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<p>Cashew apple juice is very popular with the population living in its producing region and growing up drinking it. Cashew apple juice is considered exotic and less appreciated outside its producing region due to its high tannin content and consequent astringency. The increase in commercialization of cashew apple juice may only occur if its astringency is reduced, making the juice more appealing to more potential consumers. This study evaluates ultrasound processing and two types of cold plasma (glow discharge and dielectric barrier discharge [DBD]) to reduce astringency in cashew apple juice. The effects of these non-thermal technologies on tannins, phenolic compounds, sugars, and organic acids were evaluated. Cashew apple juice was treated with glow discharge plasma at varying airflow rates (10 to 30 mL/min) and DBD plasma at different frequencies (50, 500, and 1000&#xa0;Hz) for 20&#xa0;min. Ultrasound treatment was applied with varying power densities (2500, 37500, and 5000&#xa0;W/L) and processing times (2.5 to 10&#xa0;min). The results showed that all non-thermal processes significantly reduced tannins and increased total phenolic content (TPC). Ultrasound processing at 2500&#xa0;W/L significantly reduced the tannin content by 79% and increased TPC by 67% while maintaining sugar and organic acids content. Cold plasma treatments significantly altered sugar and organic acid content, with glow discharge plasma increasing glucose by 51% and fructose by 46%. DBD plasma was most effective in reducing organic acids by up to 58%. Non-thermal processing can effectively reduce astringency and improve the flavor of cashew apple juice by adjusting its sweetness and sugar-to-acid ratio. The choice of technology and processing conditions significantly influences the outcomes.</p>

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Reducing astringency and improving the nutritional quality of cashew apple juice by applying ultrasound and cold plasma technologies

  • 期刊论文

  • 发表日期：

    2025年4月30日

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  • Dayanne L. H. Maia,
  • Brenda N. Santos,
  • Sueli Rodrigues,
  • Fabiano A. N. Fernandes

摘要

Cashew apple juice is very popular with the population living in its producing region and growing up drinking it. Cashew apple juice is considered exotic and less appreciated outside its producing region due to its high tannin content and consequent astringency. The increase in commercialization of cashew apple juice may only occur if its astringency is reduced, making the juice more appealing to more potential consumers. This study evaluates ultrasound processing and two types of cold plasma (glow discharge and dielectric barrier discharge [DBD]) to reduce astringency in cashew apple juice. The effects of these non-thermal technologies on tannins, phenolic compounds, sugars, and organic acids were evaluated. Cashew apple juice was treated with glow discharge plasma at varying airflow rates (10 to 30 mL/min) and DBD plasma at different frequencies (50, 500, and 1000 Hz) for 20 min. Ultrasound treatment was applied with varying power densities (2500, 37500, and 5000 W/L) and processing times (2.5 to 10 min). The results showed that all non-thermal processes significantly reduced tannins and increased total phenolic content (TPC). Ultrasound processing at 2500 W/L significantly reduced the tannin content by 79% and increased TPC by 67% while maintaining sugar and organic acids content. Cold plasma treatments significantly altered sugar and organic acid content, with glow discharge plasma increasing glucose by 51% and fructose by 46%. DBD plasma was most effective in reducing organic acids by up to 58%. Non-thermal processing can effectively reduce astringency and improve the flavor of cashew apple juice by adjusting its sweetness and sugar-to-acid ratio. The choice of technology and processing conditions significantly influences the outcomes.