Onion juice waste for production of Pleurotus sajor-caju and pectinases

Pereira, Giordana S.; Cipriani, Marina; Wisbeck, Elisabeth; Souza, Ozair; Strapazzon, Juliana O.; Gern, Regina Maria Miranda

doi:10.1016/j.fbp.2017.08.006

Cited by 32 publications

(15 citation statements)

References 55 publications

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“…This can be justified by the research of Pereira et al. (2017). The nature of onion waste as substrate for Pleurotus sajor‐caju cultivation caused the liquid accumulation in the bottom of the bag after sterilization and limited gas exchange, needed for mycelial growth and fruiting bodies formation.…”

Section: Resultsmentioning

confidence: 79%

“…In particular, Pleurotus spp. fruiting bodies can develop on different and specific plant wastes as substrates without specific enrichment material, for example, onion waste (Pereira et al., 2017), olive mill waste (Avni et al., 2017), palm shell (Nam et al., 2017), palm wastes and sawdust (Khalil et al., 2015), banana pseudostem, jatropha, and coconut fiber (Ferreira da Silva et al., 2019), rice and sunflower side‐streams (Pinela et al., 2020), spent coffee ground (Nguyen & Ranamukhaarachchi, 2020), oil palm, banana leaves, and sugarcane baggase (Salami et al., 2016), but the most commonly and wide used substrate is wheat straw (Kurt & Büyükalaca, 2010). Also, the type and chemical composition of plant waste used as mushroom substrate affects the nutritional profile and quantity of the produced mushroom (Rashad et al., 2019; Shashirekha et al., 2005).…”

Section: Introductionmentioning

confidence: 99%

“…With the addition of wheat straw, gas exchange space increases, which shows the trend of increasing BE (%) with the increase in wheat straw percent. This can be justified by the research ofPereira et al (2017). The nature of onion waste as substrate for Pleurotus sajor-caju cultivation caused the liquid accumulation in the bottom of the bag after sterilization and limited gas exchange, needed for mycelial growth and fruiting bodies formation.…”

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confidence: 99%

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The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

Doroški

Klaus

Kozarski

et al. 2020

J Food Process Preserv

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Total quality index approach was used to reflect the quality of Pleurotus ostreatus mushroom, cultivated on grape pomace (P) as food waste substrate and wheat straw (S), in four different combined ratios: 100P; 80P20S; 50P50S; and 20P80S, with 100S, serving as control substrate. This approach involved two directions of mushroom analysis. The whole mushroom fruiting bodies analysis introduced a single total quality index (TQIM) based on 11 quality parameters. The mushroom water extracts analysis was presented by another single total quality index (TQIE), with seven quality parameters. This mathematical model revealed that the mushroom extracts have a better overall quality score with higher pomace content in substrate mixture, compared to the whole mushroom quality changes throughout the observed shelf life period. Future research may pay attention to the phytotoxicity of grape pomace as a food waste, as well as the influence of grape pomace on glucan content, as a health‐beneficial compounds. Practical applications From the sustainable part of view, advantage of this type of production is its belonging to the sustainable food waste management strategy. The main importance of food waste use is their exploitation through bioconversion process into the new value‐added products, generating near zero waste. Also, the type and chemical composition of plant waste used as mushroom substrate affects the nutritional profile and quantity of the produced mushroom. Therefore, the application of this principle of production benefits winemakers on the one hand, eliminating the generation of toxic waste and protecting the environment. From a quality point of view, approach outlined in this research shows practical application of using quality index as a tool for overall quality evaluation. Finally, combining food waste for producing mushrooms evaluated through a quality index perspective paves the way for increasing mushroom in the mushroom values chain.

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Section: Resultsmentioning

confidence: 79%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

Doroški

Klaus

Kozarski

et al. 2020

J Food Process Preserv

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“…These compounds has already been proven to give curative effect against the diseases like diabetes, cancer, neurodegenerative disorders, cardiovascular diseases, and inflammation (Khursheed et al., 2020). Aside from utilization as a source of quercetin, the composition of onion peel is well explored and found to be a good source of dietary fibers either soluble or insoluble (Pereira et al., 2017). It is also proven to have good mineral content including calcium, potassium, and iron (Pereira et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Studies on assessment of safety and nutritional quality of shallot waste fractions

Bhosale

Varghese

Thivya

et al. 2020

J. Food Process. Preserv.

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The production and processing of shallot expels different waste that has never been emphasized for composition and potential applications. These waste streams were initially analyzed for safety. Further, they were analyzed for sugar profile, fatty acid profile, mineral profile, and phytochemicals. The waste streams were found safe for application in food systems. All the streams were found rich in fiber and shallot peel contains 54.76%, highest among all. The fatty acid profile of fat extracted from shallot waste showed the abundance of saturated fatty acids in peel, stalk, and petiole. Unlike other, shallot flower fat contains 55.44% and 31.69% of linoleic (omega‐6 fatty acid) and oleic acid (omega‐9 fatty acids), respectively. Moreover, waste streams were good source of minerals and most significantly petiole contains 2,355.730 mg/kg iron. The waste streams were also found to contain a spectrum of phytochemicals and most significant compound is β‐sitosterol found in all waste streams. Practical applications Shallot (Allium cepa var. aggregatum) is widely consumed throughout the world. Distinct production practices and processing of shallot expel various waste viz. peel, stalk, flower, and petiole. Most of these waste end up in landfill causing environmental pollution. Moreover, disposal as mere waste causes losses of various high value active compounds. Peel from Allium cepa L. has been studied widely for its composition and application and found to be rich in the active compounds such as quercetin, fructo‐oligosacharides, etc. However, such compositional data are not available for shallot wastes affecting its utilization. The compositional study of shallot waste may pave the way for its effective utilization directly as food ingredient or source of active compounds. In a nutshell, shallot waste are cheap source of various active compounds, soluble and insoluble dietary fibers, flavoring oil, and their effective utilization may give mutual economic and environmental benefits to producers and processors. This study emphasized the onion waste as a potential source for various food application.

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“…Several microorganisms, including bacteria and fungi, have been shown to produce pectinase ([9] #1173). To reduce production costs, agro-waste sources, such as fruit waste ([10] #1101; [11] #1092), carrot waste ([12] #1098), and onion wastes ([13] #1211), have been used to produce pectinase using microbial solid-state fermentation. Furthermore, bacterial pectinase is preferred over fungal pectinase because of the ease of fermentation and modern techniques for improving production yield ([11] #1092).…”

Section: Introductionmentioning

confidence: 99%

Production of alkaline pectinase: a case study investigating the use of tobacco stalk with the newly isolated strain Bacillus tequilensis CAS-MEI-2-33

Zhang

Wang³

et al. 2019

BMC Biotechnol

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Background: Tobacco stalk (TS), a major agricultural waste abundant in pectin, has resulted in concerns about the need for its reuse. The nicotine in TS is considered a chemical that is to\xic and hazardous to the environment. Results: In this study, Bacillus tequilensis CAS-MEI-2-33 was isolated from cigar wrappers to produce alkaline pectinase using TS. Subsequently, the medium and fermentation conditions for the production of pectinase by B. tequilensis CAS-MEI-2-33 were optimized. The optimal fermentation period, pH of the initial fermentation medium, concentration of TS, and inoculum amount for B. tequilensis CAS-MEI-2-33 were 40 h, 40 g/L, 7.0, and 3%, respectively. Under optimal conditions, the pectinase activity was 1370 U/mL. Then, the enzymatic properties, such as the optimum pH, reaction temperature, temperature stability, and effects of metal ions, were studied. The optimal pH was determined to be 10.0, indicating that the enzyme was an alkaline pectinase. The optimal temperature was 40°C, and pectinase activity was stable at 40°C. The Ag + metal ions were shown to remarkably promote enzyme activity. The pectinase was partly purified by ammonium sulfate precipitation, ion exchange chromatography, and Sephacryl S-100 chromatography. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and LC-MS/MS analyses were utilized to analyze the pectinase. Conclusions: This study provided a new alkaline pectinase candidate and a new strategy for the use of TS.

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Onion juice waste for production of Pleurotus sajor-caju and pectinases

Cited by 32 publications

References 55 publications

The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

The influence of grape pomace substrate on quality characterization of Pleurotus ostreatus —Total quality index approach

Studies on assessment of safety and nutritional quality of shallot waste fractions

Production of alkaline pectinase: a case study investigating the use of tobacco stalk with the newly isolated strain Bacillus tequilensis CAS-MEI-2-33

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