Abstract
Cashew is a major crop in several tropical countries. Its cultivation is mostly aimed to the production of cashew nuts, whereas its byproducts (including cashew tree gum and cashew apples) are underutilized. In this study, cashew tree gum (CG) has been combined to nanofibrillated bacterial cellulose (NFBC) produced from cashew apple juice, at different ratios (from CG-only to NFBC-only), to produce edible films. While the CG-only dispersion (at 1 wt%) behaved as a quasi-Newtonian fluid, the addition of NFBC provided a shear-thinning behavior, making the dispersions easier to process, especially to cast. Moreover, the films containing increasing NFBC contents exhibited better physico-mechanical performance. When compared to the CG-only film, the films containing at least 25% NFBC presented remarkably higher strength and modulus (even similar to some conventional petroleum-derived polymers), lower water vapor permeability (WVP), and lower water solubility, although at the expense of lower elongation and higher opacity values. The combined use of both polysaccharides was demonstrated to be useful to overcome the limitations of both CG-only films (very low viscosity, poor tensile properties and very high WVP) and NFBC-only films (very high viscosity, making the dispersions difficult to mix and spread). Moreover, the use of different NFBC/CG ratios allow properties to be tuned to meet specific demands for different food packaging or coating purposes.
Graphic abstract
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Araruna FB, Oliveira TM, Quelemes PV, Araújo Nobre AR, Plácido A, Vasconcelos AG, Paula RCM, Mafud AC, Almeida MP, Delerue-Matos C, Mascarenhas YP, Eaton P, Leite JRSA, Silva DA (2020) Antibacterial application of natural and carboxymethylated cashew gum-based silver nanoparticles produced by microwave-assisted synthesis. Carbohydr Polym 241:115260. https://doi.org/10.1016/j.carbpol.2019.115260
ASTM D882-12 (2012) Standard test method for tensile properties of thin plastic sheeting. ASTM International, West Conshohocken
ASTM E96/E96M-16 (2016) Standard test methods for water vapor transmission of materials. ASTM International, West Conshohocken
Azeredo HMC, Waldron KW (2016) Crosslinking in polysaccharide and protein films and coatings for food contact – A review. Trends Food Sci Technol 52:109–122. https://doi.org/10.1016/j.tifs.2016.04.008
Chiulan I, Frone AN, Panaitescu DM, Nicolae CA, Trusca R (2018) Surface properties, thermal, and mechanical characteristics of poly(vinyl alcohol)–starch-bacterial cellulose composite films. J Appl Polym Sci 135:45800. https://doi.org/10.1007/s10853-016-0112-4
De Paula RCM, Rodrigues JF (1995) Composition and rheological properties of cashew tree gum, the exudate polysaccharide from Anacardium occidentale L. Carbohydr Polym 26:177–181. https://doi.org/10.1016/0144-8617(95)00006-S
Figueirêdo MCB, Potting J, Serrano LAL, Bezerra MA, Barros VS, Gondim RS, Nemecek T (2016) Environmental assessment of tropical perennial crops: the case of the Brazilian cashew. J Clean Prod 112:131–140. https://doi.org/10.1016/j.jclepro.2015.05.134
Food and Agriculture Organization of the United Nations – FAOSTAT (2016). Food and agriculture data. https://faostat.fao.org. Accessed 10 January 2020.
Guillard V, Gaucel S, Fornaciari C, Angellier-Coussy H, Buche P, Gontard N (2018) The next generation of sustainable food packaging to preserve our environment in a circular economy context. Front Nutr 5:121. https://doi.org/10.3389/fnut.2018.00121
Gullo M, Sola A, Zanichelli G, Montorsi M, Messori M, Giudici P (2017) Increased production of bacterial cellulose as starting point for scaled-up applications. Appl Microbiol Biotechnol 101:8115–8127. https://doi.org/10.1007/s00253-017-8539-3
Guo Y, Zhang X, Hao W, Xie Y, Chen L, Li Z, Zhu B, Feng X (2018) Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model. Carbohydr Polym 198:620–630. https://doi.org/10.1016/j.carbpol.2018.06.078
Irissin-Mangata J, Bauduin G, Boutevin B, Gontard N (2001) New plasticizers for wheat gluten films. Eur Polym J 37:1533–1541. https://doi.org/10.1016/S0014-3057(01)00039-8
Lai C, Sheng L, Liao S, Xi T, Zhang Z (2013) Surface characterization of TEMPO-oxidized bacterial cellulose. Surf Interface Anal 45:1673–1679. https://doi.org/10.1002/sia.5306
Lima HLS, Gonçalves C, Cerqueira MA, Nascimento ES, Gama MF, Rosa MF, Borges MF, Pastrana LM, Brígida AIS (2018) Bacterial cellulose nanofiber-based films incorporating gelatin hydrolysate from tilapia skin: production, characterization and cytotoxicity assessment. Cellulose 25:6011–6029. https://doi.org/10.1007/s10570-018-1983-0
Lima RE, Araújo L, Barros J, Bezerra M (2017) Concomitant production of gum, nut and peduncle in dwarf cashew tree explored under different levels of irrigation and fertilization. Comun Sci 7:456–463. https://doi.org/10.14295/cs.v7i4.1570
Lin WC, Lien CC, Yeh HJ, Yu CM, Hsu SH (2013) Bacterial cellulose and bacterial cellulose-chitosan membranes for wound dressing applications. Carbohydr Polym 94:603–611. https://doi.org/10.1016/j.carbpol.2013.01.076
Lindman B, Karlström G, Stigsson L (2010) On the mechanism of dissolution of cellulose. J Mol Liq 156:76–81. https://doi.org/10.1016/j.molliq.2010.04.016
Mandal A, Chakrabarty D (2011) Isolation of nanocellulose from waste sugarcane bagasse (SCB) and its characterization. Carbohydr Polym 86:1291–1299. https://doi.org/10.1016/j.carbpol.2011.06.030
Martins CS, Morgado DL, Assis OBG (2016) Cashew gum-chitosan blended films: spectral, mechanical and surface wetting evaluations. Macromol Res 24:691–697. https://doi.org/10.1007/s13233-016-4103-8
Mohammadkazemi F, Azin M, Ashori A (2015) Production of bacterial cellulose using different carbon sources and culture media. Carbohydr Polym 117:518–523. https://doi.org/10.1016/j.carbpol.2014.10.008
Nechyporchuk O, Belgacem MN, Pignon F (2016) Current progress in rheology of cellulose nanofibril suspensions. Biomacromolecules 17:2311–2320. https://doi.org/10.1021/acs.biomac.6b00668
Oliveira MA, Furtado RF, Bastos MSR, Leitão RC, Benevides SD, Muniz CR, Cheng HN, Biswas A (2018) Performance evaluation of cashew gum and gelatin blend for food packaging. Food Pack Shelf Life 17:57–64. https://doi.org/10.1016/j.fpsl.2018.05.003
Oliveira-Alcântara AV, Abreu AAS, Gonçalves C, Fuciños P, Cerqueira MA, Gama FMP, Pastrana LM, Rodrigues S, Azeredo HMC (2020) Bacterial cellulose/cashew gum films as probiotic carriers. LWT. https://doi.org/10.1016/j.lwt.2020.109699
Revin V, Liyaskina E, Nazarkina M, Bogatyreva A, Shchankin M (2018) Cost-effective production of bacterial cellulose using acidic food industry by-products. Braz J Microbiol 49:151–159. https://doi.org/10.1016/j.bjm.2017.12.012
Rodrigues DC, Caceres CA, Ribeiro HL, Abreu RFA, Cunha AP, Azeredo HMC (2014) Influence of cassava starch and carnauba wax on physical properties of cashew tree gum-based films. Food Hydrocoll 38:147–151. https://doi.org/10.1016/j.foodhyd.2013.12.010
Saito T, Kimura S, Nishiyama Y, Isogai A (2007) Cellulose nanofibers prepared by TEMPO-mediated oxidation of native cellulose. Biomacromolecules 8:2485–2491. https://doi.org/10.1021/bm0703970
Shabanpour B, Kazemi M, Ojagh SM, Pourashouri P (2018) Bacterial cellulose nanofibers as reinforce in edible fish myofibrillar protein nanocomposite films. Int J Biol Macromol 117:742–751. https://doi.org/10.1016/j.ijbiomac.2018.05.038
Szymanska-Chargot M, Zdunek A (2013) Use of FT-IR spectra and PCA to the bulk characterization of cell wall residues of fruits and vegetables along a fraction process. Food Biophys 8:29–42. https://doi.org/10.1007/s11483-012-9279-7
Tajeddin B, Rahman RA, Abdulah LC (2010) The effect of polyethylene glycol on the characteristics of kenaf cellulose/low-density polyethylene biocomposites. Int J Biol Macromol 47:292–297. https://doi.org/10.1016/j.ijbiomac.2010.04.004
Torquato DS, Ferreira ML, Sá GC, Brito ES, Pinto GAS, Azevedo EHF (2004) Evaluation of antimicrobial activity of cashew tree gum. World J Microbiol Biotechnol 20:505–507. https://doi.org/10.1023/B:WIBI.0000040407.90110.c5
Trovatti E, Fernandes SCM, Rubatat L, Freire CSR, Silvestre AJD, Neto CP (2012) Sustainable nanocomposite films based on bacterial cellulose and pullulan. Cellulose 19:729–737. https://doi.org/10.1007/s10570-012-9673-9
Viana RM, Sá NMSM, Barros MO, Borges MF, Azeredo HMC (2018) Nanofibrillated bacterial cellulose and pectin edible films added with fruit purees. Carbohydr Polym 196:27–32. https://doi.org/10.1016/j.carbpol.2018.05.017
Vizireanu S, Panaitescu DM, Nicolae CA, Frone AN, Chiulan I, Ionita MD, Satulu V, Carpen LG, Petrescu S, Birjega R, Dinescu G (2018) Cellulose defibrillation and functionalization by plasma in liquid treatment. Sci Rep 8:15473. https://doi.org/10.1038/s41598-018-33687-2
Wang X, Guo C, Hao W, Ullah N, Chen L, Li Z, Feng X (2018) Development and characterization of agar-based edible films reinforced with nano-bacterial cellulose. Int J Biol Macromol 118A:722–730. https://doi.org/10.1016/j.ijbiomac.2018.06.089
Zhang N, Zang GL, Shi C, Yu HQ, Sheng GP (2016) A novel adsorbent TEMPO-mediated oxidized cellulose nanofibrils modified with PEI: preparation, characterization, and application for Cu(II) removal. J Hazard Mater 316:11–18. https://doi.org/10.1016/j.jhazmat.2016.05.018
Zhijiang C, Ping X, Cong Z, Tingting Z, Jie G, Kongyin Z (2018) Preparation and characterization of a bi-layered nano-filtration membrane from a chitosan hydrogel and bacterial cellulose nanofiber for dye removal. Cellulose 25:5123–5137. https://doi.org/10.1007/s10570-018-1914-0
Acknowledgements
The authors gratefully acknowledge the financial support of Brazilian Agricultural Research Corporation (EMBRAPA, 23.14.04.007.00.00), the Nanotechnology Network for Research in Agriculture (Rede AgroNano, EMBRAPA, 01.14.03.001.03.00), and the Research Support Foundation of Ceará State (FUNCAP/CNPq PR2-0101-00023.01.00/15). We also thank the Central Analítica-UFC/CT-INFRA/MCTI-SIS-NANO/Pró-Equipamentos CAPES for the use of their facilities for the SEM analyses. Authors Silva and Ribeiro thank the Coordination for the Improvement of Higher Education Personnel (CAPES) for their scholarships (1586773 and 1708268 respectively), and authors Rosa and Azeredo thank the National Council for Scientific and Technological Development (CNPq) for their Research Productivity Fellowships (305504/2016-9 and 302381/2016-3).
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Silva, S.M.F., Ribeiro, H.L., Mattos, A.L.A. et al. Films from cashew byproducts: cashew gum and bacterial cellulose from cashew apple juice. J Food Sci Technol 58, 1979–1986 (2021). https://doi.org/10.1007/s13197-020-04709-7
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04709-7