Abstract
Global industrialization has led to an enhanced production and use of enzymes and value-added products in various industrial sectors. As the demand for a cleaner and safer environment is inevitable in this twenty first century, better utilization of wastes for the production of value-added products has also been improved. Different bioprocesses are being used for the utilization of different agro-industrial residues for their transformation into useful products. The nature of substrate used is a major limiting factor in all fermentation processes. Cashew apple and its by-products are a new and promising substrate for bioprocessing as they are rich in carbohydrates, minerals, vitamins, amino acids, carotenoids, phenolics, organic acids, and antioxidants. Although 10–30 t/ha of cashew apples are accumulating globally, 90–94% have been discarded after harvesting the nut. Only 10% is commercially used for the preparation of wine, jam, juice, and ice cream and these products are hardly exported. Bioprocessing with cashew apple has wide variety of applications in different fields including bioethanol production, microbial production of enzymes, dextransucrase production as a preservative in food industry, production of biosurfactants, etc. Considering less cost, rich nutritional contents, and availability of cashew apple and its by-products, they can be exploited more as a promising substrate for the different fermentation processes.
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Antony, A.P., Kunhiraman, S., Abdulhameed, S. (2020). Bioprocessing with Cashew Apple and Its By-Products. In: Zakaria, Z., Aguilar, C., Kusumaningtyas, R., Binod, P. (eds) Valorisation of Agro-industrial Residues – Volume II: Non-Biological Approaches. Applied Environmental Science and Engineering for a Sustainable Future. Springer, Cham. https://doi.org/10.1007/978-3-030-39208-6_4
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