Process development and techno-economic analysis of co-production of colorants and enzymes valuing agro-industrial citrus waste

Lima, Caio A.; Bento, Heitor B.S.; Picheli, Flávio Pereira; Cedeño, Fernando Roberto Paz; Mussagy, Cassamo U.; Masarin, Fernando; Torres‐Acosta, Mario A.; Santos-Ebinuma, Valéria de Carvalho

doi:10.1016/j.scp.2023.101204

Cited by 4 publications

(3 citation statements)

References 45 publications

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“…In addition to bioenergy, the pectin-free solid residue can be exploited for conversion into various bioproducts. Recently, researchers utilized these residues to produce natural red colorant using the fungus Talaromyces amestolkiae (titer 2.75 g/L) (Lima et al, 2023). The enzymatic production of xylanases and cellulases was also evaluated, offering a potential route for recovery (Lima et al, 2023).…”

Section: Besides Pectin: Hemicellulose and Cellulose Explorationmentioning

confidence: 99%

“…Recently, researchers utilized these residues to produce natural red colorant using the fungus Talaromyces amestolkiae (titer 2.75 g/L) (Lima et al, 2023). The enzymatic production of xylanases and cellulases was also evaluated, offering a potential route for recovery (Lima et al, 2023). Another innovative approach for this waste involves its conversion into bioplastics.…”

Section: Besides Pectin: Hemicellulose and Cellulose Explorationmentioning

confidence: 99%

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Transforming orange waste with yeasts: bioprocess prospects

Minussi,

Santos,

Scapini

et al. 2024

Rev. Bras. Ciênc. Ambient.

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It is mandatory to make the circular economy a reality, developing ways of transforming waste into valuable products. In this context, investigating the biotechnological potential of different residues is most welcome. This review analyzes how orange waste can be used as biorefinery feedstock to produce different bioproducts using yeasts as the major biocatalysts. In addition to the current orange market, its pectin-rich biomass is described in detail, aiming to elucidate how yeast cells can convert it into ethanol, xylitol, polyphenols, and organic acids (some of them, volatile compounds). Genetic, metabolic, and evolutionary engineering are also analyzed as biotechnological tools to improve the existing processes. Finally, this review also addresses the potential employment of fruit-dwelling yeasts in biorefining pectin-rich biomasses such as orange wastes. All the data presented herein lead to the conclusion that these residues could already be used for noble purposes.

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Section: Besides Pectin: Hemicellulose and Cellulose Explorationmentioning

confidence: 99%

Section: Besides Pectin: Hemicellulose and Cellulose Explorationmentioning

confidence: 99%

Transforming orange waste with yeasts: bioprocess prospects

Minussi,

Santos,

Scapini

et al. 2024

Rev. Bras. Ciênc. Ambient.

View full text Add to dashboard Cite

show abstract

“…Lima and coauthors recently reported the coproduction of red colorants and enzymes using the filamentous fungus Talaromyces amestolkiae cultivated on citrus by-product without pectin in SmF, with a yield of 0.016 g/L/h. In conjunction with the production of colorants, the fungus also produced endo-gluconates, xylanase and β-glucosidase [91].…”

Section: Dyesmentioning

confidence: 99%

Valorization of Agro-Industrial Orange Peel By-Products through Fermentation Strategies

Gervasi,

Mandalari

2024

Fermentation

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The use of whole-cell biocatalysts in microbial cell factories is of great interest to produce added-value compounds. Through large-scale fermentative processes, which use secondary raw materials as substrates, it is possible to recycle and upgrade agro-industrial by-products. This review addresses the main fermentative processes and bioreactors currently used for the valorization of orange peel, a by-product of the Citrus processing industry. Among the main added-value products, bioethanol, organic acids, enzymes, single cell proteins (SCPs), dyes and aromatic compounds have been industrially produced using orange peel via solid state fermentation and submerged fermentation. This approach fits within the circular economy goals in terms of clean technology and renewable energy, valorization and recycling, upgrade of industrial by-products and sustainability.

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Optimization of fermentation conditions for microbial transglutaminase production by Streptoverticillium cinnamoneum KKP 1658 using response surface methodology (RSM)

Kolotylo,

Piwowarek,

Synowiec

et al. 2024

Folia Microbiol

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Microbial transglutaminase (MTG) is an enzyme widely used in the food industry because it creates cross-links between proteins, enhancing the texture and stability of food products. Its unique properties make it a valuable tool for modifying the functional characteristics of proteins, significantly impacting the quality and innovation of food products. In this study, response surface methodology was employed to optimize the fermentation conditions for microbial transglutaminase production by the strain Streptoverticillium cinnamoneum KKP 1658. The effects of nitrogen dose, cultivation time, and initial pH on the activity of the produced transglutaminase were investigated. The significance of the examined factors was determined as follows: cultivation time > nitrogen dose > pH. The interaction between nitrogen dose and cultivation time was found to be crucial, having the second most significant impact on transglutaminase activity. Optimal conditions were identified as 48 h of cultivation with a 2% nitrogen source dose and an initial medium pH of approximately 6.0. Under these conditions, transglutaminase activity ranged from 4.5 to 5.5 U/mL. The results of this study demonstrated that response surface methodology is a promising approach for optimizing microbial transglutaminase production. Future applications of transglutaminase include the development of modern food products with improved texture and nutritional value, as well as its potential use in regenerative medicine for creating biomaterials and tissue scaffolds. This topic is particularly important and timely as it addresses the growing demand for innovative and sustainable solutions in the food and biomedical industries, contributing to an improved quality of life.

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Process development and techno-economic analysis of co-production of colorants and enzymes valuing agro-industrial citrus waste

Cited by 4 publications

References 45 publications

Transforming orange waste with yeasts: bioprocess prospects

Transforming orange waste with yeasts: bioprocess prospects

Valorization of Agro-Industrial Orange Peel By-Products through Fermentation Strategies

Optimization of fermentation conditions for microbial transglutaminase production by Streptoverticillium cinnamoneum KKP 1658 using response surface methodology (RSM)

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