Mitigation of cashew apple fruits astringency.

IF 3 Q2 ENVIRONMENTAL SCIENCES Environmental sustainability (Singapore) Pub Date : 2023-05-31 DOI:10.1007/s42398-023-00276-7
Dheeraj, Ananya Srivastava, Anuradha Mishra
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引用次数: 2

Abstract

The cashew apple is a tropical pseudo fruit, with high fiber content, high nutritional value, and therapeutic compositional profile. Consuming cashew apples can help with several health-related problems, such as obesity, stomach ulcers, and gastritis. It has even demonstrated anti-tumor and anti-carcinogenic effects, and its antioxidants can help with wound-healing. Despite such benefits, the cashew apple is frequently considered as waste generated by cashew nut industries, since its commercial applications are restricted by the astringency and poor storability. This astringency is primarily due to the presence of tannins; and a lack of proper, efficient, and economical astringency reduction strategy is accountable for major waste generation. This review compiles pieces of information on the causes of astringency, as well as tannin reduction methods, such as clarification, thermal treatments, microfiltration, and fermentation. These methods aim to either just reduce tannin content or to valorize this by-product in a less-astringent better product. Both routes will eventually help with the better utilization of said organic food waste, which is critical for sustainable development.

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减轻腰果苹果果实的涩味。
腰果是一种热带假水果,具有高纤维含量、高营养价值和治疗成分特征。食用腰果可以帮助解决一些与健康有关的问题,如肥胖、胃溃疡和胃炎。它甚至已经证明了抗肿瘤和抗癌的作用,它的抗氧化剂可以帮助伤口愈合。尽管有这样的好处,但腰果经常被认为是腰果工业产生的废物,因为其商业应用受到涩性和储存性差的限制。这种涩味主要是由于单宁的存在;缺乏适当、有效和经济的收敛性减少策略是主要废物产生的原因。这篇综述汇编了关于涩味原因的信息,以及单宁还原方法,如澄清、热处理、微滤和发酵。这些方法的目的要么只是降低单宁含量,要么将这种副产品的收敛性降低到更好的产品中。这两条路线最终都将有助于更好地利用上述有机食物垃圾,这对可持续发展至关重要。
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