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Erskine E, Ozkan G, Lu B, Capanoglu E. Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts. ACS OMEGA 2023; 8:4543-4553. [PMID: 36777564 PMCID: PMC9910098 DOI: 10.1021/acsomega.2c07602] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Accepted: 12/30/2022] [Indexed: 06/18/2023]
Abstract
A substantial amount of fruit byproducts is lost annually due to lack of valorization applications at industrial scale, resulting in loss of valuable nutrients as well as immense economic consequences. Studies conducted clearly show that if appropriate and dependable methods are applied, there is the potential to acquire various components that are currently being obtained through synthetic manufacturing from fruit byproducts mostly regarded as waste and utilize them in not only the food industry, but pharmaceutical and cosmetic industries as well. This review aims to provide a concise summary of the recent studies regarding the fermentation of fruit byproducts and how their antioxidant activity is affected during this process.
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Affiliation(s)
- Ezgi Erskine
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Gulay Ozkan
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Baiyi Lu
- College
of Biosystems and Food Science, Zhejiang
University, Yuhangtang Road 866#, Hangzhou, 310058 Zhejiang, P. R. China
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
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2
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Isolated and fermented orange and grape wastes: Bromatological characterization and phytase, lipase and protease source. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102978] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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3
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Kithama M, Hassan YI, Guo K, Kiarie E, Diarra MS. The Enzymatic Digestion of Pomaces From Some Fruits for Value-Added Feed Applications in Animal Production. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.611259] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
With the noticed steady increase of global demand for animal proteins coupled with the current farming practices falling short in fulfilling the requested quantities, more attention is being paid for means and methods intended to maximize every available agricultural-resource in a highly sustainable fashion to address the above growing gap between production and consumers' demand. Within this regard, considerable efforts are being invested either in identifying new animal feed ingredients or maximizing the utilization of already established ones. The public preference and awareness of the importance of using waste products generated by fruit-dependent industries (juice, jams, spirits, etc.) has improved substantially in recent years where a genuine interest of using the above waste(s) in meaningful applications is solidifying and optimization-efforts are being pursued diligently. While many of the earlier reported usages of fruit pomaces as feedstuffs suggested the possibility of using minimally processed raw materials alone, the availability of exogenous digestive and bio-conversion enzymes is promising to take such applications to new un-matched levels. This review will discuss some efforts and practices using exogenous enzymes to enhance fruit pomaces quality as feed components as well as their nutrients' accessibility for poultry and swine production purposes. The review will also highlight efforts deployed to adopt numerous naturally derived and environmentally friendly catalytic agents for sustainable future feed applications and animal farming-practices.
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Shakour ZTA, Fayek NM, Farag MA. How do biocatalysis and biotransformation affect Citrus dietary flavonoids chemistry and bioactivity? A review. Crit Rev Biotechnol 2020; 40:689-714. [DOI: 10.1080/07388551.2020.1753648] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Zeinab T. Abdel Shakour
- Laboratory of Phytochemistry, National Organization for Drug Control and Research, Cairo, Egypt
| | - Nesrin M. Fayek
- Department of Pharmacognosy, College of Pharmacy, Cairo University, Cairo, Egypt
| | - Mohamed A. Farag
- Department of Pharmacognosy, College of Pharmacy, Cairo University, Cairo, Egypt
- Chemistry Department, School of Sciences and Engineering, The American University in Cairo, Cairo, Egypt
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5
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Espinosa-Pardo FA, Nakajima VM, Macedo GA, Macedo JA, Martínez J. Extraction of phenolic compounds from dry and fermented orange pomace using supercritical CO2 and cosolvents. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.10.002] [Citation(s) in RCA: 92] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Silva JGS, Orlando EA, Rebellato AP, Pallone JAL. Optimization and Validation of a Simple Method for Mineral Potential Evaluation in Citrus Residue. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0748-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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A new biotechnological process to enhance the soymilk bioactivity. Food Sci Biotechnol 2016; 25:763-770. [PMID: 30263334 DOI: 10.1007/s10068-016-0130-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 12/23/2015] [Accepted: 02/05/2016] [Indexed: 10/21/2022] Open
Abstract
Equol, a daidzein metabolite produced exclusively by intestinal bacteria in some, but not all, humans, exhibits a wide range of beneficial health effects owing to its superior nutraceutical effect compared with isoflavones of soy. The aim of this work was to develop bioprocesses capable of increasing the bioactive properties of soymilk and, most importantly, increase the equol content by a biotechnological process in vitro. Biotransformation processes based on soymilk fermentation by probiotic lactic bacteria and application of the enzyme tannase caused an increase in the bioactive isoflavones and antioxidant capacity of soymilk. Furthermore, these processes approximately resulted in a 10-fold increase in the equol content of the soymilk. This is the first study to produce a significant equol concentration in soymilk using enzymatic processing only. The results suggest a new and effective biotechnological process, with major commercial potential, capable of producing a bioactive soy extract that intends to be "functional for everyone."
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Sato VS, Jorge JA, Guimarães LHS. Characterization of a Thermotolerant Phytase Produced by Rhizopus microsporus var. microsporus Biofilm on an Inert Support Using Sugarcane Bagasse as Carbon Source. Appl Biochem Biotechnol 2016; 179:610-24. [DOI: 10.1007/s12010-016-2018-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2015] [Accepted: 02/15/2016] [Indexed: 11/29/2022]
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9
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Herrera Bravo de Laguna I, Toledo Marante FJ, Mioso R. Enzymes and bioproducts produced by the ascomycete fungus Paecilomyces variotii. J Appl Microbiol 2015; 119:1455-66. [PMID: 26274842 DOI: 10.1111/jam.12934] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Revised: 08/05/2015] [Accepted: 08/06/2015] [Indexed: 11/28/2022]
Abstract
Due its innate ability to produce extracellular enzymes which can provide eco-friendly solutions for a variety of biotechnological applications, Paecilomyces variotii is a potential source of industrial bioproducts. In this review, we report biotechnological records on the biochemistry of different enzymes produced by the fermentation of the P. variotii fungus, including tannases, phytases, cellulases, xylanases, chitinases, amylases and pectinases. Additionally, the main physicochemical properties which can affect the enzymatic reactions of the enzymes involved in the conversion of a huge number of substrates to high-value bioproducts are described. Despite all the background information compiled in this review, more research is required to consolidate the catalytic efficiency of P. variotii, which must be optimized so that it is more accurate and reproducible on a large scale.
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Affiliation(s)
- I Herrera Bravo de Laguna
- Department of Biology, University of Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Canary Islands, Spain
| | - F J Toledo Marante
- Department of Chemistry, University of Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Canary Islands, Spain
| | - R Mioso
- Department of Chemistry, University of Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Canary Islands, Spain
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Madeira JV, Macedo GA. Simultaneous extraction and biotransformation process to obtain high bioactivity phenolic compounds from Brazilian citrus residues. Biotechnol Prog 2015; 31:1273-9. [PMID: 26081498 DOI: 10.1002/btpr.2126] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2014] [Revised: 06/05/2015] [Indexed: 01/17/2023]
Abstract
Recent studies have pointed to a reduction in the incidence of some cancers, diabetes, and neuro-degenerative diseases as a result of human health benefits from flavanones. Currently, flavanones are obtained by chemical synthesis or extraction from plants, and these processes are only produced in the glycosylated form. An interesting environmentally friendly alternative that deserves attention regarding phenolic compound production is the simultaneous extraction and biotransformation of these molecules. Orange juice consumption has become a worldwide dietary habit and Brazil is the largest producer of orange juice in the world. Approximately half of the citrus fruit is discarded after the juice is processed, thus generating large amounts of residues (peel and pectinolytic material). Hence, finding an environmentally clean technique to extract natural products and bioactive compounds from different plant materials has presented a challenging task over the last decades. The aim of this study was to obtain phenolics from Brazilian citrus residues with high bioactivity, using simultaneous extraction (cellulase and pectinase) and biotransformation (tannase) by enzymatic process. The highest hesperetin, naringenin and ellagic acid production in the experiment were 120, 80, and 11,250 µg g(-1), respectively, at 5.0 U mL(-1) of cellulase and 7.0 U mL(-1) of tannase at 40°C and 200 rpm. Also, the development of this process generated an increase of 77% in the total antioxidant capacity. These results suggest that the bioprocess obtained innovative results where the simultaneous enzymatic and biotransformatic extracted flavanones from agro-industrial residues was achieved without the use of organic solvents. The methodology can therefore be considered a green technology.
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Affiliation(s)
- Jose Valdo Madeira
- Food Science Dept., Faculty of Food Engineering, Campinas University, P.O. Box 6121, CEP 13083-862 Sao Paulo, SP, Brazil
| | - Gabriela Alves Macedo
- Food Science Dept., Faculty of Food Engineering, Campinas University, P.O. Box 6121, CEP 13083-862 Sao Paulo, SP, Brazil
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Valdo Madeira J, Rosas Ferreira L, Alves Macedo J, Alves Macedo G. Efficient tannase production using Brazilian citrus residues and potential application for orange juice valorization. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2014.11.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Rich bioactive phenolic extract production by microbial biotransformation of Brazilian Citrus residues. Chem Eng Res Des 2014. [DOI: 10.1016/j.cherd.2014.07.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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13
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Chen B, Wu Q, Xu Y. Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor. Int J Food Microbiol 2014; 179:80-4. [PMID: 24742997 DOI: 10.1016/j.ijfoodmicro.2014.03.011] [Citation(s) in RCA: 114] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2013] [Revised: 02/04/2014] [Accepted: 03/07/2014] [Indexed: 10/25/2022]
Abstract
Maotai-flavor liquor is produced by simultaneous saccharification and fermentation (SSF) process under solid state conditions, including Daqu (starter) making, stacking fermentation and alcohol fermentation stages. Filamentous fungi produce many enzymes to degrade the starch material into fermentable sugar during liquor fermentation. This study investigated the filamentous fungal community associated with liquor making process. Eight and seven different fungal species were identified by using culture-dependent and -independent method (PCR-denaturing gradient gel electrophoresis, DGGE) analyses, respectively. The traditional enumeration method showed that Daqu provided 7 fungal species for stacking fermentation. The total population of filamentous fungi increased from 3.4 × 10(3)cfu/g to 1.28 × 10(4)cfu/g in the first 3 days of stacking fermentation, and then decreased till the end. In alcohol fermentation in pits, the population continuously decreased and few fungal species survived (lower than 1 × 10(3)cfu/g) after 10 days. Therefore, stacking fermentation is an essential stage for the growth of filamentous fungi. Paecilomyces variotii, Aspergillus oryzae and Aspergillus terreus were detected by both methods, and P. variotii and A. oryzae were the predominant species. Meanwhile, P. variotii possessed the highest glucoamylase (3252 ± 526 U/g) and A. oryzae exhibited the highest α-amylase (1491 ± 324 U/g) activity among the cultivable fungal species. Furthermore, the variation of starch and reducing sugar content was consistent with the growth of P. variotii and A. oryzae in Zaopei (fermented grains) during stacking fermentation, which implied that the two filamentous fungi played an important role in producing amylase for hydrolyzing the starch.
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Affiliation(s)
- Bi Chen
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qun Wu
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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14
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Abstract
A focused platform for phytase bio-processing and application oriented research will help in developing an integrated technological solution to phytase production.
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Affiliation(s)
- K. Bhavsar
- NCIM Resource Center
- National Chemical Laboratory
- Pune 411008, India
| | - J. M. Khire
- NCIM Resource Center
- National Chemical Laboratory
- Pune 411008, India
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15
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Casciatori FP, Laurentino CL, da Costa KKL, Casciatori PA, Thoméo JC. Hygroscopic Properties of Orange Pulp and Peel. J FOOD PROCESS ENG 2013. [DOI: 10.1111/jfpe.12049] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fernanda Perpétua Casciatori
- Departamento de Engenharia e Tecnologia de Alimentos; Instituto de Biociências, Letras e Ciências Exatas; Universidade Estadual Paulista (UNESP); Rua Cristóvão Colombo 2265 Sao José do Rio Preto 15054000 Brazil
| | - Carmem Lúcia Laurentino
- Departamento de Engenharia e Tecnologia de Alimentos; Instituto de Biociências, Letras e Ciências Exatas; Universidade Estadual Paulista (UNESP); Rua Cristóvão Colombo 2265 Sao José do Rio Preto 15054000 Brazil
| | - Karen Kristhine Leal da Costa
- Departamento de Engenharia e Tecnologia de Alimentos; Instituto de Biociências, Letras e Ciências Exatas; Universidade Estadual Paulista (UNESP); Rua Cristóvão Colombo 2265 Sao José do Rio Preto 15054000 Brazil
| | - Priscila Aparecida Casciatori
- Departamento de Engenharia e Tecnologia de Alimentos; Instituto de Biociências, Letras e Ciências Exatas; Universidade Estadual Paulista (UNESP); Rua Cristóvão Colombo 2265 Sao José do Rio Preto 15054000 Brazil
| | - João Cláudio Thoméo
- Departamento de Engenharia e Tecnologia de Alimentos; Instituto de Biociências, Letras e Ciências Exatas; Universidade Estadual Paulista (UNESP); Rua Cristóvão Colombo 2265 Sao José do Rio Preto 15054000 Brazil
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16
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Madeira Junior JV, Teixeira CB, Macedo GA. Biotransformation and bioconversion of phenolic compounds obtainment: an overview. Crit Rev Biotechnol 2013; 35:75-81. [DOI: 10.3109/07388551.2013.803020] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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17
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Process optimization of xylanase production using cheap solid substrate by Trichoderma reesei SAF3 and study on the alteration of behavioral properties of enzyme obtained from SSF and SmF. Bioprocess Biosyst Eng 2012; 36:57-68. [DOI: 10.1007/s00449-012-0761-x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2012] [Accepted: 05/14/2012] [Indexed: 10/28/2022]
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