Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications

Bulkan, Gülru; Yudhanti, Gerarda Tania; Sitaresmi, Sitaresmi; Millati, Ria; Wikandari, Rachma; Taherzadeh, Mohammad J.

doi:10.3390/fermentation8060270

Cited by 3 publications

(1 citation statement)

References 67 publications

(109 reference statements)

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“…Aside from being a valuable source of food, fungal biomass is used by humans in a variety of ways. Mushroom biomass, which is classified as 200 superfood species [ 76 , 77 ], can be employed as anti-cancer, antioxidant, and immunomodulating agents in the pharmaceutical business [ 78 ]. They are advantageous for both people and forests because they serve as natural decomposers and nutrient recyclers [ 79 ].…”

Section: Food and Feedmentioning

confidence: 99%

Role of ascomycete and basidiomycete fungi in meeting established and emerging sustainability opportunities: a review

et al. 2022

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Fungal biomass is the future’s feedstock. Non-septate Ascomycetes and septate Basidiomycetes, famously known as mushrooms, are sources of fungal biomass. Fungal biomass, which on averagely comprises about 34% protein and 45% carbohydrate, can be cultivated in bioreactors to produce affordable, safe, nontoxic, and consistent biomass quality. Fungal-based technologies are seen as attractive, safer alternatives, either substituting or complementing the existing standard technology. Water and wastewater treatment, food and feed, green technology, innovative designs in buildings, enzyme technology, potential health benefits, and wealth production are the key sectors that successfully reported high-efficiency performances of fungal applications. This paper reviews the latest technical know-how, methods, and performance of fungal adaptation in those sectors. Excellent performance was reported indicating high potential for fungi utilization, particularly in the sectors, yet to be utilized and improved on the existing fungal-based applications. The expansion of fungal biomass in the industrial-scale application for the sustainability of earth and human well-being is in line with the United Nations’ Sustainable Development Goals.

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Section: Food and Feedmentioning

confidence: 99%

Role of ascomycete and basidiomycete fungi in meeting established and emerging sustainability opportunities: a review

et al. 2022

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Cultivation of edible filamentous fungi on pomegranate by-products as feedstocks to produce mycoprotein

Braho,

Sar,

Taherzadeh

2023

Syst Microbiol and Biomanuf

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Pomegranate, renowned for its delectable taste and remarkable nutritional profile, has witnessed a surge in both production and consumption. However, the by-products generated during industrial processes, such as peels and seeds, have the potential for adverse environmental impacts if not meticulously managed. Similarly, expired fruit juices or spillages that may occur during manufacturing and transportation contribute to agri-food waste. This study focused on the comprehensive assessment of pomegranate by-products and pomegranate juice using ascomycetes and zygomycetes filamentous fungi, namely Aspergillus oryzae, Rhizopus oligosporus, and Neurospora intermedia to obtain mycoprotein for sustainable vegan food production. The findings revealed that pomegranate juice, both fresh and expired commercial, contained essential nutrients for fungal biomass production (up to 0.024 g biomass/mL juice). Nonetheless, fresh juice emerges as a more potent medium in terms of protein production than commercial juice. Cultivating A. oryzae yielded a biomass of 0.39 (g biomass/g peel) from pomegranate peel, while concurrently raising the protein content of raw pomegranate peel from 30.89 g/kg to 85.41 g/kg. Furthermore, incorporating yeast extract into the peel medium not only resulted in an enhanced biomass yield of 0.49 (g biomass/g peel) but also significantly elevated the protein content to 198.63 g/kg. This study provides valuable insights into the potential of pomegranate peel and juice as promising substrate for fungal biomass production, offering opportunities for the development of innovative food and feed products.

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Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

Siddique,

Ali,

Arshad

et al. 2024

Front. Food. Sci. Technol.

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The issue of household waste management is a pervasive global concern. Household waste, especially food waste, comprises a reservoir of compounds with potential economic value, among which bioactive compounds prominently feature. These bioactive compounds, derived from natural chemical substances inherent in waste from animal and protein sources, offer nutritional benefits. Extracted bioactive compounds find versatile applications in various domains including textiles, cosmetics, nutraceuticals, food additives, and the agriculture sector. The extraction of such compounds is achieved through a diversity of techniques, including conventional methods alongside non-conventional green approaches such as extraction methods using enzymes, microwaves, or supercritical fluids. However, there is an increasing need for green and sustainable approaches, leading to bioactive-rich extracts with low environmental impact. This review thoroughly summarizes the origins, kinds, and characteristics of bioactive chemicals found in food waste. It also addresses the most promising and innovative methodologies for the recovery of functional bioactive compounds from waste materials that have been published recently. New technologies can meaningfully manage materials from household food waste. These bioactive compounds are valuable for food industrial applications.

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Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications

Cited by 3 publications

References 67 publications

Role of ascomycete and basidiomycete fungi in meeting established and emerging sustainability opportunities: a review

Role of ascomycete and basidiomycete fungi in meeting established and emerging sustainability opportunities: a review

Cultivation of edible filamentous fungi on pomegranate by-products as feedstocks to produce mycoprotein

Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications

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