Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation

Peptidomics strategies with high throughput, sensitivity, and reproducibility are key tools for comprehensively analyzing peptide composition and potential functional activities in foods. Nevertheless, complex signal interference, limited ionization efficiency, and low abundance have impeded food‐derived peptides’ progress in food detection and analysis. As a result, novel functional materials have been born at the right moment that could eliminate interference and perform efficient enrichment. Of note, few studies have focused on developing peptide enrichment materials for food sample analysis. This work summarizes the development of endogenous peptide, phosphopeptide, and glycopeptide enrichment utilizing materials that have been employed extensively recently: organic framework materials, carbon‐based nanomaterials, bio‐based materials, magnetic materials, and molecularly imprinted polymers. It focuses on the limitations, potential solutions, and future prospects for application in food peptidomics of various advanced functional materials. The size‐exclusion effect of adjustable aperture and the modification of magnetic material enhanced the sensitivity and selectivity of endogenous peptide enrichment and aided in streamlining the enrichment process and cutting down on enrichment time. Not only that, the immobilization of metal ions such as Ti4+ and Nb5+ enhanced the capture of phosphopeptides, and the introduction of hydrophilic groups such as arginine, L‐cysteine, and glutathione into bio‐based materials effectively optimized the hydrophilic enrichment of glycopeptides. Although a portion of the carefully constructed functional materials currently only exhibit promising applications in the field of peptide enrichment for analytical chemistry, there is reason to believe that they will further advance the field of food peptidomics through improved pre‐treatment steps.

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Evaluation of physiochemical composition, phenolic compounds, and antioxidant activity of Kombucha produced from Thunbergia laurifolia as a potential functional food

Essiedu,

Areerate,

Withayagiat

2024

Int J of Food Sci Tech

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SummaryKombucha has gained global attention for its beneficial bioactive compounds. This study aimed to evaluate Thunbergia laurifolia tea as a potential substrate for Kombucha production due to its rich polyphenol content and biological properties, including antioxidant and anticancer properties, through monoculture and simultaneous mixed coculture fermentation. The pH and brix of the teas decreased significantly during fermentation, indicating sugar hydrolysis and organic acid synthesis by fermenting microbes. The alcohol content was higher in yeast monocultures (45.80 ± 0.00¬50.23 ± 0.08 g L−1) compared to mixed coculture fermented (CBY) tea (20.16 ± 0.00 g L−1). Total phenolic and flavonoid contents and antioxidant activity increased significantly in CBY tea compared to non‐fermented and monoculture teas. CBY also exhibited the highest cumulative phenolic compound content, including rosmarinic acid, caffeic acid, gallic acid, rutin, catechin, and quercetin, compared to monoculture teas. Overall, Thunbergia laurifolia tea shows promise as a substrate for kombucha production, with improved bioactive constituents and antioxidant activity.

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Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation

Cited by 4 publications

References 186 publications

Valorization of byproducts from meat and dairy industries through fermentation to produce peptides

Valorization of byproducts from meat and dairy industries through fermentation to produce peptides

Advanced functional materials as reliable tools for capturing food‐derived peptides to optimize the peptidomics pre‐treatment enrichment workflow

Evaluation of physiochemical composition, phenolic compounds, and antioxidant activity of Kombucha produced from Thunbergia laurifolia as a potential functional food

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