Bioactive compounds, By-product, Cashew apple bagasse, Extraction, Food nutrition
Abstract :
[en] Cashew apple (CA) is one of the largest sources of residues produced by the cashew agronomic industry. However, its use is limited, due to its rapid degradation, which makes storage impossible. Cashew apple bagasse (CAB), a by-product of this apple after juice extraction, accounts for about 20% of its total weight. This by product generates waste due to underutilization. Nevertheless, the bagasse presents a renewable and valuable reservoir of bioactive compounds. It appears as an alternative to the production of a wide variety of food products with high added value. In the present review, we discuss about valorization of CAB for food application by extraction of the bioactive compounds, fermentation of its compounds of interest and formulation of food products. This review found that in view of the evolution of food trends, the by-product of CA after juice extraction has favorable nutritional and sensory characteristics for new food formulation. CAB can be valorized using optimized new methods such as microwave assisted extraction and ultrasound-assisted extraction, for efficient and selective extraction of its bioactive compounds. Bagasse could be used as an ingredient in the development of functional, natural, fiber-rich foods to bring hope to nowadays consumer market.
Disciplines :
Food science
Author, co-author :
Zie, Madinatou ; Université de Liège - ULiège > TERRA Research Centre
Alabi, Taofic ; Université de Liège - ULiège > Département GxABT > Gestion durable des bio-agresseurs
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