Fruit Wastes Fermentation for Phenolic Antioxidants Production and Their Application in Manufacture of Edible Coatings and Films

Abstract

Agro-industrial by-products are important sources of potent bioactive phenolic compounds. These compounds are of extreme relevance for food and pharmacological industries due to their great variety of biological activities. Fermentation represents an environmentally clean technology for production and extraction of these bioactive compounds, providing high quality and high activity extracts, which can be incorporated in foods using coatings/films wax-based in order to avoid alterations in their quality. In this document is presented an overview about importance and benefits of solid-state fermentation, pointing out this bioprocess as an alternative technology for use agro-industrial by-products as substrates to produce valuable secondary metabolites and their applications as food quality conservatives.

Recent Advances in Antioxidant Polymers: From Sustainable and Natural Monomers to Synthesis and Applications

“…The recovery of antioxidants from agro-wastes is a facile and scalable method in the manufacturing of a broad array of lignin-containing compounds for industrial and biological applications. Martinez-Avila et al [23] noted that the fermentation of fruit peel waste generated high-quality phenolic antioxidants for industrial application. However, the recovery of antioxidants from agro-wastes is impacted by production-related constraintstraditional processes are associated with significant hazards to human health, low yields, and negative ecological effects; this explains why solid-state fermentation and solid-state shear pulverization have become the techniques of choice in the recovery of polyphenols from agro-wastes [23,24].…”

Ellagic Acid Recovery by Solid State Fermentation of Pomegranate Wastes by Aspergillus niger and Saccharomyces cerevisiae: A Comparison

“…The production of bioactives from agro-industrial by-products is nowadays a cutting-edge topic within circular economy systems and the use of biotechnological methods is one of the most actively pursued approaches. In this connection, fermentation represents an environmentally clean technology for production and extraction of such bioactives, providing high quality and high activity extracts for application as food additives or cosmetic ingredients [1,2,3,4,5].…”

Bioactive components of pomegranate fruit and their transformation by fermentation processes

“…They may be supplemented to food products in the form of microcapsules, which exhibit stability during 90-day storage [46]. Potential applications for polyphenolic compounds obtained by fermentation of waste product after juice pressing may include films and edible coatings, as these compounds thanks to their properties may constitute a barrier against growth of microflora on the surface of fruits and vegetables [47]. A good product with promising prospects for success on the European market is yoghurt with an addition of pomegranate juice (40 %).…”