Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes
There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide v...
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doaj-bf1e3c47d8e945df926117ed6f77e6482020-11-25T03:42:12ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2020-10-011110.3389/fmicb.2020.581997581997Valorization of Vegetable Food Waste and By-Products Through Fermentation ProcessesCarlos Sabater0Carlos Sabater1Lorena Ruiz2Lorena Ruiz3Susana Delgado4Susana Delgado5Patricia Ruas-Madiedo6Patricia Ruas-Madiedo7Abelardo Margolles8Abelardo Margolles9Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, SpainInstituto de Investigación Sanitaria del Principado de Asturias, Oviedo, SpainDepartment of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, SpainInstituto de Investigación Sanitaria del Principado de Asturias, Oviedo, SpainDepartment of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, SpainInstituto de Investigación Sanitaria del Principado de Asturias, Oviedo, SpainDepartment of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, SpainInstituto de Investigación Sanitaria del Principado de Asturias, Oviedo, SpainDepartment of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Científicas, Villaviciosa, SpainInstituto de Investigación Sanitaria del Principado de Asturias, Oviedo, SpainThere is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported have been focused on increasing the nutritional value of vegetable by-products, while several lactic acid bacteria and Penicillium species have been used to produce high purity lactic acid. Bacteria and fungi like Bacillus subtilis, Rhizopus oligosporus, or Fusarium flocciferum may be used to efficiently produce protein extracts with high biological value and a wide variety of functional carbohydrates and glycosidases have been produced employing Aspergillus, Yarrowia, and Trichoderma species. Fermentative patterns summarized may guide the production of functional ingredients for novel food formulation and the development of low-cost bioprocesses leading to a transition toward a bioeconomy model.https://www.frontiersin.org/articles/10.3389/fmicb.2020.581997/fullfood wastemicrobial fermentationby-product Valorizationlactic acid bacteriabioeconomy |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Carlos Sabater Carlos Sabater Lorena Ruiz Lorena Ruiz Susana Delgado Susana Delgado Patricia Ruas-Madiedo Patricia Ruas-Madiedo Abelardo Margolles Abelardo Margolles |
spellingShingle |
Carlos Sabater Carlos Sabater Lorena Ruiz Lorena Ruiz Susana Delgado Susana Delgado Patricia Ruas-Madiedo Patricia Ruas-Madiedo Abelardo Margolles Abelardo Margolles Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes Frontiers in Microbiology food waste microbial fermentation by-product Valorization lactic acid bacteria bioeconomy |
author_facet |
Carlos Sabater Carlos Sabater Lorena Ruiz Lorena Ruiz Susana Delgado Susana Delgado Patricia Ruas-Madiedo Patricia Ruas-Madiedo Abelardo Margolles Abelardo Margolles |
author_sort |
Carlos Sabater |
title |
Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes |
title_short |
Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes |
title_full |
Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes |
title_fullStr |
Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes |
title_full_unstemmed |
Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes |
title_sort |
valorization of vegetable food waste and by-products through fermentation processes |
publisher |
Frontiers Media S.A. |
series |
Frontiers in Microbiology |
issn |
1664-302X |
publishDate |
2020-10-01 |
description |
There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported have been focused on increasing the nutritional value of vegetable by-products, while several lactic acid bacteria and Penicillium species have been used to produce high purity lactic acid. Bacteria and fungi like Bacillus subtilis, Rhizopus oligosporus, or Fusarium flocciferum may be used to efficiently produce protein extracts with high biological value and a wide variety of functional carbohydrates and glycosidases have been produced employing Aspergillus, Yarrowia, and Trichoderma species. Fermentative patterns summarized may guide the production of functional ingredients for novel food formulation and the development of low-cost bioprocesses leading to a transition toward a bioeconomy model. |
topic |
food waste microbial fermentation by-product Valorization lactic acid bacteria bioeconomy |
url |
https://www.frontiersin.org/articles/10.3389/fmicb.2020.581997/full |
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