Accepted Manuscript

Post-harvest processing technology for cashew apple – A review

Ipsita Das, Amit Arora

PII: S0260-8774(16)30322-3
DOI: 10.1016/j.jfoodeng.2016.09.011
Reference: JFOE 8656

To appear in: Journal of Food Engineering

Received Date: 5 January 2016

Revised Date: 8 September 2016
Accepted Date: 11 September 2016

Please cite this article as: Das, I., Arora, A., Post-harvest processing technology for cashew apple – A
review, Journal of Food Engineering (2016), doi: 10.1016/j.jfoodeng.2016.09.011.

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1 Post-Harvest Processing Technology for Cashew Apple - A Review
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3 Ipsita Das and Amit Arora*
4 Centre for Technology Alternatives for Rural Areas
5 Indian Institute of Technology, Bombay, Mumbai – 400076, India
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6 Corresponding Author: Email <aarora@iitb.ac.in>
7 Phone: +91-22-25767293 (Office)
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10 Abstract

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11 Cashew apple is a tropical fruit which is an important byproduct of the cashew nut processing

12 industry. It is rich in vitamins, polyphenols, sugars, minerals, amino acids and dietary fibre and can be

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13 considered as a functional food. Despite being highly nutritious, utilization of cashew apple has been

14 very limited due to certain disadvantages, such as high perishability and its astringent taste. Various

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15 methods have been developed to improve the shelf life and sensory properties of whole cashew apple
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16 and its juice. A wide variety of methods ranging from chemical preservatives to high pressure

17 processing have been evaluated for the improvement of shelf life. Physical, bio-chemical, chemical
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18 and hybrid methods have also been used to improve organoleptic properties of the juice. However,

19 extensive studies considering the effects of each process on the shelf life and sensory characteristics
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20 are still needed. It is also crucial to create awareness and confidence among farmers about cashew
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21 apple processing for better economic returns. This paper presents a comprehensive review of various

22 aspects on processing, preservation and value addition to the cashew apple.

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24 Key words: Astringency, Cashew Apple, Preservation, Processing, Value Addition

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1 1. Introduction

2 Cashew (Anacardium Occidentale L.) fruit belongs to the Anacardiaceae family. It is native to

3 tropical America, and is widely available in several countries of Asia, Africa and Central America as

4 an economically important agricultural crop (Daramola, 2013). Cashew apple is a thick receptacle or

5 pseudo fruit of the cashew tree (Anacardium Occidentale L.), to which the cashew nut is attached

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6 (Fig. 1). About 10-15 tons of cashew apples are obtained as a by-product for every ton of cashew nuts

7 produced (Talasila and Shaik, 2015). These are elongated, round or pear-shaped fibrous fruits and are

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8 found in three colours, viz. yellow, orange and bright red weighing between 40 to 80 g and 60-100

mm in length (Maciel et al., 1986). Table 1 gives the average values for width, length and weight of

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10 these three varieties of cashew apples. A fully developed/ripened cashew apple is firm and juicy with

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11 high sugar concentration, strong exotic flavour, low acidity and high astringency (Figueiredo et al.,

2002). Researchers have reported that cashew apple juice contains significant amount of polyphenols
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13 (primarily flavonoids, carotenoids, anacardic acid and tannins), organic acids and vitamins (da Silva
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14 et al., 2000; Campos et al., 2002; Azevedo and Rodrigues, 2005; Cavalcante et al., 2005; Trevisan et

15 al., 2006; de Carvalho et al., 2007; Honorato and Rodrigues, 2010). It is also rich in Vitamin C which
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16 is three to six times higher than that of orange juice and about ten times more than that in pineapple
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17 juice (Michoudjehoun-Mestres et al., 2009; Adou et al., 2011). Cashew apple also contains thiamine,

18 niacin and riboflavin in addition to significant amount of minerals, such as copper, zinc, sodium,
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19 potassium, calcium, iron, phosphorous and magnesium (Lowor and Badu, 2009). The presence of

20 sulphur, silicon, chlorine, aluminum and bromine in the juice has also been reported (Marc et al.,
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21 2011). About 65 to 80% of the juice can be recovered from the fruits depending upon maturity,
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22 variety and process of extraction.

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24 Table 2 presents the composition of cashew apple juice. Ascorbic acid (Vitamin C), total soluble

25 solids and titratable acidity (% citric acid) have been reported to be 112.0-493.0 mg/ml; 5.5-14.5oBrix

26 and 0.28-1.0 %, respectively. Total polyphenols and tannin content vary between 120-304 and 108-

27 266 mg/100 ml, respectively. Tannins are primarily concentrated in the waxy layer of the skin, which

28 is estimated to be about 8 times more than that in the flesh (Michoudjehoun-Mestres et al., 2009).
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1 Table 3 shows the composition of red and yellow variety apples grown in different geographical

2 regions of the world. For any particular ecological zone, ascorbic acid content in yellow cashew apple

3 juice is higher than that of red cashew apple juice. However, this trend is reverse in case of tannins

4 and amino acids. The difference in compositions of the cashew apple is attributed mainly to the type

5 of soil, climatic conditions, stage of maturation and cultivar (Naka et al., 2015).

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7 The global cashew production during 2013-14 was nearly 2.67 million tons from an area of 5.31

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8 million hectares (Cashew Handbook, 2014). Half of this production was contributed by Asian

9 countries. West Africa contributed nearly one-third (36%) while Latin America and East Africa

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10 contributed about 11 and 8%, respectively (Global Cashew Market, A Snapshot Overview 2014). The

11 major cashew producing countries are India (0.774 million tonnes), Cote d'lvoire (0.480 million

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12 tonnes), Vietnam (0.267 million tonnes), Indonesia (0.134 million tonnes) and Brazil (0.134 million
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13 tons) (FAOSTAT, 2013). Figure 2 shows the production of cashew apples from the main country

14 producers. Almost in all these countries, nuts are harvested as a major crop while cashew apples are
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15 discarded as a waste (Rocha et al., 2007; Giro et al., 2009). The loss of cashew apples is reported to be

16 as high as 90% across the globe (Filgueiras et al., 1999).

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18 Unlike cashew nut, cashew apple is virtually an unknown product in the consumer market

19 (Ogunmoyela, 1983). Several studies have shown that phytochemicals rich cashew apple juice has
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20 health promoting properties which makes it a prime candidate as a nutraceutical product. However,

21 understanding of the composition and descriptive sensory attributes (taste, aroma, palatability) with
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22 respect to processing is crucial for success of the cashew apple juice in the nutraceutical industry.
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24 Cashew nut is a seasonal crop and cashew apples are highly perishable in nature. Adequate

25 information is not available for proper storage and processing technologies for appropriate utilization

26 of the cashew apple (Azoubel et al., 2009). Due to high moisture (85-90%) and high sugar content

27 (55-65%, dry basis), the cashew apples are prone to rapid microbial spoilage (Sivagurunathan et al.,

28 2010). Another major problem for poor acceptability of the cashew apple is the astringent and acrid

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1 taste. High tannin content and presence of an unknown oily substance in the cashew apple skin is

2 attributed to its astringent taste (Azevedo and Rodrigues, 2000; Jayalekshmy and John, 2004).

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4 Although the economic importance of cashew apple has been acknowledged by many researchers,

5 current practices for value addition are very limited. In a survey conducted by our research team, it

6 was observed that farmers are hesitant to take an interest in cashew apple processing, mostly due to

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7 their lack of knowledge of preservation and processing techniques, possible short or long-term

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8 economic benefits and potential markets for their products. In this context, the aim of this paper is to

9 provide a comprehensive overview of research progress made in the preservation and processing

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10 technologies for cashew apples valorization.

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12 2. Preservation of Cashew Apple

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Cashew apple juice is highly perishable and deteriorates very fast; often spoils within a few hours
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14 after extraction. Quality of the juice is adversely affected by physical, chemical, biochemical and

15 microbiological changes. These changes bring about sedimentation, browning, and a foul alcoholic
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16 smell. Several deteriorative reactions in the extracted juice cause degradation of ascorbic acid,
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17 development of cloudiness and off-flavour. Fruits undergo a change in colour, flavour, texture,
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18 appearance, and nutritional value all of which are related to loss of quality of the extracted juice. Thus

19 the inhibition of microbial growth and retention of quality are two important parameters for the
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20 extension of shelf life of the cashew apple juice. Various methods of preservation are discussed in the

21 following sections.
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23 2.1 Use of Chemical Preservatives
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24 A combination of preservation treatments allows the required level of protection along with retention

25 of organoleptic qualities of the product, such as, colour, flavor, appearance, texture and nutritional

26 value. It is reported that microbial spoilage could be prevented to a large extent by using chemical

27 preservatives (Gould, 1996). However, no single preservative was found to be completely effective

28 against all the microorganisms. Various combinations of chemical preservatives, namely sodium

29 benzoate, sodium metabisulphite, potassium metabisulphite, citric acid, sorbates and benzoic acids
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1 have been used as preservatives for improving the shelf life of the cashew apple juice. Sodium

2 benzoate, benzoic acids and sorbates inhibited yeast and mold growth (Banwart, 1989), while use of

3 sodium and potassium metabisulphite reduced browning (Costa et al., 2003) and use of citric acid

4 decreased polyphenol oxidase activity (Queiroz et al., 2011).

5 Talasila et al. (2012a) reported an optimized concentration of chemical preservatives based on

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6 extension of the shelf life, sensory, physico-chemical and microbiological attributes of the cashew

7 apple juice. Typically three combinations of preservatives, viz. sodium benzoate and sodium

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8 metabisulphite at 0.1 g/l each, sodium benzoate and citric acid at 0.1 g/l each, and sodium

9 metabisulphite and potassium metabisulphite at 0.5 g/l each prolonged the shelf life of the juice for up

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10 to 20 days. Kannan (2002) evaluated the effects of mustard oil, neem oil, bavistin, butylated

11 hydroxytoluene (BHT) individually, and a combination of potassium metabisulphite, sodium benzoate

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and citric acid on the storage life of cashew apples when they were kept inside polyethylene bags at
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13 relatively cooler ambient conditions (~20°C). Mustard oil was found to be the best preservative for

14 extension of shelf life of the fruits for up to 12 days.

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16 Although combinations of several chemical preservatives could be effective for controlling microbial
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17 spoilage, these chemical additives in the juice restrict consumption due to evolving consumer
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18 preferences for chemical free food products. There is an increase in demand for natural food

19 preservatives, driven primarily by consumer perception.

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21 2.2 Thermal Treatment
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22 Thermal processing is the most commonly used processing technique. Costa et al. (2003) evaluated
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23 hot filling and aseptic filling methods for shelf life extension of cashew apple juice. In these methods,

24 pulp was first homogenized (100 atm), de-aerated (600 mmHg) and then heat treated at 90oC for 60s

25 followed by immediate bottling (85oC) in glass bottles (hot fill process). In the aseptic filling process,

26 heat treated juice was cooled and filled in a sterile packs made of polyethylene-aluminum foil layered

27 cardboards. Both these processes were found to be efficient in maintaining the physico-chemical

28 characteristics of the treated juice for up to 12 months. Sampaio (1990), however, revealed that

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1 ascorbic acid loss in the processed juice was significant (40.2%) for the hot-fill method. Other

2 negative effects of thermal processing include non-enzymatic browning, nutrient loss, and formation

3 of undesirable products such as 5-hydroxymethylfurfurals (Beveridge et al., 1986). These changes

4 significantly affected the quality of the fruit juice. Damasceno et al. (2008) studied non enzymatic

5 browning kinetics of thermally treated cashew apple juice at four different temperatures ( 88, 100, 111

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6 and 121ºC). They recommended that treatment at high temperature (121ºC) and short time would help

7 preserve Vitamin C content in the clarified cashew apple juice. Recently, Kabuo et al. (2015) reported

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8 that the combined action of chemical treatment (sorbic and benzoic acids together) and thermal

9 pasteurization at 95°C for 7 min prevented microorganisms growth, inactivated enzymatic activity and

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10 reduced astringency of the cashew apple juice.

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12 Although thermal treatment ensure safety and extends shelf life of the cashew apple juice, it often
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13 leads to undesirable changes in sensory qualities. Alternative processing technologies involving non

14 thermal inactivation of microorganisms are being widely investigated. Consumer demand for
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15 healthier, tastier and minimally processed foods has raised the industrial interest to non-thermal

16 processing techniques. As a result, a number of non thermal food preservation techniques have been
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17 developed in recent years.

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19 2.3 High Pressure Processing
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20 High pressure processing (HPP) is a non-thermal process capable of extending the shelf life while

21 maintaining the quality attributes of fresh products. In HPP, foods can be kept at varying pressures
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22 (100-800 MPa) and temperatures to achieve the desired effects on texture, colour and flavour of
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23 foods. Exposure time may vary from a few seconds to 20 minutes (Queiroz et al., 2010). The pressure

24 is transmitted uniformly throughout the food, independent of the size and shape of the fruit. The

25 required pressure treatment for microbiologically safe and stable product is dependent on the target

26 microorganisms in the food product. Effect of HPP on various tropical fruits has been reviewed by

27 Lopes et al. (2012). Lavinas et al. (2008) investigated the efficacy of HPP for inactivation of

28 microorganisms present in cashew apple juice. They observed that treatment at 350 MPa for 7

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1 minutes and at 400 MPa for 3 minutes reduced the total count well below the detection limit. This

2 helped in retaining the juice quality for 8 weeks under refrigerated conditions. Queiroz et al. (2010)

3 reported that nutritional quality, Vitamin C, pH, total soluble solids and total titratable acidity of the

4 cashew apple juice were maintained when it was treated under HPP at room temperature. However,

5 significant reduction in Vitamin C (50 to 70%) was observed in guava puree when it was treated

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6 under HPP at elevated temperature (75°C) for 40 minutes (Yen and Lin, 1996).

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8 2.4 Osmotic Dehydration

9 Osmotic dehydration followed by air-drying or vacuum-drying of cashew apple has received a strong

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10 commercial and research attention for its shelf life extension (Falade et al., 2003). Osmotic

11 dehydration is a phenomenon of removing water from a lower concentration of solute to higher

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12 concentration through a semi permeable membrane which results in an equilibrium condition on both
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13 sides of the membrane (Azoubel et al., 2009). Temperature, solution concentration, osmotic agents,

14 immersion time and thickness of slices were found to significantly affect the osmotic dehydration
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15 characteristics of the cashew apples (Azoubel and Murr, 2003; Falade et al., 2003). Azoubel et al.

16 (2009) studied the combined effect of osmotic dehydration and hot air drying (50, 60 and 70oC) on
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17 drying kinetics, physicochemical characteristics and sensory properties of the dried cashew apples.
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18 Though the osmotic dehydration process reduced the water activity of the cashew apples from 0.72 to

19 0.48 it was associated with asignificant loss of ascorbic acid content (72 to 59 mg/100 gm). Drying
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20 rates decreased significantly due to the sugar uptake during the pre-drying process that consequently

21 blocked the surface by imposing additional resistance to mass transfer. Azoubel and Murr (2003)
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22 optimized the process for maximum water loss and minimum solids permeation using sucrose and
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23 corn syrup. Temperature, concentration of solution and immersion time were found to be in the range

24 of 30-50°C, 40–60% w/w and 90 to 240 minutes, respectively. Combined effects with a high osmotic

25 pressure of sucrose solution and high viscosity of polysaccharides in corn syrup controlled both mass

26 transfer of solutes and their uptake. Loss in ascorbic acid was more or less similar with sucrose and

27 corn syrup. Samples pretreated with sucrose solution showed highest acceptance based on sensory

28 analysis (Azoubel et al., 2009; Oyeyinka et al., 2009). No differences in colour, taste, flavour,
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1 chewiness and overall acceptability were observed between the osmo-pretreated oven drying and

2 osmo-pretreated vacuum dried cashew apples (Falade et al., 2003). The major drawback associated

3 with this process is leaching of useful constituents, which often leads to substantial change in

4 reference to composition of the original material. Osmotic dehydration process could be used

5 successfully for about 50% weight reduction.

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7 2.5 Low Temperature Storage

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8 The rate of chemical reaction doubles for every 10°C rise in temperature and based on literature it is

9 prudent to use low temperature storage conditions for preserving the whole cashew apple and its juice.

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10 Evaluation of different low temperature storage techniques, such as refrigeration at 4oC and freezing

11 at -16oC have been reported for storage of the cashew apple and its juice. Lavinas et al. (2006) studied

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12 the chemical, physicochemical and microbiological stability of the juice that was stored in three
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13 different conditions- (i) at room temperature (23 ± 2°C) for 24 h, (ii) refrigerated (4 ± 1°C) for 7 days

14 and (iii) frozen (-22 ± 1°C) for 120 days. The reduction in ascorbic acid was found to be 6.57%,
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15 1.16% and 0.05%, respectively when the juice was stored under room temperature, chilling condition

16 and frozen state, respectively. The total microbial count (bacteria, yeasts and moulds) in fruits
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17 increased when they were stored at room temperature. Under chilled conditions, bacteria counts
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18 decreased but yeast and mould counts increased. However, there was a decrease in the total microbial

19 count when the fruit sample was stored in a freezing environment. Silva et al. (2004) reported stability
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20 of Vitamin C when cashew apples were stored under chilled (4°C) and frozen conditions (-18°C) for

21 30 and 90 days, respectively. They further concluded that freezing was more effective in preserving
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22 ascorbic acid rather than storage under chilled conditions. On the contrary, Moses et al. (2013)
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23 recommended chilling at 5°C as best for long duration storage (28 days). Quality attributes of the

24 chilled juice, such as pH, Vitamin C, total soluble solids, and total titratable acids, were considered

25 best when compared with juice kept at frozen conditions. Tamuno and Onyedikachi (2015) compared

26 sensory attributes of pasteurized cashew apple juice stored at 28°C and 4°C. Storage under these

27 conditions was found to be effective in preserving the sensory attributes of the juice for 4 months.

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1 At temperatures below the point that the product might be damaged due to chilling injury,

2 deterioration often occurs at a faster rate as soon as the product is taken out of the cold storage.

3 Maintenance of certain temperature and relative humidity (RH) ranges inside the storage facility plays

4 an important role for optimal storage of the fruits and vegetables. For example, carrots can be stored

5 well for 2 months at 0°C and 97-99% RH (Eckert and Ogawa, 1988). Such information on optimal

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6 temperature-RH storage conditions for cashew apple is not available in the literature. The authors

7 observed that two cycles of freezing at -16°C and thawing at room temperature caused deterioration of

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8 texture and firmness of the fruit (Unpublished data) with insignificant change in Vitamin C content.

9 Holding time in freezing plays an important role in controlling the microbial activity. It is important to

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10 elucidate the ability of microorganisms to survive cycles of freezing and thawing. The rate of freezing

11 and the formation of small ice crystals are critical to minimize tissue damage and drip loss in thawing

12 (Akhtar et al., 2013).

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14 Another major drawback of low temperature storage is that it is an energy intensive process. In
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15 addition to scientific challenges to preserve cashew apples, regional attributes also govern the optimal

16 method and techno-economic feasibility of the storage systems. In developing countries such as India,
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17 Nigeria and Vietnam (which are major growers of cashew), there are a large section of small farmers
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18 who are involved in cashew production. Cold chain technology is still in its nascent stage in these

19 countries. The cold storage facilities at the farms either do not exist, or they are in poor condition. The
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20 agricultural sector is situated in rural areas, and the majority of farmers do not have access to a stable

21 and un-interrupted power supply.

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22
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23 2.6 Modified Atmosphere Packaging (MAP)

24 Modified atmosphere packaging is a technique of prolonging the shelf life of food by modifying the

25 atmosphere surrounding the food product. Evaluation of the shelf life of cashew apples using MAP

26 has been reported by a few researchers. When cashew apples were packed with different layers (2, 4,

27 6 and 8) of polyvinyl chloride, shelf life varied from 13 to 20 days (Moura et al., 2004). Atmospheric

28 modification increased the carbon dioxide concentration inside the packages which resulted in mass

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1 loss reduction. Rianda et al. (2000) evaluated the quality and shelf life of the fruit using MAP where

2 gaseous composition of 4-6% O2 and 5-9% CO2 and polypropylene film were found to be best for

3 protection of the cashew apples quality during storage and consequently, the shelf life of the cashew

4 apples increased from 1 day to 18 days. The major drawback of the process was high capital cost (cost

5 associated with equipment for gas analysis and packaging, cost for the quality control system to

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6 prevent the distribution of leakages). Additionally, wide variation in storage temperature would

7 initiate growth of food borne pathogens.

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9 2.7 Irradiation

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10 Irradiation is a promising technology that can help reduce or eliminate disease-causing

11 microorganisms by exposing the food to ionizing radiation. It involves the application of

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12 electromagnetic waves or electrons and radiation sources such as gamma rays from Co-60, electron
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13 beams or X-rays. Nutritive values and physico-chemical properties of foods can be preserved using

14 irradiation at a wide temperature range. These advantages make irradiation treatment a feasible
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15 technology for the preservation of various food products. Irradiation of the cashew apple with doses

16 of 0.5 and 1.0 kGy prolonged the shelf-life significantly (Marques de Souza et al., 2009). However,
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17 researchers reported that vitamins loss resulted from higher dosage of irradiation were substantial.
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18 Despite the benefits of irradiation, this method lacks widespread acceptance and approval for general

19 use as certain risks and disadvantages are associated with this technology (Guy, 2011). Social
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20 perception of irradiated foods is changing very fast and this technology is being re-evaluated

21 (personal communication with BARC, India).

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23 3. Value Addition

24 High losses of the cashew apples could be prevented by processing them into a shelf-stable

25 intermediate moisture product (Sivagurunathan et al., 2010). A number of processes have already

26 been developed and standardized for converting cashew apples into value added products such as

27 juice, jam, powder, candy and distilled products (Nanjundaswamy et al., 1985; Maciel et al., 1986;

28 Morton and Dowling, 1987; Aderiye et al., 1991; Andrighetti et al., 1994; Akinwale, 1996; Oduwole

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1 et al., 2001; Ogunsina and Lucas, 2008; Suganya and Dharshini, 2011). Some of these products are

2 produced at a commercial scale in Brazil, India and Mozambique (Lopez et al., 1985; Olunloyo,

3 1996).

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5 3.1 Unfermented Cashew Apple Beverages

6 Cashew apples used for the juice extraction usually contain 65-85% juice (Ohler, 1979). Two types of

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7 juices are commercially available, viz. pulpy and clarified juice. Unlike clarified juice, pulpy juice

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8 retains larger quantities of compounds associated with aroma and flavours of the fruit (da Silva et al.,

9 2000). Thus, pulpy juice has a better acceptability in the market. A problem associated with the pulpy

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10 juice, however is that it tends to sediment within a few days of storage and gives an unappealing

11 appearance to the juice. The extent of sedimentation is determined by the amount and size of the

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12 particles present in the suspension. Juice concentrate, syrup, squash and ready to serve (RTS) drinks
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13 are some of the nutritious beverages which are made from the cashew apple juice by adding sugar,

14 citric acid and other preservatives (Mathew et al., 2013). Processed products can be stored for 12
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15 months at room temperature. Several studies reported that blending of the cashew apple juice with

16 other tropical fruits which have relatively lower Vitamin C content (orange, grapes, pineapple, mango
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17 and lemon) helped in improving the taste, flavour and acceptability of cashew apple juice and
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18 simultaneously boosting the nutritional status of other fruits (Akinwale, 2000). De Carvalho and

19 coworkers (2007) developed a blended beverage based on coconut water, cashew apple juice and
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20 caffeine. Though all tested formulations showed good microbiological qualities, the formulation of

21 12.5% of cashew apple juice and 87.5% of coconut water attained the highest sensory scores. The
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22 residual solid part (pomace) after extraction of the juice was suggested to be used as an animal feed or
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23 further processed to recover the dietary fibre for its subsequent use in bakery products.

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25 3.2 Fermented Cashew Apple Beverages

26 Several reports are available for processing of cashew apples into various fermented products such as

27 wine, ethanol and probiotic beverages using specific strains of microorganisms and processing

28 conditions in the bioreactor (Prommajak et al., 2014). Mohanty et al. (2006) reported preparation of

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1 an un-distilled alcoholic beverage (wine). Cashew apples were first crushed to extract the juice

2 followed by filtration, steam sterilization and addition of preservatives to kill undesired micro-

3 organisms. Sterilized juice was then inoculated with yeast and fermentation continued for a desired

4 period. Cashew wine is a light yellow alcoholic beverage, with has about 6 to 12% alcohol. Since

5 cashew apples are cheaper than other commercial fruits, the cost of production for the wine would

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6 also be low. Mohanty et al. (2006) found that the taste, aroma and flavour of cashew apple wine was

7 inferior to that of grape wine. Since no attempt was made to remove tannins from the cashew apple

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8 juice before fermentation the presence of high tannins resulted in an astringent wine taste and it

9 received poor sensory score on taste and flavour. Talasila and Vechalapu (2015) optimized processing

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10 parameters for ethanol production from cashew apple juice. Yeast extract, substrate and EDTA were

11 chosen as independent input variables for optimization and an Doehlert experimental design was

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followed. Maximum ethanol production was found to be 65.75 g/l under optimized conditions when
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13 substrate concentration was 4916.5 g/L.

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15 Neelakandan and Usharani (2009) also optimized conditions for ethanol production from cashew

16 apple juice using immobilized yeast cells. The maximum yield of ethanol was found to be 7.6% at
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17 optimized fermentation parameters (substrate concentration 10%, pH 6.0, temperature 32.5°C).

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18 However, due to the initial moderate sugar content concentration (about 10% w/v), the use of cashew

19 apples for bioethanol production may not be feasible when compared with other competing substrates.
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20 Besides wine and bioethanol, cashew apple can also be used as a good source for enzymes production.

21 However, a techno-economical feasibility study must be done to evaluate the commercialization

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22 potential.
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24 3.3 Cashew Apple Powder

25 There is a tremendous scope in the market for making value added products using cashew apple.

26 Dried cashew apple powder with good sensory properties could be used in the development of value

27 added products such as cookies, bread spread, wheat based confectionaries, chocolates, sponge cakes

28 etc (Ray et al., 2010). Chocolates and cakes have already been standardized at the Cashew Research

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1 Station, Kerala, India. However, a major limitation in the production of cashew apple powder is the

2 high capital investment in the drying unit operation. Loss of Vitamin C due to drying has been

3 reported in the range of 34 to 44% (Sobhana et al., 2015). Although losses were significant and the

4 vitamin C content obtained after drying appeared to be low (114 to 134 mg per 100 g), it was similar

5 or higher than that of other fruits such as mango, pineapple and all citrus fruits (Azoubel et al., 2009;

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6 Costa et al., 2009). To promote cashew apple powder based products a critical review of the market

7 potential, current status of the technology, shelf life of dried products and production cost needs to be

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8 carried out.

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10 3.4 Functional Extract from Cashew Apple Waste

11 After extraction of the juice, about 30-40% of the fruit is left as pomace that could be used as animal

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12 feed (Tigressa et al., 2008). According to Gordon et al. (2012), only 10 to 20% of this pomace is
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13 utilized in the industry. Chemical analysis of cashew apple pomace reveals that it contains 58%

14 moisture, 1.07% ash, 32 % volatile matter, 7.25% reducing sugar, 4.28% starch and 14.2% cellulose
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15 (Kuila et al., 2011). Several studies have reported the presence of bioactive compounds in the cashew

16 apple. These are flavonoids (Lopes et al., 2012) carotenoids (Moo-Huchin et al., 2014) and
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17 anthocyanins (da Silva et al., 2014). A significant amount of these bioactive compounds (ranging
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18 from 700 to 6588 mg GAE/100g dry matter, depending upon cultivars) are left with the pomace (da

19 Silva et al., 2014; Andrade et al., 2015; Fonteles et al., 2016). The pomace is also rich in non-
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20 digestible carbohydrates (dietary fibre), ascorbic acid, and reducing sugars (Costa et al., 2009). Fibre

21 rich pomace in a dried form was used for making fibre rich cookies (Matias et al., 2005). According to
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22 Moure et al. (2001), numerous antioxidants could be extracted from the fruit residue, and those could
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23 be used in the meat, dairy and bakery industries. Pinho et al. (2011) partially substituted meat with

24 cashew apple pomace powder for making high dietary fibre and low fat containing products. Kuila et

25 al. (2011) optimized the process parameters for aqueous extraction of reducing sugars from cashew

26 apple pomace. The yield of reducing sugar was 56.89 g per 100 g of dry material under optimum

27 extraction conditions (liquid:solid 3.26 mL/g, pH 6.42, extraction time 6.3 h and temperature

28 52.27°C).
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1 Scope remains for investigating various extraction methods for isolation, purification and

2 concentration of bioactive compounds/nutraceuticals from cashew apple pomace. Antioxidants are

3 present in a bound form in the complex matrix of the pomace. Therefore, they must be separated from

4 macromolecules present in the matrix in order to increase their purity. Currently no commercial

5 success has been reported for simultaneous recovery, isolation, purification and concentration of

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6 bioactive compounds from cashew apple pomace. Attempts have been made to recover polyphenols

7 before fermentation as it was hypothesized that removal of polyphenols would help in improving the

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8 fermentation process efficiency. In our laboratory, we combined microwave and membrane separation

9 processes to fractionate bioactive compounds and sugars to form a novel bio refinery. Microwave

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10 energy helps improve hydrolysis rates by reducing cellulose crystallinity and increasing porosity (with

11 reduced enzyme cost) which in turn makes the process economic. The bio refinery set-up can utilize

12
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both cashew apple juice and cashew apple pomace for preparing multiple value added products
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13 including biofuels amongst several others such as biobased chemicals, prebiotics and nutraceutical

14 supplements. Thus, extra economic benefits could be made available to both the cashew growers and
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15 the processers.
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16
17 4. Removal of Astringency / Clarification of Juice
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18 As discussed in earlier sections, the primary reason for cashew apple astringency is the presence of

19 polyphenols (specifically tannin) (Table 2). Tannins are a group of phenolic compounds which form
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20 strong complexes with proteins and other macromolecules, resulting in an astringent product taste

21 (Fontoin et al., 2008). Further, the enzyme polyphenol oxidase (PPO) catalyses the oxidation of
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22 polyphenols with proteins and carbohydrates to produce melanins. Melanins are not only detrimental
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23 to nutritional quality, they also contribute adversely to the sensory attributes of the fruit. Hence, from

24 a nutritional and organoleptic viewpoint, removal of tannins from the cashew apple juice becomes

25 imperative (Queiroz et al., 2011). Several researchers have studied different methods for clarification

26 of the juice. The efficacy of these processes has to be evaluated with respect to the recovery of the

27 clarified juice and final tannin content.

28
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1 4.1 Use of Clarifying Agent

2 The clarifying agents commonly used for cashew apple juice clarification are cassava starch, poly

3 vinyl pyrolidone (PVP), rice starch and gelatin powder. Jayalekshmy and John (2004) compared the

4 efficacy of the above mentioned clarifying agents and found that cassava starch had considerable

5 potential as an efficient and economic agent for clarification of the cashew apple juice. However,

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6 Dedehou et al. (2015) found that rice starch was more efficient than cassava starch when applied to

7 cashew apple juice for clarification. Optimized results showed that addition of cassava starch at 6.2

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8 ml/l for 300 minutes decreased the tannin content by 34.2% with a visual clarity of 93.75%, while rice

9 starch addition at 10 ml/l for 193 minutes decreased the tannin content by 42.14% with a visual clarity

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10 of 94.8%. Although the tannin content reduction with rice starch was a quicker method, the process is

11 yet to be standardized. Juice clarified by cassava starch was not only qualitatively similar to the juice

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clarified by rice starch and PVP, but it also had a higher recovery percentage. Based on our research
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13 at laboratory scale (Unpublished data), the structure of starch plays an important role in flocculation

14 of tannins. Detailed analysis of various starch sources with varying amylose-amylopectin ratio would
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15 help understand the coagulation-flocculation mechanism at molecular level. Thus, efficient and
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16 controlled removal of tannins using clarifying agents can be achieved. A technique has already been
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17 standardized for clarification of cashew apple juice using poly vinyl pyrolidone (PVP) (Augustin,

18 1982). Though PVP is the most effective clarifying agent among all others, it is very expensive and
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19 relatively inaccessible in the market. Gelatin powder is reported to be the most commonly used agent

20 for removal of tannins from cashew apple. Different levels of gelatin (ranging from 0.3 to 1.0% w/v)
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21 were required for clarifying 1 kg of cashew apple juice. The techno-economic feasibility of gelatin for
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22 precipitating tannins in cashew apples is yet to be evaluated (Prommajak et al., 2014).

23
24 The efficiency with which clarifying agents remove tannins and phenols depends on the concentration

25 and composition of clarifying agents, characteristics of the tannins (size, structure, and heterogeneity),

26 and certain parameters such as pH, temperature, juice composition, storage time and cultivar

27 (Hagerman, 1992). The use of clarifying agents are reported to be efficient and economical but

28 clarification is a time consuming and labor intensive process and imparts an after-taste in the juice.
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1 Therefore, other methods such as steaming and membrane separation have also been evaluated by

2 researchers to reduce/remove tannins from the juice.

3
4 4.2 Steaming

5 Several papers have reported that steaming of cashew apples prior to juice extraction not only helps in

6 decreasing astringency but also helps in retaining nutrients. Steaming of cashew apples for 5-15

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7 minutes under pressure at 0.4 N/m2 or by boiling in salty water for 15 minutes prior to juice extraction

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8 helped in decreasing the astringency (Morton, 1961; Jagtian, 1980; Akinwale and Aladesua, 1999).

9 Akinwale et al. (2001) preheated cashew apples with steam for 10, 20 and 30 minutes immediately

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10 before juice extraction and found that 10 minutes steaming of cashew apple juice was useful in

11 retaining colour and the other quality attributes such as total soluble solids, pH and specific gravity.

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12 However, Inyang and Abah (1997) reported that steaming of cashew apples resulted in decreased
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13 ascorbic acid content (230 mg/100 ml) as compared to un-steamed cashew apple juice (287 mg/100

14 ml). Loss in ascorbic acid during the steaming process was attributed to the thermo-labile nature of
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15 Vitamin C. A slight decrease in titratable acidity was also observed as some volatiles might have

16 escaped during steaming process. Detailed analysis of ascorbic acid oxidase (AAO) would also be
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17 useful to understand the mechanism of ascorbic acid loss during steaming.

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18
19 Although researchers have reported the effect of steaming on astringency reduction, the science
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20 behind reduction of tannins due to steaming is not apparent. Steaming, however, does play an

21 important role in preserving the quality of the whole cashew apple as it blanches the fruit (inactivates
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22 the enzymes and destroys surface microflora) (Jaiswal et al, 2012). Based on research conducted in
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23 our laboratory, it was found that tannins are concentrated primarily in the skin of the peel. Steam

24 impingement could possibly leach out and partially degrade the tannins. Further research is needed to

25 understand the mechanism of interaction between tannins and steam. Micrographs of various sections

26 of the fruit could be analyzed for tannin distribution and each section could be exposed separately to

27 the steam to determine whether tannin removal using steam could be a feasible alternative.

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1 Optimization of time-temperature parameters is also important to maximize the effect of steaming on

2 preserving the sensory attributes and fruit quality.

3
4 4.3 Microfiltration

5 Among the various possible technological options for the clarification of pulpy fruit juices,

6 microfiltration (MF) seems to be a promising alternative. There are certain advantages associated with

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7 membrane filtration. Separation can be carried out in mild conditions, thus, heat sensitive compounds

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8 can be preserved. It also results in substantial energy savings and scale up of the process is easier. It is

9 a pressure-driven process in which different molecular weight cut-off membranes are used to

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10 selectively separate the compounds from an aqueous solution. Given the high tannin content (0.1-

11 0.3%) of cashew apple juice, Abreu et al. (2005) reported that the ultra-thin membranes would clog

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12 rapidly, and rendered useless for clarification. They evaluated the efficiency of cross flow
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13 microfiltration (inorganic membranes) for clarification of cashew apple juice using four different pore

14 sizes (0.1, 0.2, 0.8 and 1.4 µm) at 30°C. Condensed tannins, titratable acidity, ascorbic acid, pH,
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15 turbidity, colour and soluble dry extracts were compared for each of these membranes. Best results

16 were obtained with an average membrane pore size of 0.1 and 0.2 µm based on permeate flux profiles
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17 and the composition of the clarified juice. Performance of both membranes (0.1 and 0.2 µm) were
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18 similar and clarified juice obtained as a permeate had ascorbic acid content similar to the fresh juice.

19 The phenolic compounds present in the juice were almost eliminated during the process. Use of an
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20 enzymatic pre-treatment process coupled with microfiltration was also evaluated. Enzymatic pre-

21 treatment of juice resulted in improved performance of membranes, thus operational efficiency of the
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22 membrane process was improved by 30-60%.

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23
24 Completely clarified juice can also be obtained by combining microfiltration and enzymatic pre-

25 treatment using array of enzymes (popular examples are tannase and cellulase). Campos et al. (2002)

26 studied the shelf-life stability of cashew apple juice pre-treated with tannase enzyme (0.1% for 1h at

27 30°C), followed by juice clarification using microfiltration (0.3 µm and 200 kPa transmembrane

28 pressure at 30°C) which could extend shelf life up to 2 months when stored at 4°C. Cormier (2008)

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1 and Abreu et al. (2005) also found that pre-treatment with tannase/cellulase, followed by

2 microfiltration (0.1 and 0.2 µm pore size membranes) was more efficient in clarification of the juice

3 than using microfiltration alone. Thus, using tannase or cellulase enzyme as a pre-treatment could be

4 considered to be an equivalent of using cassava starch, rice gruel, or gelatine. Pectinase can also be

5 used to increase the extraction yield and clarification of fruit juice (Gummadi et al., 2007).

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6
7 Talasila et al. (2012 b) investigated different methods (clarification, sterile filtration and chemical

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8 preservation) combined together to reduce astringency and enhance the shelf life of the juice. The use

9 of sago at 2g/L followed by membrane filtration through pore size of 0.44 µm and 0.22 µm and

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10 addition of chemical preservatives (citric acid and benzoic acid at a concentration of 0.1 g/L each)

11 was found to be suitable to extend shelf life to three months under refrigeration. The juice sample was

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12 acceptable in terms of total sugar content and Vitamin C (162±2.0 mg/100 mL) and sensory attributes.
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13 During storage, the unstable polyphenols underwent chemical and biochemical reactions which

14 resulted in browning which was detrimental to the nutritional quality and sensory attributes. Hence, in
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15 order to increase acceptability of the juice, clarification (removal of tannins and other polyphenols)

16 was essential in cashew apple juice processing. Nevertheless, before considering any future industrial
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17 application, the treatment conditions have to be optimized for improved nutritional and sensory
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18 qualities of the clarified cashew apple juice.

19
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20 5. Conclusions and Future Scope

21 Cashew farming is the source of income for many small and marginal farmers around the world.
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22 Despite cultivating cashew (a premium product), farmers with small land holdings are positioned in
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23 the lower economic strata due to poor returns. Middle men and processors involved in the cashew

24 business share the major profits. Cashew apple, which is currently considered as a waste product, has

25 enormous potential and opportunities for its commercial exploitation through several value addition

26 processes. Cashew apple is endowed with several phytochemicals and nutritional constituents, and its

27 juice presents great potential for the international food and beverage market. Considering the high

28 nutritional quality and large volume of the cashew apples, its products are expected to contribute

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1 substantially to the income of the cashew growers. The major reasons hindering the full utilization of

2 the cashew apples are short shelf life and poor storability, lack of appropriate processing technologies

3 and lack of awareness among farmers about potential economic returns from the crop. Various

4 methods to improve the shelf life and sensory properties of cashew apple juice using different

5 techniques have been critically reviewed in this paper. The scope of valorization of cashew apple

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6 pomace has also been discussed. With a sizeable quantity of cashew apple available, development and

7 commercialization of easy and low cost technologies will first be adopted to develop new markets.

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8 This in turn will benefit the stakeholders involved in the cashew value chain.

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10 Acknowledgment

11 The authors acknowledge the University Grant Commission (UGC), India (F.15-1/2015-17/PDFWM-

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12 2015-17-ORI-35369) for granting research fellowship and Tata Centre for Technology and Design
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13 (TCTD), IIT Bombay, Mumbai for providing partial financial support for this study.

14
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34 Web References
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36 http://www.cashewinfo.com/cashewhandbook2014.pdf
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1 2. Global Cashew Market, A Snapshot Overview (2014). Ministry of Trade, Industry, Regional
2 Integration and Employment (accessed online on 15/12/2015)
3 http://www.gambiatradeinfo.org/sites/default/files/Global%20Cashew%20Market%20Overview.
4 pdf
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8 plantationscepc-1142073306.html (2006).
9 4. FAOSTAT (2013). Food and Agricultural Organization Statistics.

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Table 1: Average mass and physical dimensions of matured cashew apple
Sample Mass (g) Width (cm) Length (cm) References
Red Cashew Apple 50-120 3.5-4.0 4.0-5.5 CRDI, 1996.
Orange Cashew Apple 100-130 4.0-4.5 5.0-7.0 Morton and Dowling,
Yellow Cashew Apple 100-140 4.0-5.0 6.0-7.5 1987

Table 2: Characteristics and composition of fresh cashew apple juice

Component Unit Value Country of References

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origin
Range Average
Moisture % 85-90 85.7 Brazil Azoubel & Murr 2003
90.4 Brazil Azoubel et al. 2005

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85.0 India Mohanty et al. 2006
85.0 India Attri 2009
90.0 Vietnam Nam et al. 2015

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pH 3.5 – 4.0 3.77 Brazil Campos et al. 2002
3.88 Brazil Azoubel et al. 2005
3.40 India Talasila et al. 2011
3.70 Nigeria Daramola 2013

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4.0 – 4.5 4.10 Nigeria Inyang & Abah 1997
4.15 Nigeria Akinwale 2000
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4.20 Nigeria Akinwale et al. 2001
4.40 Brazil Damasceno et al. 2008
4.14 India Attri 2009
4.31 Ghana Lowor & Badu 2009
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4.50 Cote d'lvoire Adou et al. 2012

4.21 Brazil Sousa & Brito 2013
4.51 Nigreia Yahaya et al. 2015
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4.10 Nigeria Kabuo et al. 2015

4.5 – 5.0 4.60 France Michodjehoun-Mestres
et al. 2009
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4.71 Nigeria Moses et al. 2013

4.52 South Africa Deenanath et al. 2015
4.86 India Sivagurunathan et al.
2010
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Specific 1.00-1.05 1.046 Nigeria Akinwale 2000

gravity
1.048 Nigeria Akinwale et al. 2001
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1.069 India Attri 2009

1.006 Nigeria Yahaya et al. 2010
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1.045 Nigeria Kabuo et al. 2015

1.050 South Africa Deenanath et al. 2015

Refractive 1.83-1.89 Nigeria Yahaya et al. 2010

index
1.35-1.35 NIgeria Daramola 2013
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Total soluble Brix 5.0-7.5 7.4 Brazil Campos et al., 2002
solids
5.5 Brazil Azoubel et al. 2005
6.4 Nigeria Moses et al. 2013
7.5 -10.0 10.0 India Attri 2009
10.2 Cote d'lvoire Adou et al. 2012
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10.0-12.5 11.0 Nigeria Akinwale 2000
11.5 Nigeria Akinwale et al. 2001
12.2 Brazil Damasceno et al. 2008
11.3 Brazil Sousa & Brito 2013
12.5-15.0 14.5 Africa Oduwole et al. 2001
12.0-13.5 France Michodjehoun-Mestres
et al. 2009
13.8 India Talsila et al. 2011
13.1 Nigeria Kabuo et al. 2015

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Total sugars g/100 ml 5-10 6 Nigeria Inyang &Abah 1997
9.9 Brazil Damasceno et al. 2008
9.64 India Talsila et al. 2011
10-15 10.2 Brazil Azoubel et al. 2005

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13.3 -15.1 India Sivagurunathan et al.
2010
15 -40 16.2 -16.8 Cote d'lvoire Adou et al. 2012
27.2 -38.1 Cote d'lvoire Naka et al.2015

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Protein % 0.5-1.0 0.51 - 0.53 Cote d'lvoire Adou et al. 2012
0.70 - 0.90 Vietnam Nam et al.2014
1.0-2.0 1.48 India Sivagurunathan et al.

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2010
1.75 South Africa Deenanath et al.2015
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Reducing % (wb) 1.0-5.0 3.20 Nigeria Inyang & Abah 1997
sugars
1.76 India Sivagurunathan et al.
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2010
5.0-10.0 9.0 – 10.4 Africa Oduwole et al. 2001
9.85 Brazil Azooubel et al. 2005
11.80 India Mohanty et al. 2006
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9.80 Brazil Damasceno et al. 2008

10.45 Brazil Sousa & Brito 2013
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Tritrable % 0.25-0.50 0.29 Nigeria Inyang & Abah 1997

acidity
0.48 Nigeria Akinwale 2000
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0.43 Brazil Campos et al. 2002

0.32 India Attri 2009
0.38 France Michodjehoun-Mestres
et al. 2009
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0.28 Brazil Sousa & Brito 2013

0.50-1.0 0.67 Nigeria Akinwale et al. 2001
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1.0 France MichodjehounMestres et

al. 2009
0.5 -0.85 Cote d'lvoire Adou et al. 2012

Polyphenols mg/ 100 100 - 200 120.0 -168.0 Nigeria Daramola 2013
ml
158.0 - 304.0 Cote d'lvoire Naka et al.2015
200 - 350 223.0 - 237.0 Côte Marc et al. 2012
d’Ivoire
269.0 Ghana Lowor & Badu 2009
158.0 - 304.0 Cote d'lvoire Naka et al.2015

Tannins mg/100 100 -300 152 France Michodjehoun-Mestres

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ml et al. 2009
108 -256 Cote d'lvoire Naka et al. 2015
266 Ghana Lowor & Badu 2009

Ascorbic Acid mg/100 100-150 135.0 Brazil Campos et al. 2002

ml

112.0 South Africa Deenanath et al. 2015

128.9 Brazil Queiroz et al. 2010
150-200 195.8 Nigeria Akinwale et al. 2001

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195.0 India Mohanty et al. 2006
179.8 Brazil Damasceno et al. 2008
164.0 India Talasila et al. 2011
159.4 Brazil Sousa & Brito 2013

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200-250 203.5 Nigreia Akinwale 2000
204.8 Brazil Azoubel & Murr 2003
209.8 India Attri 2009
231.4 Ghana Lowor & Badu 2009

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240.0 Nigeria Daramola 2013
249.5 Nigeria Yahaya et al. 2015
250-350 287.0 Nigeria Inyang & Abah 1997
261.5 Vietnam Nam et al. 2014

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350-500 480.0 Cote d'lvoire Adou et al. 2012
493.0 Brazil De Lima et al. 2014
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Juice % 65-80 66.1 India Attri 2009
79.5 Nigeria Yahaya et al. 2015
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Minerals ppm
Potassium 3337 India Bhakyaraj &
Singaravadive 2012
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Phosphorous 440.2
Magnesium 279.3
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Calcium 80.4
Sodium 204 Ghana Lowor & Badu 2009
Iron 133.9
Cupper 1.17
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Zinc 16.48

Table 3: Variation in comparison for red and yellow cashew apples

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Component Yellow Red Variety Country Reference

Variety
Ascorbic Acid, 255 - 400 258 - 300 Ado-Ekiti, Daramola 2013
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mg/100 ml Nigeria
226 - 403 210 -342 Marahoué , Naka et al. 2015
Côte d’Ivoire
476 - 480 406 - 407 Yamoussoukro, Adou et al., 2012
Côte d’Ivoire
249.5 185.5 Ibadan, Nigeria Yahaya et al. 2010
210.7 -268 .6 206.2 -250 .4 Ghana Lowor & Badu 2009
Total Sugar 9.5 9.68 Ado-Ekiti, Daramola 2013
Content, g/100 ml Nigeria
27.0 – 36.4 37.6 -38.1 Marahoué , Naka et al. 2015
Côte d’Ivoire
16.1 – 16.8 16.2 -16.5 Yamoussoukro, Adou et al. 2012
Côte d’Ivoire
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10.3 – 13.5 8.4 -14.4 Ghana Lowor & Badu 2009
Tannins, mg/100ml 108 - 212 109 - 256 Marahoué , Naka et al. 2015
Côte d’Ivoire
170 - 232 145 – 306 Ghana Lowor & Badu 2009
Amino Acid Profile
Lysine, % 1.84 2.22 Kogi State, Okpanachi et al. 2015
Glutamic acid, % 3.64 4.24 Nigeria
Proline, % 2.24 2.65
Leucine, % 2.79 3.11
Serine, % 1.52 1.79

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Table 4: Comparison of Different Preservation Methods for Cashew Apple Fruit and Juice

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Methods/Techniques Advantages Disadvantages Period Reference
Employed of Study

Chemical Microbial spoilage can Less consumer 20 days Talsila et al.

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Preservatives be prevented to a large acceptability which 12 days 2012a**
degree, Simple and cost limits the consumption Kannan 2002*
effective of juice
Hot fill and Aseptic Destroys microorganism non-enzymatic 12 Costa et al. 2003**

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Method leading to long shelf life browning, loss of heat months
up to twelve months sensitive nutrients,
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ascorbic acid
degradation
High Pressure Efficient in inactivating large amount of energy 8 weeks Lavinas et al.
Processing bacteria, yeasts and is transferred to the 2008**
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fungi juice leading to

undesirable changes in
organoleptic and
nutrient qualities
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Refrigeration at 4oC Decrease in mesophilic Though growth of 7 days Lavinas et al.

bacteria, stability in nearly all 2006**
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physico-chemical microorganism is 8 days Moses et al. 2013**

Parameters prevented, however 30 days Silva et al. 2004*
some spoilage
microorganism might
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thrive
Freezing at -15 oC Low count of all types Capital Intensive 120 days Lavinas et al.
of microorganism 2006**
(Bacteria, yeast and 28 days Moses et al. 2013**
mould) 90 days Silva et al. 2004*
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Irradiation Does not significantly Relatively expensive, 9 days Marques de Souza

alter physico-chemical low preference by et al. 2009*
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characteristics of the consumers

treated product

Modified Atmosphere Easy to handle Cost associated with 18 days Rianda et al. 2000*
Packaging (consumer package) gas packaging 13-20 Moura et al. 2004*
since cashew apple is machinery and days
highly susceptible to analytical equipments
physical injury.
Slows down the changes
during ripening and
subsequent deterioration
*
Cashew Apple Fruit, **Cashew Apple Juice

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Cashew Apple

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Cashew Nut

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Figure 1: Cashew apple and cashew nut

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Figure 2: Country wise production of cashew apple in the world (2013)

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Highlights

• Although cashew nuts are widely popular, use of the pseudofruit of the cashew tree (cashew
apple) is restricted to few countries.

• Despite being highly nutritious (rich in sugars, antioxidants, minerals, and vitamins) its

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potential has not yet been commercially exploited

• The key problems are: extremely perishable and presence of astringency makes it less

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palatable and acceptable

• The present paper attempts to review the methods adopted for increasing the shelf life and

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decreasing astringency of cashew apple

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