RESUMO
The cashew tree or Anacardium occidentale, a tropical tree native from Brazil, was introduced to Asia and Africa by European explorers in the sixteenth century. The world production of cashew nuts reached 4.89 million tons in 2016, with Vietnam being the largest producer of nuts. The cashew market is expected to remain strong due to high production growth in some areas, such as West Africa. Cashew production is potentially an important value for small farmers in emerging countries and there is an immense potential for cashew by-product exploitation that can add value to cashew agribusiness. The present work carries out a technological prospection in databases of patents and scientific papers mapping the applications of cashew nuts and cashew apple. It was possible to identify 2376 patent applications and 586 scientific publications on cashew nuts and cashew apple together. After the analysis of patents and scientific papers, it was possible to note that the cashew tree is a tree of multiple uses that can contribute in several industry sectors. Thus, the present study mapped the potentiality of applications of the various parts of the cashew, which allows adding value to the cashew agribusiness.
RESUMO
Tabletop sweeteners play an essential role in calorie-restricted and low-sugar diets. Thus, this work aims to characterize by thermal analysis, SEM, and rheology, powder tabletop sweeteners samples based on the most currently consumed: aspartame (A1), saccharin (C1), sucralose (U1), stevia extract (E2) and monk fruit extract (M1). Their physicochemical properties were compared regarding thermal stability, morphology, and viscoelastic behavior. Samples based on artificial sweeteners started to lose mass from 65 °C. On the other hand, natural sweeteners showed greater thermal stability with an initial decomposition temperature of 170 °C. The DSC curves of A1 and C1 samples exhibited similar thermal profiles showing dextrose melting at 150 °C. Both DSC analyses of samples based on natural sweeteners revealed Tm erythritol (121 °C) followed by its decomposition (288 °C). In rheological analysis, except for the U1 sample, all the others presented a slight increase in the storage modulus at 10 and 25 °C, indicating that their granules were not wholly deformed. This aspect could influence the aftertaste of the products in which they will be used.
Assuntos
Aspartame , Edulcorantes , Pós , Reologia , Extratos VegetaisRESUMO
People's concern with the health of their animals has grown as the concern with their own health. The phenomenon known as humanization of animals has contributed to the emergence of this awareness about the care that animal owners need to have in relation with food, thus creating a new market nourishment, of natural and healthy foods. With revenues of US$ 91 billion in 2018, the pet food market is seen as a valuable market with great growth prospects for years to come. Nutrition is one of the most important parameters for the maintenance of animal health. Paying close attention to this new trend, the pet industry has been launching and betting on new products that work for the improvement of the quality of life of domestic animals. The present work carries out a national and international technological review on natural food, interesting components and their benefits in pet food, definitions, food market and their trends.