Biotechnological valorization of cashew apple: A review

Chiang Mai University Journal of Natural Sciences

Volumn 13, Issue 2, 2014, Pages 159-182

  Prommajak, Trakul ^a   Leksawasdi, Noppol ^a   Rattanapanone, Nithiya ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Beverage; Biosurfactant; Cashew apple; Enzyme; Ethanol; Oligosaccharide

Indexed keywords

EID: 84902347678     PISSN: 16851994     EISSN: None     Source Type: Journal    
DOI: 10.12982/CMUJNS.2014.0029     Document Type: Article

References (85)

1. Alcântara, S.R., F.A.C. de Almeida, and F.L.H. da Silva. 2010. Pectinase production by solid state fermentation with cashew apple bagasse: water activity and influence of nitrogen source. Chemical Engineering Transactions 20:121-126.
2. Alcântara, S.R., and F.L.H. da Silva. 2011. Influence of spores concentration, moisture, ammonium sulphate concentration and temperature on polygalacturonase production using cashew apple in the solid state fermentation process. Chemical Engineering Transactions 24: 949-954.
3. Assunção, R.B., and A.Z. Mercadante. 2003. Carotenoids and ascorbic acid from cashew apple (Anacardium occidentale L.): variety and geographic effects. Food Chemistry 81: 495-502. 10.1016/S0308-8146(02)00477-6
4. Attri, B.L. 2009. Effect of initial sugar concentration on the physico-chemical characteristics and sensory qualities of cashew apple wine. Natural Product Radiance 8: 374-379.
5. Azevedo, D.C.S., and A. Rodrigues. 2000. Obtainment of high-fructose solutions from cashew (Anacardium occidentale) apple juice by simulated moving-bed chromatography. Separation Science and Technology 35: 2561-2581.
6. Banat, I., A. Franzetti, I. Gandolfi, G. Bestetti, M. Martinotti, L. Fracchia, T. Smyth, and R. Marchant. 2010. Microbial biosurfactants production, applications and future potential. Applied Microbiology and Biotechnology 87: 427-444. 10.1007/S00253-010-2589-0
7. Banerjee, D., K. Mondal, and B. Pati. 2007. Tannase production by Aspergillus aculeatus DBF9 through solid-state fermentation. Acta Microbiologica et Immunologica Hungarica 54: 159-166. 10.1556/AMicr.54.2007.2.6
8. Bekers, M., J. Laukevics, A. Karsakevich, E. Ventina, E. Kaminska, D. Upite, I. ViNa, R. Linde, and R. Scherbaka. 2001. Levan-ethanol biosynthesis using Zymomonas mobilis cells immobilized by attachment and entrapment. Process Biochemistry 36: 979-986. 10.1016/S0032-9592(01)00140-6
9. Belur, P.D. and G. Mugeraya. 2011. Microbial production of tannase: state of the art. Research Journal of Microbiology 6: 25-40. 10.3923/jm.2011.25.40
10. Campos, D.C.P., A.S. Santos, D.B. Wolkoff, V.M. Matta, L.M.C. Cabral, and S. Couri. 2002. Cashew apple juice stabilization by microfiltration. Desalination 148: 61-65. 10.1016/S0011-9164(02)00654-9
11. Carrau, F., K. Medina, L. Fariña, E. Boido, and E. Dellacassa. 2010. Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content. International Journal of Food Microbiology 143: 81-85. 10.1016/j.ijfoodmicro.2010.07.024
12. Castilho, L.R., R.A. Medronho, and T.L.M. Alves. 2000. Production and extraction of pectinases obtained by solid state fermentation of agroindustrial residues with Aspergillus niger. Bioresource Technology 71: 45-50. 10.1016/S0960-8524(99)00058-9
13. Castro, G.R., B. Panilaitis, and D.L. Kaplan. 2008. Emulsan, a tailorable biopolymer for controlled release. Bioresource Technology 99: 4566-4571. 10.1016/j.biortech.2007.06.059
14. Chagas, C., T. Honorato, G. Pinto, G. Maia, and S. Rodrigues. 2007. Dextransucrase production using cashew apple juice as substrate: effect of phosphate and yeast extract addition. Bioprocess and Biosystems Engineering 30: 207-215.
15. Chokotho, L., and E. Hasselt. 2005. The use of tannins in the local treatment of burn wounds-a pilot study. Malawi Medical Journal 17: 19-20.
16. Chung, K.T., C.I. Wei, and M.G. Johnson. 1998a. Are tannins a double-edged sword in biology and health? Trends in Food Science & Technology 9:168-175. 10.1016/S0924-2244(98)00028-4
17. Chung, K.T., T.Y. Wong, C.I. Wei, Y.W. Huang, and Y. Lin. 1998b. Tannins and human health: a review. Critical Reviews in Food Science and Nutrition 38: 421-464.
18. Clay, J.W. 2004. World Agriculture, and the Environment: A Commodity-by-commodity Guide to Impacts and Practices. Island Press, Washington, D.C.
19. Cormier, R. 2008. Clarification of cashew apple juice and commercial applications. available online at: http://anacardium.info/IMG/pdf/Clarification_and_Microfiltration_ of_ Cashew_Apple_Juice.pdf (Accessed 23 May 2011).
20. de Paula, V.C., I.O. Pinheiro, C.E. Lopes, and G.C.M.T. Calazans. 2008. Microwave-assisted hydrolysis of Zymomonas mobilis levan envisaging oligofructan production. Bioresource Technology 99: 2466-2470.
21. Demuth, K., B. Demuth, H.J. Jördening, and K. Buchholz. 2000. Oligosaccharide synthesis with dextransucrase: Kinetics and reaction engineering p.123-135. In S. Bielecki, J. Tramper and J. Polak (eds.) Food Biotechnology. Elsevier Science, Amsterdam. 10.1016/S0921-0423(00)80059-3
22. Ernandes, F.M.P.G., and C.H. Garcia-Cruz. 2011. Nutritional requirements of Zymomonas mobilis CCT 4494 for levan production. Brazilian Archives of Biology and Technology 54: 589-600.
23. Fernandes, P.A.V., I.R.D. Arruda, A.F.A.B.D. Santos, A.A.D. Araújo, A.M.S. Maior, and E.A. Ximenes. 2007. Antimicrobial activity of surfactants produced by Bacillus subtilis R14 against multidrug-resistant bacteria. Brazilian Journal of Microbiology 38: 704-709.
24. Figueiredo, R.W.D., F.M. Lajolo, R. Elesbo Alves, and H.A.C. Filgueiras. 2002. Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation. Food Chemistry 77: 343-347. 10.1016/S0308-8146(01)00358-2
25. Fontoin, H., C. Saucier, P.L. Teissedre, and Y. Glories. 2008. Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution. Food Quality and Preference 19: 286-291. 10.1016/j. foodqual.2007.08.004
26. Garruti, D.S., F.A.P. De Abreu, M.R.B. Franco, M.A.A.P. Da Silva, L.P.B. Wender, and P. Mikael Agerlin. 2006a. The influence of fermentation temperature and sulfur dioxide on the volatile composition and flavour profile of cashew wine. Developments in Food Science 43: 109-112. 10.1016/S0167-4501(06)80026-9
27. Garruti, D.S., M.R.B. Franco, M.A.A.P. Da Silva, N.S. Janzantti, and G.L. Alves. 2006b. Assessment of aroma impact compounds in a cashew apple-based alcoholic beverage by GC-MS and GC-olfactometry. LWT-Food Science and Technology 39: 373-378. 10.1016/j.lwt.2005.02.006
28. Giro, M.E.A., J.J.L. Martins, M.V.P. Rocha, V.M.M. Melo, and L.R.B. Gonçalves. 2009. Clarified cashew apple juice as alternative raw material for biosurfactant production by Bacillus subtilis in a batch bioreactor. Biotechnology Journal 4: 738-747. 10.1002/biot.200800296
29. Guilherme, A., M. Silveira, C. Fontes, S. Rodrigues, and F. Fernandes. 2011. Modeling and optimization of lactic acid production using cashew apple juice as substrate. Food and Bioprocess Technology 1-8. 10.1007/S11947-011-0670-Z
30. Gummadi, S.N., N. Manoj, and D.S. Kumar. 2007. Structural and biochemical properties of pectinases. p. 99-115. In J. Polaina and A. P. MacCabe (eds.) Industrial Enzymes. Springer, Dordrecht. 10.1007/1-4020-5377-0-7
31. Honorato, T.L., M.C. Rabelo, L.R.B. Gonçalves, G.A.S. Pinto, and S. Rodrigues. 2007. Fermentation of cashew apple juice to produce high added value products. World Journal of Microbiology and Biotechnology 23: 1409-1415. 10.1007/S11274-007-9381-Z
32. Honorato, T.L., and S. Rodrigues. 2010. Dextransucrase stability in cashew apple juice. Food and Bioprocess Technology 3: 105-110. 10.1007/S11947-008-0053-2
33. Inyang, U.E., and U.J. Abah. 1997. Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice. Plant Foods for Human Nutrition 50: 295-300.
34. Jayalekshmy, V.G., and P.S. John. 2004. 'Sago'-a natural product for cashew apple juice clarification. Journal of Tropical Agriculture 42: 67-68.
35. Jayani, R.S., S. Saxena, and R. Gupta. 2005. Microbial pectinolytic enzymes: A review. Process Biochemistry 40: 2931-2944. 10.1016/j.procbio.2005.03.026
36. Joseph, A.D.O. 2010. Comparative studies of wine produced by spontaneous and controlled fermentation of preserved cashew (Anacardium occidentale) juice. Research Journal of Biological Sciences 5: 460-464.
37. Karuppaiya, M., E. Sasikumar, T. Viruthagiri, and V. Vijayagopal. 2009. Optimization of process conditions using response surface methodology (RSM) for ethanol production from waste cashew apple juice by Zymomonas mobilis. Chemical Engineering Communications 196: 1425-1435. 10.1080/00986440902938972
38. Kumar, R., J. Sharma, and R. Singh. 2007. Production of tannase from Aspergillus ruber under solid-state fermentation using jamun (Syzygium cumini) leaves. Microbiological Research 162: 384-390. 10.1016/j.micres.2006.06.012
39. Makkar, R., S. Cameotra, and I. Banat. 2011. Advances in utilization of renewable substrates for biosurfactant production. AMB Express 1: 1-19. 10.1186/2191-0855-1-5
40. Michodjehoun-Mestres, L., J.M. Souquet, H. Fulcrand, C. Bouchut, M. Reynes, and J.M. Brillouet. 2009. Monomeric phenols of cashew apple (Anacardium occidentale L.). Food Chemistry 112: 851-857. 10.1016/j.foodchem.2008.06.056
41. Molina, A., J. Swiegers, C. Varela, I. Pretorius, and E. Agosin. 2007. Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds. Applied Microbiology and Biotechnology 77: 675-687. 10.1007/S00253-007-1194-3
42. Muir-Beckford, M., and N. Badrie. 2000. Consumer acceptance of tropical wines from aloe vera (Aloe barbadensis) and cashew apples (Anacardium occidentale L.) in the British Virgin Islands. Foodservice Research International 12: 185-196.
43. Neelakandan, T., G. Usharani, and C. Sekar. 2010. Bioethanol production from cashew apple juice using Saccharomyces cerevisiae. International Journal of Current Research 11: 151-153.
44. Oduwole, O.O., T.O. Akinwale, and O. Olubamiwa. 2001. Economic evaluation of a locally fabricated extraction machine for a cottage cashew juice factory. The Journal of Food Technology in Africa 6: 18-20.
45. Ogunjobi, M.A.K., and S.O. Ogunwolu. 2010. Development and physicochemical evaluation of wine produced from cashew apple powder. Journal of Food Technology 8: 18-23.
46. Pereira, A.L.F., T.C. Maciel, and S. Rodrigues. 2011. Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Research International 44: 1276-1283. 10.1016/j.foodres.2010.11.035
47. Pinheiro, Á., M. Rocha, G. Macedo, and L. Gonçalves. 2008. Evaluation of cashew apple juice for the production of fuel ethanol. Applied Biochemistry and Biotechnology 148: 227-234. 10.1007/S12010-007-8118-7
48. Prado, F.C., J.L. Parada, A. Pandey, and C.R. Soccol. 2008. Trends in non-dairy probiotic beverages. Food Research International 41: 111-123. 10.1016.j. foodres.2007.10.010
49. Rabelo, M.C., C.P.M.L. Fontes, and S. Rodrigues. 2009. Enzyme synthesis of oligosaccharides using cashew apple juice as substrate. Bioresource Technology 100: 5574-5580. 10.1016/j.biortech.2009.06.060
50. Rabelo, M., C. Fontes, and S. Rodrigues. 2011. Stability study of crude dextransucrase from Leuconostoc citreum NRRL B-742. Indian Journal of Microbiology 51: 164-170. 10.1007/S12088-011-0114-5
51. Ribéreau-Gayon, P., D. Dubourdieu, B. Donèche, and A. Lonvaud. 2006. Handbook of Enology. John Wiley & Sons, Chichester. 10.1002/0470010398
52. Rivard, D. 2009. The Ultimate Fruit Winemaker's Guide. Bacchus Enterprises, Ludhiana.
53. Rocha, M.V., A.H. Oliveira, M.C. Souza, and L.R. Gonçalves. 2006. Natural cashew apple juice as fermentation medium for biosurfactant production by Acinetobacter calcoaceticus. World Journal of Microbiology and Biotechnology 22: 1295-1299. 10.1007/S11274-006-9175-8
54. Rocha, M.V., M.C. Souza, S.C. Benedicto, M.S. Bezerra, G.R. Macedo, G.A. Pinto, and L.R. Gonçalves. 2007. Production of biosurfactant by Pseudomonas aeruginosa grown on cashew apple juice. Applied Biochemistry and Biotechnology 136-140: 185-194. 10.1007/S12010-007-9050-6
55. Rocha, M.V.P., R.V. Gomes, V.M.M. Melo, and L.R.B. Gonçalves. 2008. Evaluation of different carbon sources to surfactin production by Bacillus subtilis LAMI007.
56. Rocha, M., T. Rodrigues, G. De Macedo, and L. Gonçalves. 2009a. Enzymatic hydrolysis and fermentation of pretreated cashew apple bagasse with alkali and diluted sulfuric acid for bioethanol production. Applied Biochemistry and Biotechnology 155: 104-114. 10.1007/S12010-008-8432-8
57. Rocha, M.V.P., R.V.G. Barreto, V.M.M. Melo, and L.R.B. Goncalves. 2009b. Evaluation of cashew apple juice for surfactin production by Bacillus subtilis LAMI008. Applied Biochemistry and Biotechnology 155: 366-378. 10.1007/S12010-080-8459-X
58. Rocha, M.V.P., T.H.S. Rodrigues, V.M.M. Melo, L.R.B. Gonçalves, and G.R. Macedo. 2011. Cashew apple bagasse as a source of sugars for ethanol production by Kluyveromyces marxianus CE025. Journal of Industrial Microbiology & Biotechnology 38: 1099-1107. 10.1007/S10295-010-0889-0
59. Rodrigues, S., L. Lona, and T. Franco. 2005. The effect of maltose on dextran yield and molecular weight distribution. Bioprocess and Biosystems Engineering 28: 9-14. 10.1007/S00449-005-002-7
60. Rodrigues, T., M. Dantas, G. Pinto, and L. Gonçalves. 2007. Tannase production by solid state fermentation of cashew apple bagasse. Applied Biochemistry and Biotechnology 137-140: 675-688. 10.1007/S12010-007-9088-5
61. Rodrigues, T., G. Pinto, and L. Gonçalves. 2008. Effects of inoculum concentration, temperature, and carbon sources on tannase production during solid state fermentation of cashew apple bagasse. Biotechnology and Bioprocess Engineering 13: 571-576. 10.1007/S12257-008-0014-7
62. Rodrigues, T., M. Rocha, G. De Macedo, and L. Gonçalves. 2011. Ethanol production from cashew apple bagasse: improvement of enzymatic hydrolysis by microwave-assisted alkali pretreatment. Applied Biochemistry and Biotechnology 164: 929-943. 10.1007/S12010-011-9185-3
63. Rosenberg, E., and E.Z. Ron. 1997. Bioemulsans: microbial polymeric emulsifiers. Current Opinion in Biotechnology 8: 313-316. 10.1016/S0958-1669(97)80009-2
64. Sabu, A., A. Pandey, M. Jaafar Daud, and G. Szakacs. 2005. Tamarind seed powder and palm kernel cake: two novel agro residues for the production of tannase under solid state fermentation by Aspergillus niger ATCC 16620. Bioresource Technology 96: 1223-1228. 10.1016/j.biortech.2004.11.002
65. Sabu, A., C. Augur, C. Swati, and A. Pandey. 2006. Tannase production by Lactobacillus sp. ASR-S1 under solid-state fermentation. Process Biochemistry 41: 575-580. 10.1016/j.procbio.2005.05.11
66. Sanchez, P.C. 2008. Philippine Fermented Foods: Principles and Technology. The University of the Philippines Press, Quezon.
67. Sen, R. 2010. Surfactin: Biosynthesis, Genetics and Potential Applications. p. 316-323. In R. Sen (ed.) Biosurfactants. Springer, New York. 10.1007/978-1-4419-5979-9-24
68. Seydlová, G., and J. Svobodová. 2008. Review of surfactin chemical properties and the potential biomedical applications. Central European Journal of Medicine 3(2): 123-133. 10.2478/S11536-008-0002-5
69. Silva, D., K. Tokuioshi, E. Da Silva Martins, R. Da Silva, and E. Gomes. 2005. Production of pectinase by solid-state fermentation with Penicillium viridicatum RFC3. Process Biochemistry 40: 2885-2889. 10.1016/j.procbio. 2005.01.008
70. Silva, M.E., A.B.T. Neto, W.B. Silva, F.L.H. Silva, and R. Swarnakar. 2007. Cashew wine vinegar production: alcoholic and acetic fermentation. Brazilian Journal of Chemical Engineering 24: 163-169.
71. Silveira, M., C. Fontes, A. Guilherme, F. Fernandes, and S. Rodrigues. 2012. Cashew apple juice as substrate for lactic acid production. Food and Bioprocess Technology 5: 947-953. 10.1007/S11947-010-0382-9
72. Singh, S.A., M. Ramakrishna, and A.G. Appu Rao. 1999. Optimisation of downstream processing parameters for the recovery of pectinase from the fermented bran of Aspergillus carbonarius. Process Biochemistry 35: 411-417. 10.1016/S0032-9592(99)00089-8
73. Sudheer Kumar, Y., R.S. Prakasam, and O.V.S. Reddy. 2009. Optimisation of fermentation conditions for mango (Mangifera indica L.) wine production by employing response surface methodology. International Journal of Food Science & Technology 44: 2320-2327. 10.1111/j.1365-2621.2009.02076.X
74. Swennen, K., C.M. Courtin, and J.A. Delcour. 2006. Non-digestible Oligosaccharides with Prebiotic Properties. Critical Reviews in Food Science and Nutrition 46: 459-471. 10.1080/10408390500215746
75. Tanaka, T., S. Oi, and T. Yamamoto. 1979. Synthesis of levan by levansucrase. Journal of Biochemistry 85: 287-293.
76. Udeh, P.J. 2004. A Guide to Healthy Drinking Water: All You Need to Know About the Water You Drink. iUniverse, Lincoln.
77. Uribarri, J., M.S. Oh, and H.J. Carroll. 1998. D-lactic acidosis. A review of clinical presentation, biochemical features, and pathophysiologic mechanisms. Medicine 77: 73-82. 10.1097/00005792-199803000-00001
78. Venkatesh, M., P.B. Pushpalatha, K.B. Sheela, and D. Girija. 2009. Microbial pectinase from tropical fruit wastes. Journal of Tropical Agriculture 47: 67-69.
79. Vergara, C.M.D.A.J.C., T.L. Honorato, G.A. Maia, and S. Rodrigues. 2010. Prebiotic effect of fermented cashew apple (Anacardium occidentale L) juice. LWT-Food Science and Technology 43: 141-145.
80. Wu, M.C., C.M. Jiang, P.H. Huang, M.Y. Wu, and Y.T. Wang. 2007. Separation and utilization of pectin lyase from commercial pectic enzyme via highly methoxylated cross-linked alcohol-insoluble solid chromatography for wine methanol reduction. Journal of Agricultural and Food Chemistry 55: 1557-1562. 10.1021/jf062880S
81. Yoo, S.H., E.J. Yoon, J. Cha, and H.G. Lee. 2004. Antitumor activity of levan polysaccharides from selected microorganisms. International Journal of Biological Macromolecules 34: 37-41. 10.1016/j.ijbiomac.2004.01.002
82. Yoon, K.Y., E.E. Woodams, and Y.D. Hang. 2005. Fermentation of beet juice by beneficial lactic acid bacteria. LWT-Food Science and Technology 38:73-75.
83. Yoon, K.Y., E.E. Woodams, and Y.D. Hang. 2006. Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology 97: 1427-1430. 10.1016/j.biortech.2005.06.018
84. Zepka, L.Q., C.D. Borsarelli, M.A.A.P. Da Silva, and A.Z. Mercadante. 2009. Thermal degradation kinetics of carotenoids in a cashew apple juice model and its impact on the system color. Journal of Agricultural and Food Chemistry 57: 7841-7845. 10.1021/jf900558a
85. Zhang, H., E.E. Woodams, and Y.D. Hang. 2011. Influence of pectinase treatment on fruit spirits from apple mash, juice and pomace. Process Biochemistry 46: 1909-1913.