CASHEW FRUIT NEAR ME FREE

Brazil presents a large number of underexploited fruits, which may represent a new opportunity for local producers to access new markets due to the emphasis on their exotic characteristics and also due to the presence of bioactive compounds that could prevent degenerative diseases ( Alves et al. In the next years, it is expected an increase of more than 50% on this volume ( FAO, 2017).

CASHEW FRUIT NEAR ME FREE

The elevated concentration of phytochemicals in vegetal tissues results in a higher stabilization of free radicals and, consequently, represents additional protection to the organism ( Avello and Suwalsky, 2006).Īccording to FAO (2017), fruit production for 2017 was approximately 141 million tons and Brazil corresponded to 45.2% of all world production. There is a direct relation between vegetable intake with the prevention of chronic degenerative diseases caused by the damage promoted by free radicals ( Dendena and Corsi, 2014 Wolfe et al., 2008). Their consumption is recommended due to the benefits that these substances bring to human health ( Vasco et al. Vegetables are a source of essential nutrients and micronutrients (i.e., minerals, fibres, vitamins, phenolic compounds, and antioxidants).

The production of tropical fruits presented a significant increase in national and international markets due to their sensory properties and the recognition of their nutritional and therapeutic properties. The increase in the incidence of diseases as obesity, high cholesterol and hypertension, often related to an irregular diet, are stimulating the modern consumers to change their food habits, choosing natural foods instead of industrialized. Its incorporation in culinary preparations can be a friendly way to avoid waste and promote new food products. The cashew apple fibres are a source of nutrients.

In general, the average of these results indicated a high sensorial acceptance and a partial possibility in their purchase of these products. The cashew apple “paçoca” and “meatballs” were judged in terms of their attributes (appearance, aroma, taste, overall impression) and buy intention. In contrast, it was boiling processing (100 ☌/18min) leads to leach of water-soluble biocompounds and, consequently, their products presented a reduced antioxidant activity. Frying (180 ☌/3 min) and cooking in a combination oven (98 ☌/10 min) exhibited higher averages regarding the retention of the bioactive compounds in the fibres, resulting in a higher antioxidant activity for the products processed by these methods. It was observed that both artisanal and industrial cashew apple fibres presented a rich composition in the bioactive compounds, especially regarding the content of ascorbic acid found in artisanal (147.8 mg.100g −1) and carotenoids in industrialized fibre (1.87 mg 100 g −1), which resulted in a higher antioxidant activity for both samples in each method evaluated. In this work, the bioactive compounds of both artisanal and industrialized cashew apple fibre were studied and the influence of the different cooking methods on their bioactive content, and the acceptance and sensory preference of products new plants-based products formulated. In several food preparations could use it as an ingredient. Among the co-products resulting from tropical fruits' processing, the cashew apple's fibre presents unusual nutritional and sensory characteristics. Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products.

Cashew fruit near me