Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing

CARRENHO, Paulo Rafael Bobbo; SILVA, Ana Carolina da; UEBEL, Josemar Rodrigo; AGOSTINI, Juliana da Silva

doi:10.1590/fst.01419

Brasil

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Original Article • Food Sci. Technol 40 (3) • July-Sept 2020 • https://doi.org/10.1590/fst.01419 linkcopy

Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing

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Abstract

This study aimed to evaluate the nutritional characteristics, bioactive compounds and microbiological quality during the processing and frozen storage of cashew pulps. Cashew pulps from 4 batches and 3 different sequential stages of industrial processing and storage (after pulping, after pulp thawing that was stored for 3 months in a drum, and 90 days after packaging in bugs and frozen storage at –20 °C) were obtained and submitted to the following analyses: pH, total soluble solids (TSS), color (L*, c* and H°), acidity, ascorbic acid, glucose reducing sugars, total phenols, antioxidant potential by reducing DPPH (1,1-diphenyl-2-picrylhydrazyl) and microbiological parameters (Fungi, psychrotrophic bacteria and coliforms). There was interaction between batches and processing steps for all evaluated parameters, except phenols in acetone extract. The acidity of all batches verified was below of the minimum value recommended by current legislation. Sugars, acidity, ascorbic acid and color were negatively affected during processing. The phenolic compounds presented slight modifications, with a slight increase between the first two stages. Although the antioxidant potential presented variations, there was no single response profile for all batches. High microbial counts were observed after pulping, however there were considerable reductions throughout the processing/storage.

Keywords: Anacardium occidentale L.; storage; conservation; bioactive compounds

Parameters	batch	Processing step
Parameters	batch	1	2	3
pH	1	3.84 ± 0.03cB	3.98 ± 0.06 bA	4.07 ± 0.03 aB
	2	4.22 ± 0.03 bA	4.21 ± 0.02 bA	4.40 ± 0.01 aA
	3	4.21± 0.03 bA	4.30 ± 0.10 abA	4.41 ± 0.01 aA
	4	4.16 ± 0.11aA	4.07 ± 0.20 aA	4.26 ± 0.11 aA
Acidity in citric acid (g 100 g^-1)	1	0.24 ± 0.01 aB	0.24 ± 0.02 aBC	0.19 ± 0.01 bA
	2	0.19 ± 0.01 bC	0.25 ± 0.00 aB	0.19 ± 0.00 bA
	3	0.19 ± 0.01 aC	0.22 ± 0.02 aC	0.21 ± 0.00 aA
	4	0.27 ± 0.02 aA	0.28 ± 0.01 aA	0.21 ± 0.01 bA
TSS (°Brix)	1	9.20 ± 0.00 bC	9.50 ± 0.00 aA	9.25 ± 0.00 bB
	2	9.10 ± 0.00 cC	9.25 ± 0.00 bB	9.50 ± 0.00 aA
	3	10.10 ± 0.10 aA	9.50 ± 0.00 bA	9.25 ± 0.00 cB
	4	9.92 ± 0.14 aB	9.50 ± 0.00 bA	9.25 ± 0.00 cB
Glucose-reducing sugars (g 100 g^-1)	1	3.6 ± 0.04 cC	5.52 ± 0.17 bA	6.71 ± 0.05 aAB
	2	5.58 ± 0.01 aA	5.43 ± 0.12 aA	6.06 ± 0.15 aB
	3	3.80 ± 0.06 bBC	3.91 ± 0.32 bB	6.43 ± 0.24 aAB
	4	4.42 ± 0.62 cB	5.50 ± 0.67 bA	6.79 ± 0.31 aA
Color (L*)	1	72.55 ± 0.08 aA	64.44 ± 0.85 bB	63.77 ± 0.45 bA
	2	67.91 ± 0.20 aB	65.55 ± 0.36 bAB	63.59 ± 0.52 cA
	3	66.55 ± 0.93 aC	66.16 ± 0.84 aA	63.99 ± 0.31 bA
	4	66.64 ± 0.62 aC	65.69 ± 0.36 aA	64.01 ± 0.19 bA
Color (*c)	1	27.19 ± 0.19 aC	24.02 ± 0.68 bC	22.22 ± 0.24 cC
	2	30.19 ± 0.52aA	26.76 ± 0.47 bB	24.23 ± 0.89 cB
	3	28.21 ± 0.51 aBC	28.15 ± 0.39 aA	26.91 ± 0.62 bA
	4	28.49 ± 0.62 aB	28.16 ± 0.43 aA	25.95 ± 0.31 bA
Color (°h*)	1	86.77 ± 0.30 aA	79.77 ± 0.67 bB	80.31 ± 0.77 bC
	2	86.56 ± 0.55 aA	81.36 ± 0.44 bA	81.22 ± 1.15 bBC
	3	81.35 ± 0.28 aB	81.18 ± 0.49 aAB	81.98 ± 0.78 aAB
	4	81.56 ± 0.12 bB	81.73 ± 0.35 bA	83.09 ± 1.15 aA

Parameter	batch	Processing step
Parameter	batch	1	2	3
Ascorbic acid (mg 100 g^-1)	1	233.07 ± 8.72aC	248.50 ± 24.98aB	260.63 ± 23.63aA
	2	336.69 ± 1.98aA	247.19 ± 17.49bB	259.51 ± 9.95bA
	3	245.57 ± 11.27bBC	297.12 ± 9.06aA	190.89± 8.45cB
	4	273.83 ± 4.09aB	296.97 ± 10.94aA	182.84 ± 17.11bB
Total phenols (AE) (mg 100 g^-1)	1	42.36 ± 0.30	43.84 ± 0.67	46.52 ± 0.58
	2	46.30 ± 0.55	50.54 ± 0.44	49.63 ± 1.15
	3	44.75 ± 0.28	56.66 ± 0.49	45.71 ± 0.78
	4	46.41 ± 0.20	46.75 ± 0.35	44.48 ± 1.15
Total phenols (EE) (mg 100 g^-1)	1	135.00 ± 1.69bA	188.03 ± 10.90 aA	145.21 ± 4.28 bA
	2	132.64 ± 1.56 bA	207.90 ± 33.37 aA	137.83 ± 5.17 bA
	3	132.73 ± 1.82 aA	134.87 ± 2.69 aB	97.32 ± 4.49 bB
	4	139.14 ± 2.13	139.71 ± 6.31 aB	124.47 ± 0.91 aA
Total phenols (ME) (mg 100 g^-1)	1	101.25 ± 1.94 aB	69.95 ± 3.53 bC	73.37 ± 6.77 bA
	2	116.2 ± 29.74 aAB	126.46 ± 18.10 aA	77.49 ± 7.05 bA
	3	107.29 ± 3.12 abAB	110.90 ± 2.89 aAB	86.03 ± 4.96 bA
	4	128.04 ± 3.68 aA	88.03 ± 4.67 bBC	97.14 ± 5.85 bA
DPPH (IC 50) (mg mL^-1)	1	1.25 ± 0.08 aA	0.95 ± 0.03 bAB	0.84 ± 0.13 bB
	2	0.71 ± 0.02 bC	0.95 ± 0.03 aAB	0.93 ± 0.01 aAB
	3	0.99 ± 0.04 aB	0.93 ± 0.02 aB	0.92 ± 0.01 aAB
	4	0.71 ± 0.05 bC	1.12 ± 0.19 aA	1.04 ± 0.12 aA

Parameter	batch	Processing step
Parameter	batch	1	2	3
Molds and yeasts (CFU.g^-1)	1	2.21 x 10⁶	7.16 x 10⁶	1.28 x 10⁵
	2	6.38 x 10⁶	3.62 x 10⁶	4.65 x 10⁴
	3	1.58 x 10⁶	1.27 x 10⁶	1.05 x 10⁴
	4	4.64x 10⁴	1.47 x 10⁶	6.20 x 10⁴
Microrganismos psicrotróficos (CFU.g^-1)	1	4.45 x 10⁵	4.70 x 10³	9.5 x 10³
	2	9.85 x 10⁶	3.25 x 10⁵	5.75 x 10⁴
	3	2.65 x 10⁵	<3	<3
	4	2.50 x 10⁵	<3	<3
Coliforms at 35 °C (MPN.g^-1)	1	35	<3	<3
	2	53	<3	<3
	3	11	<3	<3
	4	11	<3	<3
Coliforms at 45 °C (MPN.g^-1)	1	<3	<3	<3
	2	35	<3	<3
	3	11	<3	<3
	4	<3	<3	<3

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[1] TSS = total soluble solids. For each parameter, different lowercase letters in the same row and different capitals in the same column indicate significant differences between them (p < 0.05).