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Journal articles on the topic 'Cashew juice'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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1

Bolarinwa, I. F., T. E. Aruna, A. O. Abioye, and O. E. Adelakun. "Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice." Agrosearch 20, no. 1 (August 18, 2020): 34–44. http://dx.doi.org/10.4314/agrosh.v20i1.4s.

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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.

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Ugwuoke, Cajethan U., Felicitas G. Ugwuoke, Benedicta A. Omeje, Godwin E. Eze, Nnennaya S. Monwuba, Florence O. Ifeanyieze, and Juliana A. Ukonze. "Effect of Moringa oleifera Seed Powder on the Clarity, Colloidal Particles, and Nutritional Contents of Cashew Apple Juice." Scientifica 2020 (May 18, 2020): 1–7. http://dx.doi.org/10.1155/2020/4380407.

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Cashew apple juice is a good source of vitamins, minerals, and other nutrients. Cashew apples are being wasted due to lack of processing and are not much cherished because of its astringency. Some of the available clarifying agents are costly and are mainly imported. The study was, therefore, aimed at finding out the effect of M. oleifera seed powder on the clarity and phytochemical and nutritional contents of cashew apple juice. The study adopted an experimental design where 5 g, 10 g, 15 g, and 20 g of M. oleifera seed powder were used to clarify 250 cm3 of cashew apple juice. The setups were filtered using a filter paper after standing for an hour to get the clarified juice. The clarity of each filtrate was determined using an atomic absorption spectrometer (AAS). Similarly, the tannin, lignin, pectin, protein, starch, calcium, zinc, copper, magnesium, and vitamin C were determined following the procedure of the Association of Official Analytical Chemists (AOAC). Results showed that cashew apple juice clarified with 10 g/250 cm3 gave the best clarity. The colloidal particle contents of cashew apple juice were significantly reduced by the use of M. oleifera seed powder. It was equally found out that the clarified cashew apple juice contained an appreciable amount of nutrients. The flavour, colour, and general acceptability of the clarified cashew apple juice were very much liked by the panellist while the aroma was moderately liked. The study recommended that M. oleifera seed powder should be used for clarifying cashew apple juice and be included at the rate of 10 g/250 cm3.

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3

Anwar, Yunita Arian Sari. "EFFECT OF TANNASE ON CHEMICAL PARAMETERS OF CASHEW APPLE JUICE (Anacardium occidentale Linn)." ALCHEMY Jurnal Penelitian Kimia 11, no. 1 (September 27, 2016): 29. http://dx.doi.org/10.20961/alchemy.11.1.103.29-37.

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<p>We previously produced tannase from <em>Aspergillus niger</em> using solid state medium. In the present study the enzyme used cashew apple juice. The aim this research was to know effect of tannase on chemical parameters of cashew apple juice. The concentration of tannase used was 0%; 0.02%; 0.04%; 0.06%; 0.08% and 0.1% (v/v). The chemical properties of the juice produced by enzymatic method were compared with the juiced produced through high temperature treatment (100<sup>o</sup>C). This research showed that the addition of 0.1% of tannase enzyme provide the best product according to the lower content of tannins than the content of tannins in the juice produced with high temperature treatment. The tannase treatment did not change the vitamin C content, content of protein and pH. Meanwhile, high temperature treatment decreased the content of vitamin C and protein.</p>

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Anwar, Yunita Arian Sari. "EFFECT OF TANNASE ON CHEMICAL PARAMETERS OF CASHEW APPLE JUICE (Anacardium occidentale Linn)." ALCHEMY Jurnal Penelitian Kimia 11, no. 1 (December 9, 2015): 29. http://dx.doi.org/10.20961/alchemy.v11i1.103.

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<p>We previously produced tannase from <em>Aspergillus niger</em> using solid state medium. In the present study the enzyme used cashew apple juice. The aim this research was to know effect of tannase on chemical parameters of cashew apple juice. The concentration of tannase used was 0%; 0.02%; 0.04%; 0.06%; 0.08% and 0.1% (v/v). The chemical properties of the juice produced by enzymatic method were compared with the juiced produced through high temperature treatment (100<sup>o</sup>C). This research showed that the addition of 0.1% of tannase enzyme provide the best product according to the lower content of tannins than the content of tannins in the juice produced with high temperature treatment. The tannase treatment did not change the vitamin C content, content of protein and pH. Meanwhile, high temperature treatment decreased the content of vitamin C and protein.</p>

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da Silva, Isabel Moreira, Maria Cristiane Rabelo, and Sueli Rodrigues. "Cashew juice containing prebiotic oligosaccharides." Journal of Food Science and Technology 51, no. 9 (April 5, 2012): 2078–84. http://dx.doi.org/10.1007/s13197-012-0689-9.

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6

Deenanath, Evanie Devi, Karl Rumbold, Michael Daramola, Rosemary Falcon, and Sunny Iyuke. "Evaluation of Physicochemical Properties of South African Cashew Apple Juice as a Biofuel Feedstock." Scientifica 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/764196.

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Cashew apple juice (CAJ) is one of the feedstocks used for biofuel production and ethanol yield depends on the physical and chemical properties of the extracted juice. As far as can be ascertained, information on physical and chemical properties of South African cashew apple juice is limited in open literature. Therefore, this study provides information on the physical and chemical properties of the South African cashew apple juice. Physicochemical characteristics of the juice, such as specific gravity, pH, sugars, condensed tannins, Vitamin C, minerals, and total protein, were measured from a mixed variety of cashew apples. Analytical results showed the CAJ possesses specific gravity and pH of 1.050 and 4.52, respectively. The highest sugars were glucose (40.56 gL−1) and fructose (57.06 gL−1). Other chemical compositions of the juice were condensed tannin (55.34 mgL−1), Vitamin C (112 mg/100 mL), and total protein (1.78 gL−1). The minerals content was as follows: zinc (1.39 ppm), copper (2.18 ppm), magnesium (4.32 ppm), iron (1.32 ppm), sodium (5.44 ppm), and manganese (1.24 ppm). With these findings, South African CAJ is a suitable biomass feedstock for ethanol production.

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7

Salome Ojone Aniama. "The use of artificial intelligence in improving the preservation and quality of cashew apple juice drinks for national development." International Journal of Biological and Pharmaceutical Sciences Archive 1, no. 2 (February 28, 2021): 01–08. http://dx.doi.org/10.30574/ijbpsa.2021.1.2.0010.

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The aim of this paper is to highlight on the use of artificial intelligence in improving the preservation and quality of cashew apple juice with an objective to reduce the astringency as well as microbial count, so that shelf life of the juice will be prolonged. Cashew apples are highly nutritious consisting of vitamins, organic acids, polyphenols, sugars, amino acids and minerals. Although cashew fruits are in abundance, their utilization is limited due to astringency and rapid microbial deterioration. The effects of clarification, sterile filtration and chemical preservation were investigated. The juice from the cashew apple was extracted using mechanical juice extractor with stainless metal. The extractor had an average efficiency of 80%. Three samples of the juice (fresh juice, juice stored under ambient conditions for 24 hrs and refrigerated juice at 5 0C) were tested for sensory evaluation. The results showed a significant difference (p<0.05) between the colour, taste and general acceptability of juice under ambient storage when compared with fresh juice; but there was no significant difference in the mouth feel. There was no significant difference between the colour, taste and mouth feel of the refrigerated juice and fresh juice. The physico-chemical characteristics show that appearance, specific gravity, pH and total soluble solids of the juice are affected significantly (p<0.05) by storage under ambient conditions but only the specific gravity changed significantly (p<0.05) during refrigeration. The vitamin C content of the refrigerated juice was higher than juice stored under ambient conditions and the juice can be preserved safely under refrigeration up to three months. Mechanical juice extractor should be used in extracting juice as this will reduce wastage and contamination of the products.

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Santos, Daiane Costa dos, Andriely Lucas Lima, Tainara Leal De Sousa, Nathalia Horrana Santos, Julián Zapata Ochoa, Fabiano Guimarães Silva, and Mariana Buranelo Egea. "Quality Parameters and Health Impact of Clarified “Cerrado” Cashew Juice (Anacardium othonianum Rizz.)." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 385. http://dx.doi.org/10.1093/cdn/nzaa045_018.

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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).

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Gyedu-Akoto, Esther, Eric Kumi Asare, Stephen Yaw Opoku, Abu Mustapha Dadzie, and Emmanuel Ofosu-Agyei. "Effects of roasted coffee on the chemical, microbiological and sensory qualities of fermented cocoa and cashew juices." Nutrition & Food Science 51, no. 6 (January 27, 2021): 989–1005. http://dx.doi.org/10.1108/nfs-09-2020-0355.

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Purpose Roasted 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/approach Cocoa 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. Findings The 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/value These 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.

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Ismawati, Ismawati, and Ratih Yuniastri. "PENGGUNAAN JENIS LARO TERHADAP PERBEDAAN ORGANOLEPTIK DAN pH NIRA SIWALAN." Journal of Food Technology and Agroindustry 1, no. 1 (May 11, 2019): 6–12. http://dx.doi.org/10.24929/jfta.v1i1.685.

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Laro is one of the natural preservatives of siwalan juice made from tree bark which is mixed after being roughly ground. This research used laro bark of cashew trees and tree bark. The aim of the study was to determine the quality of siwalan juice using different types of laro. The treatment in the study was the use of laro types including siwalan juice without the use of laro, siwalan nira using laro tree bark and siwalan nira using laro from the skin of cashew trees. Of the three treatments, different pairs of tests were carried out on taste, color, aroma and turbidity and pH test. The results showed that there were differences in taste, color, aroma, turbidity and pH of siwalan juice from each treatment. The best treatment for the quality of siwalan sap is by using cashew laro.

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Campos, Denise Carvalho Pereira, Angélica Sabino Santos, Daisy Blumenberg Wolkoff, Virgínia Martins Matta, Lourdes Maria Corrêa Cabral, and Sonia Couri. "Cashew apple juice stabilization by microfiltration." Desalination 148, no. 1-3 (September 2002): 61–65. http://dx.doi.org/10.1016/s0011-9164(02)00654-9.

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12

Maciel, Maria L., Thomsen J. Hansen, Scott B. Aldinger, and John N. Labows. "Flavor chemistry of cashew apple juice." Journal of Agricultural and Food Chemistry 34, no. 5 (September 1986): 923–27. http://dx.doi.org/10.1021/jf00071a039.

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Honorato, Talita L., and Sueli Rodrigues. "Dextransucrase Stability in Cashew Apple Juice." Food and Bioprocess Technology 3, no. 1 (January 29, 2008): 105–10. http://dx.doi.org/10.1007/s11947-008-0053-2.

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14

Asmawati, Asmawati, Marianah Marianah, Abubakar Yaro, and Roy Hendroko Setyobudi. "The Potential of Cashew Apple Juice as Anti Hypercholesterol Agent on Whistar Rats (Rattus norvegicus Berkenhout, 1769)." E3S Web of Conferences 226 (2021): 00009. http://dx.doi.org/10.1051/e3sconf/202122600009.

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Cashew (Anacardium occidentale L.) apple are rich in nutritional value, especially vitamine C and bioactive compounds such as tannins that are very beneficial to support health. This research aims to find out the effects of cashew apple juice of lipid profile and its potential as an anti–Hypercholesterol agent. In this study used experimental animals in the form of male Whistar Rats Type (Rattus norvegicus Berkenhout, 1769) as much as 21 rats are divided into three groups and each group consists of seven rats were fed with AIN ‘76 diet for 28 d, given the treatment of cashew apple fruit juice 2 mL, two times a day by were force–fed and as control treatment is given only drinking aquabidest. The results showed that cashew apple juice was influential for the lipid profile of the whistar rats experiment, potentially as an anti–Hypercholesterol agent by lowering total cholesterol levels 6.37 % to 7.16 %, Triglyseride (9.71 % to 10.76 %) LDL– Cholesterol (11.19 % to 13.37 %) and increased cholesterol levels of HDL (6.10 % to 6.46 %).

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Sousa, Sanyelle L., Brena A. de Morais, Luciana C. Ribeiro, and José M. C. da Costa. "Stability of cashew apple juice in powder dehydrated in spouted bed." Revista Brasileira de Engenharia Agrícola e Ambiental 20, no. 7 (July 2016): 678–82. http://dx.doi.org/10.1590/1807-1929/agriambi.v20n7p678-682.

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ABSTRACT This study evaluated the stability of cashew apple juice in powder, dehydrated in spouted bed and stored in two vacuum-sealed packages (laminated and plastic) for a period of 60 days. The parameters evaluated in this study were ascorbic acid, carotenoids, moisture, water activity, hygroscopicity, degree of caking, solubility and rehydration. Decreases in the contents of ascorbic acid and carotenoids were observed after 60 days. Moisture content remained practically unchanged during storage, and water activity showed a rising trend in the plastic package. In both packages, the powder showed low hygroscopicity and high caking formation. The solubility in both packages was higher than 90% and the time of rehydration of cashew apple juice in powder in the plastic package increased during storage. Cashew apple juice in powder stored in laminated package preserved better its physical and physico-chemical properties.

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Americo, Uaciquete,, Manjate, Cicilia, and Muidingui, Lucas. "Powdery Mildew and Nutritional Qualities of Cashew Apple and Kernels." Journal of Agricultural Studies 5, no. 2 (September 21, 2017): 116. http://dx.doi.org/10.5296/jas.v5i3.11894.

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In this study we quantitatively evaluated the impact of cashew’s powdery mildew on nutritional quality of both apples and nut products. Specifically we assessed pH, Brix, Vitamin C and the concentration of alcohol on juice, fermented juice and distilled spirit. In addition, kernels from diseased nuts were assessed for moisture, ash, lipids, proteins and carbohydrates content. A completely randomized design with at least three replications was followed in each trial and analysis of variance (ANOVA) performed to check the disease severity categories effect, on nutritional qualities of apples drinkables and kernels. Treatment means were separated by Tukey’s test (P<0.01). Apple disease severity significantly increased pH values of apple juice from 5.22 to 5.34 and 5.47 respectively from healthy, infected and severely infected fruits. Similarly, the amount of Vitamin C increased statistically from 158.92 to 169.02 and 182.15 mg/ml. Finally, Juice Total Soluble Solids (TSS) significantly increased from 13.9 to and 15.1 and 18.9 O Brix. In the wine from healthy, infected and severely infected fruits, pH values varied from 4.66 to 4.79 and 5.47 respectively. Similar trends were observed in fermented wine and distilled spirit. However, the effect of powdery mildew nut scarification on kernels content in moisture, ash, lipids, proteins and carbohydrates was not statistically significant (P>0.01). In conclusion, powdery mildew disease improved the nutritional qualities of cashew apples derived drinks but caused no effect on nutritional components of the kernels. Therefore in disease endemic regions apple selection is highly recommended for fresh consumption or preparation of cashew drinkables.

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Porto-Luz, Rayssa G. L., Amanda J. B. de Moura, Bibiana da Silva, Roseane Fett, Marcos A. da Mota Araújo, and Regilda S. dos Reis Moreira-Araújo. "Identification and Quantification of Antioxidant Compounds in Clarified Cashew Apple Juice ‘Cajuína’." Current Nutrition & Food Science 16, no. 4 (July 13, 2020): 585–91. http://dx.doi.org/10.2174/1573401315666190206124545.

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Background: Cajuína is obtained through clarification of cashew apple juice (Anacardium occidentale L.), a non-diluted and non-fermented beverage, which is prepared from the edible part of the pseudo-fruit. Objective: This study sought to identify and quantify phenolic compounds, determine vitamin C content, total flavonoid content, and the antioxidant activity of two commercial brands of clarified cashew apple juice (cajuína) produced in Piauí, Brazil. Methods: Spectrophotometric and high performance liquid chromatography were used. Results: A high vitamin C content was found mainly in brand A. A high total phenolic content was observed in brand A, and there was no significant difference in flavonoid content between the two brands. Cajuína had high antioxidant activity, which was confirmed by two methods. The highest value was found for brand A by the DPPH method. Conclusion: We concluded that this clarified cashew apple juice has a high antioxidant compound content, and it is a functional food.

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SOBHANA, A., and JOSE MATHEW. "Preparation of carbonated drink from cashew apple juice." INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY 5, no. 2 (December 15, 2014): 189–91. http://dx.doi.org/10.15740/has/ijppht/5.2/189-191.

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Castro, RD, GA Costa, FG Carvalho, LR Peixoto, LMT Brandt, GMF Abílio, and AL Cavalcanti. "Cariogenic and Erosive Potential of Industrialized Cashew Juice." Pesquisa Brasileira em Odontopediatria e Clínica Integrada 16, no. 1 (2016): 123–28. http://dx.doi.org/10.4034/pboci.2016.161.13.

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Kubo, Isao, Masamitsu Ochi, Paulo C. Vieira, and Sakae Komatsu. "Antitumor agents from the cashew (Anacardium occidentale) apple juice." Journal of Agricultural and Food Chemistry 41, no. 6 (June 1993): 1012–15. http://dx.doi.org/10.1021/jf00030a035.

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B, Srinivasarao, Ratnam BVV, Subbarao S, Narasimharao M, and Ayyanna C. "Ethanol production from cashew apple juice using statistical designs." Journal of Biochemical & Microbial Technology 1, no. 1 (July 1, 2013): 8–15. http://dx.doi.org/10.14312/2053-2482.2013-2.

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Silveira, Mariana S., Cláudia P. M. L. Fontes, Alexandre A. Guilherme, Fabiano A. N. Fernandes, and Sueli Rodrigues. "Cashew Apple Juice as Substrate for Lactic Acid Production." Food and Bioprocess Technology 5, no. 3 (May 29, 2010): 947–53. http://dx.doi.org/10.1007/s11947-010-0382-9.

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Divya Priya, A., and Y. Pydi Setty. "Cashew apple juice as substrate for microbial fuel cell." Fuel 246 (June 2019): 75–78. http://dx.doi.org/10.1016/j.fuel.2019.02.100.

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Gamero, Amparo, Xiao Ren, Yendouban Lamboni, Catrienus de Jong, Eddy J. Smid, and Anita R. Linnemann. "Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts." Fermentation 5, no. 3 (August 3, 2019): 71. http://dx.doi.org/10.3390/fermentation5030071.

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Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and some species of the genus Saccharomyces for comparison, followed by a more detailed study with four selected strains cultured at different conditions. The production of volatile aroma compounds as a function of the presence of oxygen, temperature, and yeast species was investigated. The results showed that the more diverse aroma profiles appeared at 25 °C under anaerobic cultivation conditions, where Saccharomyces cerevisiae WUR 102 and Hanseniaspora guilliermondii CBS 2567 excelled in the synthesis of certain aroma compounds, such as β-phenylethanol and its acetate ester (rose aroma). Further studies are needed to test consumer acceptance of these new products.

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DABONNE, Soumaila, Touré Naka, Djè Kouakou Martin, and Kouamé Lucien Patrice. "Assessment of some biochemical parameters of apple juices from two cashew varieties as affected by three regions of co´te d Ivoire." JOURNAL OF ADVANCES IN AGRICULTURE 5, no. 2 (November 3, 2015): 621–33. http://dx.doi.org/10.24297/jaa.v5i2.5076.

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Some biochemical parameters of juices from two red and yellow cashew apple varieties from three regions of Cote d Ivoire were analyzed. The parameters such as proteins, total soluble solids, total sugars, dry matters, and ashes had contents in juices ranging from 0.35 ± 0.01 % to 0.65 ± 0.02 %, 9.66 ± 0.28 % to 14.40 ± 0.10 %, 270.20 ± 5.15 g/L to 381.04 ± 9.86 g/L, 8.94 ± 0.02 % to 11.45 ± 0.43 % and 1.19 ± 0.01 % to 1.51 ± 0.03 % respectively. Besides, the Analysis of Variance (ANOVA) indicated that the region and variety had significant effects (Pâ‰¤ 0.05) on these parameters. It so appeared significant differences (Pâ‰¤ 0.05) between their contents. As for pH, these values varying from 4.00 ± 0.10 to 4.74 ± 0.10, differed meaningfully (Pâ‰¤ 0.05) from one variety to another, whatever the region is. Otherwise, the results revealed that both red and yellow cashew apple varieties juices contained high rate of Tannins (1081.99 ± 34.64 - 2561.61 ± 95.11 mg/L), Flavonoids (223.83 ± 2.94 mg/L - 490.04 ± 5.32 mg/L) and total phenolic compounds (1587.59 ± 76.99 - 3043.03 ± 69.87 mg/L) whereas the carotenoid (0.97± 0.02 mg/mL -2.94 ± 0.02 mg/L) and Anthocyanin (6.57 ± 0.17 mg/L to 10.38 ± 0.15 mg/L) contents were found low. They also indicated yellow cashew apple variety juice didn't contain Anthocyanin content. Besides, the Analysis of Variance (ANOVA) showed that the region and variety main effect had significant effects (P 0.05) on these parameters. Thus, there were significant differences (P 0.05) between their rates. Furthermore, studies mineral elements (K, P, Mg, and Na) were only affected by improvement zone except to Na and they varied significantly (p 0.05). Red and yellow Cashew apple juices were the best sources of mineral elements and could be used in the diets of infants and young children. It was also rich in Vitamin C (210.61±5.01 mg/100mL and 403.73 ± 8.88 mg/100mL) and should be considered a potential supply source of adequate daily nutritional requirement for children and adults.

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de Oliveira, Mirela Araújo, Geraldo Arraes Maia, Raimundo Wilane de Figueiredo, Arthur Cláudio Rodrigues de Souza, Edy Sousa de Brito, and Henriette Monteiro Cordeiro de Azeredo. "Addition of cashew tree gum to maltodextrin-based carriers for spray drying of cashew apple juice." International Journal of Food Science & Technology 44, no. 3 (March 2009): 641–45. http://dx.doi.org/10.1111/j.1365-2621.2008.01888.x.

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Rocha, Maria, Jocélia Mendes, Maria Giro, Vânia Melo, and Luciana Gonçalves. "Biosurfactant production by Pseudomonas aeruginosa MSIC02 in cashew apple juice using a 24 full factorial experimental design." Chemical Industry and Chemical Engineering Quarterly 20, no. 1 (2014): 49–58. http://dx.doi.org/10.2298/ciceq120518100r.

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In this work, the production of biosurfactants from cashew apple juice by P. aeruginosa MSIC02 was investigate by carrying out a 24 full factorial experimental design, using temperature, glucose concentration from cashew apple juice, phosphorous concentration and cultivation time as variables. The response variable was the percentage of reduction in surface tension in the cell-free culture medium, since it indicates the surface-active agent production. Maximum biosurfactant production, equivalent to a 58% reduction in surface tension, was obtained at 37?C, with glucose concentration of 5.0 g/L and no phosphorous supplementation. Surface tension reduction was significant, since low values were observed in the cell-free medium (27.50 dyne/cm), indicating that biosurfactant was produced. The biosurfactant emulsified different hydrophobic sources and showed stability in the face of salinity, exposure to high temperatures and extreme pH conditions. These physiochemical properties demonstrate the potential for using biosurfactants produced by P. aeruginosa MSIC02 in various applications.

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28

Inyang, U. E., and U. J. Abah. "Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice." Plant Foods for Human Nutrition 50, no. 4 (June 1997): 295–300. http://dx.doi.org/10.1007/bf02436076.

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29

Bonomo, R. C. F., R. C. I. Fontan, T. S. Souza, C. M. Veloso, M. F. T. Reis, and S. S. Castro. "THERMOPHYSICAL PROPERTIES OF CASHEW JUICE AT DIFFERENT CONCENTRATIONS AND TEMPERATURES." Revista Brasileira de Produtos Agroindustriais 11, no. 1 (June 30, 2009): 35–42. http://dx.doi.org/10.15871/1517-8595/rbpa.v11n1p35-42.

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30

Vergara, Clarice Maria de Araújo Chagas, Talita Lopes Honorato, Geraldo Arraes Maia, and Sueli Rodrigues. "Prebiotic effect of fermented cashew apple (Anacardium occidentale L) juice." LWT - Food Science and Technology 43, no. 1 (January 2010): 141–45. http://dx.doi.org/10.1016/j.lwt.2009.06.009.

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31

Sancho, Soraya Oliveira, Ana Raquel Araujo Silva, Geraldo Arraes Maia, Raimundo Wilane Figueiredo, Maria Cristiane Rabelo, and Sueli Rodrigues. "FOLATE DETERMINATION IN CASHEW APPLE JUICE METHOD DEVELOPMENT AND VALIDATION." HOLOS 4 (September 18, 2012): 99. http://dx.doi.org/10.15628/holos.2012.1019.

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Um método baseado na extração em fase sólida (SPE), seguido de separação por cromatografia líquida de alta eficiência (CLAE) com detecção de ultravioleta (UV) é apresentado como uma ferramenta analítica, para a determinação de folatos em suco de caju. A ingestão de folatos é recomendada para mulheres grávidas, que necessitam de um maior consumo desta vitamina, para evitar o nascimento de bebês com defeitos do tubo neural. Atualmente, a maioria dos métodos publicados, para a determinação de vitaminas do complexo B, utiliza soluções-tampão e surfactantes como fase móvel, tornando o processo de quantificação laborioso e caro. Neste estudo, o sistema de separação foi realizado com água e uma pequena quantidade de acetonitrila como solvente de eluição. O método desenvolvido apresentou os requisitos necessários, para a sua aplicação como um protocolo adequado, para a determinação de folatos em suco de caju, que apresenta maior teor desta vitamina do que o relatado para o suco de laranja, fazendo deste suco tropical uma boa fonte de folato.

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32

Owuama, C. I., and J. R. Saunders. "Physiological variants ofSaccharomyces cerevisiaeandKloeckera apiculatafrom palm wine and cashew juice." Journal of Applied Bacteriology 68, no. 5 (May 1990): 491–94. http://dx.doi.org/10.1111/j.1365-2672.1990.tb02901.x.

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33

Talasila, Uma, Rama Rao Vechalapu, and Khasim Beebi Shaik. "Clarification, preservation, and shelf life evaluation of cashew apple juice." Food Science and Biotechnology 21, no. 3 (June 2012): 709–14. http://dx.doi.org/10.1007/s10068-012-0092-3.

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34

Rabelo, Maria Cristiane, Claudia P. M. L. Fontes, and Sueli Rodrigues. "Enzyme synthesis of oligosaccharides using cashew apple juice as substrate." Bioresource Technology 100, no. 23 (December 2009): 5574–80. http://dx.doi.org/10.1016/j.biortech.2009.06.060.

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35

Pereira, Ana Lúcia F., Tatiane C. Maciel, and Sueli Rodrigues. "Probiotic beverage from cashew apple juice fermented with Lactobacillus casei." Food Research International 44, no. 5 (June 2011): 1276–83. http://dx.doi.org/10.1016/j.foodres.2010.11.035.

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36

Talasila, Uma, and Khasim Beebi Shaik. "Quality, spoilage and preservation of cashew apple juice: A review." Journal of Food Science and Technology 52, no. 1 (January 29, 2013): 54–62. http://dx.doi.org/10.1007/s13197-013-0931-0.

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37

Azoubel, Patricia Moreira, Débora Cristina Cipriani, Ânoar Abbas El-Aouar, Graziella Colato Antonio, and Fernanda Elizabeth Xidieh Murr. "Effect of concentration on the physical properties of cashew juice." Journal of Food Engineering 66, no. 4 (February 2005): 413–17. http://dx.doi.org/10.1016/j.jfoodeng.2004.04.008.

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38

Susanti, S., B. E. Setiani, H. Rizqiati, D. R. Febriandi, V. P. Bintoro, and B. E. Setiani. "Inhibitory Activity of Cashew Apple (Anacardium Occidentale) Extract Marinade on The Meat Total Bacteria." Current Research in Nutrition and Food Science Journal 6, no. 1 (March 24, 2018): 106–12. http://dx.doi.org/10.12944/crnfsj.6.1.11.

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Microbial activities cause physical and functional alteration, which can decrease the quality and shelf life of meat. Inhibiting the bacterial growth becomes a crucial effort to prevent spoilage of meat. Previous studies reported that human pathogen bacterias could be inhibited by using cashew apple juice. It was interested to explore the utilization of cashew apple as marinade solution to suppress the meat bacteria. Current study was aimed to get more insight the effectiveness of cashew apple extract marinade (CAM) as growth inhibitor for spoilage bacteria on beefs and chickens. Results indicated that inhibition zone of 20% CAM were significant higher than 0% CAM on the medium of E. coli, and S. aureus. The pretty high polyphenols content in CAM was considered as an active compound responsible for antibacterial activity. Furthermore, total bacterial count assay showed that 10 to 30% CAM significantly reduced the beef total bacteria in comparison to 0% while 15 % CAM significantly decreased the chicken total bacteria. It was suggested the range of effective level of CAM to reduce the meats bacteria is 10 to 30%. Thus, cashew apple can be a promising natural food preservative in the future, especially for extending the shelf life of meat.

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39

Nobre, Ana, Áfia de Almeida, Ana Lemos, Hilton Magalhães, and Deborah Garruti. "Volatile Profile of Cashew Apple Juice Fibers from Different Production Steps." Molecules 20, no. 6 (May 27, 2015): 9803–15. http://dx.doi.org/10.3390/molecules20069803.

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40

DE CARVALHO, JOELIA MARQUES, GERALDO ARRAES MAIA, RAIMUNDO WILANE DE FIGUEIREDO, EDY SOUSA DE BRITO, and SUELI RODRIGUES. "STORAGE STABILITY OF A STIMULANT COCONUT WATER-CASHEW APPLE JUICE BEVERAGE." Journal of Food Processing and Preservation 31, no. 2 (April 2007): 178–89. http://dx.doi.org/10.1111/j.1745-4549.2007.00121.x.

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41

Nguyen, Thi Thuy Giang, Thu Kieu Nguyen, Nhat Nam Tran, Thi Anh Dao Dong, and Phuoc Minh Nguyen. "Cashew Apple Juice Anacardium Occidentale L Probiotic Fermented from Lactobacillus acidophilus." European Journal of Sustainable Development 2, no. 3 (October 1, 2013): 99–109. http://dx.doi.org/10.14207/ejsd.2013.v2n3p99.

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42

Comstock, Sarah S., Jason M. Robotham, Pallavi Tawde, Harshal Kshirsagar, Shridhar K. Sathe, Kenneth H. Roux, and Suzanne S. Teuber. "Immunoglobulin E-Reactive Proteins in Cashew (Anacardium occidentale) Apple Juice Concentrate." Journal of Agricultural and Food Chemistry 56, no. 14 (July 2008): 5977–82. http://dx.doi.org/10.1021/jf8011618.

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43

Hossain, S. K. Masud, and N. Anatharaman. "Studies on Alcohol Fermentation of Cashew Apple Juice Using Saccharomyces Cerevisiae." i-manager's Journal on Future Engineering and Technology 9, no. 3 (April 15, 2014): 7–15. http://dx.doi.org/10.26634/jfet.9.3.2686.

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44

Li, Yichen, and Christopher P. Mattison. "Polyphenol-rich pomegranate juice reduces IgE binding to cashew nut allergens." Journal of the Science of Food and Agriculture 98, no. 4 (October 30, 2017): 1632–38. http://dx.doi.org/10.1002/jsfa.8639.

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45

Choi, Soon-Nam, and Nam-Yong Chung. "Quality and Sensory Characteristics of Cashew Dressing Added with Paprika Juice." Journal of the Korean Dietetic Association 21, no. 1 (February 2, 2015): 1–10. http://dx.doi.org/10.14373/jkda.2015.21.1.1.

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46

Fontes, Cláudia P. M. L., Talita L. Honorato, Maria Cristiane Rabelo, and Sueli Rodrigues. "Kinetic study of mannitol production using cashew apple juice as substrate." Bioprocess and Biosystems Engineering 32, no. 4 (October 14, 2008): 493–99. http://dx.doi.org/10.1007/s00449-008-0269-6.

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47

Honorato, Talita Lopes, Maria Cristiane Rabelo, Luciana Rocha Barros Gonçalves, Gustavo Adolfo Saavedra Pinto, and Sueli Rodrigues. "Fermentation of cashew apple juice to produce high added value products." World Journal of Microbiology and Biotechnology 23, no. 10 (April 7, 2007): 1409–15. http://dx.doi.org/10.1007/s11274-007-9381-z.

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48

Pereira, Ana Lúcia Fernandes, Francisca Diva Lima Almeida, Ana Laura Tibério de Jesus, José Maria Correia da Costa, and Sueli Rodrigues. "Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice." Food and Bioprocess Technology 6, no. 11 (December 30, 2012): 3155–65. http://dx.doi.org/10.1007/s11947-012-1032-1.

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49

Pinheiro, Álvaro Daniel Teles, Maria Valderez Ponte Rocha, Gorete R. Macedo, and Luciana R. B. Gonçalves. "Evaluation of Cashew Apple Juice for the Production of Fuel Ethanol." Applied Biochemistry and Biotechnology 148, no. 1-3 (February 26, 2008): 227–34. http://dx.doi.org/10.1007/s12010-007-8118-7.

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50

Rocha, Maria V. P., Maria C. M. Souza, Sofia C. L. Benedicto, Márcio S. Bezerra, Gorete R. Macedo, Gustavo A. Saavedra Pinto, and Luciana R. B. Gonçalves. "Production of biosurfactant by Pseudomonas aeruginosa grown on cashew apple juice." Applied Biochemistry and Biotechnology 137-140, no. 1-12 (April 2007): 185–94. http://dx.doi.org/10.1007/s12010-007-9050-6.

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