Extraction of phenolic compounds from agro-industrial by-products by fungal fermentation with potential use as additives for meat and meat products. A review
Abstract The present manuscript reviews the findings of different research studies that evaluate the use of fungal fermentation-assisted extraction, in solid-state fermentation (SSF) and submerged culture fermentation (SCF) with agro-industrial residues as substrates, to obtain phenolic compounds with possible applications as food additives. Some agro-industrial by-products (peels, pulps and seeds) are an important source of phenolic acids such as p-coumaric, p-hydroxybenzoic, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, rosmarinic, syringic, and vanillic acids and flavonoids (apigenin, chrysin, (+)-catechin, kaempferol, myricetin, quercetin, rutin, hesperetin, and naringin). In addition, the utilization of these by-products as substrates in SSF and SCF allowed obtaining phenolic compounds with antioxidant and antimicrobial activities. Thus, fungal fermentation-assisted extraction provides a potential alternative to obtain natural additives for meat and meat products industry.
| Main Authors: | , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Universidad de Sonora, División de Ciencias Biológicas y de la Salud
2021
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| Online Access: | http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1665-14562021000300066 |
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