See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/336926495

Effect of Blanching and Ultrasound on Drying Time, Physicochemical and

Bioactive Compounds of Dried Cashew Apple

Article · October 2019

DOI: 10.12691/ajfst-7-6-10

CITATIONS READS

11 879

1 author:

Camel Lagnika
National University of Agriculture, Porto-Novo, Benin
34 PUBLICATIONS 974 CITATIONS

SEE PROFILE

All content following this page was uploaded by Camel Lagnika on 05 November 2019.

The user has requested enhancement of the downloaded file.

American Journal of Food Science and Technology, 2019, Vol. 7, No. 6, 227-233
Available online at http://pubs.sciepub.com/ajfst/7/6/10
Published by Science and Education Publishing
DOI:10.12691/ajfst-7-6-10

Effect of Blanching and Ultrasound on Drying Time,

Physicochemical and Bioactive Compounds
of Dried Cashew Apple
Camel Lagnika1,2,*, Abdou Madjid O. Amoussa2, Ambaliou Sanni2, Latifou Lagnika2
1
Laboratoire de Sciences et Technologie des Aliments et Bio-ressources et de Nutrition Humaine, Ecole des Sciences et Techniques de
Conservation et de Transformation des Produits Agricoles de Sakété, Université Nationale d’Agriculture, Porto-Novo, Bénin
2
Laboratoire de Biochimie et Substances Naturelles Bioactives, Unité de Biochimie et Biologie Moléculaire,
Faculté des Sciences et Techniques, Université d’Abomey-Calavi, Bénin
*Corresponding author: lacamvet@yahoo.fr

Received September 04, 2019; Revised October 14, 2019; Accepted October 25, 2019
Abstract In the present study, the influence of ultrasound (US) and blanching (BL) compared to untreatment (UN)
on the drying rate, color, rehydration, total phenolic content, antioxidant activities and sensory evaluation of cashew
apple were investigated. Ultrasound dehydration of cashew apple followed by BL, respectively, showed the faster
drying time compared to UN. Ultrasound treatment was effective in retaining on whiteness of dried cashew apple.
The color difference of US followed by BL was significantly lower (p<0.05) compared to UN samples. Ultrasound
caused a higher retention of total phenolic and flavonoids content and presented the highest antioxidant power. It
emerged from this study that ultrasound can be employed successfully as pretretment prior to dried cashew apple
with better nutritional attributes.
Keywords: ultrasound, blanching, drying, cashew apple, bioactive compounds
Cite This Article: Camel Lagnika, Abdou Madjid O. Amoussa, Ambaliou Sanni, and Latifou Lagnika,
“Effect of Blanching and Ultrasound on Drying Time, Physicochemical and Bioactive Compounds of
Dried Cashew Apple.” American Journal of Food Science and Technology, vol. 7, no. 6 (2019): 227-233.
doi: 10.12691/ajfst-7-6-10.

Researchers have reported that cashew apple juice

contains significant amount of polyphenols (primarily
1. Introduction flavonoids, carotenoids, anacardic acid and tannins),
organic acids and vitamins [9,10,11,12]. It is also rich in
Cashew (Anacardium Occidentale L.) fruit belongs to vitamin C which is three to six times higher than that of
the Anacardiaceae family. It is native to tropical America, orange juice and about ten times more than that in
and is widely available in several countries of Asia, Africa pineapple juice [13,14]. Cashew apple also contains
and Central America as an economically important thiamine, niacin and riboflavin in addition to significant
agricultural crop [1]. Global cashew nut production amount of minerals, such as copper, zinc, sodium,
amounted to 2 971 046 tonnes in 2017 [2]. West Africa potassium, calcium, iron, phosphorous and magnesium
contributed nearly one-third (36%) while Latin America [15]. Cashew apple juice has been reported to
and East Africa contributed about 11 and 8%, respectively. have antitumor, antimicrobial, urease inhibitory and
Benin is ranked fifth with a cashew nut production lipoxygenase activity [16]. Unfortunately, cashew apples
estimated at 151 836 tonnes [2]. The edible cashew nut is are very perishable fruits and subject to rapid microbial
an extremely important agricultural trade product for deterioration. Also, adequate information is not available
Benin. The cashew sector represents a huge agricultural for proper storage and processing technologies for
export for Benin after cotton. Cashew production is of appropriate utilization of the cashew apple [17]. High
high social and economical importance, due to the labour losses of the cashew apples could be prevented by
force required in the field and for processing. Almost in all processing them into a shelf-stable intermediate moisture
producing countries, nuts are harvested as a major crop, product. A number of processes have already been
while cashew apples are discarded as waste [3,4]. The loss developed for converting cashew apples into value added
of cashew apples is estimated at 90% in the world [5]. products such as juice, jam, powder, candy and distilled
More than 450,000 tons of cashew apples were left to rot products [18]. Dried cashew apple powder with good
in Benin; this is a great loss [6,7]. Unlike cashew nut, sensory properties could be used in the development of
cashew apple is virtually an unknown product in the value-added products such as cookies, bread spread,
consumer market [8]. wheat-based confectionaries, chocolates, sponge cakes etc
228 American Journal of Food Science and Technology

[19]. However, a major limitation in the production of cashew apples without any treatment was used as control.
cashew apple powder is the high capital investment in the b) Blanched (BL) samples were boiling in water for 1 min
drying unit operation. Loss of vitamin C due to drying has at 90°C and immediately cooled in distilled water to avoid
been reported in the range of 34-44% [20]. One of the over-processing. c) Ultrasound (US) samples treatments
main purposes of modern food technology is to maximize were carried out using Bioblock Scientific, Vibra-cell
the retention of nutrients during processing and storage. 75115 (with probe diameter of 10 mm) at constant power
Dried foods can be stored for long periods without of 500 W and frequency of 20 kHz for 10 min. The ratio
deterioration because the microorganisms which cause between cashew apples and the liquid medium was
food spoilage and decay are unable to grow and maintained at 1:4 (w/w) [22] for ultrasound pretreatments.
multiply due to insufficient water contents. Unfortunately, After ultrasound processing, the samples were air-dried
convectional drying methods due to their high in a forced circulating air-drying oven (Digital display
temperatures and long drying times lead to high energy BOV-V45F; Zhangqiu, Jinan, Shandong, China) at 60°C.
consumption even quality destruction of final products. During the air-drying, the weights of different samples
Pre-treatments can improve the drying process leading to were measured every 30 min using an automatic digital
high-quality products [21]. Pre-treatment can be used to balance.
reduce the initial water content of the fruit or can be used
to modify the fruit tissue structure in a way that air-drying 2.3. Physico-chemical Analysis
becomes faster [22].
Blanching pre-treatment could reduce the drying time 2.3.1. Color
and improve product quality, and it is an important step
Surface color of fresh and dried cashew apple was
during the processing of fruits and vegetables before
determined by a chroma-meter (CR-410, Konica Minolta
commercial drying [23,24]. It is mainly used to inactivate
Sensing, Tokyo, Japan) with CIE color parameters L*
enzymes, but it is also used to remove air from the
(light/dark), a* (red/green) and b*(yellow/blue). The mean
intercellular spaces in fruits and vegetables [25,26].
values of ten pieces for each sample are used for the
Having been recognized as the effective alternative,
analysis. For the color homogeneity of the dried cashew
ultrasound-assisted drying is applied either as a
apple, the latter had been crushed into powder. Color
pretreatment in liquids to cause lasting changes in the
changes (∆E) were observed in 3 replicates using a
product that improve subsequent drying, or as a
previously described equation.
combination treatment during a drying process to affect
the mass transfer directly. Nowadays application of 1
ultrasound as pre-treatment of fruits prior to drying has ∆E= [( L*t − L*i )2 + (at* − ai* )2 + (bt* − bi* ) 2 ] 2

drawn the attention of researchers to improve drying where: ∆E indicates the degree of overall color change in
rate as well as quality of dried fruits [21,22,27]. This comparison to color values of fresh cashew apple. Li*, ai*
application is said to be relatively new and has not yet and bi* represents those without any treatments and Lt*,
been fully explored as to how ultrasound affects factors in at* and bt* refers to the individual readings of drying
different fruits and it`s cost. samples.
The objective of this study was to investigate the effects
of ultrasound and blanching as a pre-treatment on drying 2.3.2. Rehydration Ratio
kinetics, physicochemical and bioactive compound of Rehydration experiments were performed by immersing
dried cashew apple. approximately 5 g of dried cashew apple into 100 mL of
distilled water at 25°C for 60 min. The samples were then
withdrawn, drained, gently blotted with paper towels to
2. Materials and Methods eliminate the surface water and then weighed. The
rehydration ratio (RR) of the sample was calculated using
2.1. Sample Preparation equation.
The raw material was red cashew apples (Anacardium Weight after rehydratation ( g )
RR = .
occidentale L.) harvested at commercial maturity stage in Weight before rehydratation ( g )
Ketou city, republic of Benin. After the fruit sanitization
and nut removal, the cashew apple (peduncle) were
2.3.3. Total Phenolic Content
reserved. Samples were cut into 10 mm thick slices. The
moisture content of the different samples was determined The samples (2 g) were mixed with 20 mL methanol
by the AOAC Official Method. About 5 g of sample was and sonicated for 30 minutes. The homogenate was
placed in an aluminium disk and dried to a constant centrifuged at 10000 rpm for 10 min at 4°C. Its
weight at 105°C in hot air-drying oven for 24h. The initial supernatant was filtered through Whatman No.1 filter
moisture content was 87.20 ± 0.72 g/100 g (wet basis, paper and 1 mL of the filtrate was diluted to 10 mL with
w.b.). Total soluble solid was 10 °Brix and determined methanol and analyzed for total phenolic content using
using a handheld refractometer (Hanna Instruments, Italy). Folin-Ciocalteau method with slight modifications described
by Aberoumand et al. [28] Briefly, 200 μL of the extract
solution was mixed with 1 mL of Folin-Ciocalteu phenol
2.2. Experimental Design
reagent for 10 min using a Vortex mixer. Next, 800 µL of
The fresh slices cashew apples were divided into three sodium carbonate (7.5%) was added. The solution was
groups: a) Untreated (UN) groups is the fresh slices vortexed and allowed to stand for 2 h at room temperature.
 American Journal of Food Science and Technology 229

The absorbance was measured at 765 nm with a panelist. The aspects were evaluated on a scale of 9-1
spectrophotometer (UV-1600PC. Shanghai. China). The points, where 9 = liked extremely, 8 = liked very much, 7
calibration curve of gallic acid was made and the total = liked moderately, 6 = liked slightly, 5 = liked (limit of
phenolic content was calculated and expressed as mg acceptable), 4 = disliked slightly, 3 = disliked moderately,
gallic acid equivalent (GAE)/100 mg for the samples. 2 = disliked much and 1 = disliked extremely.

2.3.4. Flavonoids
2.5. Statistical Analysis
Flavonoids content were determined according to the
methods used by Amoussa et al. (2015) [29]. Namely, All experiments were performed in triplicate. Data
0.5 mL of extract (1mgmL−1) was added to 1.5 mL of were expressed as mean ± standard deviation (SD). The
methanol, 0.1 mL of potassium acetate (1M) and 0.1 mL Tukey’s test and one-way analysis of variance (ANOVA)
of trichloride aluminium (AlCl3) in methanol (10%), to all used for multiple comparisons by the SPSS 17.0 (SPSS,
is added 2.8 mL of distilled water. The absorbance was Chicago, USA). Difference was considered to be
read at 415 nm after 30 minutes of incubation against a statistically significant if P < 0.05.
blank. Thus, obtaining a stable yellow color allows to
evaluate by spectrophotometer (UV-1600PC, Shanghai,
China). The results were expressed in mg / ml equivalents 3. Results and Discussions
quercetin (mg / ml).
3.1. Effect of Pretreatments on Drying
2.3.5. DPPH Assay Scavenging Activity Process of Cashew Apple Slices
The DPPH (1.1-diphenyl-2-picrylhydrazy) radical
scavenging activity of the flesh and dried samples was The effects of different pretreatments on the drying rate
determined according to Turkmen et al. [30] The samples of cashew apple slices dried by hot air-drying were shown
(0.5 g) were mixed in 50 mL methanol, then filtered with in Figure 1. The moisture content decreased continuously
a filter paper No. 4. Then, 1 mL of the extract solution with the extension of drying time. The moisture content of
was mixed and vigorously shaken with 2 mL of 0.1 mM the samples decreased with the increasing HAD time. At
DPPH solution in methanol. The mixture was left to stand the initial stages of drying (t < 2 h), the drying curves for
for 60 min in the dark. The absorbance was measured at UN and BL samples did not deviate much from each other.
517 nm. The percentage of DPPH scavenging activity was However, after this time, the BL sample began to show a
calculated as [1-(absorbance of sample/absorbance of steady decrease in drying rate, whereas the US samples
control)] × 100. maintained greater drying rates. The results indicated that
the different pretreatments played an important role in
2.3.6. Vitamin C content drying time. Ultrasound dehydration of cashew apple
followed by BL, respectively, showed the faster drying
Vitamin C content in the fresh and MVD sample was
time compared to UN. Thus, for example, after 4 h of
determined using High-Performance Liquid Chromatography
drying at 60°C, the moisture content of different samples
(HPLC) according to Spinola et al. [31] The samples
reached 12.55, 16.34 and 20.48 for US, BL, and UN,
(2.5 g) were added to 25 mL of extraction solution
respectively. Ultrasound treatments were relatively more
(3% MPA), vortexed in the darkness, and then centrifuged
effective regarding drying time than other treatments. This
for 10 min with a velocity of 6000 rpm. The supernatant
could be due to the ultrasonic energy that penetrates into
was filtered through 0.22 µm PTFE filters (Milipore.
the samples during the compressions and expansions and
USA). All operations were performed under reduced light.
causes the “perturbation” effect which could not only
An isocratic mobile phase consisting of aqueous 0.2% (v/v)
expand capillary channels for moisture diffusion and
MPA with a flow rate of 0.8 mL/min was used. The
produce microcapillary channels, but also help water
volume of injection was 20 µL and the detection
molecules inside the samples to overcome the binding
wavelength for the PDA was equalled at 240 nm. The
force from organizational structure which might have
L-ascorbic acid was determined by a comparison with
eased moisture removal and increased the diffusivity
the standardized retention time matching with the UV
of the water [22,32]. This result confirms the observations
absorption spectrum. The analysis was carried out in
of De la Fuente-Blanco et al. [33] who showed that
duplicate for each type of sample.
ultrasonic pretreatment affects the fruit tissue making it
easier for the water to diffuse during air-drying and
2.4. Sensory Evaluation of Tea showed that the microscopic channels may contribute with
from Cashew Apple Dried the higher water [22]. It was also shown that the drying
rate was increased by the blanching treatment compared to
For the sensory evaluation, the dried cashew apple had untreated samples. The causes of the increase in drying
been crushed into powder to make tea. The tea option was rate of the blanched samples are probably due to the
chosen because of its high bioactive content. Sensory increasing penetration of water into the sample surface by
evaluation of the cashew apple tea was performed with a decreasing the hardening of the sample surface [34], or by
25 panel at Laboratory of Biochemistry and Bioactive the destroying of cell membrane stability [35], and
Natural Substances. The quality attributes tested were changing the resistance to internal moisture diffusion by
color, aroma, taste and overall quality. Samples were altering the microstructure due to physical damage to the
randomly coded with three-digit numbers and their order sample [36]. These factors interact to enhance the drying
of presentation was completely randomized for each rate.
230 American Journal of Food Science and Technology

Figure 1. Evolution of the moisture content during drying time at 60°C of different treatments of cashew apple samples

Table 1. Color parameters of dried cashew apple after different pretreatment conditions

Color
Rehydration ratio
L* a* b* ∆E
FR 70.79±0.93c 6.45±1.31a 40.24±0.87c -
a b
UN 51.23±0.33 10.51±1.04 9.08±1.11a 37.01±0.21c 1.94
b b b b
BL 59.28±0.66 11.33±1.37 16.13±0.59 27.15±0.77 2.14
US 68.25±0.16c 11.92±0.87b 18.63±0.33b 22.43±0.96a 2.24

Values are Mean±standard deviation (n = 3). Data in same column with different letters are significantly different (p<0.05).

Figure 2. Color of dried cashew apple after different pretreatment conditions

3.2. Color (p < 0.05) were observed in color of the dried samples
in comparison to fresh samples. The L*, a*, b* mean
Color is an important quality attribute that affects the values for fresh cashew apple were 70.79, 6.45 and 40.24,
appearance, presentation, and acceptability of many foods. respectively. In comparison of FR sample, the dried
Color parameters L*, a*, b* and ΔE changes of cashew cashew apple showed a decrease in chromatic parameters
apple dried were shown in Table 1. Significant differences L* (lightness) for UN and BL sample while no significant
 American Journal of Food Science and Technology 231

difference with US treatment. On the other hand, there is a to pores in vegetal tissue and consequently improve the
decrease in the value of b* (yellowness) and an increase of extraction of polyphenols [27]. However, blanching
a* (redness). As reported in the literature in the case of caused a significant reduction in the total phenolic content.
dehydrated apples and carrots, the pre-treatment with Most of the researchers attributed the decrease of TPC to
ultrasound leads to an increase in lightness (L*) compared loss of water soluble by leaching or the thermal
to the untreated fruit [37] which could be connected to US degradation of phenolic compounds during blanching
treatment in liquid medium. Ultrasound treatment was [44,45,46].
effective in retaining on whiteness of dried cashew apple Similar to total phenolic, flavonoids presented also the
(Figure 2). When the plant tissue is immersed in the same profiles (Table 2). In this study, like with total
medium during the US treatment, the color is better phenolics, ultrasound caused a higher retention of
preserved due to the limited access of air [38]. The higher flavonoids. Similar results have been reported for the
ΔE value is related to the bigger color difference between studies of carrot-grape juice [47].
the initial samples and the pretreated samples. The color
difference of US followed by BL was significantly lower 3.5. DPPH Assay Scavenging Activity
(p<0.05) compared to UN samples. Thus, the higher ΔE of
UN and BL pretreatment was probably due to the longer DPPH results of different samples used in this study are
drying time. also included in Table 2. Ultrasound had a higher level of
reduction in DPPH in contrast with BL and UN one. There
3.3. Rehydration Ratio was no significant difference (P > 0.05) between BL and
UN samples. However, a high antioxidant activity of US
Rehydration is a complex process aims at the restoration sample might be due to that technique increased bound
of raw material properties and is widely used as a quality antioxidants such as phenolics and ascorbic acid contents,
indicator. Rehydration indicates the chemical and leading to increased antioxidant activity. Further, ultrasonic
physical changes caused by drying and pretreatments [39]. treatment may inactivate enzymes, for instance, polyphenol
Table 1 displays the effect of different pretreatments on oxidases which are responsible for enzymatic browning
rehydration of the dried cashew apple. US followed by BL leading to improved DPPH values [47].
samples exhibited the higher rehydration ratio as compared
to UN samples. This can be explained by the formation of 3.6. Vitamin C
micro-channels by ultrasound pretreatment, which turned
into pores on the surface of dried cashew apple that The effects of ultrasound and blanching on vitamin C of
enhances the mass transfer through the pores of the cashew apple compared to untreatment sample are shown
sample. The water penetrated into the pores of the samples on Table 2. The vitamin C content of cashew apple treated
more easily during the rehydration process. Similar results whit US was significantly higher than that of BL and UN.
were also found for carrot [40,41] and in apple samples Such result might be related to a disruption of cell wall as
[42]. a result of alternate compression and expansion force on
the solid sample which loosened the bound vitamin C
3.4. Total Phenolic Content (TPC) [48]. It was also discovered that the vitamin C content
of blanching sample was similar to fresh (untreated)
and Total Flavonoids (TF) sample.
Polyphenolic compounds are very important fruit
constituents because of their antioxidant activity in 3.7. Sensory Evaluation of Tea from Dried
chelating redox-active metal ions, inactivating lipid free Cashew Apple
radical chains and preventing hydroperoxide conversion
into reactive oxyradicals. Total phenol contents of cashew Figure 3 shows the sensory evaluation including color,
apple from different treatments are presented in aroma, taste and overall preference of different treatments.
Table 2. TPC value was high in US (2.41±0.69) followed It was shown that US treatment presented the higher score
by UN (1.80±0.88) and BL (1.05±0.37) pretreatments, for color, taste and overall quality. Blanching treatment
respectively. Data obtained from this study for total was affected the sensory attribution in terms of taste but
phenolics in UN samples were comparable with that of had higher scores in the aroma than the other treatments.
Adou et al., (2012) [43]. In this study, the higher TPC Based on the overall quality, US following by BL samples
in US samples may be related to an increased reached the higher score than UN treatment. In conclusion,
extractability for some of the antioxidant components ultrasound improved the sensory quality of cashew apple
following ultrasound processing, which can give rise tea.
Table 2. Total phenolics, total flavonoids, DPPH free-radical scavenging activity and vitamin C of different samples of dried cashew apple

Samples Total phenolic (mg/ml) Total flavonoids (mg/ml) DPPH (%) Vitamin C (mg/100g)
a a a
UN 1.80±0.88 0.12±0.88 74.46 3.01±0.13b
BL 1.05±0.37a 0.10±0.88a 75.04a 2.9±0.74a
b b b
US 2.41±0.69 0.24±0.88 82.89 5.7±0.28c

Values are Mean±standard deviation (n = 3). Data in same column with different letters are significantly different (p<0.05).
232 American Journal of Food Science and Technology

Figure 3. Sensory panel evaluation of dried cashew apple after different pre-treatments

[7] Padonou SW, Olou D, Houssou P, Karimou K, Clovis M,

4. Conclusion Todohoue JD, Mensah GA (2015). Comparaison de quelques
techniques d’extraction pour l’amélioration de la production et de
This study has demonstrated the advantages of utrasound la qualité du jus de pommes d’anacarde. Journal of Applied
treatement in terms of its positive effect on the drying rate, Biosciences 96: 9063-9071.
rehydration and functional properties. Also, that treatment [8] Ogunmoyela, O.A. (1983). Prospects for cashew “apple”
processing and utilization in Nigeria. Process Biochem.
showed a significant effect on quality attributes with March/April, 6-7.
bright color and high sensory qualities. [9] Cavalcante, A.A.M., Rübensam, G., Erdtmann, B., Brendel, M.,
Blanching presented the medium quality results as Henriques, J.A.P., (2005). Cashew (Anacardium occidentale)
regards the rehydration rate and overall sensory quality apple juice lowers mutagenicity of aflatoxin B1 in S. typhimurium
TA 102. Gen. Mol. Biol 28 (2), 328-333.
but it occurred high degradation on vitamin C.
[10] Trevisan, M.T.S., Pfundstein, B., Haubner, R., Wurtele, G.,
From the research results, it is clear that ultrasonic Spiegelhalder, B., Bartscha, H., Owena, R.W (2006).
technology is a green and nonthermal process that Characterization of alkyl phenols in cashew (Anacardium
enhances the functional properties of dried cashew apple Occidentale) products and assay of their antioxidant capacity.
which can be used as tea as demonstrated by the increase Food and Chemical Toxicology. 44, 188-197.
[11] de Carvalho, J.M., Maia, G.A., de Figueiredo, R.W., de Brito, E.S.,
in phenolic, flavonoid and antioxidant capacity. Rodrigues, S., 2007. Development of a blended non alcoholic
beverage composed of coconut water and cashew apple juice
containing caffeine. Journal of Food Quality. 30, 664-681.
Acknowledgements [12] Honorato, T.L., Rodrigues, S., (2010). Dextransucrase stability in
cashew apple juice. Food and Bioprocess Technology. 3, 105-110.
[13] Michodjehoun-Mestres, L., Souquet, J.M., Fulcrand, H., Bouchut,
The authors would like to thank the laboratory staff for C., Reynesa, M., Brillouet, J.M., (2009). Monomeric phenols of
technical assistance. cashew apple (Anacardium Occidentale L. Food Chemistry. 112,
851-857.
[14] Adou, M., Tetchi, F.A., Gbane, M., Niaba, P.V.K., Amani, N.G.,
(2011). Minerals composition of the cashew apple juice
References (Anacardium Occidentale L.) of Yamoussoukro, Cote d'Ivoire.
Pakistan Journal of Nutrition. 10 (12), 1109-1114.
[1] Daramola, D., (2013). Assessment of some aspects of phyto- [15] Lowor, S.T., Agyente-Badu, C.K., (2009). Mineral and proximate
nutrients of cashew apple juice of domestic origin in Nigeria. composition of cashew apple (Anacardium Occidentale L.) juice
African Journal of Food Science. 7 (6), 107-112. from northern savannah, forest and coastal savannah regions in
[2] FAO: FAOSTAT agricultural production data 2019. Available Ghana. American Journal of Food Technology. 4, 154-161.
online at http://faostat.fao.org. [16] Edy Sousa de Brito, Manuela Cristina Pessanha de Araujo, Long-
[3] Rocha, M.V.R., Souza, M.C.M., Benedicto, S.C.L., Bezerra, M.S., Ze Lin, James Harnly (2007). Determination of the flavonoid
(2007). Production of Biosurfactant by Pseudomonas Aeruginosa components of cashew apple (Anacardium occidentale) by LC-
grown on cashew apple juice. Applied Biochemistry and DAD-ESI/MS. Food Chemistry. 105, 1112-1118.
Biotechnology. 137, 185-194. [17] Azoubel, P.M., El-Aouar, A.A., Tonon, R.V., Kurozawa, L.E.,
[4] Giro, M.E.A., Martins, J.J.L., Rocha, M.V.P., Melo, V.M.M., Antonio, G.C., Murr, F.E.X., Park, K.J., (2009). Effect of osmotic
Gonçalves, L.R.B. (2009). Clarified cashew apple juice as dehydration on the drying kinetics and quality of cashew apple.
alternative raw material for biosurfactant production by Bacillus International Journal of Food Science & Technology. 44 (5),
subtilis in a batch bioreactor. Journal of Biotechnology. 4 (5), 738e747. 980-986.
[5] Filgueiras, H.A.C., Alves, R.E., Masca, J.L., Menezes, J.B., [18] Ipsita Das, Amit Arora, (2017). Post-harvest processing technology
(1999). Cashew apple for fresh consumption: Res. on harvest and for cashew apple-A review. Journal of Food Engineering. 194, 87-98
postharvest handling Technol. Braz. Acta Hort. 485, 155-160. [19] Ray, B.R., Vijayalakshmi, D., Jamuna, K.V., (2010). Formulation
[6] Adégbola IPY, Adekambi ISA, Ahouandjinou IMC (2011). and utilization of cashew apple powder in selected foods. K. J.
Analyse de la perfomance des chaines de valeurs de la filière Agric. Sci. 19 (2), 455-457.
anacarde au Bénin. Bénin: Institut National des Recherches [20] Sobhana, A., Mathew, J., Raghavan, M., Appukutan, A.A., (2015).
Agricoles du Bénin/ Ministère de l’Agriculture, de l’Elevage et de Development of value-added products from cashew apple powder.
la Pêche (MAEP). Int. J. Trop. Agric. 33 (2), 1635-1639.
 American Journal of Food Science and Technology 233

[21] Thatyane Vidal Fonteles, Ana Karoline Ferreira Leite, Journal of Food Engineering, 194: 9-14.
A. R. Silva, Felipe Fernandes, Sueli Terezinha Cruz Rodrigues. [36] Watanabe, T., Orikasa, T., Sasaki, K., Koide, S., Shiina, T.,
(2016). Ultrasound processing to enhance drying of cashew Tagawa, A. (2014). Influence of blanching on water transpiration
apple bagasse puree: Influence on antioxidant properties and rate and quality changes during far-infrared drying of cut cabbage.
in vitro bioaccessibility of bioactive compounds. Ultrasonics Journal of the Japanese Society of Agricultural Machinery and
Sonochemistry. 31, 237-249 Food Engineers, 76: 387-394 (in Japanese with English abstract).
[22] Fernandes Fabiano A.N., Izabel Galla Maria, Rodrigues Sueli [37] Fijalkowska, A., Nowacka, M., Wiktor, A., Sledz, M., & Witrowa-
(2008). Effect of osmotic dehydration and ultrasound pre- Rajchert, D. (2016). Ultrasound as a pretreatment method to
treatment on cell structure: Melon dehydration. LWT 41, 604-610. improve drying kinetics and sensory properties of dried apple.
[23] Adedeji, A. A., Gachovska, T. K., Ngadi, M. O., & Raghavan, G. Journal of Food Process Engineering, 39(3), 256e265.
S. V. (2008). Effect of pretreatments on drying characteristics of [38] Wiktor, A., Sledz, M., Nowacka, M., Rybak, K., & Witrowa-
okra. Drying Technology, 26 (10), 1251–1256. Rajchert, D. (2016). The influence of immersion and contact
[24] Jiang Ning, Liu Chunquan, Li Dajing, Zhou Yongjun. (2015). ultrasound treatment on selected properties of the apple tissue.
Effect of blanching on the dielectric properties and microwave Applied Acoustics, 103,136-142.
vacuum drying behavior of Agaricus bisporus slices. Innovative [39] Amami, E. Fersi, A. Khezami, L. Vorobiev, E. Kechaou, N.
Food Science and Emerging Technologies, 30 89-97. (2007). Centrifugal osmotic dehydration and rehydration of carrot
[25] Krokida, M. K., Kiranoudis, C. T., Maroulis, Z. B., & Marinos- tissue pre-treated by pulsed electric field, LWT–Food Sci. Technol.
Kouris, D. (2000). Effect of pretreatment on color of dehydrated 40 1156-1166.
products. Drying Technology, 18(6), 1239-1250. [40] Wang, L.; Xu, B.; Wei, B.; Zeng, R. Low Frequency Ultrasound
[26] Ramesh, M. N., Wolf, W., Tevini, D., & Bognar, A. (2002). Pretreatment of Carrot Slices: Effect on the Moisture Migration
Microwave blanching of vegetables. Journal of Food Science, and Quality Attributes by Intermediate-Wave Infrared Radiation
67(1), 390-398. Drying (2018). Ultrasonics Sonochemistry. 40, 619-628.
[27] Amami Ezzeddine, Khezami Wissal, Mezrigui Salma, Badwaik S. [41] Ricce, C.; Rojas, L. M.; Miano, C. A.; Siche, R.; Augusto, D. E. P.
Laxmikant, Bejar Asma Kammoun, Tellez Perez Carmen, (2016). Ultrasound Pre-Treatment Enhances the Carrot Drying and
Kechaou Nabil (2017). Effect of ultrasound-assisted osmotic Rehydration. Food Research International. 89, 701-708.
dehydration pretreatment on the convective drying of strawberry [42] Santacatalina, J. V.; Contreras, M.; Simal, S.; Carcel, J. A.;
Ultrasonics Sonochemistry, 36, 286-300. García-Perez, J. V. (2015). Impact of Applied Ultrasonic
[28] Aberoumand, A.; Deokule, S. S. (2008). Comparison of Phenolic Power on the Low Temperature Drying of Apple. Ultrasonics
Compounds of Some Edible Plants of Iran and India. Pak. J. Nutr. Sonochemistry. 28, 100-109.
2008, 7, 582-585. [43] Adou Marc, Kouassi Didier Ange, Tetchi Fabrice Achille,
[29] Amoussa Abdou Madjid O., Sanni Ambaliou and Lagnika Latifou. Amani N’guessan Georges. (2012). Phenolic profile of cashew
Antioxidant activity and total phenolic, flavonoid and flavonol apple juice (Anacardium occidentale L.) from Yamoussoukro and
contents of the bark extracts of Acacia ataxacantha. Journal of Korhogo (Côte d’Ivoire) Journal of Applied Biosciences 49:
Pharmacognosy and Phytochemistry. 2015; 4(2): 172-178. 3331-3338.
[30] Turkmen, N.; Sari, F.; Poyrazoglu, E. S.; Velioglu, Y. S. Effects of [44] Bamidele Oluwaseun P., Fasogbon Mofoluwaso B., Adebowale
Prolonged Heating on Antioxidant Activity and Colour of Honey. Olalekan J. and Adeyanju Adeyemi A. (2017). Effect of Blanching
Food Chemistry. 2006, 95, 653-657. Time on Total Phenolic, Antioxidant Activities and Mineral
[31] Spinola, V.; Mendes, B.; Camara, J. S.; Castilho, P. C. An Content of Selected Green Leafy Vegetables. Current Journal of
Improved and Fast UHPLC-PDA Methodology for Determination Applied Science and Technology. 24(4): 1-8.
of L-Ascorbic and Dehydroascorbic Acids in Fruits and [45] Chen X, Lu J, Li X, Wang Y, Miao J, Mao X, Zhao C, Gao W
Vegetables. Evaluation of Degradation Rate during Storage. (2017). Effect of blanching and drying temperatures on starch-
(2012). Analytical and Bioanalytical Chemistry. 403, 1049-1058. related physicochemical properties, bioactive components and
[32] Liu Y, Sun Y, Miao S, Li F, Luo D. (2015). Drying characteristics antioxidant activities of yam flours. LWT-Food Sci. Technol 82:
of ultrasound assisted hot air drying of Flos Lonicerae. Journal of 303-310.
Food Science and Technology. 52(8): 4955-64. [46] Jaiswal A K, Gupta S, Abu-Ghannam N. (2012). Kinetic
[33] De la Fuente-Blanco, S.; Riera-Franco de Sarabia, E.; Acosta- evaluation of colour, texture, polyphenols and antioxidant capacity
Aparicio, V. M.; Blanco-Blanco, A.;Gallego-Juàrez, J. A. (2006). of Irish York cabbage after blanching treatment. Food Chem. 131:
Food Drying Process by Power Ultrasound. Ultrasonics. 44, 63-72.
e523-e527. [47] Nadeem M., Ubaid N., Qureshi T.M., Munir M., Mehmood A.
[34] Orikasa, T., Wu, L., Shina, T., Tagawa, A. (2008). Drying (2018). Effect of ultrasound and chemical treatment on total
characteristics of kiwifruit during hot air drying. Journal of Food phenol, flavonoids and antioxidant properties on carrot-grape juice
Engineering, 85: 303–308. blend during storage, Ultrasonics Sonochemistry. 45, 1-6.
[35] Watanabe, T., Ando, Y., Orikasa, T., Shiina, T., Kohyama, K. [48] Abid, M., Jabbar, S., Wu, T., Hashim, M. M., Hu, B., Lei, S.,et al.
(2017). Effect of short time heating on the mechanical fracture and (2013). Effect of ultrasound on different quality parameters of
electrical impedance properties of spinach (Spinacia oleracea L.). apple juice. Ultrasonics Sonochemistry, 20 (5), 1182-1187.

© The Author(s) 2019. This article is an open access article distributed under the terms and conditions of the Creative Commons
Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

View publication stats