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Aditya, Neeraj, Jarial RS, Jarial K, Bhatia JN. Comprehensive review on oyster mushroom species (Agaricomycetes): Morphology, nutrition, cultivation and future aspects. Heliyon 2024; 10:e26539. [PMID: 38434383 PMCID: PMC10907667 DOI: 10.1016/j.heliyon.2024.e26539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2023] [Revised: 01/22/2024] [Accepted: 02/15/2024] [Indexed: 03/05/2024] Open
Abstract
Huge volumes of organic matter are produced on earth via photosynthesis and their disposal is a serious threat to the environment and public health all over the world. Nevertheless, these agricultural wastes possess a chemical composition conducive to mushroom cultivation. Lignocellulosic wastes, comprising cellulose, hemicellulose and lignin, offer vital nutrients for mushroom growth. Oyster mushrooms are well known for their unique ability to degrade lignocellulosic materials, making them valuable contributors to the process of organic waste decomposition and nutrient cycling in ecosystems. Employing agricultural by-products as a substrate for mushroom cultivation presents a sustainable approach to waste reduction and the production of nutritionally enriched food. Cultivating oyster mushrooms, presents an economically feasible and environment friendly method of transforming waste materials into highly nutritious food. These edible mushrooms are widely grown worldwide, comprising around 27 percent of the total global production. Oyster cultivation has rapidly increased in Asia due to its low production technology, easy availability of substrates, temperature tolerance and high yield capacity. Oyster mushrooms are sought after as a functional food due to their appealing taste, aroma, flavor, nutritional benefits and medicinal properties. They contain high levels of protein, fiber, vitamins B complex, C and D2, as well as minerals like potassium, phosphorus, selenium, zinc and essential amino acids. These mushrooms are versatile, as they thrive in both tropical and temperate regions without requiring complex controlled environmental conditions for growth. This review article provides insights into the cultivation aspects of important oyster species including a novel species called Hypsizygus ulmarius. Oyster mushroom cultivation is rapidly growing in developing countries, where it can contribute to food security for the world's growing population, which is expected to reach 9.7 billion by 2050.
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Affiliation(s)
- Aditya
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli-131028 (NIFTEM-K), Sonipat, Haryana, India (An Institute of National Importance of India)
| | - Neeraj
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli-131028 (NIFTEM-K), Sonipat, Haryana, India (An Institute of National Importance of India)
| | - R S Jarial
- Department of Plant Pathology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni-173230, Solan, Himachal Pradesh, India
| | - Kumud Jarial
- Department of Plant Pathology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni-173230, Solan, Himachal Pradesh, India
| | - J N Bhatia
- Department of Plant Pathology, Chaudhary Charan Singh Haryana Agricultural University, Hisar-125004, (CCS HAU), Haryana, India
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2
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Sagar NA, Kumar Y, Singh R, Nickhil C, Kumar D, Sharma P, Om Pandey H, Bhoj S, Tarafdar A. Onion waste based-biorefinery for sustainable generation of value-added products. BIORESOURCE TECHNOLOGY 2022; 362:127870. [PMID: 36049716 DOI: 10.1016/j.biortech.2022.127870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/24/2022] [Accepted: 08/25/2022] [Indexed: 06/15/2023]
Abstract
Waste derived from the onion processing sector can be harnessed for the production of organic acids, polyphenols, polysachharides, biofuels and pigments. To sustainably utilize onion processing residues, different biorefinery strategies such as enzymatic hydrolysis, fermentation and hydrothermal carbonization have been widely investigated. This review discusses the recent advances in the biorefinery approaches used for valorization of onion processing waste followed by the production of different value-added products from diverse classes of onion waste. The review also highlights the current challenges faced by the bioprocessing sector for the utilization of onion processing waste and perspectives to tackle them.
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Affiliation(s)
- Narashans Alok Sagar
- Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh 243 122, India
| | - Yogesh Kumar
- Department of Food Technology, Faculty of Science and Humanities, SRM University, Sonipat, Haryana 131 029, India
| | - Ramveer Singh
- Department of Botany and Microbiology, Gurukula Kangri (Deemed to be University), Haridwar, Uttarakhand 249 404, India
| | - C Nickhil
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784 028, India
| | - Deepak Kumar
- Division of Food Technology, Department of Nutrition and Dietetics, Manav Rachna International Institute of Research and Studies, Faridabad, Haryana 121 004, India
| | - Praveen Sharma
- Department of Botany, Rotary Institute of Management and Technology, Chandausi, Uttar Pradesh 244 412, India
| | - Hari Om Pandey
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh 243 122, India
| | - Suvarna Bhoj
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh 243 122, India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh 243 122, India.
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3
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Winstead DJ, Jacobson MG. Food resilience in a dark catastrophe: A new way of looking at tropical wild edible plants. AMBIO 2022; 51:1949-1962. [PMID: 35290618 PMCID: PMC9287517 DOI: 10.1007/s13280-022-01715-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 12/07/2021] [Accepted: 02/08/2022] [Indexed: 06/14/2023]
Abstract
A global sun-blocking catastrophe is more plausible than anyone would like to think. Models have consistently shown the devastating effects these events could have to the world's agricultural systems for upwards of 15 years. New shade-, drought-, and cool-tolerant crops and more food stockpile sources must be found if there would be any hope of feeding the global population in such a scenario. Wild edible plants (WEPs) are important buffers of food security to indigenous peoples, impoverished peoples, and those in areas with erratic growing seasons across the globe. Here, we suggest WEP species that have the potential to be scaled up through cultivation in post-catastrophe conditions, and the use of foraged food stockpiles to function as stop-gap foods until conventional agriculture returns. We also propose policy initiatives for habitat protection, education programs, and general preparedness.
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Affiliation(s)
- Daniel Jefferson Winstead
- Department of Ecosystem Science and Management, The Pennsylvania State University, 9503 Cottage Ln., Petersburg, PA 16669 USA
| | - Michael Gregory Jacobson
- Department of Ecosystem Science and Management, The Pennsylvania State University, 309 Forest Resources Building, University Park, PA 16802 USA
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4
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de Oliveira Júnior SD, Dos Santos Gouvêa PR, de Aguiar LVB, Pessoa VA, Dos Santos Cruz Costa CL, Chevreuil LR, Dedo BritoNascimento LB, Dos Santos ES, Sales-Campos C. Production of Lignocellulolytic Enzymes and Phenolic Compounds by Lentinus strigosus from the Amazon Using Solid-State Fermentation (SSF) of Guarana (Paullinia cupana) Residue. Appl Biochem Biotechnol 2022; 194:2882-2900. [PMID: 35286593 DOI: 10.1007/s12010-022-03851-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Accepted: 02/11/2022] [Indexed: 11/30/2022]
Abstract
The Amazon rainforest has a rich biodiversity, and studies of Basidiomycete fungi that have biomolecules of biotechnological interest are relevant. The use of lignocellulosic biomass in biotechnological processes proposes an alternative use, and also adds value to the material when employed in the bioconversion of agro-industrial waste. In this context, this study evaluate the production of lignocellulolytic enzymes (carboxymethylcellulases (CMCase), xylanase, pectinase, laccase) as well as phenolic compounds and proteases by solid-state fermentation (SSF) using the fungus Lentinus strigosus isolated from Amazon. The guarana (Paullinia cupana) residue was characterized using scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR). SSF was carried out with 60% humidification of the residue, at 30 °C, for 10 days. The lignocellulosic biomass presented fragmented structures with irregular shapes and porosities, and was mainly constituted by cellulose (19.16%), hemicellulose (32.83%), and lignin (6.06%). During the SSF, significant values of CMCase (0.84 U/g) on the 8th day, xylanase (1.00 U/g) on the 7th day, pectinase (2.19 U/g) on the 6th day, laccase (176.23 U/mL) on the 5th day, phenolic compounds (10.27 μg/mL) on the 1st day, soluble proteins (0.08 mg/mL) on the 5th day, and protease (8.30 U/mL) on the 6th day were observed. In general, the agro-industrial residue used provided promising results as a viable alternative for use as a substrate in biotechnological processes.
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Affiliation(s)
| | - Paula Romenya Dos Santos Gouvêa
- Edible Mushroom Cultivation Laboratory, National Institute for Amazonian Research (INPA), Manaus, Amazonas, 69067-375, Brazil.,Post-Graduate Program in Biotechnology, Federal University of Amazonas (UFAM), Manaus, Amazonas, 69067-005, Brazil
| | - Lorena Vieira Bentolila de Aguiar
- Edible Mushroom Cultivation Laboratory, National Institute for Amazonian Research (INPA), Manaus, Amazonas, 69067-375, Brazil.,Post-Graduate Program in Biodiversity and Biotechnology of the BIONORTE, Amazonas State University (UEA), Manaus, Amazonas, 69065-001, Brazil
| | - Vitor Alves Pessoa
- Edible Mushroom Cultivation Laboratory, National Institute for Amazonian Research (INPA), Manaus, Amazonas, 69067-375, Brazil.,Post-Graduate Program in Biotechnology and Natural Resources, Amazonas State University (UEA), Manaus, Amazonas, 69065-001, Brazil
| | | | - Larissa Ramos Chevreuil
- Edible Mushroom Cultivation Laboratory, National Institute for Amazonian Research (INPA), Manaus, Amazonas, 69067-375, Brazil
| | - Larissa Batista Dedo BritoNascimento
- Edible Mushroom Cultivation Laboratory, National Institute for Amazonian Research (INPA), Manaus, Amazonas, 69067-375, Brazil.,Post-Graduate Program in Biotechnology, Federal University of Amazonas (UFAM), Manaus, Amazonas, 69067-005, Brazil
| | - Everaldo Silvino Dos Santos
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte (UFRN), Natal, Rio Grande do Norte, 59064-741, Brazil.
| | - Ceci Sales-Campos
- Edible Mushroom Cultivation Laboratory, National Institute for Amazonian Research (INPA), Manaus, Amazonas, 69067-375, Brazil
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5
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New insights in pectinase production development and industrial applications. Appl Microbiol Biotechnol 2021; 105:9069-9087. [PMID: 34846574 DOI: 10.1007/s00253-021-11705-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 11/16/2021] [Accepted: 11/17/2021] [Indexed: 01/06/2023]
Abstract
Pectinase, a group of pectin degrading enzymes, is one of the most influential industrial enzymes, helpful in producing a wide variety of products with good qualities. These enzymes are biocatalysts and are highly specific, non-toxic, sustainable, and eco-friendly. Consequently, both pectin and pectinase are crucially essential biomolecules with extensive applicatory perception in the biotechnological sector. The market demand and application of pectinases in new sectors are continuously increasing. However, due to the high cost of the substrate used for the growth of microbes, the production of pectinase using microorganisms is limited. Therefore, low-cost or no-cost substrates, such as various agricultural biomasses, are emphasized in producing pectinases. The importance and implications of pectinases are rising in diverse areas, including bioethanol production, extraction of DNA, and protoplast isolation from a plant. Therefore, this review briefly describes the structure of pectin, types and source of pectinases, substrates and strategies used for pectinases production, and emphasizes diverse potential applications of pectinases. The review also has included a list of pectinases producing microbes and alternative substrates for commercial production of pectinase applicable in pectinase-based industrial technology.Key points• Pectinase applications are continuously expanding.• Organic wastes can be used as low-cost sources of pectin.• Utilization of wastes helps to reduce pollution.
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Bhosale YK, Perumal T, Varghese SM, Vincent H, Ramachandran SV. Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional cookies. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Shallot harvesting and processing produce various waste streams, and the current study aims to investigate the effects of shallot bio-waste powder (SWP) substitution on different flour properties. Increased SWP to 50% substitution of stalk and petiole showed a rise in swelling capacity (43.33%) and water absorption (342.22%), and oil absorption (320.73%), respectively. Foaming capacity improved from 48.00% in control to 60.26% in 30% flower substitution and further decreases to 51.28% at 50%. Pasting properties reduced at higher SWP substitution and the highest drop in peak viscosity was observed at Stalk-50 (457.33 cP). Subsequently, developed functional cookies showed enhanced fiber, ash, total phenol, and total flavonoids with 3, 2, 7, and 5 fold, respectively. Cookies developed with higher substitution were of darker color and higher hardness and fracturability. Sensory evaluation with fuzzy analysis revealed better acceptance for stalk and petiole (10%) and peel (5%) of final cookies with elevated nutritional value.
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Affiliation(s)
- Yuvraj K. Bhosale
- Food Processing Business Incubation Centre , Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
| | - Thivya Perumal
- Food Processing Business Incubation Centre , Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
| | - Shery M. Varghese
- Food Processing Business Incubation Centre , Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
- Bharathidasan University , Tiruchirappalli , Tamil Nadu , India
| | - Hema Vincent
- Food Processing Business Incubation Centre , Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
| | - Sinija Vadakkepulppara Ramachandran
- Food Processing Business Incubation Centre , Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India , Pudukkottai Road , Thanjavur 613005 , Tamil Nadu , India
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7
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Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications. J FOOD QUALITY 2021. [DOI: 10.1155/2021/7178618] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Every year tons of onion waste is produced worldwide. The dried outer onion skin contributed up to 70% of this waste. Outer-dried skins of fifteen prominent onion cultivars from India were selected for the study. A comparative study was done for proximate profiling, thermal characteristics, functional grouping, and mineral contents. Skin of cv. “NHRDF Red” contained the highest amount of crude protein (5.97 ± 0.15 g/100 g), ash (12.24 ± 0.59 g/100 g), and fiber (8.28 ± 0.20 g/100 g), whereas cv. “Pusa Red” possessed the highest amount of total fat (0.47 ± 0.02 g/100 g) and the maximum carbohydrates (76.66 ± 0.56 g/100 g) were found in “Pusa Riddhi.” Mineral analysis showed that cv. “NHRDF Red” had the maximum concentration of all 9 minerals along with sulphur content. Fourier transform infrared spectroscopy analysis explored the various metabolites present in each cultivar. The thermal analysis explored cv. “Agrifound Dark Red” as highly thermally stable having 70.98% residual mass. The lowest Tg temperature range was found between 64.4°C and 90.6°C for “Agrifound Dark Red.” Skin of cv. “NHRDF Red” was reported as the best source of protein, fiber, and minerals, which may be utilized for developing a food product.
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8
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Bhosale YK, Varghese SM, Thivya P, Hema V, Sinija VR. Studies on assessment of safety and nutritional quality of shallot waste fractions. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15147] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Yuvraj Khasherao Bhosale
- Food Processing Business Incubation Center Indian Institute of Food Processing TechnologyMoFPI, GoI Thanjavur India
| | - Shery Manakunnel Varghese
- Food Processing Business Incubation Center Indian Institute of Food Processing TechnologyMoFPI, GoI Thanjavur India
| | - Perumal Thivya
- Food Processing Business Incubation Center Indian Institute of Food Processing TechnologyMoFPI, GoI Thanjavur India
| | - Vincent Hema
- Food Processing Business Incubation Center Indian Institute of Food Processing TechnologyMoFPI, GoI Thanjavur India
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9
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Doroški A, Klaus A, Kozarski M, Cvetković S, Nikolić B, Jakovljević D, Tomasevic I, Vunduk J, Lazić V, Djekic I. The influence of grape pomace substrate on quality characterization of
Pleurotus ostreatus
—Total quality index approach. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15096] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ana Doroški
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Anita Klaus
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Maja Kozarski
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
| | | | | | - Dragica Jakovljević
- Institute of Chemistry, Technology and Metallurgy University of Belgrade Belgrade Serbia
| | - Igor Tomasevic
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Jovana Vunduk
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Vesna Lazić
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Ilija Djekic
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
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10
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Brito TBN, Ferreira MSL, Fai AEC. Utilization of Agricultural By-products: Bioactive Properties and Technological Applications. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1804930] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- T. B. N. Brito
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
| | - M. S. L Ferreira
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
- Department of Food Science, School of Nutrition, UNIRIO, Rio de Janeiro/RJ, Brazil
| | - Ana E. C. Fai
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, UERJ, Rio de Janeiro/RJ, Brazil
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Zhang G, Li S, Xu Y, Wang J, Wang F, Xin Y, Shen Z, Zhang H, Ma M, Liu H. Production of alkaline pectinase: a case study investigating the use of tobacco stalk with the newly isolated strain Bacillus tequilensis CAS-MEI-2-33. BMC Biotechnol 2019; 19:45. [PMID: 31299949 PMCID: PMC6624900 DOI: 10.1186/s12896-019-0526-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 05/13/2019] [Indexed: 01/05/2023] Open
Abstract
BACKGROUND Tobacco stalk (TS), a major agricultural waste abundant in pectin, has resulted in concerns about the need for its reuse. The nicotine in TS is considered a chemical that is to\xic and hazardous to the environment. RESULTS In this study, Bacillus tequilensis CAS-MEI-2-33 was isolated from cigar wrappers to produce alkaline pectinase using TS. Subsequently, the medium and fermentation conditions for the production of pectinase by B. tequilensis CAS-MEI-2-33 were optimized. The optimal fermentation period, pH of the initial fermentation medium, concentration of TS, and inoculum amount for B. tequilensis CAS-MEI-2-33 were 40 h, 40 g/L, 7.0, and 3%, respectively. Under optimal conditions, the pectinase activity was 1370 U/mL. Then, the enzymatic properties, such as the optimum pH, reaction temperature, temperature stability, and effects of metal ions, were studied. The optimal pH was determined to be 10.0, indicating that the enzyme was an alkaline pectinase. The optimal temperature was 40 °C, and pectinase activity was stable at 40 °C. The Ag+ metal ions were shown to remarkably promote enzyme activity. The pectinase was partly purified by ammonium sulfate precipitation, ion exchange chromatography, and Sephacryl S-100 chromatography. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and LC-MS/MS analyses were utilized to analyze the pectinase. CONCLUSIONS This study provided a new alkaline pectinase candidate and a new strategy for the use of TS.
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Affiliation(s)
- Ge Zhang
- Key Laboratory of Tobacco Biology and Processing, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, 266101 People’s Republic of China
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, 266101 People’s Republic of China
- Haikou Cigar Research Institute, Hainan Provincial Branch of CNTC, Haikou, 571100 People’s Republic of China
| | - Shugui Li
- Key Laboratory of Tobacco Biology and Processing, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, 266101 People’s Republic of China
| | - Yingbo Xu
- Research and Development Center, China Tobacco Anhui Industrial Co., Ltd., Hefei, 230088 People’s Republic of China
| | - Juan Wang
- Haikou Cigar Research Institute, Hainan Provincial Branch of CNTC, Haikou, 571100 People’s Republic of China
| | - Fan Wang
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, 266101 People’s Republic of China
| | - Yuhua Xin
- Haikou Cigar Research Institute, Hainan Provincial Branch of CNTC, Haikou, 571100 People’s Republic of China
| | - Zhong Shen
- Haikou Cigar Research Institute, Hainan Provincial Branch of CNTC, Haikou, 571100 People’s Republic of China
| | - Haibo Zhang
- CAS Key Laboratory of Biobased Materials, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, 266101 People’s Republic of China
| | - Ming Ma
- China Tobacco Standardization Research Center, Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, 450001 People’s Republic of China
| | - Haobao Liu
- Key Laboratory of Tobacco Biology and Processing, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao, 266101 People’s Republic of China
- Haikou Cigar Research Institute, Hainan Provincial Branch of CNTC, Haikou, 571100 People’s Republic of China
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12
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Sindhu R, Gnansounou E, Rebello S, Binod P, Varjani S, Thakur IS, Nair RB, Pandey A. Conversion of food and kitchen waste to value-added products. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2019; 241:619-630. [PMID: 30885564 DOI: 10.1016/j.jenvman.2019.02.053] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 02/07/2019] [Accepted: 02/08/2019] [Indexed: 06/09/2023]
Abstract
Food and kitchen waste - omnipresent in every corner of the world serve as an excellent source of value added products owing to high organic content. Regardless of existence of various traditional methods of land filling or biogas production used to harness food waste energy, effective conversion of food to valuable resources is often challenged by its heterogenous nature and high moisture content. The current paper tries to lay down the prospects and consequences associated with food waste management. The various social, economical and environmental concerns associated with food waste management especially in terms of green house gas emission and extended rate of leachate generation also has been discussed. The difficulties in proper collection, storage and bioconversion of food waste to valuable by-products are pointed as a big hurdle in proper waste management. Finally, the wide array of value added products developed from food waste after pretreatment are also enlisted to emphasis the prospects of food waste management.
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Affiliation(s)
- Raveendran Sindhu
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Trivandrum 695 019, India.
| | - Edgard Gnansounou
- Ecole Polytechnique Federale de Lausanne, ENAC GR-GN, GC A3, Station 18, CH, 1015, Lausanne, Switzerland
| | - Sharrel Rebello
- Communicable Disease Research Laboratory, St. Joseph's College, Irinjalakuda, India
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Trivandrum 695 019, India
| | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar 382 010, India
| | - Indu Shekhar Thakur
- School of Environmental Sciences, Jawaharlal Nehru University, New Delhi 110067, India
| | | | - Ashok Pandey
- CSIR-Indian Institute of Toxicology Research (CSIR-IITR), 31 MG Marg, Lucknow 226 001, India
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13
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Patidar MK, Nighojkar S, Kumar A, Nighojkar A. Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review. 3 Biotech 2018; 8:199. [PMID: 29581931 DOI: 10.1007/s13205-018-1220-4] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Accepted: 03/16/2018] [Indexed: 12/11/2022] Open
Abstract
A plethora of solid substrates, cultivation conditions and enzyme assay methods have been used for efficient production and estimation of polygalacturonase and pectin methylesterase enzymes. Recent developments in industrial biotechnology offer several opportunities for the utilization of low cost agro-industrial waste in Solid State Fermentation (SSF) for the pectinolytic enzyme production using fungi. Fruit waste mainly citrus fruit waste alone and along with other agro-industrial waste has been explored in SSF for enzyme production. Agro-industrial waste, due to the economic advantage of low procuring cost has been employed in SSF bioreactors for pectinolytic enzyme production. Acidic pectinases produced by fungi are utilized especially in food industries for clarification of fruit juices. This review focuses on the recent developments in SSF processes utilizing agro-industrial residues for polygalacturonase and pectin methylesterase production, their various assay methods and applications in fruit juice industries.
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Affiliation(s)
- Mukesh Kumar Patidar
- Maharaja Ranjit Singh College of Professional Sciences, Hemkunt Campus, Khandwa Road, Indore, 452001 India
| | - Sadhana Nighojkar
- Mata Gujri College of Professional Studies, A.B. Road, Indore, 452001 India
| | - Anil Kumar
- 3School of Biotechnology, Devi Ahilya University, Khandwa Road, Indore, 452001 India
| | - Anand Nighojkar
- Maharaja Ranjit Singh College of Professional Sciences, Hemkunt Campus, Khandwa Road, Indore, 452001 India
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