01986naa a2200301 a 450000100080000000500110000800800410001902400560006010000200011624501310013626000090026752010730027665000220134965300240137165300160139570000230141170000230143470000220145770000170147970000220149670000230151870000190154170000230156070000230158370000190160670000200162577300390164521830032025-12-17       2025    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodchem.2025.1468552DOI1 aCARMO, J. S. DO  aCashew nut protein concentrate as a potential ingredient for the emerging alternative protein industry.h[electronic resource]  c2025  aThis 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 iso- electric precipitation. PCs were characterized for protein functionality, nutritional and chemical profiling. Pro- tein 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 ( &gt 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.  aVegetable protein  aAlternative protein  aPlant based1 aVIANA, J. D. DA R.1 aSOUZA, A. C. R. de1 aMIRANDA, K. W. E.1 aMUNIZ, C. R.1 aSILVA, L. M. A. e1 aCARVALHO, M. D. DE1 aSATO, A. C. K.1 aTEIXEIRA, D. M. A.1 aOLIVEIRA, W. DA S.1 aDIAS, F. F. G.1 aDIONISIO, A. P.  tFood Chemistry, 496, 146855, 2025.