Aproveitamento do resíduo de laranja para a produção de enzimas lignocelulolíticas por Pleurotus ostreatus (Jack:Fr)

Alexandrino, Ana Maria; Faria, Haroldo Garcia de; Souza, Cristina Giatti Marques de; Peralta, Rosane Marina

doi:10.1590/s0101-20612007000200026

Cited by 38 publications

(19 citation statements)

References 22 publications

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“…Its production exceeds 80 million tons a year. Around 34% of orange production is usually made into juice, however in countries where orange is widely produced (Brazil and the United States) this number rises to 96%, generating a huge amount of citric residue (approximately 50% of the total fruit weight), which may be potentially applied to biotechnology [1] [2].…”

Section: Introductionmentioning

confidence: 99%

Production of Enzymes and Biotransformation of Orange Waste by Oyster Mushroom, <i>Pleurotus pulmonarius</i> (Fr.) Quél.

Inácio¹,

Ferreira²,

Araújo³

et al. 2015

AiM

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The wood-decay fungi are able to bioconvert a wide variety of lignocellulosic residues due to the secretion of extracellular enzymes. The use of agricultural wastes as substrate for mushroom cultivation or enzymes production can help to solve environmental problems caused by inadequate discharge in the nature. The production of hydrolytic and oxidative enzymes by Pleurotus pulmonarius developed in solid state system using orange waste as substrate was evaluated in this work. Among the hydrolytic enzymes, pectinase was the main enzyme produced by the fungus, presenting the highest enzymatic activity of 9.4 U/mL after 35 days of cultivation. Considering the oxidative enzymes, laccase was the main enzyme produced with maximal activity of 12.2 U/mL obtained after 20 days of cultivation. Low enzyme levels of manganese peroxidase, β-glucosidase and β-xylosidase were detected with activity peaks at the end of the cultivation. The enzymatic levels of amylase, carboxymethyl cellulase and xylanase were similar and less than 1.5 U/mL. No aryl-alcohol oxidase activity was detected. NDF, ADF and cellulose values increased during 45 days of cultivation. There was no lignin degradation during the study period and the fungus culture in orange solid waste caused protein enrichment in the substrate. Our results demonstrate that P. pulmonarius was an efficient producer of two important industrial enzymes, pectinase and laccase in a cheap solid state system using orange waste as substrate.

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Section: Introductionmentioning

confidence: 99%

Production of Enzymes and Biotransformation of Orange Waste by Oyster Mushroom, <i>Pleurotus pulmonarius</i> (Fr.) Quél.

Inácio¹,

Ferreira²,

Araújo³

et al. 2015

AiM

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“…Entretanto, alguns estudos têm demonstrado aplicações sustentáveis para esses subprodutos, sendo empregados na produção de fertilizantes orgânicos, ração animal, produção de etanol, enzimas, óle-os essenciais e aditivos (Ferrari et al, 2004;Kobori & Jorge, 2005;Alexandrino, et al, 2007;Rodrigues et al, 2009;Tuttobene et al, 2009;Liu et al, 2010).…”

Section: Introductionunclassified

Atividade antimicrobiana, antioxidante e teor de compostos fenólicos em casca e amêndoa de frutos de manga

2013

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Antimicrobial and antioxidant activity and total phenolic content in mango peel and kernelThe industrial processing of mangoes generates high amount of agroindustrial waste in the form of peel and kernel, which, without feasible application, is eventually discharged directly into the environment. These residues are rich in bioactive compounds, widely recognized for their health-promoting activity and technological applications. The aim of this study was to evaluate the antimicrobial activity and phenolic composition of peel (FC) and kernel (FA) extracts from mango of variety 'Tommy Atkins' . Total phenolic compounds of the samples ranged between 3123 and 6644 mg of catequin/ 100g. The extracts FC and FA showed good antimicrobial activity against bacteria Escherichia coli, Salmonella sp., Pseudomonas aeruginosa and Staphylococcus aureus as determined by the disc diffusion method. The results demonstrated that the antioxidant action of FC and FA increases with increasing concentrations, reaching a maximum value of 88% (FC). In all concentrations tested, the FC extracts showed antioxidant activity significantly higher than the respective concentrations of FA. The results suggest potential practical applications of mango residues as sources of phenolic compounds, antimicrobial and antioxidant agents and should be exploited by food industry.

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“…Vários bioprocessos já foram desenvolvidos utilizando resíduos agroindustriais como substratos para a produção de diversas moléculas com alto valor agregado, tais como: proteínas microbianas, ácidos orgânicos, etanol, enzimas e metabólitos secundários biologicamente ativos, uma vez que o uso de resíduos agrícolas como substratos em bioprocessos, além de ser economicamente viável, ajuda a resolver os problemas ambientais decorrentes do seu acúmulo na natureza (ALEXANDRINO, 2007).…”

Section: Importância Dos Bioprocessos E Fatores Tecnológicos Que Afetunclassified

Tecnologia de bioprocesso para produção de alimentos funcionais.

et al. 2013

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Resumo -A busca por tecnologias para produção de alimentos com alto valor agregado tem sido alvo de pesquisas nos últimos anos. A tecnologia de bioprocesso para produção de alimentos funcionais é um exemplo. Os alimentos funcionais têm sido definidos como alimentos que, em virtude da presença de componentes fisiologicamente ativos, fornecem benefícios à saúde, além da nutrição básica. Entretanto, devido as diferentes etapas que a compõem, a tecnologia de bioprocessos para produção desses alimentos encontra-se como um dos desafios da Biotecnologia. Assim, o conhecimento integrado desta temática é imprescindível, principalmente, quando se pretende transformar conhecimento em produto. Além disso, uma visão abrangente de áreas inter-relacionadas é necessária, para estimulo ao conhecimento, reflexões e aplicação prática das ferramentas biotecnológicas existentes. Objetiva-se com esse trabalho fazer uma revisão da tecnologia de bioprocessos na produção de alimentos funcionais. Os mais importantes avanços são citados e discutidos, mostrando que esta é uma das tendências atual da biotecnologia. Os alimentos funcionais, não possuindo histórico de consumo, são enquadrados na categoria de novos alimentos. Para que o produto possa ser comercializado no Brasil, é necessário que as empresas interessadas apresentem documentação científica comprovando sua segurança de uso e, ainda, que solicitem seu registro na Anvisa. Estudos semelhantes devem ser conduzidos a fim de avaliar o potencial biotecnológico de outros produtos de natureza agroindustrial. Palavras-chave -Biotecnologia. Ferramentas Biotecnológicas. Nutracêutico.Abstract -The use of technologies for obtaining food products with high added value, has been the subject of research in recent years, such as bioprocess technology to produce functional foods. These have been defined as foods because of the presence of physiologically active components, provide a health benefit beyond basic nutrition. Bioprocess technology for the production of these foods because the various stages that make up lies one of the challenges of biotechnology. Therefore, a comprehensive and integrated view of this issue is essential, especially when they intend to transform knowledge into productive reality. As well as a comprehensive overview of interrelated areas is needed to stimulate knowledge, reflections and practical application of biotechnological tools exist. This manuscript provides a review of bioprocess technology in the production of functional foods. The most important advances are also cited and discussed, showing that this is one of the current trends in biotechnology. Functional foods, having no consumption history, are classified as a novel food. For the product to be marketed in Brazil, it is necessary that the interested companies to submit scientific documentation proving its safety use and also requesting their registration with ANVISA. Similar studies should be conducted to evaluate the biotechnological potential of agro-industrial nature of other products.

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Aproveitamento do resíduo de laranja para a produção de enzimas lignocelulolíticas por Pleurotus ostreatus (Jack:Fr)

Cited by 38 publications

References 22 publications

Production of Enzymes and Biotransformation of Orange Waste by Oyster Mushroom, <i>Pleurotus pulmonarius</i> (Fr.) Quél.

Production of Enzymes and Biotransformation of Orange Waste by Oyster Mushroom, <i>Pleurotus pulmonarius</i> (Fr.) Quél.

Atividade antimicrobiana, antioxidante e teor de compostos fenólicos em casca e amêndoa de frutos de manga

Tecnologia de bioprocesso para produção de alimentos funcionais.

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Aproveitamento do resíduo de laranja para a produção de enzimas lignocelulolíticas por Pleurotus ostreatus (Jack:Fr)

Cited by 38 publications

References 22 publications

Production of Enzymes and Biotransformation of Orange Waste by Oyster Mushroom, &lt;i&gt;Pleurotus pulmonarius&lt;/i&gt; (Fr.) Qu&#233;l.

Production of Enzymes and Biotransformation of Orange Waste by Oyster Mushroom, &lt;i&gt;Pleurotus pulmonarius&lt;/i&gt; (Fr.) Qu&#233;l.

Atividade antimicrobiana, antioxidante e teor de compostos fenólicos em casca e amêndoa de frutos de manga

Tecnologia de bioprocesso para produção de alimentos funcionais.

Contact Info

Product

Resources

About

Production of Enzymes and Biotransformation of Orange Waste by Oyster Mushroom, <i>Pleurotus pulmonarius</i> (Fr.) Quél.

Production of Enzymes and Biotransformation of Orange Waste by Oyster Mushroom, <i>Pleurotus pulmonarius</i> (Fr.) Quél.