Xylitol production from cashew apple bagasse by Kluyveromyces marxianus CCA510

Albuquerque, Tiago Lima de; Gomes, Sandy Danielle Luncindo; Marques, José Edvan; Silva, Ivanildo José da; Rocha, Maria Valderez Ponte

doi:10.1016/j.cattod.2014.10.054

Cited by 74 publications

(25 citation statements)

References 40 publications

(63 reference statements)

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“…However, the cashew nut represents approximately 10% of the total fruit weight, and only 20% of the produced cashew apples are processed for the production of juice, frozen pulp and jam. The remaining of this production is commonly disposed of in the environment as agro‐industrial byproducts …”

Section: Introductionmentioning

confidence: 99%

“…The byproducts that are generated from the agro‐industrial processing of cashew apples comprise mainly mashed flesh and peels and represent approximately 20% of the apple total weight . Some studies have investigated these byproducts as a source of bioactive phytochemicals, particularly those with recognized antioxidant properties . Prebiotic components (e.g.…”

Section: Introductionmentioning

confidence: 99%

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Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

et al. 2017

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

et al. 2017

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“…It was demonstrated that 10 g/100 mL solid/liquid ratio and 1.25 % sulfuric acid would be appropriate for initial preparation of the hydrolysate before detoxification and concentration. Various lignocellulosic residues have been reported to be used for xylitol production, some of which were corncob (Cheng et al 2009; Kamat et al 2013; Ramesh et al 2013) sugarcane straw (Hernández-Pérez et al 2016), cotton stalks (Akpinar et al 2011), grape marc (Salgado et al 2012), cashew apple bagasse (Albuquerque et al 2015a), wheat straw (Canilha et al 2005), wood sawdust (Rafiqul and Mimi Sakinah 2012), vine trimming wastes (Rivas et al 2007), and rice husks (Rambo et al 2013). Chestnut shells have been used in some studies for different purposes (Aires et al 2016).…”

Section: Resultsmentioning

confidence: 99%

“…There are some reported studies suggesting nutrient supplementation to hemicellulosic hydrolysates, i.e. yeast extract in hardwood waste hydrolysate (Ko et al 2008), rice bran extract in wheat straw hydrolysate (Canilha et al 2005), urea in cashew apple bagasse hydrolysate (Albuquerque et al 2015a), yeast extract in corncob hydrolysate (Ramesh et al 2013), and yeast extract and ammonium sulphate in grass hydrolysate (West 2009). …”

Section: Resultsmentioning

confidence: 99%

Evaluation of some lignocellulosic byproducts of food industry for microbial xylitol production by Candida tropicalis

Eryaşar

Karasu-Yalcin

2016

3 Biotech

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Some lignocellulosic food byproducts such as potato peels, wheat bran, barley bran and chestnut shells were evaluated as potential sources of xylose for microbial xylitol production by yeasts. Potential yeast strains were selected after screening xylitol production of some indigenous yeasts in a defined fermentation medium. Candida tropicalis strains gave the highest results with 83.28 and 54.07 g/L xylitol production from 100 g/L xylose. Lignocellulosic materials were exposed to acid hydrolysis at different conditions. Chestnut shells gave the highest xylose yield and the hydrolysate of chestnut shells was used in further experiments in which xylitol productions of two potential C. tropicalis strains were investigated. Combined detoxification method including evaporation, overliming and activated charcoal with the use of threefold concentration and also yeast extract supplementation suggested to be efficient for both growth and product formation in chestnut shell hydrolysate in which 40 % xylitol yield was obtained. It was concluded that detoxified and fortified chestnut shell hydrolysate could be a potential medium for xylitol production.

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“…Cashew fiber is traditionally directed to animal feed (SIQUEIRA, BRITO, 2013) or even used as a substrate for the production of co-products such as ethanol and xylitol (ROCHA et al, 2014;ALBUQUERQUE et al, 2015;COSTA et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Vegetal Burgers of Cashew Fiber and Texturized Soy Protein

et al. 2017

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-This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of the Brazilian legislation for human consumption and average sensory acceptance was within acceptance zone. It was concluded that the inclusion of enzymatic maceration in the fiber treatment process has no advantages and that burgers elaborated with cashew fiber and textured soybean protein can be consumed up to six months of frozen storage. Index terms: sensory acceptance, proximate composition, microbiological quality, by-product, shelf life. HAMBÚRGUERES VEGETAIS DE FIBRA DE CAJUE PROTEÍNA TEXTURIZADA DE SOJA RESUMO -Neste trabalho, avaliou-se a utilização da fibra de caju em associação à proteína texturizada de soja para elaboração de hambúrguer vegetal. Foram estudados dois tratamentos para a redução do tamanho da fibra (prensagem mecânica associada ou não à maceração enzimática) e seu impacto nas caraterísticas físico-químicas, aceitação sensorial e estabilidade dos hambúrgueres armazenados a -18ºC, por 180 dias. As duas formulações dos hambúrgueres apresentaram alto teor de umidade e carboidratos, e baixo teor de lipídeos. A maceração enzimática da fibra resultou em produtos com menor umidade e mais duros. Durante o armazenamento dos hambúrgueres, observaram-se redução de pH e de ácido ascórbico, e aumento de acidez, não tendo sido observadas tendências para os parâmetros de cor. Os hambúrgueres estiveram dentro dos padrões microbiológicos da legislação brasileira para o consumo humano, e as médias de aceitação sensorial, dentro da zona de aceitação durante todo o período de armazenamento. Conclui-se que, a inclusão de maceração enzimática ao processo de tratamento da fibra não apresenta vantagens e que os hambúrgueres obtidos de fibra de caju e proteína texturizada de soja podem ser consumidos até seis meses de armazenamento congelado. Termos para indexação: aceitação sensorial, composição centesimal, qualidade microbiológica, subproduto, vida de prateleira.1 ( Paper 285-15).

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Xylitol production from cashew apple bagasse by Kluyveromyces marxianus CCA510

Cited by 74 publications

References 40 publications

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro‐industrial byproduct on Lactobacillus species

Evaluation of some lignocellulosic byproducts of food industry for microbial xylitol production by Candida tropicalis

Vegetal Burgers of Cashew Fiber and Texturized Soy Protein

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