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Volume 14
Issue 17
10.3390/app14177485
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

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

by
Francisca Pereira de Moraes
1,2,
Janaína de Paula da Costa
3,
Edilene Souza da Silva
1,
Patrícia Maria Rocha
1,
Fábio Gonçalves Macêdo de Medeiros
1,4,
José Maria Correia da Costa
2 and
Roberta Targino Hoskin
1,4,*
1
Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59072-970, RN, Brazil
2
Department of Education in Agricultural Sciences and the Land of the Sertão, Federal University of Sergipe, Nossa Senhora da Glória 49680-000, SE, Brazil
3
Department of Food Technology, Federal University of Ceará, Fortaleza 60355-636, CE, Brazil
4
Department of Food, Bioprocessing and Nutrition Sciences, Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA
*
Author to whom correspondence should be addressed.
Appl. Sci. 2024, 14(17), 7485; https://doi.org/10.3390/app14177485 (registering DOI)
Submission received: 16 July 2024 / Revised: 20 August 2024 / Accepted: 22 August 2024 / Published: 23 August 2024
(This article belongs to the Special Issue Technology for Beverage Production: Enhancing Processes and Improving Product Quality)
Versions Notes

Abstract

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.
Keywords: tropical fruits; shelf life; phenolic; ascorbic acid; revalorization tropical fruits; shelf life; phenolic; ascorbic acid; revalorization

Share and Cite

MDPI and ACS Style

Moraes, F.P.d.; Costa, J.d.P.d.; da Silva, E.S.; Rocha, P.M.; Medeiros, F.G.M.d.; Costa, J.M.C.d.; Hoskin, R.T. Spray Dried Cashew (Anacardium occidentale L.) Juice Ingredients as an Upcycling Strategy for Abundant Cashew Apple. Appl. Sci. 2024, 14, 7485. https://doi.org/10.3390/app14177485

AMA Style

Moraes FPd, Costa JdPd, da Silva ES, Rocha PM, Medeiros FGMd, Costa JMCd, Hoskin RT. Spray Dried Cashew (Anacardium occidentale L.) Juice Ingredients as an Upcycling Strategy for Abundant Cashew Apple. Applied Sciences. 2024; 14(17):7485. https://doi.org/10.3390/app14177485

Chicago/Turabian Style

Moraes, Francisca Pereira de, Janaína de Paula da Costa, Edilene Souza da Silva, Patrícia Maria Rocha, Fábio Gonçalves Macêdo de Medeiros, José Maria Correia da Costa, and Roberta Targino Hoskin. 2024. "Spray Dried Cashew (Anacardium occidentale L.) Juice Ingredients as an Upcycling Strategy for Abundant Cashew Apple" Applied Sciences 14, no. 17: 7485. https://doi.org/10.3390/app14177485

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