Chemical composition and bioactive compounds of cashew () apple juice and bagasse from Colombian varieties.

Cashew nut production generates large amounts of cashew apple as residue. In Colombia, cashew cultivation is increasing together with the concerns on residue management. The objective of this study was to provide the first chemical, physical and thermal decomposition characterization of cashew apple from Colombian varieties harvested in Vichada, Colombia.

Scientometric Overview of Coffee By-Products and Their Applications.

As coffee consumption is on the rise, and the global coffee production creates an excess of 23 million tons of waste per year, a revolutionary transition towards a circular economy via the transformation and valorization of the main by-products from its cultivation and preparation (Coffee Husk (CH), Coffee Pulp (CP), Coffee Silverskin (CS), and Spent Coffee Grounds (SCG)) is inspiring researchers around the world. The recent growth of scholarly publications in the field and the emerging applications of coffee by-products published in these scientific papers encourages a systematic review to identify the knowledge structure, research hotspots, and to discuss the challenges and future directions. This paper displays a comprehensive scientometric analysis based on 108 articles with a high level of influence in the field of coffee by-products and their applications.

Effect of bioactive compounds extracted from ANDES-F1080 on laccase activity of ANDES-F515.

Laccases are ligninolytic enzymes produced by different microorganisms, especially by fungi such as the white-rot fungus . Chemical inductors have been used to promote laccase secretion due to the application of these enzymes in lignocellulosic biomass pretreatment. ANDES-F1080 was previously described as a source of bioactive compounds that could influence the enzymatic production system of other fungi.