Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review
Аутори
Martí-Quijal, Francisco J.Khubber, Sucheta
Remize, Fabienne
Tomašević, Igor
Roselló-Soto, Elena
Barba, Francisco J.
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of an-tioxidant co...mpounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated.
Кључне речи:
Antifungal / Antioxidant / Fermentation / Food by-productsИзвор:
Fermentation, 2021, 7, 3, 106-Издавач:
- MDPI AG
DOI: 10.3390/fermentation7030106
ISSN: 2311-5637
WoS: 000699508100001
Scopus: 2-s2.0-85110805745
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Martí-Quijal, Francisco J. AU - Khubber, Sucheta AU - Remize, Fabienne AU - Tomašević, Igor AU - Roselló-Soto, Elena AU - Barba, Francisco J. PY - 2021 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5902 AB - Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of an-tioxidant compounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated. PB - MDPI AG T2 - Fermentation T1 - Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review IS - 3 SP - 106 VL - 7 DO - 10.3390/fermentation7030106 ER -
@article{ author = "Martí-Quijal, Francisco J. and Khubber, Sucheta and Remize, Fabienne and Tomašević, Igor and Roselló-Soto, Elena and Barba, Francisco J.", year = "2021", abstract = "Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of an-tioxidant compounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated.", publisher = "MDPI AG", journal = "Fermentation", title = "Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review", number = "3", pages = "106", volume = "7", doi = "10.3390/fermentation7030106" }
Martí-Quijal, F. J., Khubber, S., Remize, F., Tomašević, I., Roselló-Soto, E.,& Barba, F. J.. (2021). Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review. in Fermentation MDPI AG., 7(3), 106. https://doi.org/10.3390/fermentation7030106
Martí-Quijal FJ, Khubber S, Remize F, Tomašević I, Roselló-Soto E, Barba FJ. Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review. in Fermentation. 2021;7(3):106. doi:10.3390/fermentation7030106 .
Martí-Quijal, Francisco J., Khubber, Sucheta, Remize, Fabienne, Tomašević, Igor, Roselló-Soto, Elena, Barba, Francisco J., "Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review" in Fermentation, 7, no. 3 (2021):106, https://doi.org/10.3390/fermentation7030106 . .