Development of a dietary fiber-rich, high-value food ingredient from cashew juice processing for use in plant-based products
Cashew bagasse, often referred to as “cashew meat” in producing regions, is a by-product of cashew apple juice processing. Unfortunately, this biomass is typically discarded as waste by processing industries. However, it possesses valuable compounds like carotenoids and polyphenols that can be extracted. The remaining fiber has unique sensory characteristics in appearance and texture that resemble animal protein, making it a promising raw material for plant-based food formulations. To utilize it as a food ingredient, appropriate treatment is necessary. This study aims to evaluate the effectiveness of pretreatment involving sequential soaking and pressing cycles and various drying processes to enhance its suitability for meat analog products. Cashew bagasse was treated using three fiber-to-water ratios (1:1, 1:1.5, and 1:2 w/w) across five sequential soaking/pressing cycles. The methods assessed included freeze drying, oven drying, and tray drying. Croquette formulations were developed with 30%, 40%, and 50% cashew fiber, along with soy protein, to increase the overall protein content. Physicochemical and sensory evaluations of the treated fibers indicated that acidity, soluble solids, phenolic compounds, and cashew flavor were significantly reduced after the second soaking/pressing cycle, suggesting that fewer cycles may be sufficient. Additionally, the amount of water used did not significantly affect the outcomes. Freeze drying yielded the best drying results. Although the croquette formulations received high sensory acceptance, the one with 50% cashew fiber had a pronounced cashew flavor, which limited its appeal. In conclusion, the bagasse treatment can be optimized to two soaking/pressing cycles, and freeze-drying of the treated fiber provides the best technological results. A cashew fiber content of up to 40% is suitable for use in plant-based croquettes.
https://doi.org/10.1007/s11694-024-03052-1
Investigating the influence of pin-to-plate atmospheric cold plasma on the physiochemical, nutritional, and shelf-life study of two raisins varieties during storage
Cold plasma technology, a non-thermal food processing method, significantly enhances food quality and safety by modifying its physicochemical and nutritional attributes. Additionally, this treatment extends the shelf-life of food products, ensuring prolonged freshness and improved overall quality. The present study systematically examined the effect of cold plasma treatment on various attributes, including moisture content (MC), pH, hardness (H), antioxidant activity (AOA), total phenolic content (TPC), rehydration ratio (Rr), browning index (BI), and color difference (ΔE) in black raisins (BR) and golden raisins (GR). The comprehensive analysis delivers valuable insights into the transformative influences of cold plasma on the physicochemical and nutritional characteristics of these raisin varieties. A Box–Behnken experimental design (BBD) combined with response surface methodology (RSM) was used to determine the optimization of treatment time (5, 10 and 15 min) and voltage (10, 20 and 30 kV). The optimized time and voltage for black raisins was 10 kV with 15 min, whereas, for golden raisins, it was 20 kV with 10 min. Furthermore, the experimentation of shelf-life studies for both raisins illuminated the substantial impact of cold plasma treatment, notably enhancing H, Rr, BI, AOA and TPC. Concurrently, a decline in MC and pH was observed throughout the storage period. Furthermore, plasma treatment improved the quality of raisins by reducing the total mesophilic aerobic bacteria count as compared to untreated ones from 4.65–2.42 to 4.71–2.40 log CFU/g for BR and GR, respectively, and similar results were also noticed in mold and yeast count during the 15 days of storage period. However, Future research of this study should delve into long-term storage effects, scalability for commercial applications, and the underlying mechanisms driving these improvements in raisin quality.
https://doi.org/10.1007/s11694-024-02764-8