ArticleFood science & nutrition2023
Effect of clarification on physicochemical properties and nutrient retention of pressed and blended cashew apple juice.
Article in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Efficient clarification of apple juice using immobilized pectinase on glass surface in a novel support-free plate bioreactor.Scientific reports · 2026Article
- Fermentation-Driven Valorization of Cashew Apple: Combined Influence of Terroir, Fruit Phenotype, and Clarification Level on Microbial and Biochemical Composition.International journal of food science · 2026Article
- Deciphering the metabolic patterns of cashew apple ripening process: A comprehensive non-targeted metabolomics analysis.Food chemistry. Molecular sciences · 2025Article
- Effect of clarification on physicochemical properties and nutrient retention of pressed and blended cashew apple juice.Food science & nutrition · 2023Article
- Cashew apple in Tanzania: status of utilization, challenges, and opportunities for sustainable development.F1000Research · 2022Article
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Authors and funding
3 authors.
Funding
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Abstract
The cashew apple is a nutritious pseudofruit of the cashew tree, after the nut. It is highly perishable and has an astringent taste, which hinder its utilization in the food sector. This study was designed to optimize clarification of cashew apple juice (CAJ) using gelatine, and assess the effect of clarification on physicochemical properties (titratable acidity, total soluble solids, and pH), nutrient retention, and sensory quality of pressed and blended CAJ. CAJ was treated with gelatine concentrations (0, 0.025, 0.05, 0.1, 0.2, 0.3, and 0.4 g/L) at room temperature (24-26°C) for 1, 2, 4, 6, 8, 10, and 12 h. Both clarified and unclarified juice were analyzed for tannin, total phenol, β-carotene, vitamin C, sugar, minerals, antioxidant activity, and physicochemical and sensory qualities. The results showed that tannin in pressed CAJ was optimally reduced from 217.6 mg/100 ml TAE to 24.6 mg/100 ml TAE, and from 258.0 mg/100 ml TAE to 55.0 mg/100 ml TAE in blended CAJ, using 0.2 g of gelatine in a liter of juice, for 2 h at room temperature. Both CAJ with and without clarification showed no significant difference in pH, total soluble solids, and titratable acidity (
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