Prevalent fatty acids in cashew nuts obtained from conventional and organic cultivation in different stages of processing

Recent developments for controlling microbial contamination of nuts

In recent years, the consumption of nuts has shown an increasing trend worldwide. Nuts are an essential part of several countries' economies as an excellent source of nutrients and bioactive compounds. They are contaminated by environmental factors, improper harvesting practices, inadequate packaging procedures, improper storage, and transportation. The longer storage time also leads to the greater chances of contamination from pathogenic fungi. Nuts are infected with Aspergillus species, Penicillium species, Escherichia coli, Salmonella, and Listeria monocytogenes. Therefore, nuts are associated with a high risk of pathogens and mycotoxins, which demand the urgency of using techniques for enhancing microbial safety and shelf-life stability. Many techniques such as ozone, cold plasma, irradiation, radiofrequency have been explored for the decontamination of nuts. These techniques have different efficiencies for reducing the contamination depending on processing parameters, type of pathogen, and conditions of food material. This review provides insight into decontamination technologies for reducing microbial contamination from nuts.

Effect of two postharvest technologies on the micronutrient profile of cashew kernels from Mozambique

The economics involved in processing cashew nuts (Anacardium occidentale) might alter micronutrient profiles and concentrations. We analyzed and evaluated carotenoids, tocopherols, tocotrienols, minerals, fatty acids, and amino acids in (1) cashew kernels with testa recovered from nuts dried with and without the apple, and (2) testa-free industrial grade baby butts, splits, and white whole kernels using HPLC, ICP-OES, and GC-MS techniques. The results indicated that drying cashews with the respective apple slightly decreased the concentration of some carotenoids and total fatty and amino acids, but increased the concentration of iron, magnesium, and total tocotrienols compared with the conventionally (sun-) dried kernels. We also found high concentrations of carotenoids in the testa-containing kernels. Among the industrially processed kernel, baby butt grade was associated with lower content of β-carotene, total tocopherols, and tocotrienols, but with significantly higher concentrations in minerals, fatty acids, and amino acids than in white wholes and split grades. Conventional sun drying of cashew nuts revealed results similar to drying with apples regarding micronutrient concentrations. The high micronutrient content of industrial grade BB is reflected in widespread human consumption and better market value.

Preparation and antagonistic effect of ACE inhibitory peptide from cashew

BACKGROUND

Angiotensin-converting enzyme (ACE) inhibitory peptides were found to alleviate acute hepatitis significantly. In this study, we purified and identified ACE inhibitory peptide from cashew to evaluate its protective role on alcohol-induced acute hepatitis in mice.

RESULTS

The ACE inhibitory peptides were purified by using consecutive chromatographic techniques. One of these peptides (FETISFK) exhibited the highest ACE inhibition rate (91.04 ± 0.31%). In vivo, the results showed that ACE inhibitory peptide decreased levels of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) caused by alcohol exposure. Moreover, it could increase the activities of superoxide dismutase (SOD) and glutathione (GSH), and decrease the level of malondialdehyde (MDA). It was also found to down-regulate markedly the expression of interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α). It could also decrease the expression of ACE, angiotensin II (AngII) and angiotensin II type 1 receptor (AT₁ R).

CONCLUSION

These findings support the view that the ACE inhibitory peptide alleviated acute hepatitis by down-regulating the ACE-AngII-AT₁ R axis, broadening the research approach to prevent acute hepatitis, and providing experimental data for the development and utilization of cashews. © 2019 Society of Chemical Industry.

Cold plasma processing effect on cashew nuts composition and allergenicity

The study investigated the influence of atmospheric plasma processing on cashew nut composition as well as on its allergenicity. The cashew nuts were processed by low-pressure plasma, using glow discharge plasma (80 W and 50 kHz power supply). Anacardic acids and allergens were quantified by HPLC and immunoassay, respectively. Additionally, the overall composition was evaluated by ¹H qNMR. Increases in amounts of anacardic acids (15:1, 15:2, and 15:3) and fatty acids (oleic, linoleic, palmitic and stearic) were detected after all process conditions, with 70.92% of total variance captured using 2 LVs. The total amount of anacardic acids increased from 0.7 to 1.2 μg·mg^-1 of nut. The major change was observed for anacardic acid (C15:3) with an increase from 0.2 to 0.55 μg/mg of nut for the samples treated with a flow of 10 mL·min^-1 and 30 min of processing. On the other hand, the amount of sucrose decreased, from 33 to 18 mg·g^-1 of nut, after all processing conditions. Plasma processing of cashew nuts did not affect binding of either the rabbit anti-cashew or human cashew allergic IgE binding. Among the treatments, 10 min of plasma processing at flow rate of 30 mL·min^-1 of synthetic air followed by 20 min at flow rate 5.8 mL·min^-1 had the least effect on nut composition as a whole.

Effect of chitosan edible coating with Laurus nobilis extract on shelf life of cashew

This study tested the effects of the application of Laurus nobilis aqueous extract and edible coating of chitosan had on the chemical, microbial, and sensory attributes of cashew's shelf life. An aqueous extract of L. nobilis leaf (0, 0.5, and 1% w/w) was added to chitosan solution (0, 0.5, 1% w/w) in the cashew's coating. Cashews were dipped into the coating solution and were kept in polyethylene terephthalate containers. The result showed that chitosan and aqueous extract of L. nobilis coating had significant effects on peroxide and thiobarbituric acid value (p < .05). There was significant reduction in the growth of mold/yeast and mesophilic bacteria with higher concentration of chitosan and L. nobilis aqueous extract (p < .05). The results of this study show chitosan aqueous extract of L. nobilis coating could be an effective preservative method for extending shelf life and improving the stability of cashew.