Scientific Study
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Products: Cashews
Subject: Food Technology
Cashew nut protein concentrate as a potential ingredient for the emerging alternative protein industry
Authors: do Carmo, J. S., Viana, J. D. D. R., de Souza, A. C. R., Miranda, K. W. E., Muniz, C. R., Silva, L. M. A. E., de Carvalho, M. D., Sato, A. C. K., Sá, D. M. A. T., Oliveira, W. D. S., Dias, F. F. G., & Dionísio, A. P.
- Journals: Food Chem
- Pages: 146855
- Volume: 496(Pt 3)
- Year: 2025
This study evaluated protein concentrates obtained from cashew nuts defatted by three different strategies: mechanical pressing (PE), hexane extraction (HE), and aqueous extraction (AE). Protein concentrates (PC-A, PC-P, and PC-H, from AE, PE, and HE, respectively) were produced through alkaline extraction followed by isoelectric precipitation. PCs were characterized for protein functionality, nutritional and chemical profiling. Protein contents were 59.34 % (PC-P), 85.45 % (PC-H), and 69.02 % (PC-A). All samples had high in vitro digestibility, above 90 %, and a balanced amino acid profile. Maximum protein solubility was achieved for all PCs at pH 8 and above (>50 %). PC-A showed superior oil-holding capacity and emulsifying capacity, similar gelation properties and reduced water holding capacity when compared to the other PCs. Overall, AE emerges as an ecofriendly alternative for producing high-quality cashew protein concentrate with less environmental impact than HE, while hexane extraction remains the most efficient method for oil removal.
https://doi.org/10.1016/j.foodchem.2025.146855
https://doi.org/10.1016/j.foodchem.2025.146855