Comparative extraction study of grape pomace bioactive compounds by submerged and solid‐state fermentation

Abstract

BACKGROUND About 75% of the total grape production worldwide is destined for wine production. Many agro‐industrial wastes are derived from the various stages of wine production that are not usually used. The present study explores grape pomace from the winemaking industry as a fermentation substrate for the extraction of phenolic compounds through two fermentation systems, submerged and solid‐state fermentation, using Aspergillus niger GH1 as a biological model. RESULTS Both fermentation systems showed polyphenolic compounds release. The highest values for polyphenol content extraction were through solid‐state fermentation without supplementation with 2.262 g L−1 of hydrolysable tannins (HT) and 3.684 g L−1 of condensates tannins (CT). For submerged fermentation, however, the best results were obtained in the non‐supplemented medium obtaining 0.182 g L−1 of HT and 0.198 g L−1 of CT. A kinetic fermentation under the best fermentation conditions was carried out. The enzymatic activities associated with the extractive process were demonstrated (tannase, ellagitannase, β‐glucosidase, xylanase, and α‐L‐arabinofuranosidase). Among the main compounds identified were hydroxycinnamic acids, anthocyanins, proanthocyanidins, catechins, hydroxybenzoic acids, and flavonols. CONCLUSION Grape pomace constitutes a nutrient‐rich material that can be used as a fermentation substrate to extract bioactive compounds. A. niger GH1 was shown to be able to synthesize hydrolytic enzymes capable of degrading grape pomace to release polyphenolic compounds. This study reveals the effectiveness of both types of fermentation and the influence of fermentation parameters on the recovery of polyphenols and on the mechanisms involved in these bioprocesses, which stand out for being eco‐friendly alternatives for the recovery of compounds of industrial interest. © 2021 Society of Chemical Industry (SCI).

Changes in Spirulina’s Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation

“…Furthermore, many SSF processes focus on the utilization of cheap agri-industrial byproducts as culture media [ 32 , 34 ]. Submerged fermentation (SMF) is a very well-known methodology in the scientific literature, while SSF occupies a very small but emerging space in biotechnology [ 35 ]. In this study, we also hypothesized that the same microorganisms can be used in both fermentation techniques, but the results will differ due to the enormous differences in processing conditions.…”

Novel Approaches for the Recovery of Natural Pigments with Potential Health Effects

“…Besides the methods previously described, fermentative processes have been also considered potential alternatives to assist in the extraction of bioactive compounds from food wastes. In this sense, Amaya-Chantaca et al 31 explored the use of grape pomace as a fermentation substrate for the extraction of phenolic compounds. In this study, two fermentation methods were compared (submerged and solid-state fermentation), and Aspergillus niger GH1 was used as a biological model.…”

Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts

“…Phenolic compounds are generally extracted from natural sources through solid-liquid extractions using organic solvents; but there are other existing techniques proposed to obtain them, including supercritical fluids, high pressure processes, microwave-assisted extraction, and ultrasound-assisted extraction [ 15 ]. Recently, fermentation has also gained attention since it is able to provide high quality and high activity extracts which are easily recovered, enhancing the profitability of this process [ 16 ]. Nowadays, there are two main strategies to carry out fermentation process, depending on the type of substrate: submerged fermentation (SmF) and solid-state fermentations (SSF).…”