Chemical composition and bioactive compounds of cashew (Anacardium occidentale) apple juice and bagasse from Colombian varieties

Characterization of a novel natural protein-polysaccharide complex from cashew apple bagasse and its functional implications

Cashew apple bagasse (CAB) constituting about 20 % of the cashew apple's (CA) weight, is often overlooked and considered a waste product. This study aims to valorize CAB by extracting and studying a nutritional and functional compounds from CAB, particularly proteins. Response surface methodology (RSM) design and ultrasound-assisted extraction (UAE) are employed to optimize a protein-enriched fraction extraction process. Analysis of CAB-Protein-Pellet composition reveals that its main constituents are sugars (42.49 %) and proteins (22.10 %). HPSEC analysis confirmed the existence of a new natural protein-polysaccharide complex (PPC), an high level of Ara (11.85 g/100 g) and Gal (17.45 g/100 g) indicating the presence of polysaccharides rich in arabinose and galactose (PRAG) with the main class of polymers in the CAB-PPC being AGPs. MIR-FTIR and 1H NMR spectra allowed new insights into the structural features of the PPC derived from CA. The effects of protein-polysaccharide interactions within CAB-PPC on structure and functionality were investigated, revealing interesting functional properties and their correlation relationship. The findings highlight some similarities between CAB-PPC and gum Arabic with minor differences. The interfacial tension of CAB-PPC (21.32 mN/m) was lower than that of gum Arabic (23.71 mN/m). Therefore, CAB-PPC could be suitable for a range of food applications including thickening, stabilization, gelling, water retention, emulsification, and foaming.

Inhibitory effects of cashew Anacardium occidentale L. kernel, apple, and shell extracts on lipid accumulation and adipogenesis in 3T3-L1 adipocytes

Obesity, a major risk factor for various metabolic diseases, often results in dysfunctional white adipose tissue and altered adipogenesis leading to ectopic fat accumulation, inflammation, and insulin resistance. On the other hand, cashew (Anacardium occidentale L.) nut worldwide consumption and production is increasing steadily, which augments the mass of byproducts to be discarded. Indeed, cashew apples and cashew shells have shown potent effects to lower adiposity weight in human and animal models. However, the direct effect on adipocyte differentiation still remains unexplored. Therefore, this study aimed to investigate the biological effect of cashew nut or kernel (CK), dried cashew apple (DA), and cashew shell (SH) ethanolic extracts on 3T3-L1 adipocyte differentiation and lipid accumulation. SH showed strong inhibition on adipocyte differentiation by downregulating transcription factors, PPARγ, C/EBPα, and SREBP-1. DA also inhibited the transcription factors accompanied by reduced lipid accumulation, while proteins for de novo lipogenesis were unchanged. Finally, CK did not alter any markers in adipocyte differentiation, however, interestingly adiponectin level was significantly increased. Concisely, our findings showed that CK ameliorates adiponectin production without interfering adipogenesis, while DA lowers lipid accumulation and SH suppresses adipogenesis.

Fortification of milk powder with cashew apple juice using maltodextrin as a carrier material: A novel dairy recipe

Food preservation and fortification pose significant challenges in the fruit and dairy sectors, particularly in developing regions with limited infrastructure and rising production volumes. Cashew apples, rich in antioxidants such as vitamin C and polyphenolic compounds, often go to waste due to their high perishability. In Goa, India, these discarded fruits are used to produce "Feni," an alcoholic beverage, but broader utilization strategies are still needed. This study introduces a novel approach to extend the shelf life of dairy products like milk powder and enhance their nutritional content by fortifying it with cashew apple juice (CAJ) through spray drying. In order to reduce moisture content during spray drying and to obtain a free-flowing powder of the final product, maltodextrin was added. Maltodextrin alters the adhesive properties of the fruit juice droplets on surfaces and facilitates the formulation of free-flowing powder. The key parameters including solubility, bulk density, and glass transition temperature, along with structural analyses such as X-ray diffraction, field emission scanning electron microscope, and Fourier transform infrared spectroscopy, were evaluated to compare the fortified CAJ milk powder with its commercial counterparts. Experiments determined optimal spray-drying conditions, achieving a free-flowing powder at inlet and outlet temperatures of 140 and 60°C, respectively, with a 7% maltodextrin concentration (18 DE). The resulting milk powder displayed a Tg value of 76.7 ± 2.3°C, falling within the acceptable range of 65 to 98°C, demonstrating the feasibility of this fortification method based on the spray-drying process parameters.

Sustainable ruminant nutrition in West Africa by in vitro characterization of cashew apple by-products

Cashew trees (Anacardium occidentale L.) are planted for primarily their nuts, but they also generate apples which are mostly thrown away due to their astringent taste. The current study aimed to explore the possible utilization of cashew apple by-products (CABP) in West Africa as an alternative feedstuff for small ruminants' nutrition. To achieve this aim, five parts of cashew apple by-products (whole, up, down and middle part, and pomace) of two cashew varieties (red and yellow) were collected in two different agroecological zones (Sudanian Zone, SZ and Sudano-Guinea Zone, SZ) to be characterized for the chemical composition, including polyphenols and sugars, and the in vitro fermentation pattern. In general, the results showed that CABP characteristics depend more on sampling area than on variety. The dry matter (DM) in SZ and SGZ varied from 12.76 to 26.10 % and 7.41-22.9 %, respectively. The pomace showed the highest crude protein, lipids, and neutral detergent fiber (NDF) content (SZ: 9.48, 3.94 and 31.66 % DM; SGZ: 14.03, 4.94 and 34.12 % DM, respectively) but the lowest nonstructural carbohydrate (NSC) and sugar for both zones. Regarding the in vitro fermentation, the organic matter degradability (dOM) was higher in the middle part (73.73 %) and whole apple (61.62 %) of SZ and SGZ, respectively. In contrast, the pomace from both zones showed the lowest in vitro fermentation parameters. The total polyphenols were more concentrated in the CABP from SZ (whole: 2736 μg/g DW; pomace: 3813 μg/g DW) compared to those from SGZ (whole: 1755 μg/g DW; pomace: 1374 μg/g DW). Results suggest that CABP should be collected in each cultivation zone regardless of variety, separating pomace from other by-products and may be used as alternative feedstuff for small ruminants during the dry season in the West Africa region.

Metabolomics distinguishes different grades of Scrophularia ningpoensis hemsl: Towards a biomarker discovery and quality evaluation

In managing unique complexities associated with Chinese medicinal quality assessment, metabolomics serves as an innovative tool. This study proposes an analytical approach to assess differing qualities of Scrophularia ningpoensis （S. ningpoensis）Hemsl by identifying potential biomarker metabolites and their activity with the corresponding secondary metabolites. The methodology includes four steps; first, a GC-MS based metabolomics exploration of the Scrophularia ningpoensis Hemsl. Second, a multivariate statistical analysis (PCA, PLS-DA, OPLS-DA) for quality assessment and biomarker identification. Third, the application of ROC analysis and pathway analysis based on identified biomarkers. Finally, validation of the associated active ingredients by HPLC. The analysis showed distinct metabolite profiles across varying grades of S. ningpoensis Hemsl, establishing a grading dependency relationship. Select biomarkers (gluconic Acid, d-xylulose, sucrose, etc.) demonstrated robust grading performances. Further, the Pentose Phosphate Pathway, deemed as most influential in grading, was tied to the synthesis of key constituents (iridoids, phenylpropanoids). HPLC validation tests affirm a decreasing trend in harpagoside and cinnamic acid levels between first and third-grade samples. In conclusion, this GC-MS based metabolomics combined HPLC method offers a sound approach to assess and distinguish quality variations in S. ningpoensis Hemsl samples.

Fractionation, identification of chemical constituents, and biological properties of cashew (Anacardium occidentale L.) leaf extracts

The current study aimed to identify the chemical constituents and bioactivities of the crude ethanolic extract (CEE) and its fractions (ethyl acetate (EAF), hexane (HEF), and aqueous (AEF)) from leaves of cashew (Anacardium occidentale L.) grown in Vietnam. A total of 31 compounds which belong to alkanes, hydrocarbons, iodine, terpenoids, phenolics, and flavonoids were determined by a gas chromatography-mass spectrometry (GC-MS) analysis, with bis(2-ethylhexyl) phthalate being the most prevailing compound. The highest total phenolic and flavonoid contents were obtained in the EAF, followed by HEF, CEE, and AQF. All samples showed promising in vitro antibacterial activity, enzyme inhibition, and anticancer activity. Among the samples tested, the EAF exhibited the highest enzyme inhibition activity against α-amylase and α-glucosidase (IC50 values of 51.24 μg/mL and 99.29 μg/mL, respectively), cytotoxicity activity against HeLa cells (IC50 value of 79.49 μg/mL), and antibacterial activity against Bacillus subtilis and Escherichia coli with MIC values of 5 mg/mL and 2.5 mg/mL, respectively. These findings suggest that the leaves of A. occidentale cultivated in Vietnam are a promising source of bioactive components and that EAF is a promising bioactive material warranting further pharmaceutical investigation.

From food waste to functional component: Cashew apple pomace

Globally, large numbers of people suffer from undernourishment and food insecurity, while a third of food produced is lost or wasted. The widely cultivated cashew nut produces large quantities of waste in early processing. It grows on an edible peduncle called the cashew apple which contains many essential nutrients. An estimated 36.9 million tons of cashew apples are produced annually, but only small amounts are used to make juice. The remainder is considered production waste. This review presents the potential of cashew apple pomace as a food ingredient and examines the effects of incorporation on chemical composition, physical properties and sensory evaluation. Inclusion in optimized amounts into food products is a strategy proven to produce palatable results with high acceptability. Transforming this manufacturing by-product into a functional food component will have economic benefits, improve resource-utilization, promote sustainability and potentially increase the nutritional value of foods.