scholarly journals Pleurotus spp. Cultivation on Different Agri-Food By-Products: Example of Biotechnological Application

2019 ◽  
Vol 11 (18) ◽  
pp. 5049 ◽  
Author(s):  
Mena Ritota ◽  
Pamela Manzi
Keyword(s):  
Chemical Composition ◽  
Food Industry ◽  
Recent Literature ◽  
White Rot Fungi ◽  
Added Value ◽  
White Rot ◽  
Biotechnological Application ◽  
Food Residues ◽  
Degradation Ability ◽  
By Products

Agri-food industry generally produces huge volumes of wastes all over the world, and their disposal is a threat to the environment and public health. The chemical composition of most of these wastes make them be defined as lignocellulosic materials, so they could be a suitable substrate for solid-state fermentation process operated by mushrooms. White-rot fungi are well known for their degradation ability of lignocellulosic material, and many scientific works reported the use of different substrates for their production. Biotechnological treatments of agri-food wastes by mushrooms could be considered an eco-friendly solution to reuse and valorize them, besides to reduce their environmental impact. In this way, wastes would be transformed into new resources to produce added-value food products, besides representing an economic return for the same industries. The aim of this review is to provide an overview of the recent literature concerning the use of different agri-food residues as growth substrates for Pleurotus spp. cultivation, with attention to their effects on the growth and chemical composition of the cultivated mushrooms.

scholarly journals By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

Molecules ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 70 ◽  
Author(s):  
Natália Conceição ◽  
Bianca R. Albuquerque ◽  
Carla Pereira ◽  
Rúbia C. G. Corrêa ◽  
Camila B. Lopes ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Phenolic Compounds ◽  
Food System ◽  
Food Additives ◽  
Added Value ◽  
Phenolic Profile ◽  
Food Ingredients ◽  
Myrciaria Dubia ◽  
By Products ◽  
Fruit Part

Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

scholarly journals Antimicrobial Activity and Chemical Characterization of a Non-Polar Extract of Saffron Stamens in Food Matrix

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 703
Author(s):  
Severino Zara ◽  
Giacomo L. Petretto ◽  
Alberto Mannu ◽  
Giacomo Zara ◽  
Marilena Budroni ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fatty Acid Content ◽  
Chemical Characterization ◽  
Antimicrobial Activities ◽  
Added Value ◽  
Gas Chromatography Mass Spectrometry ◽  
Food Matrix ◽  
Bacterial Strains ◽  
By Products

The production of saffron spice generates large quantities of plant by-products: over 90% of the plant material collected is discarded, and a consideration fraction of this waste is plant stamens. This work investigated the chemical composition and the antimicrobial activities of the non-polar fraction extracted from four different saffron flower stamens. The chemical composition of ethereal extracts of the saffron stamens was qualitatively assessed by means of gas–chromatography-mass spectrometry (GC-MS) and nuclear magnetic resonance (NMR) analyses. These analyses revealed ethereal extracts to possess a high polyunsaturated fatty acid content. In vitro antibacterial activity of stamen extracts showed no large differences between Gram-positive and Gram-negative bacteria in terms of minimal inhibitory concentration (MIC). In food matrix microbial analysis of the bacterial strains belonging to the main foodborne pathogen species, including Staphylococcus aureus DSM 20231, Escherichia coli DSM 30083, and Listeria monocytogenes DSM 20600, using low-fat UHT milk, revealed a statistically significant reduction in the number of cells (particularly for E. coli and S. aureus with a complete elimination of the population of the two target bacteria following incubation in diethyl ether extracts of saffron stamen (DES) at high concentrations tested, both at 37 °C and 6 °C (for 48 h and 7 days, respectively). A synergic effect was observed when the pathogens were incubated at 6 °C with DES. This work shows these by-products to be excellent sources of bioactive compounds, which could be exploited in high-added-value products, such as food, cosmetics, and drugs.

scholarly journals Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2867
Author(s):  
Rui Ferreira ◽  
Sílvia Lourenço ◽  
André Lopes ◽  
Carlos Andrade ◽  
José S. Câmara ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Scientific Basis ◽  
Grape Pomace ◽  
Added Value ◽  
Fatty Acids Profile ◽  
Potential Applications ◽  
By Products

Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.

The influence of urea and white rot fungi on the nutritional value of wheat straw

2000 ◽  
Vol 2000 ◽  
pp. 59-59
Author(s):  
Y Rouzbehan ◽  
H. Fazaeli ◽  
A. Kiani
Keyword(s):  
Chemical Composition ◽  
Solid State ◽  
Wheat Straw ◽  
Nutritional Value ◽  
Animal Feed ◽  
White Rot Fungi ◽  
White Rot ◽  
Complex Process ◽  
Biological Methods ◽  
Low Nitrogen

In Iran, wheat straw which is produced in huge amounts has been used in animal feed. However, the use of straw as animal feed is limited by its low nutritional value and its low nitrogen content. Various chemical delignification methods to improve the digestibility of straw have extensively investigated (Sundstol and Owen, 1984). Biological methods of treating straw using fungi such as white-rot-fungi have also been reported (Zadrazil, 1984). The solid state fermentation (SSF) of wheat straw with white-rot fungi is a complex process which is influenced by factors such as the species of fungus, substrate, temperature and moisture (Zadrazil, 1984). The objective of this study was to investigate the effect of pre-treating the straw with urea and incubation with two species of Pleurotus fungi on the chemical composition and digestibility of wheat straw.

scholarly journals Research on the changes of physiological characteristics of algal cells in the process of algae dissolving by immobilized white rot fungi

2020 ◽  
Vol 165 ◽  
pp. 05033
Author(s):  
Guoming Zeng ◽  
Jing Luo ◽  
Xiaowan Liu ◽  
Maolan Zhang ◽  
Hengjun Tang
Keyword(s):  
Low Cost ◽  
White Rot Fungi ◽  
Physical Method ◽  
White Rot ◽  
Ecological Security ◽  
Algal Control ◽  
The Cost ◽  
Water Eutrophication ◽  
By Products ◽  
Control Water

With the increasing of water pollution, water eutrophication is seriously affecting people’s daily life and production. Therefore, it is particularly important to explore safe and efficient algae control technology. In the current algal bloom treatment methods, the physical method is not complete in algae dissolving, and the cost of algal control is high. The chemical method is easy to produce secondary pollution and toxic by-products, and the safety is not high. However, the biological method has the advantages of low cost, high ecological security and good ecological compatibility. It is considered to be a more promising method to remove algae and biological toxins, and it is also an inevitable trend to control water eutrophication in the future.

scholarly journals Influence of white-rot fungi on chemical composition and in vitro digestibility of lignocellulosic agro-industrial residues

2014 ◽  
Vol 8 (28) ◽  
pp. 2724-2732 ◽  
Author(s):  
Braga Pereira Bento Cludia ◽  
Soares da Silva Juliana ◽  
Teixeira Rodrigues Marcelo ◽  
Catarina Megumi Kasuya Maria ◽  
Cuquetto Mantovani Hilrio
Keyword(s):  
Chemical Composition ◽  
White Rot Fungi ◽  
White Rot ◽  
In Vitro Digestibility ◽  
Industrial Residues

Botanical fractions of rice straw colonized by white-rot fungi: changes in chemical composition and structure

1995 ◽  
Vol 55 (3-4) ◽  
pp. 179-199 ◽  
Author(s):  
K. Karunanandaa ◽  
G.A. Varga ◽  
D.E. Akin ◽  
L.L. Rigsby ◽  
D.J. Royse
Keyword(s):  
Chemical Composition ◽  
Rice Straw ◽  
White Rot Fungi ◽  
White Rot ◽  
Composition And Structure

scholarly journals Almond By-Products: Valorization for Sustainability and Competitiveness of the Industry

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1793
Author(s):  
Marta Barral-Martinez ◽  
Maria Fraga-Corral ◽  
Pascual Garcia-Perez ◽  
Jesus Simal-Gandara ◽  
Miguel A. Prieto
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Nutritional Value ◽  
Unsaturated Fatty Acids ◽  
The Other ◽  
Added Value ◽  
Waste Minimization ◽  
Livestock Feed ◽  
Pharmaceutical Industries ◽  
By Products

The search for waste minimization and the valorization of by-products are key practices for good management and improved sustainability in the food industry. The production of almonds generates a large amount of waste, most of which is not used. Until now, almonds have been used for their high nutritional value as food, especially almond meat. The other remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. However, interest in these by-products has been increasing as they possess beneficial properties (caused mainly by polyphenols and unsaturated fatty acids) and can be used as new ingredients for the food, cosmetic, and pharmaceutical industries. Therefore, it is important to explore almond’s valorization of by-products for the development of new added-value products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

Wood processing industry by-products as a source of natural bioactive compounds

2020 ◽  
pp. 0958305X2091993
Author(s):  
Maria Celeiro ◽  
J Pablo Lamas ◽  
Rosa Arcas ◽  
Marta Lores
Keyword(s):  
Mass Spectrometry ◽  
Chemical Composition ◽  
Solid Phase ◽  
Industrial Process ◽  
Added Value ◽  
Gas Chromatography Mass Spectrometry ◽  
Cherry Tree ◽  
Wood Processing ◽  
Liquid Chromatography Tandem Mass ◽  
By Products

The chemical composition of several by-products, chips, screw waters, and concentrates from a fiberboards manufacture green industrial process, which only employs wood and water, was deeply evaluated. The three by-products analyzed represent different steps of the industrial process. In addition, different types of wood: pine, walnut, chestnut, oak and cherry tree, were evaluated. For all of them, total polyphenols content, and antioxidant activity have been assessed, showing significant differences. To characterize the volatile compounds, an environmentally friendly technique, solid-phase microextraction has been employed. Besides, aqueous and generally recognized as safe organic extracts obtained from the by-products have been prepared, and their chromatographic fingerprint was obtained by gas chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry to identify extractable organic wood components. Significant differences were observed between the studied by-products and wood types. More than 30 different compounds were successfully identified in the screw waters, and concentrates, including terpenes, sesquiterpenes, or polyphenols. Regarding the obtained extracts, up to 30 compounds were identified in the chips, screw waters, and concentrate extracts, highlighting the presence of 13 polyphenols in the cherry tree chips and more than 20 compounds with interesting properties in the concentrate extracts. This work contributes to improve the knowledge about the chemical composition of several wood industry by-products, which could be exploited to obtain natural extracts with added value for their reuse in the food, cosmetic, or pharmaceutical industry, reducing also the environmental impact of the industrial activity.

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