Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

Abstract

A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day’s different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.

Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

“…This naturally fermented product can be included in the formulation of high-performance animal feed supplements to add value to a by-product of the rice industry, to innovate in the development of products and processes through the use of the edible fungus P. sapidus, and to improve regional economies, among other possibilities. Several authors reported the beneficial effects of the fermented rice bran using Rhizopus oryzae or Lentinula edodes, not only in the enhancement of the nutritional quality of the final product but also its bioactivity [2,4,24]. Oil removal after fermentation could avoid various drawbacks like lipids oxidation, generation of unpleasant flavors, and loss of nutritional value [5,6,25].…”

“…Fermentation is one of the oldest processes used for biomass transformation into value-added products using microorganisms. Solid-state fermentation (SSF) processes have the benefits of dealing with substantial volumes of biomass, are simple to scale up, have a low environmental impact, and do not have a high water consumption [1,2]. Different types of agri-food industry side-streams have been used for SSF to produce enzymes, bioactive compounds, high-quality animal feed supplements, and flavors, among others.…”

“…Different types of agri-food industry side-streams have been used for SSF to produce enzymes, bioactive compounds, high-quality animal feed supplements, and flavors, among others. Besides, an increasing number of organisms have been used for SSF, like bacteria, yeast, ascomycetes, and basidiomycetes [2][3][4].…”

“…After fermentation, an increase in nutrient availability, biosurfactant content, and mono-and polyunsaturated fatty acid content was observed. The same process also allowed the release and transformation of phenolic (e.g., ferulic acid) and volatile compounds-a fact that further enhances the potential benefits of the fermented substrates [2][3][4]6,8,9].…”

“…Pleurotus species are edible fungi that belong to the basidiomycota division; they can be grown in a wide variety of plant-based substrates [2,3,10]. This work focuses on the fermentation of rice bran by P. sapidus, which is a well-known edible fungus that is easy to cultivate in SSF, provides high nutritional quality food, and produces fascinating enzymes and metabolites [3,[10][11][12].…”