Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: A promising source of natural antioxidants

Torres-León, Cristian; Ramírez‐Guzmán, Nathiely; Ascacio‐Valdés, Juan A.; Serna-Cock, Liliana; Correia, Maria Tereza dos Santos; Contreras-Esquivel, Juan Carlos; Aguilar, Cristóbal N.

doi:10.1016/j.lwt.2019.06.003

Cited by 79 publications

(71 citation statements)

References 45 publications

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“…Similarly, Ballesteros-Vivas et al (2019) found an extraction yield of 143.79 mg GAE per g DW and 1.21 mg quercetin equivalent (QE) per g DW, for phenolics and flavonoids, respectively, in extracts performed with ethanol as main solvent under 150 • C in a pressurized liquid extraction process. Torres-León et al (2019) found an increase from 984 to 3288 mg GAE per 100 g DW after a solid-state fermentation with the fungus Aspergillus niger, followed by an ethanolic extraction. The same authors evaluated the effect of different conditions of solid to liquid ratio, temperature, and extraction cycle for microwave-assisted extraction of antioxidant compounds from mango seeds.…”

Section: Mango (Mangifera Indica)mentioning

confidence: 95%

“…Torres‐León et al. () found an increase from 984 to 3288 mg GAE per 100 g DW after a solid‐state fermentation with the fungus Aspergillus niger , followed by an ethanolic extraction. The same authors evaluated the effect of different conditions of solid to liquid ratio, temperature, and extraction cycle for microwave‐assisted extraction of antioxidant compounds from mango seeds.…”

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 99%

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Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

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Section: Mango (Mangifera Indica)mentioning

confidence: 95%

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 99%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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“…In contrast, A. oryzae fermentations of maize-milling waste in co-culture with Pleurotus ostreatus and Hericium erinaceus to increase fiber content (+45%) (Acosta-Estrada et al, 2019) were performed under similar conditions to those processes using A. niger. Specifically, A. niger strains NRRL3, GH1 and enzymes isolated from CECT 2700 and 3T5B8 were used to treat mango, grape, soya and brewing by-products, and olive cake, leading to a high antioxidant activity (90%), release of xylo-oligosaccharides (887 mg/g), enzymes (soya 555 U/mL), xylose (6 g/L), and an increase in protein content (+94%) (Chebaibi et al, 2019;Costa et al, 2019;Paz et al, 2019;Taddia et al, 2019;Torres-León et al, 2019). Most of these processes were solid state-fermentations.…”

Section: Reaction Conditions According To the Microorganism Usedmentioning

confidence: 99%

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

et al. 2020

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There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported have been focused on increasing the nutritional value of vegetable by-products, while several lactic acid bacteria and Penicillium species have been used to produce high purity lactic acid. Bacteria and fungi like Bacillus subtilis, Rhizopus oligosporus, or Fusarium flocciferum may be used to efficiently produce protein extracts with high biological value and a wide variety of functional carbohydrates and glycosidases have been produced employing Aspergillus, Yarrowia, and Trichoderma species. Fermentative patterns summarized may guide the production of functional ingredients for novel food formulation and the development of low-cost bioprocesses leading to a transition toward a bioeconomy model.

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“…Although fermentation technology is an important tool to increased phenolic compounds for functional food production or pharmaceuticals, a broad toxicological characterization is needed before the validation of these extracts for human consumption and/or health benefits (Bhanja Dey et al, 2016). In addition, it was reported that the influence of other parameters such as fermentation time, enzymatic profile and the release of bound compounds, affected the bioactive compounds recovery and their bioactivities (Torres-León et al, 2019;Zhang et al, 2017).…”

Section: Biological Activities Of Ssf Extracts: Antioxidant Cytotoximentioning

confidence: 99%

Biotransformation of rice and sunflower side-streams by dikaryotic and monokaryotic strains of Pleurotus sapidus: Impact on phenolic profiles and bioactive properties

Pinela

Omarini

Stojković

et al. 2020

Food Research International

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Fungi are known to modify the properties of lignocellulosic materials during solid-state fermentation (SSF). In this study, agricultural side-streams (sunflower seed hulls, rice husks and rice straw) were used as substrates for SSF with dikaryotic and monokaryotic strains of Pleurotus sapidus. The phenolic profiles of the mentioned substrates were characterized by LC-DAD/ESI-MS n pre-and post-fermentation. Moreover, antioxidant, cytotoxic and antimicrobial activities were screened against oxidizable cellular substrates, tumour and primary cell lines, and different bacteria and fungi, respectively. The concentration of phenolic compounds in the crop side-streams was reduced after fermentation with both strains of the fungus. The fermented extracts also displayed lower antioxidant and cytotoxic activities and had no hepatotoxicity. The antimicrobial activity depended upon the crop side-stream and/or SSF conditions. These results indicate that P. sapidus represent a good candidate to modify the phenolic fraction presents in crop side-streams with a consequent decrease in its bioactivities. However, the SSF with P. sapidus strains play an interesting role in the detoxification of plant materials which can be used for different applications according to the "reduce-reuse-recycle" concept contributing with the sustainable land use and circular economy.

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Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: A promising source of natural antioxidants

Cited by 79 publications

References 45 publications

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

Biotransformation of rice and sunflower side-streams by dikaryotic and monokaryotic strains of Pleurotus sapidus: Impact on phenolic profiles and bioactive properties

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