Improving the Yield of Citric Acid Through Valorization of Cashew Apple Juice by Aspergillus niger: Mutation, Nanoparticles Supplementation and Taguchi Technique

Adeoye, Adekunle Olusegun; Lateef, Agbaje

doi:10.1007/s12649-021-01646-0

Cited by 11 publications

(5 citation statements)

References 50 publications

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“…Olatidoye et al [22] studied influence of roasting conditions on the physicochemical and fatty acid profile of raw and roasted cashew kernels (Anacardium occidentale) grown in Nigeria. Improvement of citric acid production from cashew apple juice by Aspergillus niger use has been demonstrated by Adeoye and Lateef [23][24]. The gap in this research was that others forms cashew kernel were not analyzed.…”

Section: Introductionmentioning

confidence: 85%

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Consumption of Cashew Kernel-Based Food Products and Its Nutritional Potentialities

Coulibaly

TOHOYESSOU

Mizéhoun-Adissoda

et al. 2022

JOBARI

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Background: Ivory Coast is the first country producer and the third exporter cashew kernel in world. Consumption of cashew kernels remains popular and present in Ivorian eating habits. However, the form, moment, nutritional and microbiological characteristics have not been explored much. Aim of Study: This study aimed to determine the form, moment, nutriment, and microbial content of cashew kernels consumed. Materials and Methods: A survey has been carried out to determine the most widely consumed form and moment of consumption of cashew kernel. The physicochemical, biochemical, and microbiological parameters of roasted cashew kernels were analyzed. Results: The results showed that 74.5% of respondents consumed cashew kernels under roasted form and 87.5% used it as snack. The energy, carbohydrate, fat, moisture, fiber, Iron and Magnesium showed significant difference (P<0.05) between the samples. The microbiological analysis of the roasted cashew kernels samples showed that only mesophilic aerobic germ wers were found with a load of 2.46 ±0.05 (Log CFU/g) and 2.51±0.07 (Log CFU/g) for cashew supermarket (CKS) and cashew kernel local market (CKM) respectively. Conclusion: In sum, from the microbiological point of view, the roasted cashew kernels samples both were acceptable quality.

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Section: Introductionmentioning

confidence: 85%

“…According to the AOAC method [28], moisture was evaluated by drying the samples (10g) at 105°C for twenty-four (24) hours. The samples were then weighed after cooling in desiccators.…”

Section: Moisture Contentmentioning

confidence: 99%

Consumption of Cashew Kernel-Based Food Products and Its Nutritional Potentialities

Coulibaly

TOHOYESSOU

Mizéhoun-Adissoda

et al. 2022

JOBARI

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“…The search for citric acid biosynthesis substrates involving Aspergillus niger has been the subject of extensive research [ 54 , 123 , 132 , 133 , 134 , 135 , 136 , 137 , 138 , 139 , 140 , 141 ]. High-purity substrates such as sucrose, glucose, fructose, and maltose can be utilized in citric acid production.…”

Section: Production Of Citric Acidmentioning

confidence: 99%

Citric Acid: Properties, Microbial Production, and Applications in Industries

Książek

2023

Molecules

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Citric acid finds broad applications in various industrial sectors, such as the pharmaceutical, food, chemical, and cosmetic industries. The bioproduction of citric acid uses various microorganisms, but the most commonly employed ones are filamentous fungi such as Aspergillus niger and yeast Yarrowia lipolytica. This article presents a literature review on the properties of citric acid, the microorganisms and substrates used, different fermentation techniques, its industrial utilization, and the global citric acid market. This review emphasizes that there is still much to explore, both in terms of production process techniques and emerging new applications of citric acid.

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“…The demand for citric acid is increasing annually by 3.5-4.0%. In the last years, there has been a lot of interest in using agricultural wastes, such as those from the production of CA, such as those from the production of maize [15], [16], apple [17], [18], grape [19], [20], pineapple [21], [22], orange [23], [24], brewery wastes [25], [26], citrus [27], [28], and cassava [29], [30]. The market is looking for more recent, affordable, and efficient process technologies.…”

Section: Introductionmentioning

confidence: 99%

Citric Acid Production: Raw Material, Microbial Production, Fermentation Strategy and Global Market: Critical Review

Alsaheb

Mohammed

Abdullah³

et al. 2023

alkej

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Citric acid is an essential ingredient for the manufacture of (12) key industrial chemicals. Citric acid use is increasing steadily with a high annual growth rate as a result of the development of ever more sophisticated applications. Citric acid is widely utilized in the food and pharmaceutical industries due to its low toxicity when compared to other acidulous. Other uses for citric acid can be found in cleaning supplies and detergents. Based on information from a review of the literature, Citric acid production substrates and methods for surface fermentation, submerged fermentation, solid-state fermentation, and international market expansion are all covered in the current review study. Finally, there is still much to learn about the circumstances of the production of citric acid from raw materials, microorganisms, and fermentation techniques to achieve the best production in terms of cost and quality.

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Improving the Yield of Citric Acid Through Valorization of Cashew Apple Juice by Aspergillus niger: Mutation, Nanoparticles Supplementation and Taguchi Technique

Cited by 11 publications

References 50 publications

Consumption of Cashew Kernel-Based Food Products and Its Nutritional Potentialities

Consumption of Cashew Kernel-Based Food Products and Its Nutritional Potentialities

Citric Acid: Properties, Microbial Production, and Applications in Industries

Citric Acid Production: Raw Material, Microbial Production, Fermentation Strategy and Global Market: Critical Review

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