Application of fermentation for the valorization of residues from Cactaceae family

 Food Chem. 410, 135369, 2023

Cactaceae family is well-known for their adaptations to drought and arid environments. This family, formed by four subfamilies (Cactoideae, Opuntioideae, Pereskioideae, and Maihuenioideae) are known for being leafless stem succulent plants with numerous spines, and their commercial fruits, distinguished by their bright colors and their skin covered with bracts. Some of these species have been traditionally used in the food industry (e.g., pitaya, cactus, or prickly pear) or as pharmaceuticals to treat specific diseases due to their active properties. The processing of these fruits leads to different residues, namely pomace, skin, spines, and residues from cladodes; besides from others such as fruits, roots, flowers, mucilage, and seeds. In general, Cactaceae species produce large amounts of mucilage and fiber, although they can be also considered as a source of phenolic compounds (phenolic acids, flavonols and their glycosides), alkaloids (phenethylamines derived betalains), and triterpenoids. Therefore, considering their high content in fiber and fermentable carbohydrates, together with other target bioactive compounds, fermentation is a potential valorization strategy for certain applications such as enzymes and bioactive compounds production or aroma enhancement. This review will comprise the latest information about Cactaceae family, its potential residues, and its potential as a substrate for fermentation to obtain active molecules with application in the food industry.

Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

 Processes 2020, 8(8), 988

DOI:10.3390/pr8080988

In this review, we summarize the most recent advances in monitoring changes induced in fish and other seafood, and meat and meat products, following the application of traditional processing processes by means of conventional and emerging advanced techniques. Selected examples from the literature covering relevant applications of spectroscopic methods (i.e., visible and near infrared (VIS/NIR), mid-infrared (MIR), Raman, nuclear magnetic resonance (NMR), and fluorescence) will be used to illustrate the topics covered in this review. Although a general reluctance toward using and adopting new technologies in traditional production sectors causes a relatively low interest in spectroscopic techniques, the recently published studies have pointed out that these techniques could be a powerful tool for the non-destructive monitoring and process optimization during the production of muscle food products.

Vine Trimming Shoots as Substrate for Ferulic Acid Esterases Production

Applied Biochemistry and Biotechnology

https://link.springer.com/article/10.1007/s12010-016-2251-0

Ferulic acid esterases (FAE) possess a large variety of biotechnological applications mainly based on their ability to release ferulic acid from lignocellulosic matrixes. The use of vine trimming shoots (VTS), an agricultural waste, as substrate for the generation of this kind of esterases represents an attractive alternative to change the consideration of VTS from residue to resource. Furthermore, xylanase, cellobiase, and cellulase activities were quantified. Six microorganisms were screened for FAE production by solid-state fermentation, and the effects of the additional supplementation and substrate size were also tested. Finally, the process was scaled-up to a horizontal bioreactor where the influence of aeration in enzymatic activities was evaluated. Thus, the optimal FAE activity (0.44 U/g dry VTS) was attained by Aspergillus terreus CECT 2808, in non-additional supplementation media, using the larger particles size of substrate (≤ 5 mm) and at a flow rate of 0.7 L/min.

Evaluation of strategies for second generation bioethanol production from fast growing biomass Paulownia within a biorefinery scheme

Applied Energy

http://dx.doi.org/10.1016/j.apenergy.2016.11.114

Fast-growing and short-rotation biomass is identified as glucan-rich feedstock to be used for bioenergy purposes. For the first time to our knowledge, fast growing biomass (Paulownia tomentosa) was evaluated for bioethanol production in a biorefinery scheme. For that, Paulownia wood was subjected to autohydrolysis pretreatment under severity (S0) conditions in the range of 3.31–5.16. The effect of this treatment on its fractionation was evaluated by means of hemicelluloses solubilization as hemicellulose-derived compounds in liquid phase and enzymatic hydrolysis of glucan (remained in the solid phase) into glucose. A xylose and xylooligosaccharides concentration of 17.5 g/L was obtained at S0 = 3.99 which corresponds to complete xylan solubilization. On the other hand, glucose yield of enzymatic hydrolysis increased up to reach 99% at S0 = 4.82. In addition, separate and simultaneous saccharification and fermentation assays (SHF and SSF) of autohydrolyzed Paulownia were compared for ethanol production. An increase of 47% in ethanol concentration was obtained by SHF in comparison with results achieved by SSF for Paulownia treated at S0 = 4.19. In SSF, Paulownia was successfully converted into ethanol (52.7 g/L which corresponded to 80% of ethanol yield) operating at 20% solid loadings and S0 = 4.72. Energy analysis of results obtained in this work showed that 83% of energy respect to raw material can be recovered considering the ethanol and the combustion of residual lignin. This work provides a feasible process for bioethanol production using fast growing specie which could enrich the feedstock needs for biofuels sector.

Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus

Food Chemistry, 198, (2016) 54–61

http://dx.doi.org/10.1016/j.foodchem.2015.11.062

This study focuses on the optimisation of cheese whey formulated media for the production of hyaluronic acid (HA) by Streptococcus zooepidemicus. Culture media containing whey (W; 2.1 g/L) or whey hydrolysate (WH; 2.4 g/L) gave the highest HA productions. Both W and WH produced high yields on protein consumed, suggesting cheese whey is a good nitrogen source for S. zooepidemicus production of HA. Polysaccharide concentrations of 4.0 g/L and 3.2 g/L were produced in W and WH in a further scale-up to 5 L bioreactors, confirming the suitability of the low-cost nitrogen source. Cheese whey culture media provided high molecular weight (>3000 kDa) HA products. This study revealed replacing the commercial peptone by the low-cost alternative could reduce HA production costs by up to a 70% compared to synthetic media.

A Review on the Fermentation of Foods and the Residues of Pesticides—Biotransformation of Pesticides and Effects on Fermentation and Food Quality

Critical Reviews in Food Science and Nutrition, 2015, 55(6), 839-863

Residues of pesticides in food are influenced by processing such as fermentation. Reviewing the extensive literature showed that in most cases, this step leads to large reductions in original residue levels in the fermented food, with the formation of new pesticide by-products. The behavior of residues in fermentation can be rationalized in terms of the physical-chemical properties of the pesticide and the nature of the process. In addition, the presence of pesticides decrease the growth rate of fermentative microbiota (yeasts and bacterias), which provokes stuck and sluggish fermentations. These changes have in consequence repercussions on several aspects of food sensory quality (physical-chemical properties, polyphenolic content, and aromatic profile) of fermented food. The main aim of this review is to deal with all these topics to propose challenging needs in science-based quality management of pesticides residues in food.