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Fermentation
Volume 7
Issue 4
10.3390/fermentation7040299
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Review

Strategies to Increase the Value of Pomaces with Fermentation

by
Paulo E. S. Munekata
1,
Rubén Domínguez
1,
Mirian Pateiro
1,
Asad Nawaz
2,3,
Christophe Hano
4,
Noman Walayat
5 and
José M. Lorenzo
1,6,*
1
Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
2
Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China
3
Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
4
Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRA USC1328, Orleans University, CEDEX 2, 45067 Orleans, France
5
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
6
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
*
Author to whom correspondence should be addressed.
Fermentation 2021, 7(4), 299; https://doi.org/10.3390/fermentation7040299
Submission received: 28 October 2021 / Revised: 2 December 2021 / Accepted: 6 December 2021 / Published: 8 December 2021
(This article belongs to the Special Issue Food Waste Valorization)
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Abstract

The generation of pomaces from juice and olive oil industries is a major environmental issue. This review aims to provide an overview of the strategies to increase the value of pomaces by fermentation/biotransformation and explore the different aspects reported in scientific studies. Fermentation is an interesting solution to improve the value of pomaces (especially from grape, apple, and olive) and produce high-added value compounds. In terms of animal production, a shift in the fermentation process during silage production seems to happen (favoring ethanol production rather than lactic acid), but it can be controlled with starter cultures. The subsequent use of silage with pomace in animal production slightly reduces growth performance but improves animal health status. One of the potential applications in the industrial context is the production of enzymes (current challenges involve purification and scaling up the process) and organic acids. Other emerging applications are the production of odor-active compounds to improve the aroma of foods as well as the release of bound polyphenols and the synthesis of bioactive compounds for functional food production.
Keywords: pressing residue; grape; apple; silage; animal production; enzyme production; polyphenols pressing residue; grape; apple; silage; animal production; enzyme production; polyphenols

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MDPI and ACS Style

Munekata, P.E.S.; Domínguez, R.; Pateiro, M.; Nawaz, A.; Hano, C.; Walayat, N.; Lorenzo, J.M. Strategies to Increase the Value of Pomaces with Fermentation. Fermentation 2021, 7, 299. https://doi.org/10.3390/fermentation7040299

AMA Style

Munekata PES, Domínguez R, Pateiro M, Nawaz A, Hano C, Walayat N, Lorenzo JM. Strategies to Increase the Value of Pomaces with Fermentation. Fermentation. 2021; 7(4):299. https://doi.org/10.3390/fermentation7040299

Chicago/Turabian Style

Munekata, Paulo E. S., Rubén Domínguez, Mirian Pateiro, Asad Nawaz, Christophe Hano, Noman Walayat, and José M. Lorenzo. 2021. "Strategies to Increase the Value of Pomaces with Fermentation" Fermentation 7, no. 4: 299. https://doi.org/10.3390/fermentation7040299

APA Style

Munekata, P. E. S., Domínguez, R., Pateiro, M., Nawaz, A., Hano, C., Walayat, N., & Lorenzo, J. M. (2021). Strategies to Increase the Value of Pomaces with Fermentation. Fermentation, 7(4), 299. https://doi.org/10.3390/fermentation7040299

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