Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: Biotechnology and scopes

Panda, Sandeep; Mishra, Swati S.; Kayitesi, Eugénie; Ray, Ramesh C.

doi:10.1016/j.envres.2015.12.035

Cited by 178 publications

(65 citation statements)

References 64 publications

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“…The microbial treatment can also be used for the production of organic acids, including lactic acid, citric acid, succinic acid and acetic acid from wastes of potatoes, banana, mango, apple, pineapple and many others [85]. These valuable chemicals can be further exploited as raw materials for other processes or as functional ingredients for newly developed food products and so on [86].…”

Section: Other Compoundsmentioning

confidence: 99%

Food Wastes as Valuable Sources of Bioactive Molecules

Socaci¹,

Fărcaș²,

Vodnar³

et al. 2017

Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine

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Food industry produces worldwide millions of tons of plant-derived wastes which can be exploited as sources of high-value components: proteins, fibres, polysaccharides, flavour compounds or different phytochemicals. These bioactive compounds can be valorised as functional ingredients in food, pharmaceutical, health care, cosmetic and other products. Using the recovered bioactive molecules as functional ingredients represents a sustainable alternative of food wastes exploitation as inexpensive source of valuable compounds, while developing innovative food and non-food products with health-promoting benefits and at the same time contributing to an efficient waste reduction management. This chapter gives an overview of the main classes of bioactive compounds recovered from food wastes and their potential applications as functional chemicals, without being exhaustive.

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Section: Other Compoundsmentioning

confidence: 99%

Food Wastes as Valuable Sources of Bioactive Molecules

Socaci¹,

Fărcaș²,

Vodnar³

et al. 2017

Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine

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show abstract

“…Over the past years, several attempts have been made to develop and produce organic acids using SSF. Several authors have evaluated the potential use of organic solid waste such as sugarcane bagasse, cassava bagasse, coffee husk, kiwi fruit peel, wheat bran, rice bran, pineapple waste or apple pomace in organic acid production by SSF [1,9,30].…”

Section: Organic Acids Productionmentioning

confidence: 99%

“…Food processing industries generate many by-products able to be used in SSF for producing valuable bio-products [28,56]. The use of fruits and vegetable waste for production of organic acid and vital enzymes has been widely reported [30]. Due to its high and easily degradable organic content, vegetable wastes show a great potential for energy bioconversion, particularly in biofuel production [57].…”

Section: Introductionmentioning

confidence: 99%

Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

et al. 2017

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Abstract:The abundance of organic solid waste throughout the world has become a common issue that needs complete management at every level. Also, the scarcity of fuel and the competition between food and substance as an alternative to a petroleum-based product has become a major problem that needs to be properly handled. An urge to find renewable substances for sustainable development results in a strategy to valorize organic solid waste using solid state fermentation (SSF) and to manage the issue of solid wastes in a green approach. This paper reviews management of solid wastes using SSF, with regard to its current application, advantages and challenges, downstream processing in SSF, economic viewpoint, and future perspectives.

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“…The use of these enzymes in the food industry has contributed to the diversification and efficiency of food production by reducing the energy consumed in the production process [222]. Important microbial enzymes, such as α-amylase, β-galactosidase, cellulase, hemicellulase, pectinase, protease, and tannase, among others [223,224], are currently produced in bioreactors by solid-state fermentation (SSF), and thermophilic bacteria and fungi show high potential for enzymatic synthesis in SSF processes. In turn, approaches using recombinant DNA are promising, because they will allow the overexpression of these enzymes and other microbial metabolites.…”

Section: Why Should We Know About Microbial Diversity?mentioning

confidence: 99%

Microbial Diversity: The Gap between the Estimated and the Known

Vitorino

Bessa

2018

Diversity

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Abstract:The ecological and biotechnological services that microorganisms provide to the planet and human society highlight the need to understand and preserve microbial diversity, which is widely distributed, challenging the severity of certain environments. Cataloging this diversity has also challenged the methods that are currently used to isolate and grow microorganisms, because most of the microbiota that are present in environmental samples have been described as unculturable. Factors such as geographic isolation and host preference also hinder the assessment of microbial diversity. However, prejudiced historical practices, including the prioritization of some species of microorganisms merely because they cause diseases, have long shifted research on fungi and bacteria towards medically relevant microorganisms. Thus, most microorganisms that inhabit the planet are still unknown, as is the potential of these species. Current estimates allow us to predict that the diversity of microorganisms that are present in the various terrestrial ecosystems is enormous. However, understanding this diversity is a challenge for the future of microbial ecology research.

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Microbial-processing of fruit and vegetable wastes for production of vital enzymes and organic acids: Biotechnology and scopes

Cited by 178 publications

References 64 publications

Food Wastes as Valuable Sources of Bioactive Molecules

Food Wastes as Valuable Sources of Bioactive Molecules

Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

Microbial Diversity: The Gap between the Estimated and the Known

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