TRANSFORMING CASHEW PSEUDOFRUITS (ANACARDIUM OCCIDENTALE L.) INTO FUNCTIONAL INGREDIENT: AN INTEGRATED APPROACH TO SUSTAINABLE AGRI-FOOD SYSTEMS

• Grant number: 24/21792-7
• Support Opportunities: Scholarships in Brazil - Master
• Start date: February 01, 2025
• End date: January 31, 2027
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Thais Maria Ferreira de Souza Vieira
• Grantee: Gabrielle Caroni Vacchi
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil
• Associated research grant: 21/10573-4 - Center for Carbon Research in Tropical Agriculture (CCARBON), AP.CEPID

Abstract

The project aims to develop microparticles for utilizing cashew by-products as functional ingredients in powdered isotonic beverages, with the goal of minimizing waste. This will be achieved through the integration of the proposal's activities with those of the Center for Carbon Research in Tropical Agriculture (CCARBON), CEPID, supported by FAPESP (process 21/10573-4), with a duration from 2023 to 2027. The results obtained will contribute to a database addressing the challenging question: "Are agri-food systems prepared to meet the changing demands for healthy, low-carbon emission, and sustainable ingredients in food?". Cashew samples will be analyzed at the Product and Process Development Laboratory of ESALQ, initially focusing on the determination of phenolic compounds and antioxidant activity. The spray drying microencapsulation process will be optimized, and its effectiveness will be evaluated based on yield and microparticle characterization. The microparticles will then be applied to powdered isotonic formulations, driven by a balance of sensory characteristics and nutritional value. Ultimately, the project aims not only to create an innovative product but also to promote the sustainable use of cashew by-products by adjusting process parameters that will enable the recovery of active compounds using sustainable, low-cost technologies, contributing to the reduction of carbon emissions in the cashew supply chain.