Fermented Cashew Apple Beverages: Current State of Knowledge and Prospects DOI Creative Commons

Fabrice S. Codjia,

D. Sylvain Dabadé,

Pélagie B. Agbobatinkpo

et al.

Beverages, Journal Year: 2025, Volume and Issue: 11(2), P. 49 - 49

Published: April 14, 2025

The cashew apple constitutes approximately 90% of the total fruit mass produced by tree, with remaining 10% being nut. Despite its high nutritional value, it is regarded as an agricultural byproduct. Numerous scientific studies have explored technological and potential leveraging microorganisms in fermentation process for beverage applications. This paper provides overview existing fermented beverages discusses perspectives new products. Five were recorded. These include wine, edible alcohol, probiotic prebiotic beverages, apple-based vinegar. New organoleptic, nutritional, functional properties can be considered. Among these are such kefir or kombucha-type drinks. A promising avenue future research exploration indigenous microbiota their interactions within a consortium. could lead to innovative developments food technology improvements organoleptic characteristics beverages.

Language: Английский

Recuperating agricultural wastes into feed additives DOI
Sukhendu Dey,

Megha Santra,

Apurba Ratan Ghosh

et al.

Biocatalysis and Agricultural Biotechnology, Journal Year: 2025, Volume and Issue: 64, P. 103508 - 103508

Published: Jan. 31, 2025

Language: Английский

Citations

0

Probiotics and Prebiotics: Meeting Dietary Requirements for Optimal Health and Planetary Sustainability DOI
Juan Chen, Yifei Yu,

Siyuan Sun

et al.

Journal of Nutrition, Journal Year: 2025, Volume and Issue: unknown

Published: March 1, 2025

Language: Английский

Citations

0

Fermented Cashew Apple Beverages: Current State of Knowledge and Prospects DOI Creative Commons

Fabrice S. Codjia,

D. Sylvain Dabadé,

Pélagie B. Agbobatinkpo

et al.

Beverages, Journal Year: 2025, Volume and Issue: 11(2), P. 49 - 49

Published: April 14, 2025

The cashew apple constitutes approximately 90% of the total fruit mass produced by tree, with remaining 10% being nut. Despite its high nutritional value, it is regarded as an agricultural byproduct. Numerous scientific studies have explored technological and potential leveraging microorganisms in fermentation process for beverage applications. This paper provides overview existing fermented beverages discusses perspectives new products. Five were recorded. These include wine, edible alcohol, probiotic prebiotic beverages, apple-based vinegar. New organoleptic, nutritional, functional properties can be considered. Among these are such kefir or kombucha-type drinks. A promising avenue future research exploration indigenous microbiota their interactions within a consortium. could lead to innovative developments food technology improvements organoleptic characteristics beverages.

Language: Английский

Citations

0