1,863
Views
2
CrossRef citations to date
0
Altmetric
Research Article

Response surface methodology optimization of blended fruit nectar: cashew apple and açai

, , , , , , & ORCID Icon show all

References

  • Akinwale, T.O. 2000. Cashew apple juice: Its use in fortifying the nutritional quality of some tropical fruits. Eur. Food Res. Technol 211(3):205–207. doi: 10.1007/s002170050024.
  • AOAC. 1990. Official methods of analysis. 15th edn ed. Association of Official Analytical Chemists, Arlington, TX.
  • AOAC. 1995. Official methods of analysis. 16th edn ed. Association of Official Analytical Chemists, Arlington, TX.
  • Assunção, R.B., and A.Z. Mercadante. 2003. Carotenoids and ascorbic acid composition from commercial products of cashew apple (Anacardium occidentale L.). J. Food Compos. Anal 16(6):647–657. doi: 10.1016/S0889-1575(03)00098-X.
  • Badin, E.E., Y.E. Rossi, M.A. Montenegro, A. Ibarz, P.D. Ribotta, and A.R. Lespinard. 2020. Thermal processing of raspberry pulp: Effect on the color and bioactive compounds. Food Bioprod. Proc. 124:469–477. doi: 10.1016/j.fbp.2020.08.016.
  • Box, G.E.P., and N.R. Draper. 1987. Empirical model-building and response surfaces. Wiley, New York, U.S.A.
  • Brainer, M.S.C.P., and M.F. Vidal. 2018. Cajucultura nordestina em recuperação. Caderno Setorial ETENE. 3(54) 1–13: Fortaleza, Brazil.
  • Carvalho, J.M., G.A. Maia, R.W. Figueiredo, E.S. Brito, and S. Rodrigues. 2007. Storage stability of a stimulant coconut water-cashew apple juice beverage. J. Food Process. Preserv 31(2):178–179. doi: 10.1111/j.1745-4549.2007.00121.x.
  • Carvalho, D.V., L.M.A. Silva, E.G. Alves Filho, F.A. Santos, R.P. de Lima, A.F.S.C. Viana, P.I.G. Nunes, S.G. da Cruz Fonseca, T.S. de Melo, D. de Araújo Viana, et al. 2019. Cashew apple fiber prevents high fat diet-induced obesity in mice: An NMR metabolomic evaluation. Food Funct 10(3):1671–1683. doi: 10.1039/C8FO01575A.
  • Cavalcante, A.A.M., G. Rübensam, B. Erdtmann, M. Brendel, and J.A.P. Henriques. 2005. Cashew (Anacardium occidentale) apple juice lowers mutagenicity of aflatoxin B1 in S. typhimurium TA 102. Genet. Mol. Biol 28(2):328–333. doi: 10.1590/S1415-47572005000200025.
  • Chaovanalikit, A., and R.E. Wrolstad. 2004. Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. J. Food Sci 69(1):67–72. doi: 10.1111/j.1365-2621.2004.tb17858.x.
  • Darniadi, S., I. Ifie, P. Ho, and B.S. Murray. 2019. Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder. J Food Meas Charact 13(2):1599–1606. doi: 10.1007/s11694-019-00076-w.
  • De Rosso, V.V., S. Hillebrandt, E.C. Montilla, F.O. Bobbio, P. Winterhalter, and A.Z. Mercadante. 2008. Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC–PDA–MS/MS. J. Food Compos. Anal 21(4):291–299. doi: 10.1016/j.jfca.2008.01.001.
  • Dionisio, A.P., L.B.D. Carvalho-Silva, N.M. Vieira, N.J. Wurlitzer, A.C.D.S. Pereira, M.D.F. Borges, and I.D.S. Araujo. 2020. Antioxidant and prebiotic effects of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats. Food Sci Technol 40(1):202–208. doi: 10.1590/fst.34518.
  • Emelike, N.J.T., and P.C. Obinna-Echem. 2020. Effect of pasteurization and storage temperatures on the physicochemical properties and microbiological quality of cashew apple juice. Am J Food Sci Technol 8(2):63–69. doi: 10.12691/ajfst-8-2-4.
  • FAO. 2018. Food and agriculture organization of united nations. FAOSTAT FAO. Statistics Division 2018.
  • FDA: Bad bug book: Handbook of microorganisms, foodborne pathogenic, natural toxins. US Food and Drug Administration: Silver Spring, MD, USA (accessed on 17 May 2021) 2005.
  • Francis, F.J. 1989. Food colorants: Anthocyanins. Crit. Rev. Food Sci. Nut 28(4):214–273. doi: 10.1080/10408398909527503.
  • Freitas Castro, T., S.F. Gomes, F.C. Dos Santos Silva, F.L.P. de Oliveira, J.F. Do Amaral, H.D.R. de Andrade Previato, and A.C.P. Volp. 2019. The effect of acai (Euterpe oleracea Mart.) intake on the atherosclerosis inflammatory mediators (sCD40L e CCL5) in apparently healthy women. Nutrit Food Sci 50(1):216–228. doi: 10.1108/NFS-11-2018-0321.
  • Gamero, A., X. Ren, Y. Lamboni, C. de Jong, E.J. Smid, and A.R. Linnemann. 2019. Development of a low-alcoholic fermented beverage employing cashew apple juice and non-conventional yeasts. Fermentation 5(3):71–87. doi: 10.3390/fermentation5030071.
  • Grigio, M.L., E.A. de Moura, E.A. Chagas, M.F.B. Durigan, P.C. Chagas, G.F. de Carvalho, and J.J. Zanchetta. 2021. Bioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage. Acta Sci. Agron. 43:e50997–e50997. doi: 10.4025/actasciagron.v43i1.
  • Hassimoto, N.M., M.I. Genovese, and F.M. Lajolo. 2005. Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. J. Agric. Food Chem 53(8):2928–2935. doi: 10.1021/jf047894h.
  • Higby, W.K.A. 1962. Simplified method for determination of some the carotenoid distribution in natural and carotene - fortified Orange juice. J. Food Sci 27(1):2–49. doi: 10.1111/j.1365-2621.1962.tb00055.x.
  • IFFJP. 1991. International federation of fruit juice producers. IFFJP analysis IFFJP Analysis, Zug, Swizerland: IFFJP,2 . Determination of centrifugable pulp. no. 60.
  • Jain, S.K., and D.S. Khudiya. 2004. Vitamin C enrichment of fruit juice based ready-to-serve beverages through blending of indian gooseberry (Emblica officinalis Gaertn.) Juice. Plant Foods Hum. Nut 59(2):63–66. doi: 10.1007/s11130-004-0019-0.
  • Jay, S., and J. Anderson. 2001. Fruit juice and related products, p. 187–198. In: J.C. Moir, C. Andrews-Kabilafkas, G. Arnold, B.M. Cox, A.D. Hocking, and I. Jensen (eds.). Spoilage of processed foods: Causes and diagnosis. AIFST Inc, Waterloo DC, USA.
  • Jayaleksshmy, V.G., and P.S. John. 2004. ‘Sago’ - A natural product for cashew apple juice clarification. J. Tropical Agric 42(1–2):67–68.
  • Jensen, G.S., X. Wu, K.M. Patterson, J. Barnes, S.G. Carter, L. Schewitz, R. Beaman, J.R. Endres, and A.G. Schauss. 2008. In vitro and in vivo antioxidant and anti-inflammatory capacities of an antioxidant-rich fruit and berry juice blend. results of a pilot and randomized, double-blinded, placebo-controlled, crossover study. J. Agric. Food Chem 56(18):8326–8333. doi: 10.1021/jf8016157.
  • Jesus, M.M.A., I.M. Ferreira, L.V. Nascimento Santos, A.M.O. Silva, and M.G. Carvalho. 2019. Fruit nectar obtained from cupuacu (Theobroma grandi-florum) and acai (Euterpe oleracea mart) added with fructo-oligosaccharides: Processing and quality evaluation/ Demetra: Food. Nut Health 14(1):1B–1B.
  • Jobim, M.L., F. Barbisan, M. Fortuna, C.F. Teixeira, A.A. Boligon, E.E. Ribeiro, and I.B.M. Da Cruz. 2019. Açai (Euterpe oleracea, Mart.), an Amazonian fruit has antitumor effects on prostate cancer cells. Arch Biosci Health 1(1):61–76. doi: 10.18593/abh.16966.
  • Kozubek, A., R. Zarnowski, M. Stasiuk, and J. Gubernator. 2001. Natural amphiphilic phenols as bioactive compounds. Cell. Molec. Biol. Lett 6(2A):351–355.
  • Leena, M.M., M.G. Silvia, K. Vinitha, J.A. Moses, and C. Anandharamakrishnan. 2020. Synergistic potential of nutraceuticals: Mechanisms and prospects for futuristic medicine. Food Funct 11(11):9317–9337. doi: 10.1039/D0FO02041A.
  • Lichtenthäler, R., R.B. Rodrigues, J.G.S. Maia, M. Papagiannopoulos, H. Fabricius, and F. Marx. 2005. Total oxidant scavenging capacities of Euterpe oleracea Mart.(Acai) fruits. Int J Food Sci Nutr 56(1):53–64. doi: 10.1080/09637480500082082.
  • Lima, A.C.S., D.J. Soares, L.M.R. da Silva, R.W. de Figueiredo, P.H.M. de Sousa, and E. de Abreu Menezes. 2014. In vitro bioaccessibility of copper, iron, zinc and antioxidant compounds of whole cashew apple juice and cashew apple fibre (Anacardium occidentale L.) following simulated gastro-intestinal digestion. Food Chem. 161:142–147. doi: 10.1016/j.foodchem.2014.03.123.
  • Macfie, H.J., N. Bratchell, K. Greenhoff, and I.V. Vallis. 1989. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. J. Sens. Stud 4(2):129–148. doi: 10.1111/j.1745-459X.1989.tb00463.x.
  • Maia, G.A., L.M.R. Silva, G.M. Prado, A.V.V. Fonseca, P.H.M. Sousa, and R.W. Figueiredo. 2019. Development of mixed beverages based on tropical fruits, p. 129–162. In: Non-alcoholic beverages Grumezescu, A, Holban, A.M. . Woodhead Publishing.
  • Meilgaard, M., G.V. Civille, and B.T. Carr. 1999. Sensory evaluation techniques. 3 rd ed. CRC. Press, Boca Raton FL, USA.
  • Michodjehoun-Mestres, L., J.M. Souquet, F. Fulcrand, C. Bouchut, M. Reynes, and J.M. Brillouet. 2009. Monomeric phenols of cashew apple (Anacardium occidentale L.). J. Food Chem 112(4):851–857. doi: 10.1016/j.foodchem.2008.06.056.
  • Morata, A., C. López, W. Tesfaye, C. González, and C. Escott. 2019. Anthocyanins as natural pigments in beverages, p. 383–428. In: Value-added ingredients and enrichments of beverages Grumesezcu, A.M., Holban, A.M. . Academic Press.
  • Muñiz-Miret, N., R. Vamos, M. Hiraoka, F. Montagnini, and R. Mendelsohn. 1996. The economic value of managing the Açai palm (Euterpe oleracea Mart.) in floodplains of the Amazon estuary, Pará, Brazil. For. Ecol. Manage 87(3):163–173. doi: 10.1016/S0378-1127(96)03825-X.
  • Oliveira, N.N., C.G. Mothé, M.G. Mothé, and L.G. de Oliveira. 2020. Cashew nut and cashew apple: A scientific and technological monitoring worldwide review. J Food Sci Tech 57(1):12–21. doi: 10.1007/s13197-019-04051-7.
  • Pacheco, P.L.A., P. Hawken, and S.T. Talcott. 2007. Juice matrix composition and ascorbic acid fortification effects on the phytochemical, antioxidant and pigment stability of acai (Euterpe oleracea Mart.). Food Chem. 105(1):28–35. doi: 10.1016/j.foodchem.2007.03.027.
  • Preethi, P., A.D. Rajkumar, M. Shamsudheen, and M.G. Nayak. 2019. Prospects of cashew apple-a compilation report. Technical Bulletin Technical Bulletin (2):28.
  • Rattanathanalerk, M., N. Chiewchan, and W. Srichumpoung. 2005. Effects of thermal processing on the quality loss of pineapple Juice. J. Food Eng 66(2):259–265. doi: 10.1016/j.jfoodeng.2004.03.016.
  • Schauss, A.G., X. Wu, R.L. Prior, B. Ou, D. Patel, D. Huang, and J.P. Kababick. 2006. Phytochemical and nutrient composition of the freeze-dried amazonian palm berry, Euterpe oleraceae mart. (Açai). J. Agric. Food Chem 54(22):8598–8603. doi: 10.1021/jf060976g.
  • Silva, L.M.R., P.H.M. de Sousa, L.B. de Sousa Sabino, G.M. Do Prado, L.B.V. Torres, G.A. Maia, R.W. Figueiredo, and N.M.P.S. Ricardo. 2020 Brazilian (north and northeast) fruit by-products . . Food Wastes and By-products: Nutraceutical and Health Potential Campos-Vega, E., Oomah, D.D., Vergara-Castañeda, H.A. John Wiley & Sons Ltd. . 127–158 9781119534105 doi: 10.1002/9781119534167.ch5.
  • Silva, L.M.R., E.A.T. Figueiredo, N.M.P.S. Ricardo, I.G.P. Vieira, R.W. Figueiredo, I.M. Brasil, and C.L. Gomes. 2014. Quantification of bioactive compounds in pulps and co-products of tropical fruits from Brazil. Food Chem. 143:398–404. doi: 10.1016/j.foodchem.2013.08.001.
  • Silva, L.P., U. Gonzales-Barron, V. Cadavez, and A.S. Sant’Ana. 2015. Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach. Food microb. 46:541–552. doi: 10.1016/j.fm.2014.09.019.
  • Sousa Sabino, L.B., E.G. Alves Filho, F.A.N. Fernandes, E.S. de Brito, and I.J. da Silva Júnior. 2021. Optimization of pressurized liquid extraction and ultrasound methods for recovery of anthocyanins present in jambolan fruit (Syzygium cumini L.). Food Bioprod. Proc. 127:77–89. doi: 10.1007/s13197-020-04404-7.
  • Sousa, P.H.M., G.A. Maia, H.M.C. AZzeredo, M.S.M. Souza Filho, D.S. Garruti, and C.A.S. Freitas. 2007. Mixed tropical fruit nectars with added energy components. Int. J. Food Sci. Technol 42(11):1290–1296. doi: 10.1111/j.1365-2621.2006.01318.x.
  • StatSoft. 2010. Electronic Statistics Textbook (Version 9.0). StatSoft, Tulsa, OK, USA.
  • Stone, H., and J.L. Sidel. 1993. Sensory evaluation practices. Academic Press, New York, NY, 338.
  • Tonon, R.V., C. Brabet, and M.D. Hubinger. 2008. Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying. Jo. Food Eng 88(3):411–418. doi: 10.1016/j.jfoodeng.2008.02.029.
  • Wrolstad, R.E., R.W. Durst, and J. Lee. 2005. Tracking color and pigment changes in anthocyanin products. Trends Food Sci. Technol 16(9):423–428. doi: 10.1016/j.tifs.2005.03.019.
  • Wu, J.R., E.K. Song, D.K. Moser, and T.A. Lennie. 2019. Dietary vitamin C deficiency is associated with health-related quality of life and cardiac event-free survival in adults with heart failure. J Cardiovasc Nurs 34(1):29. doi: 10.1097/JCN.0000000000000521.
  • Xiong, J., F.V. Matta, M. Grace, M.A. Lila, N.I. Ward, M. Felipe-Sotelo, and D. Esposito. 2020. Phenolic content, anti-inflammatory, and dermal wound repair properties of industrially processed and non-processed acai from the Brazilian Amazon. Food Funct 11(6):4903–4914. doi: 10.1039/C9FO03109J.
  • Zanatta, C.F.C., F.O. Bobbio, P. Winterhalter, and A.Z. Mercadante. 2005. Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC–PDA, HPLC–MS and NMR. J. Agric. Food Chem. 53(24):9531–9535. doi: 10.1021/jf051357v.
  • Zielński, H., and H. Kozlowska. 2000. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J. Agric. Food Chem 48(6):2008–2016. doi: 10.1021/jf990619o.
  • Zulueta, A., M.J. Esteve, I. Frasquet, and A. Frígora. 2007. Fatty acid profile changes during Orange juice-milk beverage processing by high-pulsed electric field. Eur. J. Lipid Sci. Technol 109(1):25–31. doi: 10.1002/ejlt.200600202.