Abstract
Cashew apples are by-products in the production of cashew nuts, which are mostly left to rot in the fields. Cashew apple juice (CAJ), a highly nutritious beverage, can be produced from them. It is rich in sugars and ascorbic acid, but its high polyphenol content makes it bitter and astringent, and therefore difficult to commercialize. The kingdom of fungi contains more than 2000 yeast species, of which only a few species have been studied in relation to their potential to produce aroma compounds. The aim of this research was to develop a new low-alcoholic fermented beverage to valorize cashew apples. For this purpose, a screening was carried out employing non-conventional yeast species and some species of the genus Saccharomyces for comparison, followed by a more detailed study with four selected strains cultured at different conditions. The production of volatile aroma compounds as a function of the presence of oxygen, temperature, and yeast species was investigated. The results showed that the more diverse aroma profiles appeared at 25 °C under anaerobic cultivation conditions, where Saccharomyces cerevisiae WUR 102 and Hanseniaspora guilliermondii CBS 2567 excelled in the synthesis of certain aroma compounds, such as β-phenylethanol and its acetate ester (rose aroma). Further studies are needed to test consumer acceptance of these new products.
Highlights
Cashew (Anacardium occidentale L.) is a native crop from tropical America, widely available in several countries of Asia, Africa, and Central America [1]
The main objective of the current study is to develop a locally feasible process for the exploitation and valorization of cashew apples employing Saccharomyces and non-conventional yeasts to develop an innovative low-alcoholic fermented beverage rich in vitamin C
Part of the flesh powder was freeze-dried at −20 ◦ C, while the rest was kept at room temperature for juice extraction
Summary
Cashew (Anacardium occidentale L.) is a native crop from tropical America, widely available in several countries of Asia, Africa, and Central America [1]. The tree yields a pseudo-fruit called cashew apple to which the nut is attached, which can be either yellow, orange, or bright red [1]. It is a fleshy, fibrous and highly juicy fruit with a soft peel [2], which can be consumed raw or in the form of fresh juice, jam, syrups, candied fruit, jelly, pectin, soft drinks, or other beverages. The cashew apple is very bitter and astringent due to its high polyphenol content and not as palatable as other fruits.
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