ข่าวสาร

การผลิตเครื่องดื่มแอลกอฮอล์ต่ำจากกระบวนการหมักเศษเหลือของมะม่วงหิมพานต์ โดยการใช้ยีสต์ Cyberlindnera rhodanensis DK ร่วมกับ แบคทีเรีย Lactobacillus pentosus A14-6 พบว่า สามารถช่วยลดน้ำตาลซึ่งอาจมีผลเสียต่อสุขภาพ โดยเฉพาะกับผู้ป่วยเบาหวาน อีกทั้งยังเพิ่มปริมาณสารชีวภาพและฤทธิ์ต้านอนุมูลอิสระ ทั้งนี้ เครื่องดื่มที่ได้ยังมีคุณสมบัติยับยั้งเอนไซม์ที่ช่วยควบคุมระดับน้ำตาลในเลือด ซึ่งสามารถเป็นเครื่องดื่มสุขภาพที่ดีสำหรับผู้บริโภค อย่างไรก็ตาม การต่อยอดการพัฒนาผลิตภัณฑ์ตามข้อกำหนดด้านอาหารและการประเมินคุณภาพทางประสาทสัมผัสยังเป็นสิ่งที่จำเป็นก่อนการนำไปใช้ในเชิงพาณิชย์ต่อไป

Low-alcohol beverage production through the fermentation of cashew apple waste using Cyberlindnera rhodanensis DK yeast in combination with Lactobacillus pentosus A14-6 has been shown to reduce sugar levels, which can benefit health, especially for diabetic patients. This process also increases bioactive compounds and antioxidant activity. Additionally, the resulting beverage has enzyme inhibitory properties that help regulate blood sugar levels, making it a healthy choice for consumers. However, further product development, including adherence to food regulations and sensory quality assessments, is necessary before commercial application.

Topic: Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6

Authors: Kham, N.N.N.| Phovisay, S.| Unban, K.| Kanpiengjai, A.| Saenjum, C.| Lumyong, S.| Shetty, K.| Khanongnuch, C.

Abstract: 
This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberlindnera rhodanensis DK, as the main targeted microbe. At 30 °C without agitation, C. rhodanensis DK caused changes in key parameters during the fermentation of cashew apple juice (CAJ) in terms of varied pH values and initial sugar concentrations. This result indicated that pure CAJ, with pH adjusted to 6 and with the original 6.85% (w/v) total sugar content, was the most feasible condition, as glucose and fructose were mostly consumed at 12 days of fermentation. A co-culture approach with either Saccharomyces cerevisiae TISTR 5088 or Lactobacillus pentosus A14-6 was investigated to improve both physicochemical and fermentation characteristics. Co-fermentation with S. cerevisiae TISTR 5088 resulted in significantly increased ethanol accumulation to 33.61 ± 0.11 g/L, but diminished bioactive compounds, antioxidant activity, and antidiabetic potential. In contrast, co-fermentation with L. pentosus A14-6 demonstrated excellent outcomes, as it significantly increased sugar consumption and finally remained at only 4.95 g/L compared to C. rhodanensis DK alone, produced lower levels of ethanol at only 19.47 ± 0.06 g/L, and higher total titratable acid (TTA), resulting in a final pH of 3.6. In addition, co-fermentation with this lactic acid bacterium significantly enhanced bioactive compounds and antioxidant activity and also retained potential antidiabetic properties. These findings highlight the feasibility of using tailored microbial fermentation strategies to produce low-alcohol beverages with enhanced health-promoting properties from CAJ; however, product-development processes following health food regulations and sensory evaluation are necessary. 

Keywords: cashew apple waste; co-culture fermentation; Cyberlindnera rhodanensis; healthy drinks; Lactobacillus pentosus; low-alcohol beverages

View at publisher: https://www.mdpi.com/2304-8158/13/10/1469