Rhizopus oligosporus as a biotransforming microorganism of Anacardium othonianum Rizz. byproduct for production of high -protein, -antioxidant, and -fiber ingredient

Lima, Thayanara Mayara de; Almeida, Adrielle Borges de; Peres, Daiane Sousa; Oliveira, Raquel Martins da Silva Fernandes de; Sousa, Tainara Leal de; Freitas, Bheatriz Silva Morais de; Silva, Fabiano Guimarães; Egea, Mariana Buranelo

doi:10.1016/j.lwt.2020.110030

Cited by 10 publications

(3 citation statements)

References 34 publications

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“…The large quantities of waste from the fruit processing industry are mainly constituted of fibrous residues from epicarp or inedible parts. Valorisation of these wastes not only could add commercial value to the products but also alleviates the detrimental effect on the environment caused by the disposal in municipal landfills [8].…”

Section: Introductionmentioning

confidence: 99%

Parametric Screening of Fermentation Conditions for Protease Production from Pineapple Waste

Sivanesan,

Tang,

Mohd Arshad

et al. 2024

JCEIB

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Pineapple waste is abundant in cellulose, hemicellulose, lignin, complex carbohydrates, and protein. One simple way to use pineapple waste as a substrate is to utilize it with the probiotic beverage to produce enzymes through submerged fermentation. Studies on fermentation using pineapple waste have mainly focused on cellulose, xylanase, and pectinase, with little information on protease fermentation. Future studies on pineapple waste-based protease fermentation should be conducted. The present work aims to investigate the significant process parameters affecting protease fermentation from pineapple waste. The parametric screening was performed using the two-level fractional factorial design by Design Expert 7.1.6. In this work, four process parameters were manipulated for protease fermentation which is incubation time from 24 hours to 72 hours, temperature from 20.0 °C to 40.0 °C, substrate concentration from 10.0 % to 30.0 % and pH value from 4.0 to 8.0. The result showed that the most significant process parameters affecting protease fermentation were temperature, pH value and incubation time. This study investigated that the highest protease activity, 0.118 U/mL can be obtained with 48 hours of incubation time, 30.0 °C of temperature, 20.0 % of substrate concentration and pH 6.0.

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Section: Introductionmentioning

confidence: 99%

Parametric Screening of Fermentation Conditions for Protease Production from Pineapple Waste

Sivanesan,

Tang,

Mohd Arshad

et al. 2024

JCEIB

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“…Alternatively, recent studies have investigated fungus-based feed/food products using less costly substrates from food industry side-streams, e.g., bread waste, brewery spent grains, and olive oil mill wastewater [11][12][13]. Another substrate for feed/food production by filamentous fungi could be fruit and vegetable processing residuals (FPRs), e.g., cashew byproduct or apple pomace [6,14,15].…”

Section: Introductionmentioning

confidence: 99%

Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications

et al. 2022

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The fermentation of fruit processing residuals (FPRs) with filamentous fungi can provide protein-rich food products. However, FPRs that contain bioactive compounds with antimicrobial properties present a major challenge. In this work, the resistance of two edible filamentous fungi, Rhizopus oligosporus and Neurospora intermedia, to 10 typically inhibiting bioactive compounds available in FPRs (epicatechin, quercetin, ellagic acid, betanin, octanol, hexanal, D-limonene, myrcene, car-3-ene, and ascorbic acid) was examined. These compounds’ inhibitory and stimulatory effects on fungal growth were examined individually. Three different concentrations (2.4, 24, and 240 mg/L) within the natural concentration range of these compounds in FPRs were tested. These bioactive compounds stimulated the growth yield and glucose consumption rate of R. oligosporus, while there was no increase in the biomass yield of N. intermedia. Ellagic acid caused an up to four-fold increase in the biomass yield of R. oligosporus. In addition, octanol and D-limonene showed antifungal effects against N. intermedia. These results may be helpful in the development of fungus-based novel fermented foods.

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“…In addition, during the fermentation there will be proteolytic activity of the mold, which breaks down protein into amino acids, causing an increase in nitrogen [5]. The production of modified Adlay flour by fermentation using Rhizopus oligosporus is expected to improve the nutrition and functional characteristics of good flour [31]. The effect of different fermentation duration on Adlay is understudied.…”

Section: Introductionmentioning

confidence: 99%

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

Masahid¹,

Belgis²,

Agesti³

2021

IJ-FANRES

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Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

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Rhizopus oligosporus as a biotransforming microorganism of Anacardium othonianum Rizz. byproduct for production of high -protein, -antioxidant, and -fiber ingredient

Cited by 10 publications

References 34 publications

Parametric Screening of Fermentation Conditions for Protease Production from Pineapple Waste

Parametric Screening of Fermentation Conditions for Protease Production from Pineapple Waste

Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

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