eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2025-07-10 13 Special Issue Phytonutrients July 2025 165 178 10.12944/CRNFSJ.13.Special-Issue-July.10 23455 article Sukriti Singh 1 Vinita Sharma 2 Suman Rajput 1 Ananya Srivastava 2 Anuradha Mishra 3 Department of Food Science and Technology, MMICT and BH, HM, MMDU (Deemed to be University), Mullana, Ambala, Haryana, India Department of Food Processing and Technology, School of Vocational Studies and Applied Sciences Gautam Buddha University, Greater Noida, India, Department of Food Science and Technology, Gandhi Institute of Technology and Management, Bengaluru, Karnataka The effectiveness of water chestnuts and powdered taro as natural clarifying agents to lessen tannins in cashew apples was examined in this study. Color change, clarity improvement, and tannin reduction were assessed to clarifier concentration and settling time. According to the results, within 1.5 hours, 0.5 g of taro powder and 0.3 g of water chestnut powder reduced tannin levels by 76.1% and 65.41%, respectively. Improvements in clarity were 58.1% and 59.4%, respectively. Both taro and water chestnut powders showed promise as economical, effective, and time-saving clarifying agents as compared to previous studies. The potential of these natural substances to improve the quality of cashew apple products is highlighted by this study. https://www.foodandnutritionjournal.org/vol13nospl-issue-phytonutrients-2025/tannin-mitigation-in-cashew-apple-juice-using-taro-and-water-chestnut-powders-as-clarifying-agents/ Astringency Cashew Apples Tannins Taro Water Chestnut