Effects of freeze‐drying process on the production of cashew apple powder: Determination of bioactive compounds and fruit powder properties

With an annual production of 3,960,680 tons globally, cashew production around the world focus only on the nut yield while studies on cashew apple have advocated significant antimicrobial and anti‐diabetic properties to its phytomolecules. In order to evade the drawbacks of spray drying like thermal and enzymatic deterioration, the study focuses on non‐thermal processing of cashew apple by freeze drying. The product exhibited retention of total polyphenols by 96%, total carotenoids by 92%, and ascorbic acid by 60%. The water activity ( a w ) and moisture values testified within the acceptable limits for safe storage. Among the powder properties, better bulk density (0.45 g/cc) and a w (0.214) were noted for C2 formulation. Based on sensorial parameters, de‐tanned product (C3) was preferred, whereas other formulations had more retainment of bioactives and antioxidant activity. The degree of caking, a w , and croma value were estimated as fair levels over a 120‐day storage period at 25°C. Practical applications Cashew, an exotic cash crop, is mainly cultivated for the nut value among the Asian–African regions, while the fruit portion is mostly considered as agro‐junk. Trivial rations are used as animal fodder, leaving the major remains on the soil to rot due to its perishability. Freeze‐dried cashew apple powder resulted in development of nutritiously intact, minimally processed, value added product with much better shelf life in comparison with the whole fruit and the juice. This product is identified as a massively versatile food ingredient. The potentiality of the product finds varied application in smoothies and ice creams. It can be used for flavoring of salads, pickles, and jams and as toppings on pizza, pancake‐like foods. The product on commercialization will be convenient to health conscious consumers and favor the farming community.