Cashew nut protein concentrate as a potential ingredient for the emerging alternative protein industry

This study evaluated protein concentrates obtained from cashew nuts defatted by three different strategies: mechanical pressing (PE), hexane extraction (HE), and aqueous extraction (AE). Protein concentrates (PC-A, PC-P, and PC-H, from AE, PE, and HE, respectively) were produced through alkaline extraction followed by isoelectric precipitation. PCs were characterized for protein functionality, nutritional and chemical profiling. Protein contents were 59.34 % (PC-P), 85.45 % (PC-H), and 69.02 % (PC-A). All samples had high in vitro digestibility, above 90 %, and a balanced amino acid profile. Maximum protein solubility was achieved for all PCs at pH 8 and above (>50 %). PC-A showed superior oil-holding capacity and emulsifying capacity, similar gelation properties and reduced water holding capacity when compared to the other PCs. Overall, AE emerges as an ecofriendly alternative for producing high-quality cashew protein concentrate with less environmental impact than HE, while hexane extraction remains the most efficient method for oil removal.