinase can offer an opportunity for developing foods and beverages with enhanced nutritional value and high antioxidant activity.

The Active Aroma of “Cerrado” Cashew and Cagaita Fruits: Comparison between Two Extraction Methods

The objective of the present work is to characterize the aroma of “Cerrado” cashew (Anacardium othonianum Rizz.) and cagaita (Eugenia dysenterica) pulps. For this, we used headspace (HS) and two extraction methods (solid-phase extraction, SPE and solid-phase microextraction, SPME), as well as gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) for identification of aroma compounds. While SPME was more efficient and extracted 17 and 21 compounds for “Cerrado” cashew and cagaita pulps, respectively, the SPE method extracted 13 compounds for both pulps. SPME showed higher modified frequency (MF), that is, compounds perceived with higher intensity and by number of judges during olfactometry. On the other hand, the results obtained in this work showed that the extraction techniques seem complementary, since some compounds were not identified by SPE, but were identified by SPME, and vice versa.

Optimization of the Parameters of Cashew Pulp Purée Hydrolysis using Pectinase for Increasing Antioxidant Activity by Response Surface Methodology (RSM)

Nowadays, cashew tree is grown around the world including Viet Nam. The cashew fruit includes cashew nut, the part with the highest economic value, the pulp of the cashew fruit pulp containing essential nutrients and minerals. In addition, the fruit pulp also contains compounds with antioxidant activities that are beneficial for health. This study focused on the parameters optimization in the hydrolysis process using pectinase by the Response Surface Method (RSM). Four parameters of the hydrolysis process were investigated including pH (3.4 ÷ 4.6), temperature (35 ÷ 55oC), enzyme concentration (0 ÷ 0.5% v/w), hydrolysis time (30 ÷ 150 minutes). The results showed that, at the optimal hydrolysis conditions of pH = 4.1, temperature = 41.2oC, enzyme concentration = 0.36% (v/w) and hydrolysis time at 88 minutes, the antioxidant activity by DPPH reached the highest content of 5145.81 (μM TEAC - Troloxequivalent antioxidant capacity). The research results open up a new application direction for the variety of products from the cashew fruit containing antioxidant compounds which are beneficial for health.

Kinetic of polyphenol losses during convection drying of cashew (Anacardium occidentale L.) apples

Lowering manufacturing costs and utilization of by-products are urgent requirements to improve the competitiveness of Vietnamese cashew nuts in the world market. Heat treatment strategies such as drying are common techniques to process waste sources into a food source. The degradation of polyphenol, vitamin C, and tannins in the process represent a major obstacle in maintaining the nutritional quality of cashew pulp as well as in de-acridization of raw materials. This work firstly attempted to determine the optimal convection drying conditions that gave the highest nutritional quality contents in cashew apples. Then, the polyphenol degradation kinetic of cashew apple material during the drying process was examined in zero-order and first-order kinetic models. The results suggested the best contents of polyphenol, vitamin C and tannin could be attained at the drying process at 55°C for 275 mins. In addition, the first-order kinetic model was used to describe the decomposition of polyphenols during the drying process and the equation to predict the residual polyphenol content in cashew apple was formed to optimize the process. Research parameters provide a database for the following processing processes in the production of cashew-derived food products.

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.

Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing

Abstract This study aimed to evaluate the nutritional characteristics, bioactive compounds and microbiological quality during the processing and frozen storage of cashew pulps. Cashew pulps from 4 batches and 3 different sequential stages of industrial processing and storage (after pulping, after pulp thawing that was stored for 3 months in a drum, and 90 days after packaging in bugs and frozen storage at –20 °C) were obtained and submitted to the following analyses: pH, total soluble solids (TSS), color (L*, c* and H°), acidity, ascorbic acid, glucose reducing sugars, total phenols, antioxidant potential by reducing DPPH (1,1-diphenyl-2-picrylhydrazyl) and microbiological parameters (Fungi, psychrotrophic bacteria and coliforms). There was interaction between batches and processing steps for all evaluated parameters, except phenols in acetone extract. The acidity of all batches verified was below of the minimum value recommended by current legislation. Sugars, acidity, ascorbic acid and color were negatively affected during processing. The phenolic compounds presented slight modifications, with a slight increase between the first two stages. Although the antioxidant potential presented variations, there was no single response profile for all batches. High microbial counts were observed after pulping, however there were considerable reductions throughout the processing/storage.

Assessment of the standard of identity and quality of conventional (not pasteurized) and pasteurized cashew pulps commercialized in the State of Ceará, Brazil

The present study aimed to evaluate the quality of conventional (unpasteurized) and pasteurized frozen cashew pulps according to their identity and quality standard (physicochemical and microbiological aspects). Thus, four cashew pulp brands were analyzed, two conventional (non-pasteurized) 1 and 2, and two pasteurized 3 and 4. The following parameters with respect to physical-chemical analyzes were determined: soluble solids content, total solids, pH, total acidity expressed in citric acid and ascorbic acid. The mycorbiological analyzes performed were coliforms at 35 °C and 45 °C, molds, yeasts and Salmonella. The results showed that all brands had levels of soluble solids, pH, total acidity expressed in citric acid and ascorbic acid according to the current legislation, with small oscillations between the brands. Microbiological analyzes revealed mold and yeast contamination above that allowed by current legislation. Thus, it is concluded that pasteurization cannot always be considered an effective method in the destruction of microorganisms in food, suggesting an improvement in equipment hygiene.

Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics

The health aspects associated with fermented milk products have resulted in increased consumption of this beverage. Three fermented beverages added with cashew pulp and different concentrations of whey (10, 20 and 30 %) were produced, being stored for a period of 28 days and evaluated regarding their physicochemical, microbiological and sensory characteristics. Fifty-two tasters evaluated acceptance of the beverages using hybrid 9-point hedonic scales. It was found that the lower the proportion of whey used in the beverages, the higher the total solids, proteins, fat and caloric values (p<0.05). Regarding ash values, no significant differences were observed (p>0.05). Beverages pH values did not differ when evaluated on the same day of storage (p>0.05). After 7, 14, 21 and 28 days of storage, differences were observed (p <0.05) regarding acidity values, except for the time 0. The beverages presented probiotic viability during the storage period, being the count above the minimum recommended by the current Brazilian legislation. Even though the beverages added with 10 % of whey presented a better acceptability index, the other beverages developed in this study presented good acceptance by the tasters. The probiotic beverages flavored with cashew fruit were nutritionally and technologically viable and presented physicochemical and microbiological stability during refrigerated storage for 28 days.

Consumption of “Cerrado” Cashew Pulp Affects Physiological Parameters and Gene Expression in Obese C57BL/6J High Fat-Fed Mice

Abstract Objectives The pseudofruits of A. othonianum Rizz., the “Cerrado” cashew, are a good source of vitamin C; high in phenolic compounds; contain flavonoids such as vitexin and hesperindin, anthocyanins such as cyanindin, delphinidin, pelargonidin and peonidin; and high antioxidant activity. The objective of this work was to evaluate the beneficial health effects observed with the addition of “Cerrado” cashew pulp to an obesogenic diet in male C57BL/6J mice. Methods Groups of C57BL/6J mice were provided low-fat diet (LF,10% kcal fat), high-fat diet (HF, 45% kcal fat), or HF plus “Cerrado” cashew pulp (HF + CP, 2% of total kcal) during the 10-week feeding period. Mice were housed four per cage in a room maintained at a constant temperature (22 ± 2°C) with a 12-hour light/dark cycle and given free access to food and distilled water. Body weights, food intake, and fasting glucose were determined. At the end of study mice were euthanized via cervical dislocation. Physiological parameters were measured during the study and post-mortem, serum and tissue parameters were measured, along with analysis of hepatic gene expression via Clarium gene arrays. Results At the end of week 10, body weights for LF-fed mice were lower than mice fed HF and HF + CP (P < 0.05). Body weights, food efficiencies, and serum MCP-1 concentrations were not different between the HF- and HF + CP-fed groups. At week 9, HF-fed mice had significantly higher baseline glucose concentrations vs. the LF-fed group (P < 0.05). The HF + CP-fed group had an intermediate serum glucose level that was not different than the LF-fed mice. In RNA-Sequencing analysis, 4669 genes were identified. Canonical pathways most regulated with CP intake included Complement Activation, MAPK signaling, Nuclear Hormone Receptor Activation, and PPAR Signaling. Conclusions The intake of “Cerrado” cashew together with the obesogenic diet improved baseline glucose concentrations compared to HF-fed mice. Analysis of hepatic gene expression shows a number of metabolic pathways influenced by CP intake, including cell signaling and nuclear hormone activation. Funding Sources National Council for Scientific and Technological Development – CNPq and IF Goiano, Brazil.

In vitro activity and formulation of a flavonoid-containing cashew pulp extract for the topical treatment of acne and the protection of skin against premature aging

The cashew nut is an important product in Brazil, both for consumption and export, with the pulp of the cashew fruit being considered a by-product despite its high flavonoid content. In this study, the use of cashew pulp extract as a treatment for acne and in the prevention of early skin damage was investigated. Its flavonoid content was determined using spectrophotometric identification, and its effects on cell and bacterial viability, the migration of keratinocytes, and antioxidant activity in vitro were evaluated. Furthermore, it was incorporated into an emulsion for topical administration, and the physical-chemical stability parameters of the formulation were determined. The cashew pulp contained flavonoids with healing and antioxidant activity, and was not toxic to keratinocyte cells in a viability test. The flavonoid-rich formulation was stable, indicating that this is a promising formulation for use in the treatment of acne and protection of skin against premature damage.

Propriedades termodinâmicas da polpa de cajá (Spondias mombin L.)

Spondias mombin L. é um fruto nativo do Brasil, há uma variação da espécie nativa no Cerrado. Seus frutos são utilizados na produção de alimentos para fabricação de geléias, sorvetes e sucos e as folhas são utilizadas na medicina popular para tratar doenças inflamatórias. Objetivou-se analisar o comportamento termodinâmico e as propriedades da polpa de cajá em pó em diferentes temperaturas durante o processo de dessorção. A análise foi realizada pelo método dinâmico-gravimétrico. Os frutos de cajá com atividade de água entre 16,96 e 57,43 foram usados para as análises termodinâmicas. A dessorção da camada fina do fruto foi observada em diferentes temperaturas (10, 20, 30 e 40° C) e níveis de atividade da água, variando de 0,17 a 0,57, até o produto chegar ao teor de umidade de equilíbrio na condição de ar especificada. As propriedades termodinâmicas da polpa de cajá foram afetadas pelo teor de temperatura e umidade. A teoria isocinética pode ser comprovada para o processo de dessorção e esta é controlada pela entalpia. A dessorção de água em frutos de cajá é um processo não espontâneo.

Egg quality characteristics and blood parameters of ISA brown layers fed with cashew (Anacardium occidentale L.) pulp meal diets

Egg quality characteristics and blood parameters of ISA brown layers fed with cashew (Anacardium occidentale L.) pulp meal diets

Antioxidant Properties of Red and Yellow Varieties of Cashew Apple, Nut and Husk (AnacardiumOccidentaleL.) Harvested in Mexico

Numerous studies have reported the health benefits of consuming fruits and vegetables that contain antioxidant properties. Within the group of fruits considered exotic, some are accessible and only consumed in their place of origin, such as soursop, noni, kiwi, pitahaya, and others. Anacardiumoccidentale, cashew, is a crop native to the Brazilian northeast that has excellent medicinal and nutritional properties. Because few studies have characterized cashew produced in Mexico, in the present work, the physicochemical properties and antioxidant capacity of cashew apple (red and yellow varieties) and its nut were studied. The content of total phenolic compounds and the antioxidant capacity were higher in the nut (174.19±20.98 GAE mg/100 g db) while cashew red pulp showed a superior value of the phenol content (159.75±12.91 GAE mg/100 g db) to that of yellow cashew pulp (151.9±5.23 GAE mg/100 g db). A high value was obtained for the TPC of the husk of cashew nut (74.30 mg GAE/g) compared with those of the kernel and false fruit. Red cashew presented a higher antioxidant capacity at 77.65 μmol Trolox/g and was superior to that of the kernel (38.52±2.9 μmol Trolox/g). Because cashew apple is usually discarded, a marmalade based on the pulp is proposed as an alternative for its conservation because it has a high content of phenolic compounds that is conserved for six weeks of shelf life.

Haematological Profile and Serum Biochemistry of West African Dwarf Goats Fed Sun-dried Yellow Cashew Pulp Based Diets

Haematological Profile and Serum Biochemistry of West African Dwarf Goats Fed Sun-dried Yellow Cashew Pulp Based Diets

Evaluation of Cashew Pulp and Shell, Kola, Cocoa and Coffee Husk as Substrates for the Cultivation of Pleurotus ostreatus

Evaluation of Cashew Pulp and Shell, Kola, Cocoa and Coffee Husk as Substrates for the Cultivation of Pleurotus ostreatus