Cashew apple fibrous residue is a by-product of the cashew juice industry. After pressing using a helical type continuous press followed by crossflow microfiltration, an aqueous extract was obtained from these cashew apple fibres. This extract was characterized by an intense yellow colour due to carotenoid pigments, and presents a potential use as food natural colorant. The objective of this study was to apply the Plackett-Burnam design (12-run, 8-factor, 2-level) to screen out the key factors from the eight parameters, namely, thermal processing, storage temperature, pH, packing type, packing color, carboximethylcelulose, cashew-gum and lecithin which would affect the carotenoids, color (L*, a* and b*) and zeta potential of the extract. Protimiza software (P < 0.10) was used for the statistical analysis. It was found that only the temperature of storage (p=0.0595) and thermal processing (p = 0.0325) were significant factors for the carotenoids, indicating loss when higher conditions of processing (90°C for 60 min) and room temperature of storage (25°C) were used. For the color parameters, the CMC were significant for all the parameters (p = 0.0007; p = 0.0396 and p = 0.0009 for L*, a* and b* respectively). Moreover, the storage temperature (p = 0.0836) were significant for L*; and lecithin (p = 0.0656), for the b* parameter. The storage temperature (p=0.0611), pH (p = 0.0814), packing color (p=0.0555) and packing type (p=0.0198) were significant factors for zeta potential. These results indicate that the CMC, lecithin and cashew gum has no positive effects in all characteristics of the extract; and basic conditions of pH (7) negatively influenced their color. Moreover, the glass amber flasks and refrigerate storage (2 °C) are important to increase the zeta potential of the extract. Based on these observations, it can be indicate the conditions of processing and storage of this potential food colorant.