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Effect of thermal and non-thermal processing on astringency reduction and nutrient retention in cashew apple fruit and its juice

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Abstract

The present study is aimed at evaluating the effect of different processing techniques on astringency reduction, nutrient retention, and sensory attributes in cashew apple fruit and its juice. Astringency attribute was measured by tannin content, while nutrition profile by ascorbic acid, total sugars, and antioxidant activity. Hot water, steaming, and microwave were selected as the source of heat application for treating whole fruit, where the process variables were the temperature and exposure time. The non-thermal technique selected to treat juice was by using bio coagulants, i.e., dried okra pod and drumstick seed powder, where the independent parameters were concentration and settling time. The processes were optimized using a multivariate approach coupled with full factorial design. The obtained results indicated that samples, with 42.6% tannin removal, were rated as being the least astringent. The use of dried okra pod powder under optimal conditions (0.3% concentration, 0.5 h settling time) was found to be the best in reducing astringency while retaining the nutrient and desirable sensory attributes. Maximum tannin removal (48.9 ± 1.6%) with minimum loss of ascorbic acid (8.1 ± 0.9%), total sugar (4.8 ± 0.5%) and antioxidant activity (11.1 ± 1.0) with high sensory score (92.7 ± 1.6%) was achieved with composite desirability of 0.85.

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Abbreviations

CAF:

Cashew apple fruit

CAJ:

Cashew apple juice

DOP:

Dried okra pod powder

DDSP:

Dried drumstick seed powder

HWT:

Hot water treated

HT:

Steam treated

MW:

Microwave treated

AA :

Ascorbic acid (g/100 ml)

AOA :

Antioxidant activity

Cn :

Concentration (%, g/100 ml)

PS :

Particle size (µm)

St :

Settling time (h)

TPC:

Total phenol (g/100 ml)

Tn :

Tannin content (g/100 ml)

TS :

Total sugar (g/100 ml)

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Acknowledgements

The authors acknowledge the University Grant Commission (UGC), India (F.15-1/2015-17/PDFWM-2015-17-ORI-35369) for granting research fellowship and Tata Centre for Technology and Design, IIT Bombay (DGDON 422) for providing financial support for this study.

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Authors and Affiliations

  1. Bioprocessing Laboratory, Centre for Technology Alternatives for Rural Areas (CTARA), Indian Institute of Technology, Bombay, Mumbai, 400076, India

    Ipsita Das, Sonia Sasmal & Amit Arora

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  1. Ipsita Das
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  2. Sonia Sasmal
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Correspondence to Ipsita Das.

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Das, I., Sasmal, S. & Arora, A. Effect of thermal and non-thermal processing on astringency reduction and nutrient retention in cashew apple fruit and its juice. J Food Sci Technol 58, 2337–2348 (2021). https://doi.org/10.1007/s13197-020-04744-4

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  • DOI: https://doi.org/10.1007/s13197-020-04744-4

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