Location: Commodity Utilization ResearchTitle: Chemical modifications and applications of cashew byproducts - A selective review
|FURTADO, ROSELAYNE - Embrapa|
|ALVES, CARLUCIO - State University Of Ceará|
|PRIETO, CRISTINA - Institute Of Agrochemistry And Food Technology|
|LAGARON, JOSE MARIA - Institute Of Agrochemistry And Food Technology|
Submitted to: ACS Food Science and Technology
Publication Type: Review Article
Publication Acceptance Date: 5/18/2022
Publication Date: 8/17/2022
Citation: Cheng, H.N., Furtado, R.F., Biswas, A., Alves, C., Prieto, C., Lagaron, J.M. 2022. Chemical modifications and applications of cashew byproducts - A selective review. ACS Food Science and Technology. https://doi.org/10.1021/acsfoodscitech.2c00168.
Interpretive Summary: The production of cashew nut is an important economic activity, but it also generates many byproducts with relatively low value. In the past few years, the authors have taken several of these byproducts and converted them to valued-added materials. In this article, they have provided a selective review of the applications and chemical modifications of these byproducts. A special emphasis has been made on the recent work reported from their laboratories. It is hoped that the developmental efforts reviewed in this work will inform the readers of the potential values of these new products and stimulate further interest in the use of cashew and other agro-based byproducts for product development.
Technical Abstract: The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces about 6 million metric tons of cashew nut per year globally. Although the cashew nut is the most well-known product, other byproducts can generate additional value, including cashew apple, cashew nutshell liquid, and cashew gum. Over the years, a fair amount of R&D has been done on cashew byproducts in order to increase their value for different applications. In this work, a review is provided of selected advances on the applications and chemical modifications of these byproducts, with a particular emphasis on the work done by the authors on cashew gum and cardanol derivatives.