Microbial Production of Value-added Products from Cashew Apples- an Economical Boost to Cashew Farmers

Abstract

Cashew farming-considered as one of the major profit-making agricultural businesses-requires renewed practices in processing its products and by-products for sustained growth. The current review highlights the commercial potential of cashew apples by proposing value-addition strategies through microbial fermentation routes that can help garnering additional profit to the growers. The immense potential of cashew apples and pulp wastes generated after juice-extraction in producing a range of products through the fermentation process such as bioethanol, hydrolytic enzymes, lactic acid, biosurfactants, wine and Feni (an alcoholic beverage) is discussed. Furthermore, a case on the existing Feni-making practices in Goa, India is reviewed, and the need for upgrades in the processing methods for waste mitigation is emphasized. Based on the literature survey and from the gathered knowledge on cashew industries through visits to various cashew farming sites, it is strongly emphasized that a radical improvement in cashew farming is possible only through the adoption of holistic approaches in the cultivation and proper utilization of wastes and its management of cashew apples. Also, Feni production, which is the mainstay of India’s current cashew processing industry, requires major up-gradation in processing methods to improve its quality, marketability, and export potential.

Circularity of Cashew Apples: Examining the Product-Process Pathways, Techno-Functional, Nutritional/Phytomolecular Qualities for Food Applications

“…The relatively high ultraviolet absorption capacity of cashew apple lignin maximizes the sun protection effect of such products . Also, high performance biosurfactants like rhamnolipids, emulsans, and surfactins have been produced from clarified cashew apple juice through fermentation with Pseudomonas spp , Acinetobacter calcoaceticusRAG1 , and Bacillus subtilis , respectively, for application in food and other industrial emulsion systems . To enhance the environmental and techno-economic performance of bacterial cellulose production, an evolving high-quality cellulose with promising potentials in biomedicine, food packaging, and pharmacy among other technological uses, cashew apple juice has been successfully explored as a more sustainable carbon source in its bioproduction .…”

“…Cashew apple bagasse has also been successfully used as a suitable feedstock in the production multipurposeful enzymes like tannase and pectinerase and platform molecules like 5-hydroxymethylfurfural (5-HMF) . For tannase and pectinerase production, reports emphasize cashew apple bagasse as a low yield substrate, highlighting supplementation of the bagasse with other carbon and nitrogen sources to significantly improve yield . Hydroxymethylyfurfural bears extensive functionalites in the production of fine chemicals, biofuels, and other polymeric materials and has evolved as a promising susbsitute to fossil-based substrates in producing these components. , Synthesis of 5-HMF from cashew apple bagasse has been explored using phosphated TiO 2 catalyst, Seralite catalyst, and ZnSO 4 /NaHSO 4 with reported variability in yield and optimal parameters.…”

“…From hypothetical views, cashew apple juice can act as an effective curative for uterine and renal diseases , mainly due to its considerable potassium content, which is an essential mineral in renal coordination, coupled with other vital nutrients and nutraceuticals . Some individuals also apply cashew apple liquor and brandy for wound healing, pain/cramp soothing, and enhancing fever treatment. , Furthermore, cashew apple has been safely used in remedying scurvy in children. Extracts of cashew apple, known to contain a significant amount of anarcardic acid, have recently been recommended for use in antiaging cosmetics and therapeutic products to treat skin diseases and aging-related pigmentation disorders…”

“…29 Also, high performance biosurfactants like rhamnolipids, emulsans, and surfactins have been produced from clarified cashew apple juice through fermentation with Pseudomonas spp, Acinetobacter calcoaceticusRAG1, and Bacillus subtilis, respectively, for application in food and other industrial emulsion systems. 50 To enhance the environmental and techno-economic performance of bacterial cellulose production, an evolving high-quality cellulose with promising potentials in biomedicine, food packaging, and pharmacy among other technological uses, cashew apple juice has been successfully explored as a more sustainable carbon source in its bioproduction. 98 Cashew apple bagasse has also been successfully used as a suitable feedstock in the production multipurposeful enzymes like tannase and pectinerase 50 and platform molecules like 5-hydroxymethylfurfural (5-HMF).…”

“…50 To enhance the environmental and techno-economic performance of bacterial cellulose production, an evolving high-quality cellulose with promising potentials in biomedicine, food packaging, and pharmacy among other technological uses, cashew apple juice has been successfully explored as a more sustainable carbon source in its bioproduction. 98 Cashew apple bagasse has also been successfully used as a suitable feedstock in the production multipurposeful enzymes like tannase and pectinerase 50 and platform molecules like 5-hydroxymethylfurfural (5-HMF). 87 For tannase and pectinerase production, reports emphasize cashew apple bagasse as a low yield substrate, highlighting supplementation of the bagasse with other carbon and nitrogen sources to significantly improve yield.…”