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