Extraction of phenolic compounds from agro-industrial by-products by fungal fermentation with potential use as additives for meat and meat products. A review

Abstract

The present manuscript reviews the findings of different research studies that evaluate the use of fungal solid-state (SSF) and submerged culture fermentation (SCF) with agro-industrial residues as substrates to enhance the production of polyphenols and their possible uses as food additives. Some agro-industrial residues (peels, pulps and seeds) are an important source of phenolic acids (p-coumaric, p-hydroxybenzoic, chlorogenic, cinnamic, ferulic, gallic, gentisic, protocatechuic, rosmarinic, salycilic, syringic, and vanillic acids) and flavonoid compounds (apigenin, chrysin, (+)-catechin, kaempferol, myricetin, quercetin, rutin, hesperetin, and naringin). In addition, the utilization of these residues as substrates in SCF and SSF enhances polyphenol production, improves biological function by increasing antioxidant and antimicrobial activities, and provides a potential alternative to synthetic antioxidant uses in the meat and meat products industry.

Solid-State Fermentation as a Sustainable Tool for Extracting Phenolic Compounds from Cascalote Pods

“…Filamentous fungi are the most used microorganism in SSF, and they have great potential to release bioactive compounds from vegetal matrices [8]. Fungi can assimilate a wide variety of carbon sources, thus being able to synthesize, degrade, and transform several phenolic compounds and other aromatic compounds [29,30]. During SSF, fungi produce several enzymes that degrade the cell wall components, resulting in an enhanced phenolic compound extraction [15].…”

Fermentación de subproductos agroindustriales como estrategia para obtener aditivos para alimento de codorniz

“…Sin embargo, es necesaria la combinación de estos métodos con otros factores, como la polaridad del solvente utilizado durante la extracción, las mezclas de solventes, la relación solvente-sólido, pH del solvente, tamaño de las partículas sólidas, temperatura, tiempo y el vacío; así como las condiciones de fermentación (Azmir et al, 2013;Chawla et al, 2017;Morales et al, 2018). Adicionalmente, el uso de métodos biotecnológicos como es la fermentación fúngica en medio líquido y sólido, es considerada como un método alternativo para la recuperación de compuestos bioactivos a partir de subproductos agroindustriales (Vargas-Sánchez et al, 2021).…”