Utilization of prickly pear waste for baker's yeast production

Diboune, Naàssa; Nancib, Aïcha; Nancib, Nabil; Aníbal, J.; Boudrant, Joseph

doi:10.1002/bab.1753

Cited by 12 publications

(4 citation statements)

References 72 publications

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“…The 10% prickly pear flour concentration probably provides the optimal nutrient sources for the growth and CO 2 production of S. cerevisiae [36][37][38].…”

Section: Leavening Capacity and Textural Propertiesmentioning

confidence: 99%

Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

Parafati

Restuccia

Palmeri

et al. 2020

Foods

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The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF’s physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavonoids. The characterization evidenced high fiber and carbohydrate contents and an elevated amount of polyphenols and betalain compounds. The PPPF was then added at different concentrations (5, 10, 15, 20, 50%, w/w) to bread formulations as a potential functional ingredient. All concentrations, except 50% PPPF, evidenced good leavening dough properties and were then tested for baking. In relation to the content of added PPPF, the amount of betalains, representing bioactive compounds, remained high even after the baking process, suggesting a protective matrix effect. Among the different formulations, those containing PPPF at 10% showed the highest values in terms of the leavening dough capacity and bread specific volume and received the best sensory evaluation score.

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“…The 10% prickly pear flour concentration probably provides the optimal nutrient sources for the growth and CO 2 production of S. cerevisiae [36][37][38].…”

Section: Leavening Capacity and Textural Propertiesmentioning

confidence: 99%

Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

Parafati

Restuccia

Palmeri

et al. 2020

Foods

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“…curvatus or Y. lipolytica [107]. The innovative test consists of valorizing olive mill wastewater and also the Opuntia ficus indica peels [117]. Date must stay the lower cost available substrates which need serious industrial orientation, first in yeast production.…”

Section: Yeast Biomass Productionmentioning

confidence: 99%

Inventoried Yeast Species in Algeria

Benkhalifa¹

2023

Biomedical Engineering

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In Algeria, the study of yeasts remained marginalized for a long time. One of the supposed causes would be the reduction of examples in the school system. In medicine, species are identified because of their pathogenicity. But in food production and other fields, yeasts are mentioned as quantification in the quality-control process as well as molds. In addition to homemade breads, traditions of fermentation involving yeasts are the process of other local products, such as dairy products, vinegars, beverages, and authentic cheeses. Yeasts affect fruits and plants but also increase yields and protect species from other pathogenic microorganisms. Some conscious researchers have looked into the prospecting of yeast showing their properties and evaluating their interest, adopting biotechnology approaches, and covering several environments. 131 taxa are listed in this first compilation with 27 species in human health, 30 in animal health, 27 from dairy products, 24 taxa isolated from soils, 41 from agricultural products, and 17 concerned environmental purposes. Biotechnologies concern 44 taxa in varied topics of biomass, ethanol, vinegar, enzymes, and esters. Sixteen selected natural products inhibit 14 yeast species. Many isolated strains are promising in agriculture, agri-food, and biotechnologies and present new economic prospects. The idea of national depository is proposed.

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“…This additional step would imply high economic and energy costs. 14 However, some authors have highlighted the idea of using fruit waste juices as carbon source in ethanol, baker's yeast and bacterial cellulose production (Dhillon et al, 2013;Diboune et al, 2019;Kosseva, 2017). In this study, following the same approach, a waste plum concentrate was used as feed during the cultivation.…”

Section: Feeding Strategiesmentioning

confidence: 99%