Effect of Pretreatment Methods on Juice Extraction Yield and Nutritional Composition of Cashew Apple (Anacardium Occidentale L.) Harvested from Binh Phuoc (Vietnam).
Nowadays, cashew trees are mainly cultivated to collect cashew nuts, leading to the large amounts of cashew apples (known as the by-product of the cashew industry) being eliminated due to astringent taste caused by tannin. This is the reason why although cashew apples contain many nutritious compoun...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 12; no. 1; pp. 115 - 125 |
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| Autores principales: | , , , , , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
2024
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=177131283&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 177131283 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: 2024 vid: 12 iid: 1 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 177131283 177131283 177131283 10.12944/CRNFSJ.12.1.09 177131283 ppf: 115 ppct: 10 formats: fmt: @attributes: type: P tig: atl: Effect of Pretreatment Methods on Juice Extraction Yield and Nutritional Composition of Cashew Apple (Anacardium Occidentale L.) Harvested from Binh Phuoc (Vietnam). aug: au: NGUYEN THI HANH NGUYEN THI TRANG NGUYEN THI MINH ANH NGUYEN THI HUONG NGUYEN VAN HUNG VU THU TRANG NGUYEN THI THUY NGUYEN VIET LONG affil: Dept. Food engineering, school of Chemistry and Life Sciences, Hanoi University of Science and Technology, Ha Noi, Vietnam sug: subj: Plant Extracts Vietnam Cashew Fruit Juices Nutritive Value Plants Vietnam Descriptive Statistics Comparative Studies Polyphenols Tannins Ascorbic Acid Polysaccharides Antioxidants Experimental Studies One-Way Analysis of Variance T-Tests Astringents Funding Source ab: Nowadays, cashew trees are mainly cultivated to collect cashew nuts, leading to the large amounts of cashew apples (known as the by-product of the cashew industry) being eliminated due to astringent taste caused by tannin. This is the reason why although cashew apples contain many nutritious compounds as vitamin C, polyphenols, sugars, antioxidants are still underutilized in manufacturing beverages. Hence, aiming to evaluate the potential of cashew in terms of effect of pretreatment methods on extraction yield and nutritional values of extracted cashew apple juice, the organic cashew apples collected in Binh Phuoc, Vietnam were examined. The impact of 11 pretreatment methods including blanching cashew apple in different media and incubating in pectinase on extraction yield, tannin and other nutritional values were evaluated. Using enzyme Pectinex Ultra SP-L 0.01% in 2 hours gave extraction yield of 83.89±0.4% which was highest compared to other examined pretreatment methods in the study. Enzymatic pretreatment resulted in 36.5% reduction in tannin content and other nutritious values changed slightly. The obtained results emphasis the potential of cashew apples as a raw material for nutritional beverage production in hope of reducing the quantity of discarded cashew apples. Consequently, this study developed methods in order to add economic value to cashew apple and decrease the negative impacts of the cashew industry to the environment. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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