Preservation of cashew apple juice using Aloe vera and hydroxychavicol

Abstract

Cashew apples are very nutritious and could be used the health, medicine and industry sectors if the high perishability and short shelf-life of the fruit and juice could be improved. Thus, the preservation of cashew apple juice for use in various applications is an important issue for food technologists. In this study, Aloe vera juice, hydroxychavicol and/or sterile filtration were employed to prolong the shelf-life of cashew apple juice. Juice quality (sensory, physicochemical and microbiological) was analysed after 15 days. The results showed that juice which underwent sterile filtration and was then preserved with hydroxychavicol was stable with preserved nutrient quality and medicinal properties for 45 days.