Functional Properties of Agricultural Wastes and Co-fermentation of Biomass with Lactic Acid Bacteria for Natural Antidiabetic Agents

Authors

  • Maria Arockiam Prabha Department of Botany, St. Mary’s College (Autonomous), Thoothukudi, Affiliated to Manonmaniam Sundaranar University, Tamil Nadu, India
  • Maria Arockiam Brintha Department of Botany, Sri Paramakalyani College, Alwarkurichi. Affiliated to Manonmaniam Sundaranar University, Tamil Nadu, India
  • Antony Santiago Arockia Jenecius Alphonse Department of Botany, St. Mary’s College (Autonomous), Thoothukudi, Affiliated to Manonmaniam Sundaranar University, Tamil Nadu, India
  • Mohamed H. Mahmoud Department of Biochemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
  • Mohamed Saad Daoud Department of Biochemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
  • Hamza Ahmad Odeibat Department of Biochemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
  • Mansour K. Gatasheh Department of Biochemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia
  • Mariadhas Valan Arasu Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
  • Balamuralikrishnan Balasubramanian Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul 05006, South Korea
  • Mohammad Shahzad Samdani College of Science, King Saud University, P.O. Box: 2455, 11451, Riyadh, Saudi Arabia

Keywords:

Cashew apple, Bagasse, Nutrients, Natural sugar, Antioxidant, Lactic acid bacteria, Co-fermentation, Antidiabetic

Abstract

The objective of this work was to prepare functional food by microbial conversion using agricultural biomass. The nutrient and bioactive properties of cashew apple (CA) juice extracted from the seven CA varieties were analyzed. The VRI-3 variety CA juice presented a low pH value (3.19 ± 0.02), high titratable acidity (0.24 ± 0.03%), and total suspended solids (13.9 ± 0.2 Brix). The reducing sugar and total phenolic compounds were maximum in VRI-3 (12.5 ± 0.3% and 192 ± 1.3 mg GAE/100 mL) compared to other varieties. Due to rich phenolic compounds in the VRI-3 CA juice, it was used as the source of phenolic compounds; and the extraction procedure was optimized by statistical approach. A central composite design (CCD) was used to optimize the extraction procedure, and the model was significant (F value 163.8; P value < 0.0001). CCD mediated optimized procedure improved phenolic compounds in the extract and presented high antioxidant activity. In order to utilize the CA waste (bagasse) of VRI-3, it was pretreated and used as the culture medium for lactic acid bacterial fermentation. The cashew apple bagasse fermented with lactic acid bacteria exhibited a significant amount of α-glucosidase inhibitory activity.

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Published

2026-10-14

How to Cite

Prabha, M. A., Brintha, M. A., Alphonse, A. S. A. J., Mahmoud, M. H., Daoud, M. S., Odeibat, H. A., … Samdani, M. S. (2026). Functional Properties of Agricultural Wastes and Co-fermentation of Biomass with Lactic Acid Bacteria for Natural Antidiabetic Agents. BioResources, 21(4), 11581–11602. Retrieved from https://ojs.bioresources.com/index.php/BRJ/article/view/25857

Issue

Vol. 21 No. 4 (2026)

Section

Research Article or Brief Communication