Enhancement of phenolic antioxidants in industrial apple waste by fermentation with Aspergillus spp.

Gülsünoğlu, Zehra; Purves, Randy W.; Karbancıoğlu-Güler, Funda; Kılıç‐Akyılmaz, Meral

doi:10.1016/j.bcab.2020.101562

Cited by 36 publications

(33 citation statements)

References 26 publications

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“…Apple by-products, such as peels or pomace, constitute industrial wastes; these can, however, be used as sources of bioactive compounds, such as phenolic compounds with antioxidant activity [224]. Apple is rich in diverse bioactive phenolic compounds, most of them in higher concentrations in the peel, like, for example, epicatechin and quercetin glycosides [225][226][227][228][229][230].…”

Section: Health Effects Of Fermented Apple Productsmentioning

confidence: 99%

“…Valorization processes can be used to obtain added value products, from which valuable compounds can be extracted. Gulsunoglu et al [224] studied a method for the enhancement of polyphenolic compounds with antioxidant capacity in industrial apple waste by means of fermentation using several Aspergillus spp. Their results showed that A. niger and A. tubingensis produced eriodictyol, while A. japonicus and A. aculeatus produced taxifolin and catechin.…”

Section: Health Effects Of Fermented Apple Productsmentioning

confidence: 99%

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Apple Fermented Products: An Overview of Technology, Properties and Health Effects

et al. 2021

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As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.

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Section: Health Effects Of Fermented Apple Productsmentioning

confidence: 99%

Section: Health Effects Of Fermented Apple Productsmentioning

confidence: 99%

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

et al. 2021

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“…The recycling and utilization of agricultural wastes is considered to be an important step in environmental sustainability and agricultural development as well as in promoting a circular economy [ 1 ]. Large amounts of residue with high levels of organic matter cause serious environmental pollution if discarded or disposed of improperly [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…In fact, the waste from apples used for commercial products, like jam, juice, and jelly, constitute about 30% of the original fruits. This large amount of organic residue seriously contributes to increasing air pollution [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Apple Peels through the Study of the Effects on the Amyloid Aggregation Process of κ-Casein

et al. 2021

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Waste valorization represents one of the main social challenges when promoting a circular economy and environmental sustainability. Here, we evaluated the effect of the polyphenols extracted from apple peels, normally disposed of as waste, on the amyloid aggregation process of κ-casein from bovine milk, a well-used amyloidogenic model system. The effect of the apple peel extract on protein aggregation was examined using a thioflavin T fluorescence assay, Congo red binding assay, circular dichroism, light scattering, and atomic force microscopy. We found that the phenolic extract from the peel of apples of the cultivar “Fuji”, cultivated in Sicily (Caltavuturo, Italy), inhibited κ-casein fibril formation in a dose-dependent way. In particular, we found that the extract significantly reduced the protein aggregation rate and inhibited the secondary structure reorganization that accompanies κ-casein amyloid formation. Protein-aggregated species resulting from the incubation of κ-casein in the presence of polyphenols under amyloid aggregation conditions were reduced in number and different in morphology.

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“…(43) Reprocessing could be applied to produce high-value compounds from AP instead of using it directly as animal food or discarding as waste. (14) In recent years, varieties of interesting ways were investigated by several researchers such as producing ethanol, phenolic antioxidant, pectin, and enzyme preparation. (35,3,10) However, application of these products was limited due to high production cost.…”

Section: Introductionmentioning

confidence: 99%

Bioconversion of Apple Pomace into Microbial Protein Feed Based on Extrusion Pretreatment

Yang

Jiang

Zhang

et al. 2021

Preprint

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Apple pomace (AP) is often used directly as animal feed, while the value of feeding is limited by its low protein content. In this study, extrusion pretreatment was performed for AP, and further fermentation was carried out to improve its nutrition value. Strains suitable for extruded apple pomace (EAP) to produce high-quality microbial protein (MP) feed were screened from 12 different strains. Results showed that Aspergillus niger 3.324 (Asn), Candida utilis1314 (Cau), Geotrichum candidum 1315 (Gec), Bacillus subtilis A308 (Bas1) and Lactic acid bacteria (Lac) were screened as the dominant strains, which exhibited higher feeding value. Strongsymbiotic effect was observed in fermentation with mixed strains of Asn, Cau, Gec, and Lacat the ratio of 1:1:1:1. Compared with AP, the pure protein content in the optimized fermented EAP (FEAP) was increased by 138% accompanying with a pleasant flavor and taste. The nutrition value of FEAP was characterized by amino acid profiles, it found that FEAP was comparable to other commercial proteins with higher contents of histidine, phenylalanine, threonine and valine. Combination of fermentation and extrusion technology significantly enhanced pure protein content and nutritional composition of apple pomace, which was revalorized as a nutritive animal feed that rich in microbial protein.

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Enhancement of phenolic antioxidants in industrial apple waste by fermentation with Aspergillus spp.

Cited by 36 publications

References 26 publications

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

Apple Fermented Products: An Overview of Technology, Properties and Health Effects

Valorization of Apple Peels through the Study of the Effects on the Amyloid Aggregation Process of κ-Casein

Bioconversion of Apple Pomace into Microbial Protein Feed Based on Extrusion Pretreatment

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