Cashew Apple Pomace: Chemical Composition and Applications in Functional Food Product Development—A Review
Emmanuel Duah Osei, Anthony Amotoe‐Bondzie, Abigail Ataa Pokuah, Wisdom Sambian Laar, Newlove Akowuah Afoakwah, Eva Ivanišová
Abstract
Cashew nut production and fruit processing generate significant by-products, particularly cashew apple and cashew apple pomace (CAP), which are often treated as waste. However, CAP is a valuable source of nutrients and bioactive compounds that can be repurposed to develop functional food products. Valorizing this by-product represents a pivotal advancement toward achieving sustainability and circularity in the food industry. This review aimed to highlight the chemical composition and potential applications of CAP in functional food development. The review shows that CAP is enriched with bioactive compounds, including phenolic acids, carotenoids, and flavonoids, alongside essential nutrients such as fiber, minerals, carbohydrates, and proteins. The incorporation of CAP into food products may confer a myriad of health benefits, including antioxidant, antimicrobial, antidiabetic, antiobesity, and gastroprotective properties. This review elucidates approaches to effectively integrate CAP into food formulations while preserving their sensory attributes. Utilizing CAP in food products can significantly reduce food waste and enhance the overall nutritional and functional profile of food, contributing to a more sustainable and circular food system.