scholarly journals Assessment of Cashew Apple Juice on Fermentative Activity of Two Lactic Bacteria in Production of Yoghurt

2020 ◽  
Vol 2 (3) ◽  
Author(s):  
Abdoulaye Toure ◽  
Yadé Réné Soro ◽  
Armel Fabrice Zoro ◽  
Ledjou Arnaud Kogbou Djah ◽  
Adama Coulibaly
Keyword(s):  
Vitamin C ◽  
Apple Juice ◽  
Titratable Acidity ◽  
Food Additive ◽  
Lactobacillus Delbrueckii ◽  
Cashew Apple Juice ◽  
Fermentation Time ◽  
Cashew Apple ◽  
Fermentative Activity ◽  
Lactic Bacteria

Cashew apple is not practically used such as cashew nut which is one of most traded agricultural export products from Northern Ivory Coast. This work focus on the use of cashew apple juice as food additive in production of yoghurt. The aim of this study is to evaluate physicochemical parameters of cashew apple juice and its effect on fermentative activity of two lactic bacteria (Lactobacillus delbrueckii subsp bulgaricus and Streptococcus salivarius subsp thermophilus). Various types of yoghurt were formulated with incorporation of different proportions (0%, 5%, 10%, 15%, 25%, 35% and 40%) of cashew apple juice in milk (v/v). Each formulation was fermented with lactic ferment containing the above two lactic bacteria. Effect of juice on fermentative activity of the two bacteria was carried out by pH, titratable acidity with duration of fermentation to obtain 80 Dornic degrees. Results of phytochemical analysis (p<0.05) showed that cashew apple juice have an acid pH with value of 3.96 ± 0.03 and titratable acidity of 0.41 ± 0.01%. This juice contains a high level of moisture (77.48 ± 0.09%) and vitamin C (124.74 ± 1.17 mg/100ml) but a low concentration of reducing sugars (1.46 ± 0.03 g/100ml). The study of effect of cashew apple juice incorporated into milk, showed that the formulations with 5% and 10% improved fermentative activity of lactic bacteria tested. These two formulations (5% and 10%) reduced fermentation time (180 min) compared to control (220 min). This study suggests that cashew apple juice could be a food additive in production of yoghurts as a source of vitamin C and catalyst for fermentation. In perspective, we plan to assess toxicity and shelf of yoghurt with cashew apple juice.

scholarly journals The Production of Bioethanol from Cashew Apple Juice by Batch Fermentation Using Saccharomyces cerevisiae Y2084 and Vin13

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Evanie Devi Deenanath ◽  
Karl Rumbold ◽  
Sunny Iyuke
Keyword(s):  
Carbon Dioxide ◽  
Saccharomyces Cerevisiae ◽  
Organic Carbon ◽  
Process Monitoring ◽  
Apple Juice ◽  
Ethanol Concentration ◽  
Cashew Apple Juice ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Cashew Apple

Bioethanol as a fossil fuel additive to decrease environmental pollution and reduce the stress of the decline in crude oil availability is becoming increasingly popular. This study aimed to evaluate the concentration of bioethanol obtainable from fermenting cashew apple juice by the microorganism Saccharomyces cerevisiae Y2084 and Vin13. The fermentation conditions were as follows: initial sugar = 100 g/L, pH = 4.50, agitation = 150 rpm, temperatures = 30°C (Y2084) and 20°C (Vin13), oxygen saturation = 0% or 50%, and yeast inoculum concentration = ~8.00 Log CFU/mL. The maximum ethanol concentration achieved by Y2084 was 65.00 g/L. At 50% oxygen the fermentation time was 5 days, whilst at 0% oxygen the fermentation time was 11 days for Y2084. The maximum ethanol concentration achieved by Vin13 was 68.00 g/L. This concentration was obtained at 50% oxygen, and the fermentation time was 2 days. At 0% oxygen, Vin13 produced 31.00 g/L of ethanol within 2 days. Both yeast strains produced a higher glycerol concentration at 0% oxygen. Yeast viability counts showed a decrease at 0% oxygen and an increase at 50% oxygen of both yeast stains. Other analyses included measurement of carbon dioxide and oxygen gases, process monitoring of the fermentation conditions, and total organic carbon. Gas analysis showed that carbon dioxide increased in conjunction with ethanol production and oxygen decreased. Process monitoring depicted changes and stability of fermentation parameters during the process. Total organic carbon analysis revealed that aerobic fermentation (50% oxygen) was a more efficient process as a higher carbon recovery (95%) was achieved.

Identification and Quantification of Antioxidant Compounds in Clarified Cashew Apple Juice ‘Cajuína’

2020 ◽  
Vol 16 (4) ◽  
pp. 585-591
Author(s):  
Rayssa G.L. Porto-Luz ◽  
Amanda J.B. de Moura ◽  
Bibiana da Silva ◽  
Roseane Fett ◽  
Marcos A. da Mota Araújo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Apple Juice ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Flavonoid Content ◽  
Cashew Apple Juice ◽  
Dpph Method ◽  
Significant Difference ◽  
Cashew Apple

Background: Cajuína is obtained through clarification of cashew apple juice (Anacardium occidentale L.), a non-diluted and non-fermented beverage, which is prepared from the edible part of the pseudo-fruit. Objective: This study sought to identify and quantify phenolic compounds, determine vitamin C content, total flavonoid content, and the antioxidant activity of two commercial brands of clarified cashew apple juice (cajuína) produced in Piauí, Brazil. Methods: Spectrophotometric and high performance liquid chromatography were used. Results: A high vitamin C content was found mainly in brand A. A high total phenolic content was observed in brand A, and there was no significant difference in flavonoid content between the two brands. Cajuína had high antioxidant activity, which was confirmed by two methods. The highest value was found for brand A by the DPPH method. Conclusion: We concluded that this clarified cashew apple juice has a high antioxidant compound content, and it is a functional food.

scholarly journals EFFECT OF TANNASE ON CHEMICAL PARAMETERS OF CASHEW APPLE JUICE (Anacardium occidentale Linn)

2016 ◽  
Vol 11 (1) ◽  
pp. 29
Author(s):  
Yunita Arian Sari Anwar
Keyword(s):  
High Temperature ◽  
Vitamin C ◽  
Apple Juice ◽  
Chemical Properties ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Enzymatic Method ◽  
Chemical Parameters ◽  
Cashew Apple Juice ◽  
Cashew Apple

<p>We previously produced tannase from <em>Aspergillus niger</em> using solid state medium. In the present study the enzyme used cashew apple juice. The aim this research was to know effect of tannase on chemical parameters of cashew apple juice. The concentration of tannase used was 0%; 0.02%; 0.04%; 0.06%; 0.08% and 0.1% (v/v). The chemical properties of the juice produced by enzymatic method were compared with the juiced produced through high temperature treatment (100<sup>o</sup>C).  This research showed that the addition of 0.1% of tannase enzyme provide the best product according to the lower content of tannins than the content of tannins in the juice produced with high temperature treatment. The tannase treatment did not change the vitamin C content, content of protein and pH. Meanwhile, high temperature treatment decreased the content of vitamin C and protein.</p>

EFFECT OF TANNASE ON CHEMICAL PARAMETERS OF CASHEW APPLE JUICE (Anacardium occidentale Linn)

2015 ◽  
Vol 11 (1) ◽  
pp. 29 ◽  
Author(s):  
Yunita Arian Sari Anwar
Keyword(s):  
High Temperature ◽  
Vitamin C ◽  
Apple Juice ◽  
Chemical Properties ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Enzymatic Method ◽  
Chemical Parameters ◽  
Cashew Apple Juice ◽  
Cashew Apple

<p>We previously produced tannase from <em>Aspergillus niger</em> using solid state medium. In the present study the enzyme used cashew apple juice. The aim this research was to know effect of tannase on chemical parameters of cashew apple juice. The concentration of tannase used was 0%; 0.02%; 0.04%; 0.06%; 0.08% and 0.1% (v/v). The chemical properties of the juice produced by enzymatic method were compared with the juiced produced through high temperature treatment (100<sup>o</sup>C).  This research showed that the addition of 0.1% of tannase enzyme provide the best product according to the lower content of tannins than the content of tannins in the juice produced with high temperature treatment. The tannase treatment did not change the vitamin C content, content of protein and pH. Meanwhile, high temperature treatment decreased the content of vitamin C and protein.</p>

scholarly journals Fermented Parkia biglobosa seeds as a nitrogen source supplementation for bioethanol production from cashew apple juice

2021 ◽  
Vol 14 (9) ◽  
pp. 3441-3454
Author(s):  
Svitlana Nitiema-Yefanova ◽  
Cokou Pascal Agbangnan Dossa ◽  
Virginie Gbohaïda ◽  
Rose Estelle Kanfon ◽  
Issiakou Mossi ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Apple Juice ◽  
Control Sample ◽  
Titratable Acidity ◽  
Cost Effective ◽  
Bioethanol Production ◽  
Parkia Biglobosa ◽  
Cashew Apple Juice ◽  
Yeast Strains ◽  
Cashew Apple

Nutritional requirements in the fermentation process are key parameters for optimal yeast development and ethanol production. Natural nutritional supplements rich in nitrogen, phosphorus, sulfur, and micro-elements can improve the performance of yeasts and offer a sustainable, cost-effective, and environmentally friendly alternative to synthetic chemicals. This study aimed at investigating the effect of a natural yeast nutrient (fermented Parkia biglobosa seeds) on bioethanol production from cashew apple juice by Saccharomyces cerevisiae. The proximate and mineral compositions of fermented seeds were evaluated. Their powder was added to yeast medium at a concentration of 4–12 g/L. The behavior of two yeast strains (Angel brand super alcohol (S1) and Angel brand thermal-tolerant alcohol (S2)) was inspected. Titratable acidity, pH, °Brix, and density were evaluated during 144 h of fermentation. Sugar consumption was maximal after 72 and 48 h of fermentation for S1 and S2 yeast strains, respectively. The best ethanol yields of 0.19 and 0.22 g/g were obtained with S1 and S2 yeast strains, respectively, using 12 g/L of nutrients for the first and without nutrient supplementation for the second (control sample). The non-conventional nutrients from fermented P. biglobosa seeds seem to be favorablefor ethanol production using only S1 yeast strain.

Atmospheric cold plasma frequency imparts changes on cashew apple juice composition and improves vitamin C bioaccessibility

2021 ◽  
pp. 110479
Author(s):  
Ana K. F. Leite ◽  
Thatyane V. Fonteles ◽  
Thaiz B.A.R. Miguel ◽  
Giselle Silvestre da Silva ◽  
Edy Sousa de Brito ◽  
...  
Keyword(s):  
Vitamin C ◽  
Cold Plasma ◽  
Apple Juice ◽  
Plasma Frequency ◽  
Cashew Apple Juice ◽  
Cashew Apple

scholarly journals Evaluation of Physicochemical Properties of South African Cashew Apple Juice as a Biofuel Feedstock

Scientifica ◽  
2015 ◽  
Vol 2015 ◽  
pp. 1-9 ◽  
Author(s):  
Evanie Devi Deenanath ◽  
Karl Rumbold ◽  
Michael Daramola ◽  
Rosemary Falcon ◽  
Sunny Iyuke
Keyword(s):  
Vitamin C ◽  
Specific Gravity ◽  
South African ◽  
Apple Juice ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Cashew Apple Juice ◽  
Cashew Apple ◽  
Physical And Chemical ◽  
And Chemical Properties

Cashew apple juice (CAJ) is one of the feedstocks used for biofuel production and ethanol yield depends on the physical and chemical properties of the extracted juice. As far as can be ascertained, information on physical and chemical properties of South African cashew apple juice is limited in open literature. Therefore, this study provides information on the physical and chemical properties of the South African cashew apple juice. Physicochemical characteristics of the juice, such as specific gravity, pH, sugars, condensed tannins, Vitamin C, minerals, and total protein, were measured from a mixed variety of cashew apples. Analytical results showed the CAJ possesses specific gravity and pH of 1.050 and 4.52, respectively. The highest sugars were glucose (40.56 gL−1) and fructose (57.06 gL−1). Other chemical compositions of the juice were condensed tannin (55.34 mgL−1), Vitamin C (112 mg/100 mL), and total protein (1.78 gL−1). The minerals content was as follows: zinc (1.39 ppm), copper (2.18 ppm), magnesium (4.32 ppm), iron (1.32 ppm), sodium (5.44 ppm), and manganese (1.24 ppm). With these findings, South African CAJ is a suitable biomass feedstock for ethanol production.

scholarly journals PENGARUH PENAMBAHAN ENZIM TANASE TERHADAP SIFAT KIMIA SIRUP BUAH SEMU JAMBU METE (ANACARDIUM OCCIDENTALE LINN)

2013 ◽  
Vol 8 (2) ◽  
Author(s):  
Yunita Arian Sani Anwar
Keyword(s):  
Ascorbic Acid ◽  
High Temperature ◽  
Aspergillus Niger ◽  
Vitamin C ◽  
Apple Juice ◽  
Ascorbic Acid Content ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Cashew Apple Juice ◽  
Cashew Apple

Abstrak: Sebelumnya telah dihasilkan enzim tanase dari Aspergillus niger menggunakan media padat.Pada penelitian ini, enzim tanase yang dihasilkan diaplikasikan pada sirup buah jambu mete.  Penelitian ini bertujuan untuk mengetahui pengaruh penambahan enzim tanase terhadap sifat sirup buah jambu. Konsentrasi enzim yang digunakan divariasi 0%; 0,02%; 0,04%; 0,06%; 0,08% dan 0,1%. Hasil yang diperoleh dibandingkan dengan sifat kimia sirup buah jambu mete yang diberi perlakuan dengan suhu tinggi (100oC). Hasil penelitian menunjukkan bahwa penambahan enzim tanase sebesar 0,1% memberikan hasil yang paling baik untuk menurunkan kandungan tannin jika dibandingkan dengan penggunaan suhu tinggi. Kadar glukosa mengalami peningkatan yang signifikan untuk sirup yang diberi perlakuan dengan suhu tinggi. Hasil analisis vitamin C, protein dan pH tidak mengalami perubahan pada sirup buah jambu mete yang diberi perlakuan dengan enzim tanase. Penggunaan suhu tinggi menyebabkan penurunan kadar vitamin C dan protein secara signifikan.Kata Kunci : Buah Semu Jambu Mete, Enzim Tanase, Tanin Abstract: We previously produced tannase from Aspergillus niger using solid state medium. In the present study the enzyme used  cashew apple juice. The aim this research was to know effect of tannase on chemical parameters of cashew apple juice. The concentration of tannase used was 0%;0.02%; 0.04%; 0.06%; 0.08% and 0.1% (v/v) and this result compared with high temperature treatment (100 oC). Cashew apple juice with tannase treatment resulted in reduced of tannin and increased of glucose and the best result was obtained at the concentration tannase 0,01% (v/v). Tannase treatment not affect ascorbic acid, pH, and protein but high temperature treatment can reduce ascorbic acid content and protein.Key words: cashew apple juice, tannase, tannin

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