DESALINATION

ELSEVIER
Desalination 148 (2002) 6 1-65
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Cashew apple juice stabilization by microfiltration

Denise Carvalho Pereira Campos, Angtlica Sabino Santosb, Daisy Blumenberg Wolkoff, Virginia Martins Matta d* , Lourdes Maria Co&a Cabrald, Sonia Courid
(Food Technology Department/UFRRJ, bSchool of ChemistryLJFRJ, Nutrition DepartmenHIERJ, <BrazilianAgricultural Research Corporation, AU das Americas, 29501, Guaratiba, 23020-470, Rio de Janeiro, Brazil Tel. +55 (21) 24107459, Fax +55 (21) 24101090; e-mail: vmatta@ctaa.embrapa.br

Received 4 February 2002; accepted 2 April 2002

Cashew apple is a tropical fruit that presents high vitamin C content, rich flavour and aroma. Brazilian market of cashew apple juice is about 40,000 ton/y and it presents a low consumption at the international market. This work had the objective of studying the shelf-life stability of cashew apple juice clarified by microfiltration associated with enzymes, supposedly to present a lower astringency and a better physical stability. Cashew apple pulp was used as raw material. It was first hydrolysed and then microfiltered in a 0.3~pm pore size tubular membrane. Permeate juice was collected in a sterilised closed system and stored at room (30C) and refrigeration (4T) temperatures for 2 months. Ascorbic acid and tannin contents, haze, pH, acidity, soluble solids of the juice as well as microbiological counting were determined each 15 d. Juice storage at the lower temperature a 2-month shelf life, still as a vitamin C source and without any haze. Keywords: Cashew apple; Microfiltration; Fruit juice; Clarification; was appropriate for consumption after

Shelf life; Enzymes

1. Introduction
Consumer demand for safer, functional and fresh-like products has been increasing continuously, which contributes to the increasing consumption of fruit juice and fruit juice-based drinks. Cashew apple is a tropical fruit in which the real fruit is a nut. It is the main objective of the
*Corresponding author. Congress on Membranes

cashew apple culture, being exported to several countries. The edible portion, representing 90% of the fruit, is a pseudo fruit [l] rich in vitamin C, flavour and aroma. It is consumed as fresh fruit and as raw material for juices, beverages and mauy other products. Internal market consumption of cashew apple juice is about 40,000 ton/y [1,2], which is low if it takes into account the total amount of cashew produced. Pseudo fruit use
and Membrane Processes (ICOM), Toulouse, France,

Presented at the International July 7-12, 2002.

001 l-9164/02/$See front PII: SO0 I l-9 164(02)00654-9

matter 0 2002 Elsevier Science B.V. All rights reserved

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represents 12% of the total fruit processed [ 11. According to Pimentel [3], some reasons for the low consumption of cashew apple juice in the international market are the additives, used for preserving the sensory properties, and the high astringency of the juice. In this sense, development of an external market, as well as the increasing of the internal consumption, depends on the technological improvement of the processes for reducing the astringency and for clarifying and concentrating the juice, besides a great marketing investment [4]. Clear, high quality cashew apple juice can be used as raw material for sport drinks, wines, concentrated juices, etc. Many works have been studying the effects of processing and storage conditions in products quality. Sampaio [5] verified ascorbic acid losses of about 40.2% in relation to fresh fruit, immediately after the processing of cashew apple clear juice, when using the hot-fill method. When studying the fruit juice storage, after hot-fill processing of hog-plum clear juice, Silva et al. [6] observed a slight decrease in the tannin content and a luminosity decrease of about 73%, after the end of a 4-month storage period, at 25C. OBeime [7], studying the effect of pH on the darkening of concentrated apple juice during its storage, observed that the relation between low pH and high malic acid content is direct associated to the kinetics of Maillard reaction. Membrane processes are potentially attractive for processing tropical fruit juices due to the preservation of their nutritional and sensory characteristics. Those processes have advantages such as the possibility of obtaining juices with higher quality, due to the lower haze values and the cold sterilisation. In this work the shelf-life stability of cashew apple juice clarified by microfiltration associated with enzymatic hydrolysis was studied 2. Materials and methods Commercial cashew apple pulp was utilised as raw material. Cashew pulp was defrosted and submitted to a pre-treatment with 0.1% of tannase

enzyme, for one hour, at 30C [S]. Enzyme pretreatment had the objectives of reducing astringency and improving permeate flux. Two parameters, enzyme type and concentration, at three different levels each, were used as experimental design. The sensory analysis was the considered response for defining processing conditions [9]. Clarification was carried out on a tubular microfiltration module using 0.3 l.trn pore size membranes with 0.05 m* of permeation area. The membranes were made of polyethersulfone. The operation conditions were 200 kPa of transmembrane pressure and temperature of 30C. Permeate flux of clarified juice was determined. The clear juice was collected in sterilised glass bottles using a closed system and stored at room (30C) and refrigeration (4C) temperatures, during two months. The room temperatures glasses were put in a closed and dark place for reducing the lightening effect. Titrable acidity, pH, soluble solids [lo], instrumental colour and haze, ascorbic acid [ 111, tannins [ 12-141 and microbiological (mould and yeast, total counting, Salmonella and coliforms) analyses [15] were carried out in all processing stages and each 15 d during the storage period. 3. Results and discussion Average permeate flux of clarified juice was about 70 L/hm2 after flux stabilisation (Fig. 1) and the volumetric concentration ratio was equal to 3.
250 /

20

40 Time (min)

60

80

100

Fig. 1. Permeate flux of the tangential microfiltration cashew apple juice.

of

D.C.F! Campos et al. /Desalination 148 (2002) 6X-65 Table 1 Characteristics of cashew apple original pulp and clarified juice obtained by enzyme treatment and microfiltration

63

Parameters Vitamin C, mg/lOOg Soluble solids, Brix PH Acidity, g malic acid/l 00 g Total tannins, mg/lOOg Condensed tannins, mg/lOOg LHUNTER
Haze

Pulp

Clarified juice

104 135 6.5 7.4 3.91 3.77 0.40 0.43 0.71 0.64 0.20 0.18
nr nr 90.3 -1.7

Fig. 1 shows permeate flux as function of processing time, where it is possible to observe the typical behaviour of a tangential microfiltration process curve. After a sharp initial flux decline, due to membrane compaction and concentration polarisation, flux stabilisation occurs at about 20 min. Pre-treatment, at the studied conditions, did not affect permeate flux. Properties of cashew apple juice before and after clarification process are showed in Table 1. Juice pH and acidity were not significantly affected by processing. Ascorbic acid content of the juice varied from 135 mg/l OOgin the original pulp to 103 mg/lOOg in the clear juice. This vitamin C loss was probably caused by the undesirable aeration observed in the pumping system of the membrane unit. An increase in tannins contents was observed during the heating of the pulp and also after the enzyme addition. It may have occurred due to the release of condensed polyphenols or to the formation of a tannin-lignin complex that was solubilised when heated. From hydrolysed to clear juice it was observed a decrease in tannin content. Microbiological analyses of the permeate juice showed that this product attended the Brazilian requirements for juices and drinks [16]. Moulds and yeast and mesophilic bacteria counting was less than 10 CFU/g, total coliforms were less than 0.3/g and there was no evidence of Salmonella in 2.5 g of juice. These parameters were maintained

during the storage period, at both temperature conditions. Figs. 2-5 show the behaviour of clarified juice parameters during the storage time. Vitamin C content of the clear juice maintained under refrigeration (Fig. 2) was preserved in 82% after the first storage month. After 60 d, vitamin C content of refrigerated clear juice represented about 53.6% of its initial value. Due to the high vitamin content of cashew apple, even after this high percentile loss, the clear juice can still be considered a good vitamin C source. Soluble solids content was maintained during the storage time in the range of 6.4-6.9Brix, at both temperature conditions. Clear juice titrable acidity (Fig. 3), when stored at both refrigeration and room temperature, did not change (~~0.05) during the storage period. It was maintained in the range of 0.39-0.41 g/ 1OOg (malic acid) in spite of a slight increase observed in the 60-d samples. In spite of a small oscillation, there was a correspondence between the higher acidity and the smaller pH values. In clear guava juice [ 171 and in concentrated apple juice [7] such relation between acidity and pH values was also observed. Total tannins content of clear juice did not vary during the storage period (Fig. 4). Its value was maintained around 0.70 mg/lOOg. Otherwise, the condensed tannins of the juice kept at room temperature showed a decrease after 60 d. This can be attributed to the phenolic compounds reactions. Such reactions cause the darkening of fruit juices that was also verified by the instrumental colour analysis. The colour, given by the luminosity (L,,,,,), was equal to 90.4 for the refrigerated clear juice, for two months, and varied from 90.4 to 79.4 for the juice stored at 30C. While the colour of the clear juice maintained at refrigeration did not vary, in that one kept at room temperature a initial darkening reaction was observed (Fig. 5). Comwel and Wrolstad [ 181 concluded that the products of Maillard reaction were the main cause

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tvitc
+VitC

30 4

l -8-Acid -W-Acid4 20 l 01 30

0.0

15

30 Storage

45 time (days)

60

75

I 0

I
15 30 Storage 45 time (days) 60 75

Fig. 2. Behaviour of vitamin C and soluble solids (SS) contents of clarified cashew apple juice during storage at 4 and 30C.
0.6 [

Fig. 3. Behaviour of titrable acidity and pH of clarified cashew apple juice during storage at 4 and 30C.

100 -

2 8 .E 3

60~ 40. 20

-o-L30

tL4

30 Storage

45 time (days)

60

75

01 0 15 30 Storage 45 time (days) 60 75

Fig. 4. Behaviour of total and condensed tannins of clarified cashew apple juice during its storage under4 and 30C.

and haze of clarified cashew Fig. 5. Behaviour of L,,,, apple juice during its storage under 4 and 30C.

for the darkening of apple and pear concentrated juices, during their storage. According to Kacem et al. [19], Maillard reaction is a quick reaction

and it is the greater quality problem during storage at room temperature. It is largely affected by pH and temperature changes. Besides the darkening, which is a sensory parameter, it reduces the protein digestibility and inhibits some digestible enzyme reactions. The same behaviour tendency of L,,,, was observed for haze. It was maintained at the same range for the refrigerated juice and increased in the juice stored at 3OC, although it was not verified with visual observation. 4. Conclusions The results obtained show the potential of membrane processes in the tropical fruit juice

industry. Cashew apple clear juice, as a cold pasteurised product, maintained its clarity for 60 d, when stored at temperatures of 4C, and remained a source of good vitamin C while complying with microbiological safety requirements. Acknowledgments The authors thank FAPERJ, CAPES and CNPq for financial support. References 111 EEA. Paiva, D.S. Garruti and R.M. Silva Neto, Aproveitamento Industrial do Caju, Embrapa Cnpat/Sebrae Ce, Fortaleza (Embrapa-Cnpat 38), 2000, p. 85 I21 M.A. Cavalcante, GA. Maia, H.F. Oria, R.W. Figueiredo and Z.B.L. Guedes, Estudo do Processamento e Estabilidade da Cajufna a partir do Suco de Caju (Anacardium occidentale L.), Ci&n.Agron., 17 (1986)

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[31 C.R.M. Pimentel, Alguns Aspectos Economicos da Cultura do Cajueiro no Piaui, Embrapa Cnpca, Fortaleza (Embrapa-Cnpca 06), 1992, p. 13. [41 Embrapa, Centro National de Pesquisa de Caju. Programa National de Pesquisa de Caju, Embrapa Cnpca, Fortaleza (Embrapa-Cnpca OS), 1991, p. 59. [51 T.M.C. Sampaio, Estudo dos Sucos Limpidos Simples, Concentrados e Reconstituidos de Caju (Anacardium occidentale L.), Masters thesis, Universidade Federal do Ceara, Fortaleza, 1990, p. 172. A.P.V. Silva, GA. Maia, SF. Oliveira,R.W. Figueiredo [61 and I.M. Brasil, Estabilidade do Suco Clarificado de Caja (Spondia lutea L.) mediante Emprego de Enzimas Pectinoliticas e Agentes Fining, Rev. PesquisaAgropecuariaBrasil., 33 (1998) 1933-1938. 171 D. OBeime, Effects of pH on nonenzymic browning during storage in apple juice concentrate prepared from Bramleys seedling apples, J. Food Sci., 51 (1986) 1073-1074. @I V.M. Matta, D.C.P. Campos, AS. Santos, L.M.C. Cabral and S. Couri, Clarification of Cashew Apple Juice by Microfiltration, Book of Abstracts 2001 IFT Annual Meeting, New Orleans, 2001. PI D.C.PCampos,A.S.Santos,D.B.Wolkoff,V.M.Matta, L.M.C.Cabral, R.C:D. Modesta and S.Couri, Clarification de Jugo de Anacardo (Anacardium Occidentale L.) Utilizando Tratamiento Enzimatico y Microliltracibn. Alimentaria (in press). [lo] Instituto Adolf0 Lutz. Normas Analfticas: Metodos

Qufmicos e Ffsicos para An&e de Alimentos, SBo Paulo, 1985. [ 1l] M.F.V. Silva, Efeito de Diferentes Tratamentos e Embalagens na Polpa de Acerola e Caracteriza@o dos Teores de AcidoAsc6rbico e das Antocianinas durante o Tempo de Armazenamento, Ph.D. thesis, Universidade Estadual de Campinas, Campinas, 1999. [ 121 J.C. Schultz, IT. Baldwin and PJ. Nothnagle, Haemoglobin as a binding substrate in quantitative analysis of plant tannins, J. Agric. Food Chem., 29 (1981) 823826. 131 T.R.B. Broadhurst and W.T.J. Jones, Sci. FoodAgric., 29 (1978) 788. 141 S.S. Desphande and M.J. Cheryan, Evaluation of vanillin assay for tannin analysis of dry beans, J. Food Sci., 50 (1985) 905. 151 R.S. Siqueira, Manual de Microbiologia de Alimentos, Embrapa, Rio de Janeiro, 1995, p. 159. 161 Ministerio da Satide, Brasil, AgCncia National de Vigilancia Sanitaria, RDC 12, January 2,200l. [17] J.K. Imungi, P. Scheffeldt and P. Saint-Hilaire, Physical-chemical changes during extraction and concentration of clear guava juice, Lebenst. Wuss. Technol., 13 (1980) 248-251. [ 181 C.J. Comwell and PE. Wrolstad, Causes of browning in pear juice concentrate during storage, J. Food Sci., 45 (1981) 515-518. [ 191 B. Kacem, RF. Matthews, l?G Chandall and J.A. Cornell, Nonenzymic browning in aseptically packaged orange juice and drinks. Effects of amino acids and anaerobic storage, J. Food Sci., 52 (1987) 1665.