Physicochemical and Biological Properties of Cashew Apples in the Form of Juice, Concentrated Juice, and Fresh Under Different Storage Conditions DOI Creative Commons
Ngoc Duc Vu, Trần Thị Yến Nhi, Tung Xuan Tan Nguyen

et al.

Journal of Food Quality, Journal Year: 2025, Volume and Issue: 2025(1)

Published: Jan. 1, 2025

Cashew apple ( Anacardium occidentale L.) is a by‐product rich in nutrients but faces rapid spoilage due to its high moisture content and susceptibility microbial contamination. This study investigated the impact of storage conditions on quality cashew juice, concentrated fresh apples. The effects temperatures for juice (5 −5°C) (5°C 30°C) were explored. Additionally, apples stored sugar syrup at concentrations ranging from 30% 50% between 5°C 25°C. Changes bioactive components vitamins, such as polyphenols vitamin C, assessed over periods 1 6 months. Furthermore, tannin present was evaluated provide additional information how change under various conditions. Physicochemical biological characteristics also determined. Key findings revealed relatively initial antioxidant components, including total polyphenol (10.8 ± 0.25 mgGAE/gDW), C (2.90 0.33 mg/gDW), DPPH activity (0.74 mgAA/gDW). could be least month −5°C while retaining 70% activity. Similarly, months 30°C 76% content. However, significantly affected appearance results provided basis selecting appropriate developing mathematical models predict product shelf life.

Language: Английский

Physicochemical and Biological Properties of Cashew Apples in the Form of Juice, Concentrated Juice, and Fresh Under Different Storage Conditions DOI Creative Commons
Ngoc Duc Vu, Trần Thị Yến Nhi, Tung Xuan Tan Nguyen

et al.

Journal of Food Quality, Journal Year: 2025, Volume and Issue: 2025(1)

Published: Jan. 1, 2025

Cashew apple ( Anacardium occidentale L.) is a by‐product rich in nutrients but faces rapid spoilage due to its high moisture content and susceptibility microbial contamination. This study investigated the impact of storage conditions on quality cashew juice, concentrated fresh apples. The effects temperatures for juice (5 −5°C) (5°C 30°C) were explored. Additionally, apples stored sugar syrup at concentrations ranging from 30% 50% between 5°C 25°C. Changes bioactive components vitamins, such as polyphenols vitamin C, assessed over periods 1 6 months. Furthermore, tannin present was evaluated provide additional information how change under various conditions. Physicochemical biological characteristics also determined. Key findings revealed relatively initial antioxidant components, including total polyphenol (10.8 ± 0.25 mgGAE/gDW), C (2.90 0.33 mg/gDW), DPPH activity (0.74 mgAA/gDW). could be least month −5°C while retaining 70% activity. Similarly, months 30°C 76% content. However, significantly affected appearance results provided basis selecting appropriate developing mathematical models predict product shelf life.

Language: Английский

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