Department of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, B-5030 Gembloux, Belgium.
Department of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, B-5030 Gembloux, Belgium.
Food Chem. 2025 Feb 1;464(Pt 3):141861. doi: 10.1016/j.foodchem.2024.141861. Epub 2024 Oct 30.
Cashew apple bagasse (CAB) constituting about 20 % of the cashew apple's (CA) weight, is often overlooked and considered a waste product. This study aims to valorize CAB by extracting and studying a nutritional and functional compounds from CAB, particularly proteins. Response surface methodology (RSM) design and ultrasound-assisted extraction (UAE) are employed to optimize a protein-enriched fraction extraction process. Analysis of CAB-Protein-Pellet composition reveals that its main constituents are sugars (42.49 %) and proteins (22.10 %). HPSEC analysis confirmed the existence of a new natural protein-polysaccharide complex (PPC), an high level of Ara (11.85 g/100 g) and Gal (17.45 g/100 g) indicating the presence of polysaccharides rich in arabinose and galactose (PRAG) with the main class of polymers in the CAB-PPC being AGPs. MIR-FTIR and H NMR spectra allowed new insights into the structural features of the PPC derived from CA. The effects of protein-polysaccharide interactions within CAB-PPC on structure and functionality were investigated, revealing interesting functional properties and their correlation relationship. The findings highlight some similarities between CAB-PPC and gum Arabic with minor differences. The interfacial tension of CAB-PPC (21.32 mN/m) was lower than that of gum Arabic (23.71 mN/m). Therefore, CAB-PPC could be suitable for a range of food applications including thickening, stabilization, gelling, water retention, emulsification, and foaming.
腰果果穗渣（CAB）约占腰果穗（CA）重量的 20%，通常被忽视，被视为废物。本研究旨在通过从 CAB 中提取和研究营养和功能性化合物，特别是蛋白质，来实现 CAB 的增值。采用响应面法（RSM）设计和超声辅助提取（UAE）优化富含蛋白质的提取物提取工艺。CAB-Protein-Pellet 组成分析表明，其主要成分是糖（42.49%）和蛋白质（22.10%）。HPSEC 分析证实了一种新的天然蛋白质-多糖复合物（PPC）的存在，Ara（11.85g/100g）和Gal（17.45g/100g）的高含量表明富含阿拉伯糖和半乳糖的多糖（PRAG）的存在，CAB-PPC 的主要聚合物类为 AGPs。MIR-FTIR 和 H NMR 光谱使人们对源自 CA 的 PPC 的结构特征有了新的认识。研究了 CAB-PPC 中蛋白质-多糖相互作用对结构和功能的影响，揭示了有趣的功能特性及其相关性。研究结果表明，CAB-PPC 与阿拉伯胶之间存在一些相似之处，仅有细微差异。CAB-PPC（21.32mN/m）的界面张力低于阿拉伯胶（23.71mN/m）。因此，CAB-PPC 可能适用于各种食品应用，包括增稠、稳定、胶凝、保水、乳化和发泡。
