Production and characterization of aroma compounds from apple pomace by solid-state fermentation with selected yeasts

Madrera, Roberto Rodríguez; Bedriñana, Rosa Pando; Valles, Belén Suárez

doi:10.1016/j.lwt.2015.07.056

Cited by 74 publications

(28 citation statements)

References 38 publications

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“…Madrera et al (2015) analyzed volatile compounds generated during the fermentation of apple pomace with S. cerevisiae, H. valbyensis, H. uvarum and a combination of S. cerevisiae and an inoculated enzyme [66]. A total of 132 volatile compounds belonging to different chemical families were identified, which were found to be strain dependent.…”

Section: Miscellaneous Use and Other Potential Application Of Apple Pmentioning

confidence: 99%

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

et al. 2020

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Apple pomace is a major by-product obtained during apple juice processing. Several million metric tons of apple pomace are estimated to be generated worldwide every year. However, the recovery rate of this by-product is low. Pomace is commonly disposed and thrown away as a waste, which results in environmental problems and even public health hazards. As a by-product of the apple juice processing industries, pomace contains plenty of different varieties of nutritionally important compounds, such as carbohydrates, phenolic compounds, dietary fiber and minerals. These important compounds can be recovered from apple pomace, or there is even a possibility of using apple pomace in the food systems directly or after minimal processing. Therefore, apple pomace can be utilized in food products to improve their health benefits and commercial values. This review focuses on the current food applications and influence of apple pomace on the characteristics of various food products.

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Section: Miscellaneous Use and Other Potential Application Of Apple Pmentioning

confidence: 99%

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

et al. 2020

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“…Current research demonstrates that MB analogs also exhibit some degrees of contact toxicity. Among 15 chemicals tested, 10 are natural occurring compounds (MB 18 – 24 , EB 25 , M2MB 26 , M2MOB 27 , nPrB 28 , nBB 29 , nPeB 30 , iBB 31 , nHB 21 – 24 , 26 , BB 21 – 24 , 32 ) (Fig. 1 ), in which MB, EB, nPrB, M2MOB, iBB, and BB have been approved by the US Food and Drug Administration (21 CFR 172.515) 33 and the European Union (EU Regulation 1334/2008 & 178/2002) 34 for use as flavoring substances and adjuvants.…”

Section: Discussionmentioning

confidence: 99%

Commercially Available Natural Benzyl Esters and Their Synthetic Analogs Exhibit Different Toxicities against Insect Pests

Yan

Chen

Zhang

2018

Sci Rep

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Benzyl methyl ester, also known as methyl benzoate (MB), is a volatile organic compound that exists naturally as a floral fragrance in many plants. Our behavioral bioassays show that MB and some of its naturally occurring and synthetic analogs kill insects at different life stages. Compared to commercial pesticides containing pyriproxyfen and acetamiprid, MB and some analogs are 1.3 to 3.4 times more toxic to gypsy moth larvae and brown marmorated stinkbug nymphs. The arthropod repellent DEET is also a benzyl ester, and shares the same chemical skeleton with MB. They differ by the diethylamide ester and a methyl group on the benzene ring in DEET. However, unlike MB, DEET does not kill insects; instead, it deters or repels them. Exactly how DEET causes the repellent effect in target organisms is still a mystery. Due to the MB’s structural similarity to DEET, exploring the structure – activity relationship (SAR) of the MB analogs will provide useful information for the discovery of the mode and mechanistic actions of DEET as an insect repellent. In addition, the SAR will allow researchers to modify the chemical structure of the MB molecule, leading to the development of more efficient, safe, and environmentally – friendly green pesticides.

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“…Also, substrate inoculated with Hanseniaspora sp. gave a high level of acetic esters and 132 volatile compounds belonging to different chemical families were identified by chromatographic analysis [195]. Apart from that, in the SSF process with food industry waste mixtures as a substrate for cultivation of S. cerevisiae, K. marxianus and kefir respectively, the production of ε-pinene was only observed as a product of kefir fermentation yielding a high amount (4208 mg·kg −1 of SSF product) [196].…”

Section: Aroma Compounds Productionmentioning

confidence: 99%

Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

et al. 2017

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Abstract:The abundance of organic solid waste throughout the world has become a common issue that needs complete management at every level. Also, the scarcity of fuel and the competition between food and substance as an alternative to a petroleum-based product has become a major problem that needs to be properly handled. An urge to find renewable substances for sustainable development results in a strategy to valorize organic solid waste using solid state fermentation (SSF) and to manage the issue of solid wastes in a green approach. This paper reviews management of solid wastes using SSF, with regard to its current application, advantages and challenges, downstream processing in SSF, economic viewpoint, and future perspectives.

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Production and characterization of aroma compounds from apple pomace by solid-state fermentation with selected yeasts

Cited by 74 publications

References 38 publications

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

Commercially Available Natural Benzyl Esters and Their Synthetic Analogs Exhibit Different Toxicities against Insect Pests

Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

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