Solid-state fermentation with Aspergillus niger for the bio-enrichment of bioactive compounds in Moringa oleifera (moringa) leaves

Feitosa, Paula Ribeiro Buarque; Santos, Tacila Rayane Jericó; Gualberto, Nayjara Carvalho; Narain, Narendra; Santana, Luciana Cristina Lins de Aquino

doi:10.1016/j.bcab.2020.101709

Cited by 21 publications

(19 citation statements)

References 42 publications

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“…This comportment was comparable to that observed by Santos et al [88] who used SSF in dehydrated granadilla seeds using Aspergillus niger, finding that the total phenolic content increased 236.5% compared to the unfermented samples and using 80% acetone as extraction solvent. In addition, Feitosa et al [89] performed SSF on moringa leaves using A. niger. Their results showed an increase of 136.4% in the total phenolic content and 783.1% in the total flavonoid content.…”

Section: Analysis Of the Control Sample With Respect To The Treatment...mentioning

confidence: 99%

Bioprocessing of pineapple waste biomass for sustainable production of bioactive compounds with high antioxidant activity

et al. 2022

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The effect of temperature, moisture content and pH during solid-state fermentation (SSF) of MD2 pineapple peel with Rhizopus oryzae (MUCL 28168) was evaluated on the release of bioactive compounds with antioxidant capacity. Applying a central composite design, it was found that temperature had a significant effect (p < 0.05) on the total phenolic content and DPPH antioxidant activity while for the ABTS radical elimination activity, the factor that presented a significant effect was the pH (p < 0.05); as this factor increases, the antioxidant activity enhances. The optimal conditions for fermentation process were 80% of moisture content, pH 5.5, temperature 37.3 °C and 24 h of process to maximize phenolic content and antioxidant activity. Gallic acid, chlorogenic acid, caffeic acid and cinnamic acid were identified in the extracts by HPLC analysis. These results permit to conclude that SSF of pineapple peel is an effective bioprocess for the release of phenolic compounds with antioxidant activity. Graphical abstract

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Section: Analysis Of the Control Sample With Respect To The Treatment...mentioning

confidence: 99%

Bioprocessing of pineapple waste biomass for sustainable production of bioactive compounds with high antioxidant activity

et al. 2022

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“…The enzymatic processes are more complex, are expensive, and have some limitations such as low stability, recovery, and temperature sensitivity that can be reduced using enzyme immobilization [55]. Most microorganisms used are filamentous fungi such as Trichoderma and Aspergillus, due to its high production of secondary metabolites, and enzymes that can be used to metabolize agroindustrial residues to produce different bioactive compounds [67].…”

Section: Fermentation and Enzymaticmentioning

confidence: 99%

Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives

Gomes-Araújo

Martínez-Vázquez

Charles-Rodríguez

et al. 2021

International Journal of Food Science

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Agricultural vegetable products always seek to meet the growing demands of the population; however, today, there are great losses in supply chains and in the sales stage. Looking for a longer shelf life of fruits and vegetables, postharvest technologies have been developed that allow an adequate transfer from the field to the point of sale and a longer shelf life. One of the most attractive methods to improve quality and nutritional content and extend shelf life of fruits and vegetables is the incorporation of bioactive compounds with postharvest technologies. These compounds are substances that can prevent food spoilage and the proliferation of harmful microorganisms and, in some cases, act as a dietary supplement or provide health benefits. This review presents an updated overview of the knowledge about bioactive compounds derived from plant residues, the techniques most used for obtaining them, their incorporation in edible films and coatings, and the methods of microbial inhibition.

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“…These bioactive characteristics can be improved by fermentation using filamentous fungi, such as Aspergillus and Rhizopus species [27]. Mulberry is also a rich source of flavonoid compounds, such as quercetin and kaempferol, whose levels can be increased through fermentation by edible fungal species [28]. Furthermore, Streptomyces rimosus can generate anti-inflammatory oxytetracycline from groundnut shells [29], and L. casei can produce anti-fungal low-molecular-weight peptides from palm kernel cake [30].…”

Section: Antioxidant Activities Of Ginseng-supplemented Probiotic Yogurtsmentioning

confidence: 99%

Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt

et al. 2021

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The development of convenient and accessible health-functional foods has become an area of increased interest in recent years. Probiotics, ginseng, and yogurts have been recognized as representative nutraceutical products. To improve the functionality of yogurts, co-fermentation was performed during yogurt preparation. Four kinds of yogurt were prepared using a combination of probiotic Lactobacillus brevis B7 and hydroponic ginseng based on plain yogurt. The fundamental characteristics of yogurts, including pH, titratable acidity, microbial counts, color, and physicochemical properties, were determined. To assess functionality, four different antioxidant assays and real-time PCR analysis using RAW 264.7 cells were performed. Finally, sensory evaluation was conducted to evaluate customer preference. Hydroponic ginseng supplementation influenced pH, solid content, lightness, and yellowness. However, probiotic supplementation did not affect most factors except pH. In functionality analysis, the yogurt co-fermented with probiotics and ginseng showed the highest antioxidant activity and gene expression levels of the immune-related factors TNF-α and iNOS in RAW 264.7 cells. Although ginseng supplementation received poor acceptance because of its color and flavor, these attempts were considered beneficial despite the risk. Overall, co-fermentation within a short yogurt preparation time presented the potential for improvement of functionality. These findings suggest a range of feasibility for the development of attractive nutraceutical products.

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Solid-state fermentation with Aspergillus niger for the bio-enrichment of bioactive compounds in Moringa oleifera (moringa) leaves

Cited by 21 publications

References 42 publications

Bioprocessing of pineapple waste biomass for sustainable production of bioactive compounds with high antioxidant activity

Bioprocessing of pineapple waste biomass for sustainable production of bioactive compounds with high antioxidant activity

Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives

Co-Fermentation by Lactobacillus brevis B7 Improves the Antioxidant and Immunomodulatory Activities of Hydroponic Ginseng-Fortified Yogurt

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