Biotechnological valorization of cashew apple: A review

Cashew apple, the peduncle of cashew fruit, is an agricultural waste byproduct from harvesting cashew nuts. Cashew apple juice contains about 10% reducing sugar. Its bagasse contains about 20% of cellulose. The byproducts can be used as a substrate for several microbial fermentation processes. Wine...

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Bibliographic Details
Main Authors: Prommajak T., Leksawasdi N., Rattanapanone N.
Format: Article
Language:English
Published: Chiang Mai University 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-84902347678&partnerID=40&md5=81661f5d82c1d755a9eabc4673b59640
http://cmuir.cmu.ac.th/handle/6653943832/560
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Institution: Chiang Mai University
Language: English
Description
Summary:Cashew apple, the peduncle of cashew fruit, is an agricultural waste byproduct from harvesting cashew nuts. Cashew apple juice contains about 10% reducing sugar. Its bagasse contains about 20% of cellulose. The byproducts can be used as a substrate for several microbial fermentation processes. Wine and bioethanol were produced by Saccharomyces cerevisiae. Probiotic beverage and lactic acid were produced by Lactobacillus casei. Biosurfactants-rhamnolipids, emulsan and surfactin were synthesized by Pseudomonas aeruginosa, Acinetobacter calcoaceticus and Bacillus subtilis, respectively. Tannase and pectinase were produced during solid-state fermentation of Aspergillus spp. Prebiotic oligosaccharides were synthesized by the activity of dextransucrase produced by Leuconostoc spp. Cashew apple is a potential substrate for producing a variety of products, depending on the type of microorganisms used.