Bioaccessibility, antioxidant activity, and metabolomic profile of juice and bagasse of different cashew apple varieties

This study investigated the impact of simulated gastrointestinal digestion on the bioaccessibility of bioactive compounds and the metabolic profile of juice and bagasse from three cashew apple varieties. Digestion significantly modulated antioxidant release in a matrix-dependent manner. Vitamin C showed higher bioaccessibility in the bagasse than in the juice, whereas polyphenol bioaccessibility exceeded 100% in both fractions relative to undigested samples, indicating digestion-induced transformations enhanced their extractability. Antioxidant activity persisted after digestion in both matrices, while enzymatic antioxidant activity was selectively detected depending on the variety and food fraction. Metabolomic analysis revealed digestion-driven shifts in metabolite composition, with juices enriched in sugars and organic acids and bagasse characterized by higher amino acid abundance. Across varieties, BRS 189 exhibited the highest antioxidant activity after digestion. These results highlight that digestion and the food matrix influence metabolite release in cashew apple juice and bagasse, with bioaccessible antioxidants and preserved functional potential.