Article
Agriculture, Multidisciplinary
Yanina E. Rossi, Noelia L. Vanden Braber, Ladislao I. Diaz Vergara, Mariana A. Montenegro
Summary: The agro-industry byproducts have the potential to be an important source of bioactive ingredients for high-value functional foods. Advancements in micro- and nanoencapsulation systems help stabilize these bioactive agents in food products.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Bruna Basto, Nuno R. da Silva, Jose A. Teixeira, Sara C. Silverio
Summary: This study explored the pigment production by Penicillium brevicompactum under different fermentation conditions, and found that a culture medium composed of cheese-whey and corn steep liquor can be a low-cost alternative to synthetic medium. The fungus showed great adaptability to different culture media and types of fermentation, and different mixtures of pigments can be produced depending on the medium composition and fermentation type. The immobilization and reuse of biomass for pigment production by P. brevicompactum were demonstrated for the first time.
FERMENTATION-BASEL
(2022)
Article
Chemistry, Applied
Arnau Vilas-Franquesa, Christos Fryganas, Melania Casertano, Marco Montemurro, Vincenzo Fogliano
Summary: This study demonstrates a sequential processing strategy using enzymatic hydrolysis and fermentation to extract functional ingredients from mango peels, resulting in increased solubilization of oligosaccharides and recovery of phenolic aglycones.
Review
Biochemistry & Molecular Biology
Maribel Garcia-Mahecha, Herlinda Soto-Valdez, Elizabeth Carvajal-Millan, Tomas Jesus Madera-Santana, Maria Guadalupe Lomeli-Ramirez, Citlali Colin-Chavez
Summary: Mango by-products, such as peels and seeds, are important sources of bioactive compounds generated during the agro-industrial process. These compounds, including polyphenols and carotenoids, exhibit high antioxidant and antimicrobial activities. The extraction, identification, and quantification of these bioactive compounds have been extensively studied, with the kernel of mango seeds receiving more attention due to its proportion and composition. These bioactive compounds show potential applications in the fields of food, active packaging, oil and fat, and pharmaceuticals. With the increasing demand for industrialized fruit products and the consumption of bioactive ingredients, the industrial production of bioactive compounds from mango by-products is expected to grow.
Article
Engineering, Environmental
Oscar Martinez-Avila, Patricia Munoz-Torrero, Antoni Sanchez, Xavier Font, Raquel Barrena
Summary: 2-phenylethanol (2-PE), a compound with rose-like odor and antibacterial properties, can be produced using agro-industrial wastes. This study evaluated nine different wastes as potential substrates for 2-PE production and identified red apple pomace as the most effective waste. It was found that the reducing sugars content, air-filled porosity, and availability of L-phenylalanine in the substrates were key parameters influencing microbial activity and 2-PE production.
Review
Food Science & Technology
B. Shain Zuniga-Martinez, J. Abraham Dominguez-Avila, R. Maribel Robles-Sanchez, Jesus Fernando Ayala-Zavala, Monica A. Villegas-Ochoa, Gustavo A. Gonzalez-Aguilar
Summary: The generation and inadequate management of agro-industrial byproducts are major problems faced by food industries. Approximately one-third of the world's food is wasted or unused, which burdens the environment and reduces system efficiency. Research shows that incorporating agro-industrial byproducts into baked foods can increase their fiber content, bioactive profile, and antioxidant capacity.
Article
Food Science & Technology
Rodrigo dos Santos Costa, Suellen Silva de Almeida, Elisa d'Avila Costa Cavalcanti, Denise Maria Guimaraes Freire, Nathalia Moura-Nunes, Mariana Monteiro, Daniel Perrone
Summary: The study demonstrates the successful application of SSF enzyme production and bread enzymatic bioprocessing strategies to enhance the ferulic acid content in breads, providing an effective green option for valorization of agro-industrial by-products.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Chemistry, Multidisciplinary
Ezgi Erskine, Gulay Ozkan, Baiyi Lu, Esra Capanoglu
Summary: A significant amount of fruit byproducts is wasted annually due to the lack of large-scale utilization, resulting in the loss of valuable nutrients and substantial economic consequences. Recent studies have shown that by applying appropriate methods, various components obtained from fruit byproducts, which are currently regarded as waste, can be utilized in the food industry, pharmaceutical industry, and cosmetic industry, instead of being produced synthetically. This review aims to provide a concise summary of recent studies on the fermentation of fruit byproducts and the impact of this process on their antioxidant activity.
Review
Food Science & Technology
Parisa Abbasi-Parizad, Alessio Scarafoni, Roberto Pilu, Barbara Scaglia, Patrizia De Nisi, Fabrizio Adani
Summary: Food and agro-industrial processing generate a significant amount of waste materials that can be excellent sources of functional bioactive molecules. Recovering these molecules not only benefits food sustainability but also various industrial applications. The extraction techniques play a crucial role in the recovery of bioactive compounds. In addition to conventional methods, numerous innovative techniques have been developed to extract these compounds more efficiently and sustainably.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2022)
Article
Food Science & Technology
Cristian Torres-Leon, Barbara de Azevedo Ramos, T. Maria dos Santos Correia, G. Maria Carneiro-da-Cunha, Nathiely Ramirez-Guzman, C. Luiz Alves, A. Fabio Brayner, Juan Ascacio-Valdes, B. Olga Alvarez-Perez, N. Cristobal Aguilar
Summary: This study investigated the antioxidant and anti-Staphylococcus aureus activity of mango seed extracts obtained through different extraction methods. The extracts showed potent antioxidant and antibacterial properties, suggesting their potential use as natural agents. HPLC-MS analysis revealed the presence of multiple polyphenolic compounds in the extracts.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Diana Paola Yepes-Betancur, Carlos Julio Marquez-Cardozo, Edith Marleny Cadena-Chamorro, Jaison Martinez-Saldarriaga, Cristian Torres-Leon, Alberto Ascacio-Valdes, Cristobal N. Aguilar
Summary: The study investigated the effect of solid-state fermentation (SSF) of avocado seed with A. niger GH1 on the release of bioactive compounds with antioxidant capacity, and found that A. niger GH1 has the ability to degrade compounds in avocado seed, enhancing the antioxidant capacity.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Article
Biotechnology & Applied Microbiology
Mengmeng Liu, Yang Yang, Li Li, Yan Ma, Junchao Huang, Jingrun Ye
Summary: A new bacterium was discovered to accumulate large amounts of carotenoids using various agro-industrial byproducts, and specific carotenoids were produced through gene mutations and a high-efficiency synthesis platform was constructed. Additionally, high-titer astaxanthin was produced through balancing key enzymes, showcasing the potential of this industrially important bacterium for carotenoid production.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Agricultural Engineering
Paulina Leite, Isabel Belo, Jose Manuel Salgado
Summary: The co-processing of wastes from different agro-food industries through solid-state fermentation can produce lignocellulolytic enzymes and antioxidant compounds, achieving the valorization of these wastes. The fermentation of waste mixtures resulted in high enzymatic and antioxidant activities, allowing for the co-management of agro-industrial wastes.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Multidisciplinary Sciences
Giovanna Oleinik, Priscila Paola Dario, Katiane de Morais Gasperin, Dalila Moter Benvegnu, Fernanda Oliveira Lima, Letiere Cabreira Soares, Andre Lazarin Gallina
Summary: The antioxidants used in the food industry are important for preserving the properties of food. This study focused on obtaining extracts from the seed pomace of the rubber tree to explore their potential as natural antioxidants. The optimized results showed that the aqueous extracts had high antioxidant activity under certain conditions, making them suitable for various applications in the food industry. These extracts were non-toxic and environmentally friendly.
SCIENTIFIC REPORTS
(2022)
Review
Biochemistry & Molecular Biology
Maria de la Luz Cadiz-Gurrea, Alvaro Fernandez-Ochoa, Maria del Carmen Villegas-Aguilar, David Arraez-Roman, Antonio Segura-Carretero
Summary: This review discusses the potential therapeutic targets for phenolic compounds from agro-industrial by-products against obesity. The study highlights the inhibitory effects of these compounds on enzymes related to lipid and glucose metabolism, as well as their modulation of biomarkers, genes, and gut microbiota in animal models. It suggests that these by-products could be revalorized to develop new high value products for the prevention or treatment of obesity and associated disorders, although further human studies are needed to determine optimal administration parameters.
CURRENT MEDICINAL CHEMISTRY
(2022)
Review
Biotechnology & Applied Microbiology
Abhay K. Pandey, Ana Sanches Silva, Monica L. Chavez-Gonzalez, Pooja Singh
Summary: This article discusses the antimicrobial and antioxidant properties of essential oils (EOs) and curcuminoids derived from the genus Curcuma. It explores the advances in using Curcuma-based botanicals as natural preservatives for food commodities and highlights the need for further research to address pathogen resistance and meet consumer demands. The article also examines the action modes of Curcuma-based botanicals and the latest developments in nanoencapsulation, while identifying knowledge gaps and emphasizing the importance of safety assessment in future research.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Anna Maria Polania Rivera, Cristina Ramirez Toro, Liliana Londono, German Bolivar, Juan Alberto Ascacio, Cristobal Noe Aguilar
Summary: The effects of temperature, moisture content, and pH on the release of bioactive compounds with antioxidant capacity during solid-state fermentation of MD2 pineapple peel with Rhizopus oryzae (MUCL 28168) were evaluated. The results showed that temperature had a significant effect on total phenolic content and DPPH antioxidant activity, while pH had a significant effect on ABTS radical elimination activity.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Energy & Fuels
Gilver Rosero-Chasoy, Rosa M. Rodriguez-Jasso, Cristobal N. Aguilar, German Buitron, Isaac Chairez, Hector A. Ruiz
Summary: This study investigates the growth and production of carbohydrates, proteins, lipids, and chlorophyll in Spirulina platensis using synthetic wastewater. A mixture experimental design based on carbon-nitrogen-phosphorus (C:N:P) ratio was employed. Scale-up in microalgal biomass growth was conducted in a tubular column photobioreactor. The activation energy and kinetic growth analysis of Spirulina platensis biomass were determined, with a focus on carbohydrate concentration.
Review
Food Science & Technology
Jorge E. Angulo-Lopez, Adriana C. Flores-Gallegos, Juan A. Ascacio-Valdes, Juan C. Contreras Esquivel, Cristian Torres-Leon, Xochitl Ruelas-Chacon, Cristobal N. Aguilar
Summary: Agroindustrial activities generate residues which are inefficiently utilized and impact the environment. These residues contain bioactive compounds, including antioxidant dietary fiber (ADF), which has health benefits. ADF reduces the risk of diseases and has various effects such as bile-acid retention-excretion, gastrointestinal laxative, and hypoglycemic effects. ADF is a sustainable and profitable ingredient that can improve the properties of food and contribute to the circular economy.
Article
Multidisciplinary Sciences
Dora Elisa Cruz-Casas, Cristobal N. Aguilar, Juan A. Ascacio-Valdes, Raul Rodriguez-Herrera, Monica L. Chavez-Gonzalez, Adriana C. Flores-Gallegos
Summary: Protein hydrolysates, obtained through fermentation, have shown promise as a source of bioactive peptides. In this study, lactic acid bacteria and Bacillus strains isolated from various sources were used to ferment amaranth flour and obtain protein hydrolysates. The resulting water/salt extracts were found to possess antioxidant, antihypertensive, and antimicrobial activity.
Article
Nutrition & Dietetics
Jorge Eduardo Angulo Lopez, Adriana Carolina Flores Gallegos, Rosa Maria Rodriguez Jasso, Cristobal Noe Aguilar Gonzalez, Liliana Serna Cock
Summary: This study aimed to improve the nutritional quality of cereal bars by incorporating ingredients such as soybean sprouts and fruit by-products. The selected formulation had high protein content (13.6g/100g p.s.) and crude fiber content (13.1g/100g p.s.), as well as good protein digestibility (69%) and functional properties such as swelling and water retention capacity. The cereal bar showed potential prebiotic effects and ACE-I inhibitory activity.
ARCHIVOS LATINOAMERICANOS DE NUTRICION
(2023)
Article
Food Science & Technology
Sarah L. Paz-Arteaga, Juan A. Ascacio-Valdes, Cristobal N. Aguilar, Edith Cadena-Chamorro, Liliana Serna-Cock, Miguel A. Aguilar-Gonzalez, Nathiely Ramirez-Guzman, Cristian Torres-Leon
Summary: The use of Aspergillus niger GH1 for solid-state fermentation of pineapple peel and core was studied to generate value-added bioproducts. The results showed an increase in free phenols and antioxidant activity during the fermentation process. In addition, enzyme activities and the presence of phenolic acids were also enhanced. The findings provide insights into the chemical compounds produced by A. niger with potential industrial applications.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Review
Green & Sustainable Science & Technology
Nadia D. Cerda-Cejudo, Jose J. Buenrostro-Figueroa, Leonardo Sepulveda-Torre, Cristian Torres-Leon, Monica L. Chavez-Gonzalez, Juan A. Ascacio-Valdes, Cristobal N. Aguilar
Summary: Polyphenolic compounds are secondary metabolites found in plants, especially in fruits, vegetables, and herbs. Extracting these compounds for various industries, including food, cosmetics, and pharmacology, is a current trend. This review article critically analyzes the extraction of polyphenols using solid-state fermentation, discussing parameters such as substrate, temperature, pH, inoculum, moisture, and water activity. The method of biotechnological extraction using solid-state fermentation can affect the concentration and recovery of polyphenolic compounds, and it has potential in utilizing agricultural waste to create value-added food products.
Article
Biotechnology & Applied Microbiology
Jose C. De Leon-Medina, Jose J. Buenrostro-Figueroa, Leonardo Sepulveda, Cristobal N. Aguilar, J. A. Ascacio-Valdes
Summary: The aim of this study was to extract ellagitannins from rambutan peel and identify the enzymes involved in their biodegradation through solid-state fermentation (SSF).
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Review
Biotechnology & Applied Microbiology
Salvador A. Saldana-Mendoza, Sandra Pacios-Michelena, Arturo S. Palacios-Ponce, Monica L. Chavez-Gonzalez, Cristobal N. Aguilar
Summary: Currently, the agricultural sector is facing severe problems due to the food and economic losses caused by the attack of phytopathogens. Conventional crop protection techniques using synthetic pesticides have become inconvenient due to their negative effects on health, environment, and the development of resistance. Using biocontrol agents like Trichoderma provides a safe alternative to synthetic pesticides and offers beneficial aspects to crop development and bioremedial effects in pesticide-contaminated fields. This article also explains the production of spore-based biopesticides through fermentation processes and formulation development.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Karen de la Rosa-esteban, Leonardo Sepulveda, Monica L. Chavez-Gonzalez, Cristian Torres-Leon, Luis E. Estrada-Gil, Cristobal N. Aguilar, Juan A. Ascacio-Valdes
Summary: This study aims to obtain, identify, and quantify ellagic acid through solid-state fermentation with a strain of yeast using Mexican rambutan peel as a suitable substrate.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Francisco Lopez-Cardenas, Emilio Ochoa-Reyes, Ramiro Baeza-Jimenez, Julio C. Tafolla-Arellano, Juan A. Ascacio-Valdes, Jose J. Buenrostro-Figueroa
Summary: This study evaluated the extractability of total phenolic compounds with antioxidant activity from cascalote pods using solid-state fermentation (SSF) as an alternative to solvent extraction. The results demonstrated that SSF-assisted extraction significantly increased the values of total phenolic compounds and antioxidant activity.
FERMENTATION-BASEL
(2023)
Review
Biotechnology & Applied Microbiology
Soubhagya Tripathy, Deepak Kumar Verma, Alok Kumar Gupta, Prem Prakash Srivastav, Ami R. Patel, Monica L. Chavez Gonzalez, Gemilang Lara Utama, Cristobal Noe Aguilar
Summary: This review investigates the impact of encapsulation on biofunctional components (BFCs) in food and explores the application of nanoencapsulation techniques to preserve and enhance the functional attributes of naturally present food BFCs in the food industry.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Juan C. Contreras-Esquivel, Carlos N. Cano-Gonzalez, Juan Ascacio-Valdes, Jorge A. Aguirre-Joya, David Aguillon-Gutierrez, Javier Breccia, Judith D. Espinoza-Perez, Cristobal N. Aguilar, Cristian Torres-Leon
Summary: Yerba mate and jarilla extracts have high antioxidant activity and inhibitory potential on the 3CL protease from coronavirus SARS-COV-2. The phenolic compounds rutin and 3,4-dicaffeoylquinic acid show stronger effects on Mpro than antiviral drugs. The glycosylation of phenolic compounds affects their biological activities.
