Application of Fermentation to Recover High‐Added Value Compounds from Food By‐Products

Khubber, Sucheta; Martí-Quijal, Francisco J.; Tomašević, Igor; Remize, Fabienne; Barba, Francisco J.

doi:10.1002/9781119505822.ch7

Cited by 5 publications

(6 citation statements)

References 139 publications

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“…Actinobacteria can be used in the bioconversion of agricultural wastes into high-value chemical products. The bioconversion of these wastes is catalyzed by a number of enzymes which are responsible for waste degradation [1]. The Streptomyces genus has been particularly highlighted because its species possess the potential to secrete broad range of enzymes, which could be involved in the production of antibiotics and biopigments [46,47].…”

Section: Discussionmentioning

confidence: 99%

“…The agri-food sector generates large amounts of wastes that require sustainable eco-friendly alternatives for utilization rather than waste disposal [1]. According to the Food and Agriculture Organization (FAO) [2], one-third of food produced for human consumption is lost every year or wasted throughout the supply chain (~1.3 billion tons).…”

Section: Introductionmentioning

confidence: 99%

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Bioconversion of potato solid waste into antifungals and biopigments using Streptomyces spp.

et al. 2021

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Potato waste was processed and used as a sole substrate for simultaneously producing antifungals and biopigments using Streptomyces spp. Out of three different Streptomyces isolates, strain SO6 stood out due to its ability to produce antifungals against economically important fungal phytopathogens and intracellular biopigments using potato waste powders without additional nutrients. This strain also showed the potential to secrete a broad range of enzymes for fermentation of eight sugars that could be involved in potato waste bioconversion. The results of the fermentation assay indicated that Streptomyces sp. strain SO6 degrades potato wastes during submerged fermentation, diminishing total dry weight and increasing reducing sugars from 0.3 to 3.6 mg·mL−1 and total proteins from 70.6 to 187.7 μg·mL−1. The results showed that Streptomyces strain SO6 was able to convert the potato waste into 0.96 mg·g−1 of diffusible antifungals and 1.75 mg·g−1 of reddish-purple biopigments. On the contrary, an absence of pigment production was observed during the fermentation of the commercial medium used as reference. According to our results, replacement of commercial culture media with available low-cost agroindustrial wastes for producing bioactive chemicals is a real opportunity to enhance the Streptomyces pigment production and antibiotic sustainability with cost-competitiveness. To our knowledge, this is the first report on the simultaneous production of biopigments and diffusible antifungal antibiotics produced by Streptomyces spp. using potato solid waste as the sole nutrient source.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bioconversion of potato solid waste into antifungals and biopigments using Streptomyces spp.

et al. 2021

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“…These bioprocesses also decreased the crude fiber and cyanide contents, thus increasing fiber bioavailability and decreasing the toxicity of those by-products. The breakage of cell wall components favored the release of free phenolic compounds, mainly ferulic acid, chlorogenic acid, hydroxybenzoic acid [164]. Phenolics are well-known bioactive chemicals with significant antioxidant activity that are used to combat oxidative damage disorders (e.g., cardiovascular disease, cancer) after their intake.…”

Section: Involvement Of Molds In Fbpw Managementmentioning

confidence: 99%

“…LAB can be involved in bioprocesses that bring to the production of bioactive compounds, enzymes and pigments [74]. The presence of carbon source makes FBPW inhabitable to a wide variety of LAB [164]. Meat and seafood by-products are rich in proteins (e.g., collagen, gelatine) and vitamins.…”

Section: Involvement Of Lactic Acid Bacteria In Fbpw Managementmentioning

confidence: 99%

Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

et al. 2022

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Dietary inadequacy and nutrition-related non-communicable diseases (N-NCDs) represent two main issues for the whole society, urgently requesting solutions from researchers, policy-makers, and other stakeholders involved in the health and food system. Food by-products and wastes (FBPW) represent a global problem of increasing severity, widely recognized as an important unsustainability hotspot, with high socio-economic and environmental costs. Yet, recycling and up-cycling of FBPW to produce functional foods could represent a solution to dietary inadequacy and risk of N-NCDs onset. Bioprocessing of FBPW with selected microorganisms appears to be a relatively cheap strategy to yield molecules (or rather molecules mixtures) that may be used to fortify/enrich food, as well as to formulate dietary supplements. This review, conjugating human health and sustainability in relation to food, describes the state-of-the-art of the use of yeasts, molds, and lactic acid bacteria for producing value-added compounds from FBPW. Challenges related to FBPW bioprocessing prior to their use in food regard will be also discussed: (i) loss of product functionality upon scale-up of recovery process; (ii) finding logistic solutions to the intrinsic perishability of the majority of FBPW; (iii) inserting up-cycling of FBPW in an appropriate legislative framework; (iv) increasing consumer acceptability of food and dietary supplements derived from FBPW.

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“…During pressing, pomace is produced, which is classified as a waste from the fruit and vegetable industry. Currently, waste management in the world is heading towards transforming as much as possible into useful products, using processes involving microorganisms [12,13]. What's more, pomaces are rich in active substances such as polyphenols, natural pigments, fiber, vitamins and minerals [14][15][16] and LAB.…”

Section: Introductionmentioning

confidence: 99%

Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

et al. 2021

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Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

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Application of Fermentation to Recover High‐Added Value Compounds from Food By‐Products

Cited by 5 publications

References 139 publications

Bioconversion of potato solid waste into antifungals and biopigments using Streptomyces spp.

Bioconversion of potato solid waste into antifungals and biopigments using Streptomyces spp.

Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

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