From food waste to functional component: Cashew apple pomace

Nathalie van Walraven, Aliza Hannah Stark*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

2 Scopus citations

Abstract

Globally, large numbers of people suffer from undernourishment and food insecurity, while a third of food produced is lost or wasted. The widely cultivated cashew nut produces large quantities of waste in early processing. It grows on an edible peduncle called the cashew apple which contains many essential nutrients. An estimated 36.9 million tons of cashew apples are produced annually, but only small amounts are used to make juice. The remainder is considered production waste. This review presents the potential of cashew apple pomace as a food ingredient and examines the effects of incorporation on chemical composition, physical properties and sensory evaluation. Inclusion in optimized amounts into food products is a strategy proven to produce palatable results with high acceptability. Transforming this manufacturing by-product into a functional food component will have economic benefits, improve resource-utilization, promote sustainability and potentially increase the nutritional value of foods.

Original languageAmerican English
JournalCritical Reviews in Food Science and Nutrition
DOIs
StateAccepted/In press - 2023

Bibliographical note

Publisher Copyright:
© 2023 The Author(s). Published with license by Taylor & Francis Group, LLC.

Keywords

  • by-products
  • circular economy
  • functional food
  • sustainability
  • upcycling
  • valorization

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