Post-harvest processing technology for cashew apple – A review. (February 2017)

• Record Type: Journal Article
• Authors: Das, Ipsita; Arora, Amit
• Is Part Of: Journal of food engineering. Volume 194(2017)
• Page Start: 87
• Page End: 98
• Publication Date: 2017-02
• Subjects: Astringency -- Cashew apple -- Preservation -- Processing -- Value addition; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2016.09.011
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Cashew apple is a tropical fruit which is an important byproduct of the cashew nut processing industry. It is rich in vitamins, polyphenols, sugars, minerals, amino acids and dietary fibre and can be considered as a functional food. Despite being highly nutritious, utilization of cashew apple has been very limited due to certain disadvantages, such as high perishability and its astringent taste. Various methods have been developed to improve the shelf life and sensory properties of whole cashew apple and its juice. A wide variety of methods ranging from chemical preservatives to high pressure processing have been evaluated for the improvement of shelf life. Physical, bio-chemical, chemical and hybrid methods have also been used to improve organoleptic properties of the juice. However, extensive studies considering the effects of each process on the shelf life and sensory characteristics are still needed. It is also crucial to create awareness and confidence among farmers about cashew apple processing for better economic returns. This paper presents a comprehensive review of various aspects on processing, preservation and value addition to the cashew apple. Highlights: Although cashew nut is widely popular, its by product (cashew apple) is largely considered as waste. Despite being highly nutritious (rich in sugars, antioxidants and vitamins) its potential has not yet been exploited. The key problems are- high perishability and presence of astringency in cashew apple. Critical review of post harvest processing technologies for cashew apple has been presented in this paper.