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Application of Solid-State Fermentation to Food Industry
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Application of Solid-State Fermentation to Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: closed (10 July 2023) | Viewed by 18020

Special Issue Editor

Dr. José Manuel Salgado

E-Mail Website
Guest Editor
Chemical Engineering Department, University of Vigo, Campus Agua, As Lagoas s/n 32002, Ourense, Spain
Interests: circular economy; solid-state fermentation; agro-industrial wastes

Special Issue Information

Dear Colleagues, 

Solid-state fermentation(SSF) has been shown in recent years to be a biotechnological tool that can contribute to the development of a circular economy in agri-food industries. SSF is considered a low-cost process and is environmentally friendly. Therefore, in recent years, its study has increased in order to replace some submerged fermentation processes to obtain value-added products. Agro-industrial wastes can be used as substrates for SSF to produce bioactive compounds and to increase their nutritional value to be used as food. This Special Issue aims to show works focused on the valorization of agro-industrial wastes by SSF to produce bioactive compounds such as enzymes, antioxidant compounds, pigments, peptides, etc. In addition, works on food production through SSF will be included. In this way, it will be possible to show the latest advances in this process, which will help us to develop a circular economy in the agri-food industry.

Dr. José Manuel Salgado
Guest Editor

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Circular economy
  • Bioactive compounds
  • Solid-state fermentation
  • Agro-industrial wastes
  • Food

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Published Papers (5 papers)

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Research

15 pages, 2043 KiB  
Article
Shelf-Life Performance of Fish Feed Supplemented with Bioactive Extracts from Fermented Olive Mill and Winery By-Products
by Diogo Filipe, Margarida Gonçalves, Helena Fernandes, Aires Oliva-Teles, Helena Peres, Isabel Belo and José Manuel Salgado
Foods 2023, 12(2), 305; https://doi.org/10.3390/foods12020305 - 9 Jan 2023
Cited by 11 | Viewed by 3793
Abstract
Fortifying fish feeds with bioactive compounds, such as enzymes and antioxidants, has been an adopted strategy to improve feed nutritional quality and sustainability. However, feed additives can lose activity/effectiveness during pelleting and storage processes. This work aimed to monitor functional activity stability in [...] Read more.
Fortifying fish feeds with bioactive compounds, such as enzymes and antioxidants, has been an adopted strategy to improve feed nutritional quality and sustainability. However, feed additives can lose activity/effectiveness during pelleting and storage processes. This work aimed to monitor functional activity stability in feeds supplemented with a bioactive extract, including cellulases, xylanases, and antioxidants. This bioactive extract (FBE) was produced by Aspergillus ibericus under solid-state fermentation of olive mill and winery by-products. Two isoproteic and isolipidic diets were formulated and unsupplemented or supplemented with lyophilized FBE (0.26% w/w). Both diets were stored at room temperature (RT) or 4 °C for 4 months. Results showed that feed storage at 4 °C enhanced the stability of the enzymes and cellulase was more stable than xylanase. Compared to RT, storage at 4 °C increased cellulase and xylanase half-life by circa 60 and 14%. Dietary FBE supplementation increased antioxidant activity and storage at 4 °C reduced antioxidant activity loss, while in the unsupplemented diet, antioxidant activity decreased to the same level in both storage temperatures. Dietary supplementation with FBE reduced lipid peroxidation by 17 and 19.5% when stored at 4 °C or RT, respectively. The present study is a step toward improving the storage conditions of diets formulated with bioactive compounds. Full article
(This article belongs to the Special Issue Application of Solid-State Fermentation to Food Industry)
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11 pages, 1512 KiB  
Article
Enhancing Antioxidants Extraction from Agro-Industrial By-Products by Enzymatic Treatment
by Paulina Leite, Isabel Belo and José Manuel Salgado
Foods 2022, 11(22), 3715; https://doi.org/10.3390/foods11223715 - 18 Nov 2022
Cited by 4 | Viewed by 1814
Abstract
Nowadays, agro-industrial by-products are of increasing interest as a source of antioxidant compounds. Thus, alternative green techniques to extract antioxidant compounds have been pursued. The use of enzymes to release bioactive compounds through antioxidant activity reduces the environmental impact caused by traditional extraction [...] Read more.
Nowadays, agro-industrial by-products are of increasing interest as a source of antioxidant compounds. Thus, alternative green techniques to extract antioxidant compounds have been pursued. The use of enzymes to release bioactive compounds through antioxidant activity reduces the environmental impact caused by traditional extraction systems using organic solvents. A crude enzymatic extract containing carbohydrolases was produced by solid-state fermentation (SSF) of an olive pomace and brewery spent-grain combination. The crude extract was evaluated at different temperatures and pH values and its thermostability was studied. Results showed that β-glucosidase and cellulase were more stable than xylanase, particularly cellulase, which kept 91% of its activity for 72 h at 45 °C. The extract was also applied in enzymatic treatments (ET) to liberate antioxidant compounds from winery, olive mill and brewery by-products under optimal conditions for enzymatic activities. The highest antioxidant activity was found in extracts obtained after enzymatic treatment of exhausted olive pomace (EOP). Enzymatic crude extract produced by SSF was successfully applied in the extraction of antioxidant compounds from winery, olive mill and brewery by-products. Thus, integrating SSF and enzymatic technologies is a valuable approach to implement circular economy practices in the agro-food industry. Full article
(This article belongs to the Special Issue Application of Solid-State Fermentation to Food Industry)
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14 pages, 956 KiB  
Article
Biorefinery of Brewery Spent Grain by Solid-State Fermentation and Ionic Liquids
by David Outeiriño, Iván Costa-Trigo, Ricardo Pinheiro de Souza Oliveira, Nelson Pérez Guerra, José Manuel Salgado and José Manuel Domínguez
Foods 2022, 11(22), 3711; https://doi.org/10.3390/foods11223711 - 18 Nov 2022
Cited by 9 | Viewed by 2733
Abstract
Novel environmentally friendly pretreatments have been developed in recent years to improve biomass fractionation. Solid-state fermentation (SSF) and treatment with ionic liquids show low environmental impact and can be used in biorefinery of biomass. In this work, these processes were assessed with brewery [...] Read more.
Novel environmentally friendly pretreatments have been developed in recent years to improve biomass fractionation. Solid-state fermentation (SSF) and treatment with ionic liquids show low environmental impact and can be used in biorefinery of biomass. In this work, these processes were assessed with brewery spent grain (BSG). First, BSG was used as a substrate to produce cellulases and xylanases by SSF with the fungi Aspergillus brasiliensis CECT 2700 and Trichoderma reesei CECT 2414. Then, BSG was pretreated with the ionic liquid [N1112OH][Gly] and hydrolyzed with the crude enzymatic extracts. Results showed that SSF of BSG with A. brasiliensis achieved the highest enzyme production; meanwhile, the pretreatment with ionic liquids allowed glucan and xylan fractions to increase and reduce the lignin content. In addition, a mixture of the extracts from both fungi in a ratio of 2.5:0.5 Aspergillus/Trichoderma (v/v) efficiently hydrolyzed the BSG previously treated with the ionic liquid [N1112OH][Gly], reaching saccharification percentages of 80.68%, 54.29%, and 19.58% for glucan, xylan, and arabinan, respectively. In conclusion, the results demonstrated that the BSG biorefinery process developed in this work is an effective way to obtain fermentable sugar-containing solutions, which can be used to produce value-added products. Full article
(This article belongs to the Special Issue Application of Solid-State Fermentation to Food Industry)
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15 pages, 507 KiB  
Article
Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity
by Pilar Espitia-Hernández, Xóchitl Ruelas-Chacón, Mónica L. Chávez-González, Juan A. Ascacio-Valdés, Antonio Flores-Naveda and Leonardo Sepúlveda-Torre
Foods 2022, 11(19), 3121; https://doi.org/10.3390/foods11193121 - 7 Oct 2022
Cited by 20 | Viewed by 4915
Abstract
Sorghum contains antioxidants such as tannins. However, these are considered antinutritional factors since they are responsible for the low digestibility of proteins and carbohydrates. Nevertheless, these can be extracted by solid-state fermentation (SSF). Therefore, this study aimed to evaluate the effects of SSF [...] Read more.
Sorghum contains antioxidants such as tannins. However, these are considered antinutritional factors since they are responsible for the low digestibility of proteins and carbohydrates. Nevertheless, these can be extracted by solid-state fermentation (SSF). Therefore, this study aimed to evaluate the effects of SSF from Aspergillus oryzae and Aspergillus niger Aa210 on the tannin contents, phenolic profiles determined by HPLC-MS, and antioxidant activities (ABTS, DPPH, and FRAP) of two genotypes of sorghum. The results showed that with SSF by A. niger Aa210, a higher tannin content was obtained, with yields of 70–84% in hydrolyzable tannins (HT) and 33–49% in condensed tannins (CT), while with SSF by A. oryzae the content of HT decreased by 2–3% and that of CT decreased by 6–23%. The extracts fermented by A. niger at 72 and 84 h exhibited a higher antioxidant activity. In the extracts, 21 polyphenols were identified, such as procyanidins, (+)-catechin, (-)-epicatechin, scutellarein, arbutin, and eriodictyol, among others. Therefore, SSF by A. niger was an efficient process for the release of phenolic compounds that can be used as antioxidants in different food products. It is also possible to improve the bioavailability of nutrients in sorghum through SSF. However, more studies are required. Full article
(This article belongs to the Special Issue Application of Solid-State Fermentation to Food Industry)
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17 pages, 345 KiB  
Article
The Yeast Fermentation Effect on Content of Bioactive, Nutritional and Anti-Nutritional Factors in Rapeseed Meal
by Mihaela Vlassa, Miuța Filip, Ionelia Țăranu, Daniela Marin, Arabela Elena Untea, Mariana Ropotă, Cătălin Dragomir and Mihaela Sărăcilă
Foods 2022, 11(19), 2972; https://doi.org/10.3390/foods11192972 - 23 Sep 2022
Cited by 25 | Viewed by 3664
Abstract
The aim of this study was to evaluate the changes in the content of bioactive, nutritional and anti-nutritional factors in rapeseed meal that was fermented with Saccharomyces cerevisiae or Saccharomyces boulardii yeasts at two different periods of time, for improvement of nutritional characteristics [...] Read more.
The aim of this study was to evaluate the changes in the content of bioactive, nutritional and anti-nutritional factors in rapeseed meal that was fermented with Saccharomyces cerevisiae or Saccharomyces boulardii yeasts at two different periods of time, for improvement of nutritional characteristics in piglets’ feeding. The fermentation has reduced the content of two anti-nutritional factors, intact glucosinolates and 3-butyl isothiocyanate, by 51.60–66.04% and 55.21–63.39%, respectively, by fermentation with either Saccharomyces cerevisiae or Saccharomyces boulardii for 24 h. The fermentation by these yeasts also lowered the content of total polyphenolic compounds by 21.58–23.55% and antioxidant activity (DPPH) by 17.03–21.07%. Furthermore, the content of carbohydrates and organic acids has dramatically decreased between 89.20 and 98.35% and between 31.48 and 77.18%, respectively. However, the content of some individual phenolic acids (gallic, p-coumaric, sinapic) and crude protein content (10–13%) has been increased. Thus, the results showed that fermentation with Saccharomyces cerevisiae or Saccharomyces boulardii has reduced the content of antinutritive factors and increased the protein content of the rapeseed meal, without major adverse effects on its overall nutritive value. Full article
(This article belongs to the Special Issue Application of Solid-State Fermentation to Food Industry)
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