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Russo GL, Langellotti AL, Verardo V, Martín-García B, Oliviero M, Baselice M, Di Pierro P, Sorrentino A, Viscardi S, Marileo L, Sacchi R, Masi P. Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach. Mar Drugs 2023; 21:md21030190. [PMID: 36976239 PMCID: PMC10054534 DOI: 10.3390/md21030190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 02/28/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023] Open
Abstract
This study investigates the potential of utilizing three food wastes: cheese whey (CW), beet molasses (BM), and corn steep liquor (CSL) as alternative nutrient sources for the cultivation of the diatom Phaeodactylum tricornutum, a promising source of polyunsaturated eicosapentaenoic acid (EPA) and the carotenoid fucoxanthin. The CW media tested did not significantly impact the growth rate of P. tricornutum; however, CW hydrolysate significantly enhances cell growth. BM in cultivation medium enhances biomass production and fucoxanthin yield. The optimization of the new food waste medium was conducted through the application of a response surface methodology (RSM) using hydrolyzed CW, BM, and CSL as factors. The results showed a significant positive impact of these factors (p < 0.005), with an optimized biomass yield of 2.35 g L-1 and a fucoxanthin yield of 3.64 mg L-1 using a medium composed of 33 mL L-1 of CW, 2.3 g L-1 of BM, and 2.24 g L-1 of CSL. The experimental results reported in this study showed that some food by-products from a biorefinery perspective could be utilized for the efficient production of fucoxanthin and other high-added-value products such as eicosapentaenoic acid (EPA).
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Affiliation(s)
- Giovanni Luca Russo
- CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | | | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Granada, Spain
| | - Beatriz Martín-García
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Granada, Spain
| | - Maria Oliviero
- Department of Animal Health, Experimental Zooprophylactic Institute of Southern Italy, Via Salute, 2, 80055 Portici, Italy
| | - Marco Baselice
- Department of Civil, Environmental, Land, Construction and Chemistry (DICATECh), Politecnico di Bari, 70126 Bari, Italy
| | - Prospero Di Pierro
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy
| | - Angela Sorrentino
- CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | - Sharon Viscardi
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, Padre Las Casas 4850827, La Araucanía, Chile
- Núcleo de Investigación en Producción Alimentaria, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4780694, La Araucanía, Chile
| | - Luis Marileo
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, Padre Las Casas 4850827, La Araucanía, Chile
- Programa de Doctorado en Ciencias Agropecuarias, Facultad de Recursos Naturales, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4813302, La Araucanía, Chile
| | - Raffaele Sacchi
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy
| | - Paolo Masi
- CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy
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