Bio-enrichment of functional properties of peanut oil cakes by solid state fermentation using Aspergillus oryzae

Sadh, Pardeep Kumar; Chawla, Prince; Bhandari, Latika; Duhan, Joginder Singh

doi:10.1007/s11694-017-9675-2

Cited by 34 publications

(10 citation statements)

References 35 publications

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“…Results showed a positive correlation between polyphenols and enzyme activities. Similarly, various enzymatic assays were performed such as α-amylase, xylanase, β-glucosidase, and lipase during fermentation of peanut press cake with A. oryzae, resulted a significant enhancement of enzyme activities in all assays (Sadh et al 2017e). Table 5 shows several studies that have been conducted on construction of various enzymes with the use of agroindustrial residues.…”

Section: Enzyme Productionmentioning

confidence: 99%

Agro-industrial wastes and their utilization using solid state fermentation: a review

Sadh

Duhan²,

Duhan

2018

Bioresour. Bioprocess.

801

286

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Agricultural residues are rich in bioactive compounds. These residues can be used as an alternate source for the production of different products like biogas, biofuel, mushroom, and tempeh as the raw material in various researches and industries. The use of agro-industrial wastes as raw materials can help to reduce the production cost and also reduce the pollution load from the environment. Agro-industrial wastes are used for manufacturing of biofuels, enzymes, vitamins, antioxidants, animal feed, antibiotics, and other chemicals through solid state fermentation (SSF). A variety of microorganisms are used for the production of these valuable products through SSF processes. Therefore, SSF and their effect on the formation of value-added products are reviewed and discussed.

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Section: Enzyme Productionmentioning

confidence: 99%

Agro-industrial wastes and their utilization using solid state fermentation: a review

Sadh

Duhan²,

Duhan

2018

Bioresour. Bioprocess.

801

286

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“…The α-amylases production using A. oryzae has been studied for SSF using spent brewing grains [14], combined substrates [15], rice husk and bran, wheat bran [16], peanut oil cakes [17], soybean husk, and flour mill [18]. The optimization of process parameters by RSM using spent brewing grains [14] and rice bran [19] has been studied but not using groundnut, coconut, and sesame oil cakes.…”

Section: Introductionmentioning

confidence: 99%

Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

et al. 2021

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Background Amylases produced by fungi during solid-state fermentation are the most widely used commercial enzymes to meet the ever-increasing demands of the global enzyme market. The use of low-cost substrates to curtail the production cost and reuse solid wastes are seen as viable options for the commercial production of many enzymes. Applications of α-amylases in food, feed, and industrial sectors have increased over the years. Additionally, the demand for processed and ready-to-eat food has increased because of the rapid growth of food-processing industries in developing economies. These factors significantly contribute to the global enzyme market. It is estimated that by the end of 2024, the global α-amylase market would reach USD 320.1 million (Grand View Research Inc., 2016). We produced α-amylase using Aspergillus oryzae and low-cost substrates obtained from edible oil cake, such as groundnut oil cake (GOC), coconut oil cake (COC), sesame oil cake (SOC) by solid-state fermentation. We cultivated the fungus using these nutrient-rich substrates to produce the enzyme. The enzyme was extracted, partially purified, and tested for pH and temperature stability. The effect of pH, incubation period and temperature on α-amylase production using A. oryzae was optimized. Box–Behnken design (BBD) of response surface methodology (RSM) was used to optimize and determine the effects of all process parameters on α-amylase production. The overall cost economics of α-amylase production using a pilot-scale fermenter was also studied. Results The substrate optimization for α-amylase production by the Box–Behnken design of RSM showed GOC as the most suitable substrate for A. oryzae, as evident from its maximum α-amylase production of 9868.12 U/gds. Further optimization of process parameters showed that the initial moisture content of 64%, pH of 4.5, incubation period of 108 h, and temperature of 32.5 °C are optimum conditions for α-amylase production. The production increased by 11.4% (10,994.74 U/gds) by up-scaling and using optimized conditions in a pilot-scale fermenter. The partially purified α-amylase exhibited maximum stability at a pH of 6.0 and a temperature of 55 °C. The overall cost economic studies showed that the partially purified α-amylase could be produced at the rate of Rs. 622/L. Conclusions The process parameters for enhanced α-amylase secretion were analyzed using 3D contour plots by RSM, which showed that contour lines were more oriented toward incubation temperature and pH, having a significant effect (p < 0.05) on the α-amylase activity. The optimized parameters were subsequently employed in a 600 L-pilot-scale fermenter for the α-amylase production. The substrates were rich in nutrients, and supplementation of nutrients was not required. Thus, we have suggested an economically viable process of α-amylase production using a pilot-scale fermenter.

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“…The SSF contributes to high volumetric productivity by increasing product concentrations and reducing effluent production (e.g., N 2 O, CH 4 , and NH 3 ) [76]. It improves the functional properties of the solid substrates that originated from agro-industrial wastes that affect proteins' physicochemical properties (e.g., solubility) and structures [77,78]. The fungi used in SSF transform proteins with many amino acids into proteins with few units, improving the substrate's solubility in the water system [78].…”

Section: Recovery Of Bioactive From Food Wastementioning

confidence: 99%

Bio Discarded from Waste to Resource

Dini

2021

Foods

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The modern linear agricultural production system allows the production of large quantities of food for an ever-growing population. However, it leads to large quantities of agricultural waste either being disposed of or treated for the purpose of reintroduction into the production chain with a new use. Various approaches in food waste management were explored to achieve social benefits and applications. The extraction of natural bioactive molecules (such as fibers and antioxidants) through innovative technologies represents a means of obtaining value-added products and an excellent measure to reduce the environmental impact. Cosmetic, pharmaceutical, and nutraceutical industries can use natural bioactive molecules as supplements and the food industry as feed and food additives. The bioactivities of phytochemicals contained in biowaste, their potential economic impact, and analytical procedures that allow their recovery are summarized in this study. Our results showed that although the recovery of bioactive molecules represents a sustainable means of achieving both waste reduction and resource utilization, further research is needed to optimize the valuable process for industrial-scale recovery.

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Bio-enrichment of functional properties of peanut oil cakes by solid state fermentation using Aspergillus oryzae

Cited by 34 publications

References 35 publications

Agro-industrial wastes and their utilization using solid state fermentation: a review

Agro-industrial wastes and their utilization using solid state fermentation: a review

Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

Bio Discarded from Waste to Resource

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