A Review on Astringency in Cashew Apple: Mechanism, Perception, Chemical Compounds, and Mitigation
Krishna Veni Harish *
Department of Plantation, Spices, Medicinal, and Aromatic Crops, College of Agriculture, Vellanikkara, Kerala Agricultural University, Thrissur, India.
Jalaja S. Menon
Cashew Research Station, Madakkathara, Kerala Agricultural University, Thrissur, India.
*Author to whom correspondence should be addressed.
Abstract
Cashew apples are the richest source of nutrients and beneficial compounds, including sugars, vitamins, minerals, antioxidants, and bioactive substances. In addition to their remarkable nutritional profile, consumption is often limited by their astringent taste, which is caused by polyphenols such as tannins, discouraging many from enjoying their health benefits. This review examines the mechanisms of astringency, including the interaction of tannins with salivary proteins, as well as various methods for deastringency. Classical theories explaining astringency reduction include condensation, gelation, and dilution theory. However, the astringency of cashew apples can be successfully reduced with deastringency techniques, improving their taste and acceptability. This creates opportunities for the value addition of cashew apples, including fruit juices, alcoholic beverages, candies, energy boosting drinks, etc., meeting a wider variety of nutritional requirements and dietary preferences.
Keywords: Cashew apple, tannins, astringency, value addition