CASHEW APPLE POMACE AS A FUNCTIONAL FOOD INGREDIENT: NUTRITIONAL COMPOSITION, TECHNOLOGICAL PERFORMANCE AND SENSORY CONSTRAINTS
Abstract
The growing demand for sustainable food systems has intensified interest in valorizing agro-industrial by-products as functional food ingredients. Cashew apple bagasse (CAB), a residue generated during juice processing, accounts for approximately 20% of the peduncle mass and remains largely underutilized despite its nutritional potential. This narrative review critically analyzes experimental studies published between 2020 and 2026 that investigated the incorporation of CAB into food products for human consumption, with sensory evaluation as a mandatory inclusion criterion. Twelve studies met the predefined eligibility criteria. Overall, CAB incorporation consistently increased dietary fiber, mineral, and phenolic compound contents, resulting in enhanced antioxidant activity and, in some cases, technological benefits such as improved water-holding capacity and oxidative stability. However, incorporation levels were often limited by adverse sensory effects, mainly attributed to tannins and the high insoluble fiber fraction, which contributed to bitterness, astringency, and structural changes. Additionally, substantial variability was observed in raw material processing and characterization protocols, limiting comparability across studies. None of the analyzed studies assessed bioaccessibility or bioavailability using standardized digestion models, representing a critical gap for supporting functional claims. Although experimental evidence supports the technological feasibility of CAB as a functional ingredient, its consolidation in industrial food systems depends on raw material standardization, robust functional validation, and scale-up assessments within circular bioeconomy frameworks.
Author Biographies
Food Engineer graduated from the Federal University of Rio Grande do Norte (UFRN). Master’s student in Food Science at the Federal University of Minas Gerais (UFMG). Currently pursuing a specialization in Food Science and Technology at IFRN. Completed an international academic mobility program at AGROSUP Dijon (France) through the BRAFAGRI program (CAPES/CNPq). Has experience in Food Science and Technology and cost management in food services.
Full Professor at the Federal Institute of Education, Science and Technology of Rio Grande do Norte (IFRN), Currais Novos Campus. Holds a degree in Agronomic Engineering (ESAM), a Master’s degree in Agronomy/Plant Science (UFERSA), and a Ph.D. in Plant Science (UFV). Has experience in Postharvest Physiology and Fruit and Vegetable Technology, with a focus on storage, quality, and processing. Listed in the AD Scientific Index 2024, with recognition in national and international rankings.
References
ADEGUNWA, M. O. et al. Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production. Food Measurement, v. 14, p. 1998–2009, 2020. DisponÃvel em: https://doi.org/10.1007/s11694-020-00446-9 Acesso em: 29 jan. 2026. DOI: https://doi.org/10.1007/s11694-020-00446-9
BARROS, N. V. dos A. et al. Elaboração de hambúrguer enriquecido com fibras de caju (Anacardium occidentale L.). Boletim do Centro de Pesquisa de Processamento de Alimentos, v. 30, n. 2, p. 315-325, 2012. DisponÃvel em: https://doi.org/10.5380/cep.v30i2.30509 Acesso em: 28 abr. 2026. DOI: https://doi.org/10.5380/cep.v30i2.30509
BRAINER, M. S. C. P.; VIDAL, M. F. Cajucultura nordestina em recuperação. Fortaleza: Banco do Nordeste do Brasil, ano 3, n. 54, 2018. (Caderno Setorial). DisponÃvel em: https://www.bnb.gov.br/s482-dspace/handle/123456789/993 Acesso em: 31 dez. 2025.
BRAINER, M. S. C. P. Cajucultura. Fortaleza: Banco do Nordeste do Brasil, ano 7, n. 230, 2022. (Caderno Setorial Etene). DisponÃvel em: https://bnb.gov.br/s482-dspace/handle/123456789/1328 Acesso em: 31 dez. 2025.
BRASIL. Ministério da Agricultura, Pecuária e Abastecimento. Setor de fruticultura se destaca nas exportações brasileiras. BrasÃlia, DF, 2025. DisponÃvel em: https://www.gov.br/agricultura/pt-br/assuntos/noticias/2024/setor-de-fruticultura-se-destaca-nas-exportacoes-brasileiras Acesso em: 29 jan. 2026.
CHEN, Y. Y. et al. The nutritional and bio-active constituents, functional activities, and industrial applications of cashew (Anacardium occidentale): a review. Food Frontiers, v. 4, n. 4, p. 1606-1621, 2023. DisponÃvel em: https://doi.org/10.1002/fft2.250 Acesso em: 31 dez. 2025. DOI: https://doi.org/10.1002/fft2.250
CONCEIÇÃO, A. C. da. et al. Elaboração e análise fÃsico-quÃmica e sensorial de um pão fortificado com a farinha do resÃduo pedúnculo do caju (Anacardium occidentale L.). Ensaios e Ciências, v. 26, n. 2, p. 229-236, 2022. DisponÃvel em: https://doi.org/10.17921/1415-6938.2022v26n2p229-236 Acesso em: 28 abr. 2026. DOI: https://doi.org/10.17921/1415-6938.2022v26n2p229-236
DO NASCIMENTO, M. E. N. et al. Influence of cashew agro-industrial by-product (Anacardium occidentale) and cashew tree gum on the properties of sponge cakes: a fat replacement approach. Journal of Food Science, v. 91, n. 3, p. e70936, 2026. DisponÃvel em: https://doi.org/10.1111/1750-3841.70936 Acesso em: 28 abr. 2026. DOI: https://doi.org/10.1111/1750-3841.70936
EMBRAPA. Sistema de produção do caju. Editado por Luiz Augusto Lopes Serrano. 2. ed. Fortaleza: Embrapa Agroindústria Tropical, 2016. (Sistema de produção, 1). DisponÃvel em: https://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1052862 Acesso em: 31 dez. 2025.
FOOD AND AGRICULTURE ORGANIZATION (FAO). Pérdidas y desperdicios de alimentos en América Latina y el Caribe. Roma: FAO, 2017. DisponÃvel em: https://www.fao.org/americas/noticias/ver/es/c/239393/ Acesso em: 23 mar. 2026.
GOIANA, G. M. R. da S. et al. Pães sustentáveis com farinhas de pedúnculo e amêndoas de castanha e caju (Anacardium occidentale L): perfil sensorial e intenção de compra. Revista de Nutrição e Vigilância em Saúde, v. 12, p. e14822, 2025. DisponÃvel em: https://doi.org/10.52521/nutrivisa.v12i1.14822 Acesso em: 28 abr. 2026. DOI: https://doi.org/10.52521/nutrivisa.v12i1.14822
MORA-FLÓREZ, L. S. et al. Development of a cashew apple (Anacardium occidentale L.) flour-based vegan meat substitute: a sustainable approach to employ cashew harvest residue. ACS Food Science & Technology, v. 5, n. 4, p. 1721-1732, 2025. DisponÃvel em: https://doi.org/10.1021/acsfoodscitech.5c00094 Acesso em: 16 jan. 2026. DOI: https://doi.org/10.1021/acsfoodscitech.5c00094
MORAIS, E. C. de. et al. Elaboração de cupcake adicionado de farinha de fibra de caju: caracterização fÃsico-quÃmica e sensorial. Brazilian Journal of Food Research, v. 9, n. 2, p. 1-10, 2018. DisponÃvel em: https://periodicos.utfpr.edu.br/rebrapa/article/view/5537/pdf Acesso em: 28 abr. 2026. DOI: https://doi.org/10.3895/rebrapa.v9n2.5537
MUNIZ, C. E. S. et al. Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars. Biocatalysis and Agricultural Biotechnology, v. 25, p. 101576, 2020. DisponÃvel em: https://doi.org/10.1016/j.bcab.2020.101576 Acesso em: 22 fev. 2026. DOI: https://doi.org/10.1016/j.bcab.2020.101576
NGUYEN, T. P. T. et al. Use of cashew apple pomace powder in pasta making: effects of powder ratio on the product quality. Polish Journal of Food and Nutrition Sciences, v. 73, p. e159360, 2023. DisponÃvel em: https://doi.org/10.31883/pjfns/159360 Acesso em: 22 fev. 2026. DOI: https://doi.org/10.31883/pjfns/159360
NURERK, P.; JUNDEN, S. Product development based sensory evaluation and physicochemical characterization of cashew apple bagasse jam and technology transfer to community. Trends in Sciences, v. 18, n. 22, p. 454, 2021. DisponÃvel em: https://doi.org/10.48048/tis.2021.454 Acesso em: 29 jan. 2026. DOI: https://doi.org/10.48048/tis.2021.454
OLIVEIRA, C. F. P. de. et al. Desenvolvimento, avaliação sensorial e fÃsico-quÃmica de barra de cereal de caju. Revista Brasileira de Tecnologia Agroindustrial, v. 7, n. 1, p. 1-10, 2013. DisponÃvel em: https://periodicos.utfpr.edu.br/rbta/article/view/1053/949 Acesso em: 28 abr. 2026. DOI: https://doi.org/10.3895/S1981-36862013000100006
OSEI, E. D. et al. Cashew apple pomace: chemical composition and applications in functional food product development - a review. Food Science & Nutrition, v. 13, p. e70185, 2025a. DisponÃvel em: https://doi.org/10.1002/fsn3.70185 Acesso em: 31 dez. 2025. DOI: https://doi.org/10.1002/fsn3.70185
OSEI, E. D. et al. Cashew apple pomace as a functional ingredient in pasta formulation: a preliminary assessment of quality attributes. Food and Humanity, v. 5, p. 100927, 2025b. DisponÃvel em: https://doi.org/10.1016/j.foohum.2025.100927 Acesso em: 15 jan. 2026. DOI: https://doi.org/10.1016/j.foohum.2025.100927
OSEI, E. D. et al. Evaluation of nutritional, antioxidant, oxidative stability, and consumer acceptability of biscuits incorporated with cashew apple pomace powder. Journal of Food Processing and Preservation, v. 49, p. e2804727, 2025c. DisponÃvel em: https://doi.org/10.1155/jfpp/2804727 Acesso em: 16 jan. 2026. DOI: https://doi.org/10.1155/jfpp/2804727
PADILHA, L. L. et al. Farinha do pedúnculo de caju (Anacardium occidentale L.) como alternativa sustentável: elaboração e aceitabilidade de biscoitos. Interfaces cientÃficas – Saúde e ambiente, v. 9, n. 3, p. 242-256, 2024. DisponÃvel em: https://doi.org/10.17564/2316-3798.2024v9n3p242-256 Acesso em: 28 abr. 2026. DOI: https://doi.org/10.17564/2316-3798.2024v9n3p242-256
PORTELA, D. H. M. et al. Product vatapá type (plant-based) with cashew fiber: market research, chemical characterization and sensorial profile. International Journal of Gastronomy and Food Science, v. 33, p. 100800, 2023. DisponÃvel em: https://doi.org/10.1016/j.ijgfs.2023.100800 Acesso em: 22 fev. 2026. DOI: https://doi.org/10.1016/j.ijgfs.2023.100800
PREETHI, P. et al. Cashew apple pomace powder enriched the proximate, mineral, functional and structural properties of cereal based extrudates. LWT - Food Science and Technology, v. 139, p. e110539, 2021. DisponÃvel em: https://doi.org/10.1016/j.lwt.2020.110539 Acesso em: 16 jan. 2026. DOI: https://doi.org/10.1016/j.lwt.2020.110539
ROSA, M. Y. de O.; LOBATO, F. H. S. Cashew burguer: elaboração e análise sensorial de hambúrguer à base de caju (Anacardium occidentale L.). Research, Society and Development, v. 9, n. 8, p. e5958, 2020. DisponÃvel em: https://rsdjournal.org/rsd/article/view/5958/5322 Acesso em: 28 abr. 2026. DOI: https://doi.org/10.33448/rsd-v9i8.5958
SANTOS, D. I. et al. Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients. In: SMITH, J. (ed.). Woodhead Publishing Series in Food Science, Technology and Nutrition. Cambridge: Woodhead Publishing, 2019. p. 23-54. DisponÃvel em: https://doi.org/10.1016/B978-0-12-814174-8.00002-0 Acesso em: 18 jan. 2026. DOI: https://doi.org/10.1016/B978-0-12-814174-8.00002-0
SALDANHA, G. R. do N. et al. Development of a dietary fiber-rich, high-value food ingredient from cashew juice processing for use in plant-based products. Journal of Food Measurement and Characterization, v. 19, p. 1386-1404, 2025. DisponÃvel em: https://doi.org/10.1007/s11694-024-03052-1 Acesso em: 22 fev. 2026. DOI: https://doi.org/10.1007/s11694-024-03052-1
SCIMAGO LAB. Scimago Journal & Country Rank (SJR). 2026. DisponÃvel em: https://www.scimagojr.com/ Acesso em: 28 abr. 2026.
SILVA, J. L. da. et al. Avaliação sensorial da fibra do pedúnculo do caju (Anacardium occidentale L.) em diferentes concentrações como recheio em pastéis. Caderno Verde de Agroecologia e Desenvolvimento Sustentável, v. 4, n. 1, 2014. DisponÃvel em: https://www.gvaa.com.br/revista/index.php/CVADS/article/view/3133/2632 Acesso em: 28 abr. 2026.
SOUSA, L. M. de B.; BARBOSA, M. C. R.; MEIRELLES, L. M. A. Desenvolvimento e caracterização de um biscoito funcional a base de derivados do caju. Revista Multidisciplinar do Nordeste Mineiro, v. 12, 2024. DisponÃvel em: https://www.researchgate.net/publication/386284685_DESENVOLVIMENTO_E_CARACTERIZACAO_DE_UM_BISCOITO_FUNCIONAL_A_BASE_DE_DERIVADOS_DO_CAJU Acesso em: 28 abr. 2026. DOI: https://doi.org/10.61164/rmnm.v12i3.3262
SUCUPIRA, N. R. et al. Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods. Heliyon, v. 6, n. 11, p. e05346, 2020. DisponÃvel em: https://doi.org/10.1016/j.heliyon.2020.e05346 Acesso em: 22 fev. 2026. DOI: https://doi.org/10.1016/j.heliyon.2020.e05346
VIDAL, M. de F. Fruticultura. Fortaleza: Banco do Nordeste do Brasil, ano 8, n. 308, 2023. (Caderno Setorial). DisponÃvel em: https://www.bnb.gov.br/revista/cse/article/view/2642/1766 Acesso em: 18 jan. 2026.
License
Copyright (c) 2026 RECIMA21 - Revista CientÃfica Multidisciplinar - ISSN 2675-6218
This work is licensed under a Creative Commons Attribution 4.0 International License.
Os direitos autorais dos artigos/resenhas/TCCs publicados pertecem à revista RECIMA21, e seguem o padrão Creative Commons (CC BY 4.0), permitindo a cópia ou reprodução, desde que cite a fonte e respeite os direitos dos autores e contenham menção aos mesmos nos créditos. Toda e qualquer obra publicada na revista, seu conteúdo é de responsabilidade dos autores, cabendo a RECIMA21 apenas ser o veÃculo de divulgação, seguindo os padrões nacionais e internacionais de publicação.Â