Recovery of Nutraceuticals from Agri-Food Industry Waste by Lactic Acid Fermentation

Lasrado, Lyned D.; Kumar, Amit

doi:10.1007/978-981-10-7434-9_11

Cited by 9 publications

(4 citation statements)

References 83 publications

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“…F I G U R E 5 Continued using appropriate exo-or endo-peptidases as well as other processing (Fu et al, 2018;Fu et al, 2020). Fermentation using lactic acid bacteria has been described as a safe, environmentally friendly, and economical technology that can find application in adding value to the fifth quarter (Lasrado & Rai, 2018;Rai et al, 2012). Some studies have employed this technology to valorize fish (Marti-Quijal et al, 2020a, 2020b and poultry byproducts (Cai et al, 1994;Russell et al, 1992) with varying applications.…”

Section: (D)mentioning

confidence: 99%

Exploring the prospects of the fifth quarter in the 21st century

Soladoye

Juárez

Estévez

et al. 2022

Comp Rev Food Sci Food Safe

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A variable proportion of slaughtered livestock, generally referred to as the fifth quarter, is not part of the edible dressed meat and regarded as animal byproduct. In order for the fifth quarter to play a significant role in the current effort toward a circular bio‐based economy, it has to successfully support food security, social inclusivity, environmental sustainability, and a viable economy. The high volume of these low‐value streams and their nutrient‐dense nature can facilitate their position as a very important candidate to explore within the context of a circular bio‐based economy to achieve some of the United Nations Sustainable Development Goals (UN‐SDGs). While these sources have been traditionally used for various applications across different cultures and industries, it seems evident that their full potential has not yet been exploited, leaving these products more like an environmental burden rather than valuable resources. With innovation and well‐targeted interdisciplinary collaborations, the potential of the fifth quarter can be fully realized. The present review intends to explore these low‐value streams, their current utilization, and their potential to tackle the global challenges of increasing protein demands while preventing environmental degradation. Factors that limit widespread applications of the fifth quarter across industries and cultures will also be discussed.

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Section: (D)mentioning

confidence: 99%

Exploring the prospects of the fifth quarter in the 21st century

Soladoye

Juárez

Estévez

et al. 2022

Comp Rev Food Sci Food Safe

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“…The current issue and full text archive of this journal is available on Emerald Insight at: https://www.emerald.com/insight/0007-070X.htm Currently, it is becoming well-known among consumers that FF can reduce the burden of disease and lost productivity. This aspect has increased the production by food businesses making itself more popular among consumers interested in improved dietary behavior (Bigliardi and Galati, 2013;Lasrado and Rai, 2018;Ferraris et al, 2019).…”

Section: Ffs Analysis For Consumer Management 1519mentioning

confidence: 99%

Factors affecting consumer purchasing behavior of functional food: a comparative analysis for consumer management

Salvatore

Adamashvili

Contò

2021

BFJ

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PurposeThe main aims are underlining the role of functional foods (FFs) for population wellbeing, investigating the reasons in the self-consciousness of the different countries' populations and exploring what influences in purchasing decisions to address the management of food-producing businesses. This information will make consumer management easier.Design/methodology/approachA two-step methodology was adopted: (1) literature review and (2) online interview. The principal component analysis (PCA) was used to facilitate and reduce the data complexity. Software Stata/SE was used for data analysis in both Italy and Georgia.FindingsCustomers' attitudes, awareness level and decision-making process are clarified through the comparative analysis between Italian and Georgian populations. They have a number of reasons that incentivize their behavior. These reasons may be used by food-producing businesses to evaluate their performance and develop ad hoc strategies for consumer management.Originality/valueThe key elements that determine the FF and motivate the consumer to buy can constitute a foundation for actions related to the development and management of food-producing businesses. Knowing the factors that consumers consider in the process of choosing FFs will help define the strategies that businesses should use for product improvement, better managing the consumer. This study can support the development of education, prevention and promotion of managerial improvements. The innovative mixed methodology applied to the topic is one of the original factors of the study.

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“…Moreover, waste accumulation is a true problem for the ecosystem, since its high water and nutrients content promotes microbial decomposition leading to large methane and carbon dioxide emissions, causing problems for humans, animals and the environment (Helkar et al, 2016 ; Kumar et al, 2017 ). However, agricultural waste is increasingly appointed as a valuable source of nutraceuticals (or food additives), which are compounds that can provide additional health benefits in a regular diet (Lasrado & Rai, 2018 ). There are several examples in literature on the chemical extraction of diverse nutraceuticals from these residual biomasses, and in recent years, environment‐friendly protocols are more and more applied (Ghafoor et al, 2022 ; Koraqi et al, 2022 ; Souza et al, 2022 ), following the principle of green chemistry.…”

Section: Introductionmentioning

confidence: 99%

Scheffersomyces stipitis ability to valorize different residual biomasses for vitamin B₉ production

Mastella

Senatore

Beltrani

et al. 2022

Microbial Biotechnology

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Sugar beet pulp (SBP), sugar beet molasses (SBM) and unfermented grape marcs (UGM) represent important waste in the agro‐food sector. If suitably pre‐treated, hexose and pentose sugars can be released in high quantities and can subsequently be used by appropriate cell factories as growth media and for the production of (complex) biomolecules, accomplishing the growing demand for products obtained from sustainable resources. One example is vitamin B 9 or folate, a B‐complex vitamin currently produced by chemical synthesis, almost exclusively in the oxidized form of folic acid (FA). It is therefore desirable to develop novel competitive strategies for replacing its current fossil‐based production with a sustainable bio‐based process. In this study, we assessed the production of natural folate by the yeast Scheffersomyces stipitis , investigating SBM, SBP and UGM as potential growth media. Pre‐treatment of SBM and SBP had previously been optimized in our laboratory; thus, here we focused only on UGM pre‐treatment and hydrolysis strategies for the release of fermentable sugars. Then, we optimized the growth of S. stipitis on the three media formulated from those biomasses, working on inoculum pre‐adaptation, oxygen availability and supplementation of necessary nutrients to support the microorganism. Folate production, measured with a microbiological assay, reached 188.2 ± 24.86 μg/L on SBM, 130.6 ± 1.34 μg/L on SBP and 101.9 ± 6.62 μg/L on UGM. Here, we demonstrate the flexibility of S. stipitis in utilizing different residual biomasses as growth media. Moreover, we assessed the production of folate from waste, and to the best of our knowledge, we obtained the highest production of folate from residual biomasses ever reported, providing the first indications for the future development of this microbial production process.

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Recovery of Nutraceuticals from Agri-Food Industry Waste by Lactic Acid Fermentation

Cited by 9 publications

References 83 publications

Exploring the prospects of the fifth quarter in the 21st century

Exploring the prospects of the fifth quarter in the 21st century

Factors affecting consumer purchasing behavior of functional food: a comparative analysis for consumer management

Scheffersomyces stipitis ability to valorize different residual biomasses for vitamin B₉ production

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Recovery of Nutraceuticals from Agri-Food Industry Waste by Lactic Acid Fermentation

Cited by 9 publications

References 83 publications

Exploring the prospects of the fifth quarter in the 21st century

Exploring the prospects of the fifth quarter in the 21st century

Factors affecting consumer purchasing behavior of functional food: a comparative analysis for consumer management

Scheffersomyces stipitis ability to valorize different residual biomasses for vitamin B9 production

Contact Info

Product

Resources

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Scheffersomyces stipitis ability to valorize different residual biomasses for vitamin B₉ production