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López-García CL, Guerra-Sánchez G, Santoyo-Tepole F, Olicón-Hernández DR. Chitinase induction in Trichoderma harzianum: a solid-state fermentation approach using shrimp waste and wheat bran/commercial chitin for chitooligosaccharides synthesis. Prep Biochem Biotechnol 2024; 54:1040-1050. [PMID: 38344843 DOI: 10.1080/10826068.2024.2313631] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
This study innovatively employed solid-state fermentation (SSF) to evaluate chitinase induction in Trichoderma harzianum. Solid-state fermentation minimizes water usage, a crucial global resource, and was applied using shrimp waste chitin and a mixture of commercial chitin with wheat bran as substrates. Shrimp waste and wheat bran were pretreated and characterized for SSF, and the fungus's utilization of the substrates was assessed using spectrophotometric and microscopic methods. The resulting enzymes' ability to produce chitooligosaccharides (COS) mixtures was studied. Wheat bran/commercial chitin demonstrated superior performance, with a 1.8-fold increase in chitinase activity (76.3 U/mg protein) compared to shrimp waste chitin (41.8 U/mg protein). Additionally, the COS mixture obtained from wheat bran/commercial chitin showed a higher concentration of reducing sugars, reaching 87.85 mM, compared to shrimp waste chitin (14.87 mM). The COS profile from wheat bran/commercial chitin included monomers to heptamers, while the profile from shrimp waste chitin was predominantly composed of monomers. These results highlight the advantages of SSF for chitinase induction and COS production in T. harzianum, offering potential applications as dietary fiber, antioxidants, and antimicrobial agents. The findings contribute to by-product valorization, waste reduction, and the sustainable generation of valuable products through SSF-based enzyme production.
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Affiliation(s)
- Cynthia Lizbeth López-García
- Departamento de Microbiología, Laboratorio de Bioquímica y Biotecnología de Hongos, Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Ciudad de México, México
| | - Guadalupe Guerra-Sánchez
- Departamento de Microbiología, Laboratorio de Bioquímica y Biotecnología de Hongos, Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Ciudad de México, México
| | - Fortunata Santoyo-Tepole
- Departamento de Investigación, Laboratorio Central de Instrumentación de Espectroscopía, Carpio y plan de Ayala s/n. Santo Tomás, Ciudad de México, México
| | - Dario Rafael Olicón-Hernández
- Departamento de Microbiología, Laboratorio de Bioquímica y Biotecnología de Hongos, Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Ciudad de México, México
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2
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San Martin D, Ibarruri J, Luengo N, Ferrer J, García-Rodríguez A, Goiri I, Atxaerandio R, Medjadbi M, Zufía J, Sáez de Cámara E, Iñarra B. Evaluation of Valorisation Strategies to Improve Spent Coffee Grounds' Nutritional Value as an Ingredient for Ruminants' Diets. Animals (Basel) 2023; 13:ani13091477. [PMID: 37174514 PMCID: PMC10177294 DOI: 10.3390/ani13091477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 04/20/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Lignin in animal diets is a limiting factor due to its low digestibility. This study assessed the effects of thermal or mechanical pre-treatments and enzymatic hydrolysis on spent coffee grounds' (SCG) nutritional value and digestibility. A first trial studied the effect of thermal pre-treatment and hydrolysis with removal of the liquid part and a second trial studied mechanical pre-treatment and hydrolysis with and without removal of the liquid part. Autoclaving did not improve the enzymatic performance nor the nutritional value. Hydrolysis reduced the digestibility of the solid phase and impaired its ruminal fermentation efficiency. Hydrolysates without removing the liquid part improved its nutritional value, but not compared with unprocessed SCG. Grinding increased crude protein and reduced crude fibre and protein, which led to greater fermentation and in vitro digestibility. Thus, grinding emerges as the most promising valorisation strategy to improve SCG nutritional characteristics and their use for animal feed, contributing to the circular economy.
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Affiliation(s)
- David San Martin
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, Spain
| | - Jone Ibarruri
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, Spain
| | - Nagore Luengo
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, Spain
| | - Jorge Ferrer
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, Spain
| | - Aser García-Rodríguez
- NEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Campus Agroalimentario de Arkaute s/n, 01192 Arkaute, Spain
| | - Idoia Goiri
- NEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Campus Agroalimentario de Arkaute s/n, 01192 Arkaute, Spain
| | - Raquel Atxaerandio
- NEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Campus Agroalimentario de Arkaute s/n, 01192 Arkaute, Spain
| | - Mounir Medjadbi
- NEIKER, Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Campus Agroalimentario de Arkaute s/n, 01192 Arkaute, Spain
| | - Jaime Zufía
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, Spain
| | - Estíbaliz Sáez de Cámara
- Faculty of Engineering Bilbao, University of the Basque Country (UPV/EHU), Ingeniero Torres Quevedo Plaza, 1, 48013 Bilbao, Spain
| | - Bruno Iñarra
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Astondo Bidea, Edificio 609, 48160 Derio, Spain
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3
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El-Qelish M, Elgarahy AM, Ibrahim HS, El-Kholly HK, Gad M, M. Ali ME. Multi-functional core-shell pomegranate peel amended alginate beads for phenol decontamination and bio-hydrogen production: Synthesis, characterization, and kinetics investigation. Biochem Eng J 2023. [DOI: 10.1016/j.bej.2023.108932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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Wang Y, Han C, Cheng J, Wang Z, Liu L, Huang H, Liang Q, Liu R, Ran B, Li W. Fermented Cerasus humilis fruits protect against high-fat diet induced hyperlipidemia which is associated with alteration of gut microbiota. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2554-2563. [PMID: 36494898 DOI: 10.1002/jsfa.12377] [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: 03/30/2022] [Revised: 11/01/2022] [Accepted: 12/06/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Hyperlipidemia is regarded as a public health matter, and its effective prevention and treatment are urgently required. However, the treatment of hyperlipidemia is still relatively scarce. RESULTS Fermented Cerasus humilis fruit (FCHF) had higher total flavonoid, total phenolic, procyanidin, and organic and free amino acid content, and lower total sugar content, than non-fermented C. humilis fruit (NFCHF). Both FCHF and NFCHF treatment significantly prevent putting on weight. Furthermore, FCHF administration ameliorated hyperlipidemia and cholesterol over-accumulation. In addition, FCHF administration activated the antioxidase system and decreased the malondialdehyde content to relieve oxidative stress, and showed more efficaciously than NFCHF administration. FCHF treatments significantly reverse the fat deposition in high-fat diet rat liver. FCHF supplementation can relieve the dysbacteriosis induced by hyperlipidemia, and regulate the composition of rat gut microbiota by increasing the abundance of Prevotella and norank_f_Muribaculaceae. CONCLUSION Lactobacillus plantarum and Saccharomyces cerevisiae fermentation enhanced the antihyperlipidemic property of C. humilis fruits by promoting gut microbiota regulation. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yu Wang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Chao Han
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Jinghe Cheng
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Zhanjun Wang
- Ningxia Academy of Agricultural and Forestry Sciences, Institute of Desertification Control, Yinchuan, China
| | - Lulu Liu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Houyu Huang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Qiuxia Liang
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Ruiying Liu
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Beibei Ran
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
| | - Weidong Li
- School of Chinese Materia Medica, Beijing University of Chinese Medicine, Beijing, China
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5
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Sánchez M, Laca A, Laca A, Díaz M. Towards food circular economy: hydrothermal treatment of mixed vegetable and fruit wastes to obtain fermentable sugars and bioactive compounds. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:3901-3917. [PMID: 35962165 DOI: 10.1007/s11356-022-22486-y] [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: 03/21/2022] [Accepted: 08/07/2022] [Indexed: 06/15/2023]
Abstract
Due to processing activity, fruits and vegetables generate notable amounts of wastes at the processing, retail, and consumption level. Following the European goals for reducing food wastes and achieving a circular economy of resources, these biowastes should be valorized. In this work, hydrothermal hydrolysis at different conditions (temperatures, times, waste/water ratio, pH values) were tested to treat for first time; biowastes composed of mixed overripe fruits or vegetables to maximize the extraction of fermentable sugars that can be used as substrates in bioprocesses. Experimental data were fitted by a model based on irreversible first-order reactions, and kinetic constants were obtained. When hydrolysis of fruit wastes was carried out at 135 °C and pH 5 during 40 min, more than 40 g of reducing sugars per 100 g of waste (dry weight) could be obtained (represents an extraction of 97% of total carbohydrates). Concentrations of inhibitor compounds (HMF, furfural, acetic acid) in the hydrolysates were very low and, as example, a fermentation to obtain bioethanol was successfully carried out with an efficiency above 95%. Additionally, the production by hydrothermal treatment of bioactive compounds was investigated and the best results obtained were 92% DPPH inhibition and 12 mg GAE/g (dry weight) for antioxidant activity and phenolic compounds, respectively. These values are similar or even higher than those reported in literature using specific parts of fruits and vegetables.
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Affiliation(s)
- Marta Sánchez
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
| | - Amanda Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
| | - Adriana Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain.
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
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6
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Bajić B, Vučurović D, Vasić Đ, Jevtić-Mučibabić R, Dodić S. Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products. Foods 2022; 12:107. [PMID: 36613323 PMCID: PMC9818480 DOI: 10.3390/foods12010107] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/02/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content and the fact that they represent a rich source of carbohydrates, minerals, fats, vitamins, and amino acids. Another advantage of single-cell proteins is their rapid production due to the growth rate of microorganisms and the possibility of using agro-industrial waste, residues and by-products for production through this renewable technology. Agro-industrial residues and by-products represent materials obtained from various processes in agriculture and agriculture-related industries; taking into account their composition and characteristics, as well as vast amounts, they have an enormous potential to generate sustainable bioproducts, such as microbial proteins. This review aims to summarize contemporary scientific research related to the production of microbial proteins on various agro-industrial residues and by-products, as well as to emphasize the current state of production of single-cell proteins and the importance of their production to ease the food crisis and support sustainable development.
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Affiliation(s)
- Bojana Bajić
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Damjan Vučurović
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Đurđina Vasić
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Rada Jevtić-Mučibabić
- Institute for Food Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Siniša Dodić
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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7
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Zhang XY, Li B, Huang BC, Wang FB, Zhang YQ, Zhao SG, Li M, Wang HY, Yu XJ, Liu XY, Jiang J, Wang ZP. Production, Biosynthesis, and Commercial Applications of Fatty Acids From Oleaginous Fungi. Front Nutr 2022; 9:873657. [PMID: 35694158 PMCID: PMC9176664 DOI: 10.3389/fnut.2022.873657] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Accepted: 03/31/2022] [Indexed: 12/18/2022] Open
Abstract
Oleaginous fungi (including fungus-like protists) are attractive in lipid production due to their short growth cycle, large biomass and high yield of lipids. Some typical oleaginous fungi including Galactomyces geotrichum, Thraustochytrids, Mortierella isabellina, and Mucor circinelloides, have been well studied for the ability to accumulate fatty acids with commercial application. Here, we review recent progress toward fermentation, extraction, of fungal fatty acids. To reduce cost of the fatty acids, fatty acid productions from raw materials were also summarized. Then, the synthesis mechanism of fatty acids was introduced. We also review recent studies of the metabolic engineering strategies have been developed as efficient tools in oleaginous fungi to overcome the biochemical limit and to improve production efficiency of the special fatty acids. It also can be predictable that metabolic engineering can further enhance biosynthesis of fatty acids and change the storage mode of fatty acids.
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Affiliation(s)
- Xin-Yue Zhang
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Bing Li
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Bei-Chen Huang
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Feng-Biao Wang
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yue-Qi Zhang
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Shao-Geng Zhao
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Min Li
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Ying Wang
- Key Laboratory of Sustainable Development of Polar Fishery, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, China
| | - Xin-Jun Yu
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, China
| | - Xiao-Yan Liu
- Jiangsu Key Laboratory for Biomass-Based Energy and Enzyme Technology, Huaiyin Normal University, Huaian, China
| | - Jing Jiang
- School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou, China
| | - Zhi-Peng Wang
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, China
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8
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Lübeck M, Lübeck PS. Fungal Cell Factories for Efficient and Sustainable Production of Proteins and Peptides. Microorganisms 2022; 10:753. [PMID: 35456803 PMCID: PMC9025306 DOI: 10.3390/microorganisms10040753] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 03/24/2022] [Accepted: 03/28/2022] [Indexed: 01/12/2023] Open
Abstract
Filamentous fungi are a large and diverse taxonomically group of microorganisms found in all habitats worldwide. They grow as a network of cells called hyphae. Since filamentous fungi live in very diverse habitats, they produce different enzymes to degrade material for their living, for example hydrolytic enzymes to degrade various kinds of biomasses. Moreover, they produce defense proteins (antimicrobial peptides) and proteins for attaching surfaces (hydrophobins). Many of them are easy to cultivate in different known setups (submerged fermentation and solid-state fermentation) and their secretion of proteins and enzymes are often much larger than what is seen from yeast and bacteria. Therefore, filamentous fungi are in many industries the preferred production hosts of different proteins and enzymes. Edible fungi have traditionally been used as food, such as mushrooms or in fermented foods. New trends are to use edible fungi to produce myco-protein enriched foods. This review gives an overview of the different kinds of proteins, enzymes, and peptides produced by the most well-known fungi used as cell factories for different purposes and applications. Moreover, we describe some of the challenges that are important to consider when filamentous fungi are optimized as efficient cell factories.
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Affiliation(s)
- Mette Lübeck
- Department of Chemistry and Bioscience, Aalborg University, DK-9100 Aalborg, Denmark;
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9
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Hashemi SS, Karimi K, Taherzadeh MJ. Valorization of vinasse and whey to protein and biogas through an environmental fungi-based biorefinery. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 303:114138. [PMID: 34838385 DOI: 10.1016/j.jenvman.2021.114138] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 11/08/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
Vinasse and whey are wastewaters that are produced in large quantities in the sugar-to-ethanol and dairy industries, respectively. They pose a considerable threat to the environment due to the high concentration of nutrients and COD. In this study, the potential of producing protein-rich fungal biomass and biomethane from vinasse and whey through a two-stage biorefinery was examined. In the first stage, an edible and safe for human filamentous fungus, Neurospora intermedia, was cultivated on these wastewaters. To maximize the fungal biomass yield, the cultivation parameters, i.e., pH, vinasse to whey ratio, incubation time, and nutrients supplementation, were optimized. The highest yield of 12.0 g biomass per L of wastewaters was obtained by cultivation at pH 6.5 and vinasse to whey ratio of 25:75 (v/v) for 96 h with nitrogen source supplementation. The N. intermedia biomass contained about 45% protein and noticeable essential amino acid contents, comparable to commercial sources of protein for aquatic feed such as soybean meal and fishmeal. In the second stage, the effluent of fungal cultivation was anaerobically digested to produce 425 mL/g VS biomethane. Overall, 1 m3 of wastewater yielded 5.4 kg crude protein and 10.3 m3 methane, accompanied by 93.3% COD removal.
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Affiliation(s)
- Seyed Sajad Hashemi
- Department of Chemical Engineering, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Keikhosro Karimi
- Department of Chemical Engineering, Isfahan University of Technology, Isfahan, 84156-83111, Iran; Department of Chemical Engineering, Vrije Universiteit Brussel, 1050, Brussels, Belgium.
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10
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Mucoromycota fungi as powerful cell factories for modern biorefinery. Appl Microbiol Biotechnol 2021; 106:101-115. [PMID: 34889982 DOI: 10.1007/s00253-021-11720-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 11/21/2021] [Accepted: 11/24/2021] [Indexed: 12/27/2022]
Abstract
Biorefinery employing fungi can be a strategy for valorizing low-cost rest materials, by-products and wastes into several valuable bioproducts through the fungal fermentation. Mucoromycota fungi are soil fungi with a highly versatile metabolic system that positions them as powerful microbial cell factories for biorefinery applications. Lipids, pigments, chitin/chitosan, polyphosphates, ethanol, organic acids and enzymes are main Mucoromycota products that can be refined from the fermentation process and applied in nutrition, chemical or biofuel industries. In addition, Mucoromycota biomass can be used as it is for specific purposes, such as feed. Mucoromycota fungi can be employed in developing co-production processes, whereby several intra- and extracellular products are simultaneously formed in a single fermentation process, and, thus, economic viability of the process can be improved. This mini review provides a comprehensive overview over the recent advances in the production of valuable metabolites by Mucoromycota fungi and fermentation strategies which could be potentially applied in the industrial biorefinery settings. KEY POINTS: • Biorefineries utilizing Mucoromycota fungi as production cell factories can provide a wide range of bioproducts. • Mucoromycota fungi are able to perform co-production of various metabolites in a single fermentation process. • Versatile metabolism of Mucoromycota allows valorization of a various low-cost substrates such as wastes and rest materials.
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11
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Gómez-García R, Campos DA, Aguilar CN, Madureira AR, Pintado M. Valorisation of food agro-industrial by-products: From the past to the present and perspectives. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 299:113571. [PMID: 34488107 DOI: 10.1016/j.jenvman.2021.113571] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 08/07/2021] [Accepted: 08/19/2021] [Indexed: 06/13/2023]
Abstract
Food agro-industrial by-products mainly include peels, seeds, stems, bagasse, kernels, and husk, derived during food processing. Due to their overproduction and the lack of sustainable management, such by-products have been conventionally rejected and wasted in landfills, being the principal strategy for their treatment, but nowadays, this strategy has been associated with several environmental, social and economic issues. Hence, we focused on the use of different consolidated biotechnological processes and methodologies as suitable strategies for food by-products management and valorisation, highlighting them as potential bioresources because they still gather high compositional and nutritional value, owing to their richness in functional and bioactive molecules with human health benefits. Food by-products could be utilised for the development of new food ingredients or products for human consumption, promoting their integral valorisation and reincorporation to the food supply chain within the circular bioeconomy concept, creating revenue streams, business and job opportunities. In this review, the main goal was to provide a general overview of the food agro-industrial by-products utilised throughout the years, improving global sustainability and human nutrition, emphasising the importance of biowaste valorisation as well as the methodologies employed for the recovery of value-added molecules.
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Affiliation(s)
- Ricardo Gómez-García
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal; BBG-DIA. Bioprocesses and Bioproducts Group. Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, Mexico.
| | - Débora A Campos
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Cristóbal N Aguilar
- BBG-DIA. Bioprocesses and Bioproducts Group. Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Coahuila, Mexico
| | - Ana R Madureira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005, Porto, Portugal.
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12
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Xu H, Chen Y, Ding S, Qin Y, Jiang L, Zhou H, Deng F, Wang R. Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Haishan Xu
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha 410125 China
| | - Yuyu Chen
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha 410125 China
| | - Yeyou Qin
- Hunan Tantanxiang Biotechnology Co Ltd, Changsha 410128 China
| | - Liwen Jiang
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Hui Zhou
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Fangming Deng
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Rongrong Wang
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
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13
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Solid State Fermentation as a Tool to Stabilize and Improve Nutritive Value of Fruit and Vegetable Discards: Effect on Nutritional Composition, In Vitro Ruminal Fermentation and Organic Matter Digestibility. Animals (Basel) 2021; 11:ani11061653. [PMID: 34199410 PMCID: PMC8227021 DOI: 10.3390/ani11061653] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 05/18/2021] [Accepted: 05/30/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary A huge quantity of fruits and vegetables are wasted every year, having a negative impact in both the economy and the environment. Valorizing them as animals’ feeds would contribute to reduce feeding cost and, at the same time, would be in the interest of prevention of resource wastage and better economy of the processing plants. The aim of this study was, on the one side, to transform fruit and vegetable discards using solid state fermentation (SSF) to a stabilized product enriched in protein and, on the other side, to evaluate its suitability for ruminants feeding by determining the in vitro organic matter digestibility, fermentation characteristics and methane production of the control and the fermented product. As a result, it was found that SSF reduced the organic matter and reducing sugar content of the fermented product, while crude protein and fiber fractions were increased. In conclusion, SSF led to a stabilized feed ingredient enriched in protein, but at the expense of digestibility reduction. Abstract This research aimed to evaluate in vitro organic matter digestibility, fermentation characteristics and methane production of fruit and vegetable discards processed by solid state fermentation (SSF) by Rhizopus sp. Mixtures were composed of approximately 28% citric fruits, 35% other fruits and 37% vegetables. Fruit and vegetables were processed and fermented to obtain a stabilized product. Nutritional characterization and in vitro ruminal fermentation tests were performed to determine the effect of fungal bioconversion on digestibility, end products and gas production kinetics. Results indicate that SSF reduced organic matter and reducing sugars, while it increased crude protein and neutral detergent fiber, acid detergent fiber and neutral detergent insoluble protein. The in vitro gas production showed that SSF led to a reduction of the organic matter digestibility (p < 0.001), short chain fatty acids (SCFA; p = 0.003) and CH4 (p = 0.002). SSF reduced the gas production from the insoluble fraction (p = 0.001), without modifying the production rate (p = 0.676) or the lag time (p = 0.574). Regarding SCFA profile, SSF increased acetic (p = 0.020) and decreased propionic (p = 0.004) and butyric (p = 0.006) acids proportions, increasing acetic to propionic (p = 0.008) and acetic plus butyric to propionic (p = 0.011) ratios. SSF succeeded in obtaining a stabilized material enriched in protein, but at the expense of a reduction of protein availability and organic matter digestibility. These changes should be considered before including them in a ruminant’s rations.
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