Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods

Natália Rocha Sucupira; Luiz Bruno de Sousa Sabino; Leopoldo Gondim Neto; Sandro Thomaz Gouveia; Raimundo Wilane de Figueiredo; Geraldo Arraes Maia; Paulo Henrique Machado de Sousa

doi:10.1016/j.heliyon.2020.e05346

Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods

Heliyon. 2020 Nov 3;6(11):e05346. doi: 10.1016/j.heliyon.2020.e05346. eCollection 2020 Nov.

Authors

Natália Rocha Sucupira¹, Luiz Bruno de Sousa Sabino², Leopoldo Gondim Neto³, Sandro Thomaz Gouveia³, Raimundo Wilane de Figueiredo¹, Geraldo Arraes Maia¹, Paulo Henrique Machado de Sousa^{2

3}

Affiliations

¹ Department of Food Engineering, Federal University of Ceará, Campus Universitário do Pici, Av. Mister Hull, 2977, Fortaleza, Ceara, 60356-000, Brazil.
² Department of Chemical Engineering, Federal University of Ceará, Campus Universitário do Pici, Av. Mister Hull, 2977, Fortaleza, Ceara, 60356-000, Brazil.
³ Institute of Culture and Art, Federal University of Ceará, Campus Universitário do Pici, Av. Mister Hull, 2977, Fortaleza, Ceará, 60356-000, Brazil.

Abstract

Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among the co-products resulting from tropical fruits' processing, the cashew apple's fibre presents unusual nutritional and sensory characteristics. In several food preparations could use it as an ingredient. In this work, the bioactive compounds of both artisanal and industrialized cashew apple fibre were studied and the influence of the different cooking methods on their bioactive content, and the acceptance and sensory preference of products new plants-based products formulated. It was observed that both artisanal and industrial cashew apple fibres presented a rich composition in the bioactive compounds, especially regarding the content of ascorbic acid found in artisanal (147.8 mg.100g^-1) and carotenoids in industrialized fibre (1.87 mg 100 g^-1), which resulted in a higher antioxidant activity for both samples in each method evaluated. Frying (180 °C/3 min) and cooking in a combination oven (98 °C/10 min) exhibited higher averages regarding the retention of the bioactive compounds in the fibres, resulting in a higher antioxidant activity for the products processed by these methods. In contrast, it was boiling processing (100 °C/18min) leads to leach of water-soluble biocompounds and, consequently, their products presented a reduced antioxidant activity. The cashew apple "paçoca" and "meatballs" were judged in terms of their attributes (appearance, aroma, taste, overall impression) and buy intention. In general, the average of these results indicated a high sensorial acceptance and a partial possibility in their purchase of these products. The cashew apple fibres are a source of nutrients. Its incorporation in culinary preparations can be a friendly way to avoid waste and promote new food products.

Keywords: Antioxidant activity; By-product gastronomy; Cashew apple fibre; Cooking methods; Food analysis; Food science; Nutrition; Sensory analysis.