Abstract
Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of antioxidant compounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated.
Highlights
The processing of food by the industry generates a large amount of by-products that are generally discarded
Through fermentation, natural compounds can be obadded to a food are preservatives, since they allow the extension of its shelf-life and reduces tained to replace the chemical products currently used for this purpose
Dulf et al [15] used generally recognized as safe (GRAS) fungi, A. niger and Rhizopus oligosporus, to ferment different plum by-products. These authors reported an increase in phenolic compounds and flavonoids after the fermentation process, which was correlated with an increase in the antioxidant capacity of the fermented samples
Summary
The processing of food by the industry generates a large amount of by-products that are generally discarded. Fermentation has been used for thousands of years to preserve food or produce compounds of interest such as ethanol Over time, this process has been gaining importance in research related to nutrition and health, because through fermentation, bioactive compounds of interest are obtained, such as antioxidant compounds [3]. This process has been gaining importance in research related to nutrition and health, because through fermentation, bioactive compounds of interest are obtained, such as antioxidant compounds [3] It raises interest at an industrial level since it allows the reuse of waste to obtain the desired compounds from them. Through fermentation, natural compounds can be obadded to a food are preservatives, since they allow the extension of its shelf-life and reduces tained to replace the chemical products currently used for this purpose. Compounds from food by-products, emphasizing their use as natural preservatives
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