Extraction of phenolic compounds from agro-industrial by-products by fungal fermentation with potential use as additives for meat and meat products. A review
DOI:
https://doi.org/10.18633/biotecnia.v23i3.1305Palabras clave:
hongos, Fermentación, Extracción de compuestos, Aditivos alimentariosResumen
El presente manuscrito revisa los hallazgos de diferentes estudios de investigación que evalúan el uso de la fermentación con hongos en cultivo sumergido (SCF) y sólido (SSF) con residuos agroindustriales como sustratos para mejorar la producción de polifenoles y su posible uso como aditivos alimentarios. Algunos residuos agroindustriales (pulpas, cáscaras y semillas) son una fuente importante de compuestos como ácidos fenólicos (p-cumárico, p-hidroxibenzoico, clorogénico, cinámico, ferúlico, gálico, gentísico, protocatecuico, rosmarínico, salicílico, siríngico, y vanílico) y flavonoides (apigenina, crisina, (+)-catequina, kaempferol, miricetina, quercetina, rutina, hesperetina, y naringina). Además, la utilización de estos residuos como sustratos en SMF y SSF mejora la producción de polifenoles, mejora la función biológica al incrementar la actividad antioxidante y antimicrobiana, y proporciona una alternativa potencial al uso de antioxidantes sintéticos en la industria de la carne y productos cárnicos.
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De Oliveira, C.E.V., Stamford, T.L.M., Neto, N.J.G. and de Souza, E.L. 2010. Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids. International Journal of Food Microbiology. 137: 312-316.
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Dulf, F.V., Vodnar, D.C. and Socaciu, C. 2016. Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products. Food Chemistry. 209: 27-36.
Eom, S.H., Lee, D.S., Kang, Y.M., Son, K.T., Jeon, Y.J. and Kim, Y.M. 2013. Application of yeast Candida utilis to ferment Eisenia bicyclis for enhanced antibacterial effect. Applied Biochemistry and Biotechnology. 171: 569-582.
European Commission (EC), Guidance document describing the food categories in Part E of Annex II to Regulation (EC) No 1333/2008 on Food Additives [Accesses 2 march 2020] 2014. Available in: https://ec.europa.eu/food/sites/food/files/safety/docs/fs_food-improvement-agents_guidance_1333-2008_annex2.pdf
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Hammad, H.H.M., Jin, G., Ma, M., Khalifa, I., Shukat, R., Elkhedir, A.E., Zeng, Q. and Noman, A.E. 2020. Comparative characterization of proximate nutritional compositions, microbial quality, and safety of camel meat in relation to mutton, beef, and chicken. LWT-Food Science and Technology. 118: 108714.
He, Y. and Shahidi, F. 1997. Antioxidant activity of green tea and its catechins in a fish meat model system. Journal of Agricultural and Food Chemistry. 45: 4262-4266.
Hernández-Carlos, B., Santos-Sánchez, N.F., Salas-Coronado, R., Villanueva-Cañongo, C. and Guadarrama-Mendoza, P.C. 2019. Antioxidant Compounds from Agro-Industrial Residue. In Antioxidants. IntechOpen (Ed). DOI: 10.5772/intechopen.85184.
Hölker, U., Höfer, M. and Lenz, J. (2004). Biotechnological advantages of laboratory-scale solid-state fermentation with fungi. Applied Microbiology and Biotechnology. 64: 175-186.
Huang, W., Niu, H., Li, Z., Lin, W., Gong, G. and Wang, W. 2007. Effect of ellagitannin acyl hydrolase, xylanase and cellulase on ellagic acid production from cups extract of valonia acorns. Process Biochemistry. 42: 1291-1295.
Huang, Y.C., Chen, Y.F., Chen, C.Y., Chen, W.L., Ciou, Y.P., Liu, W.H. and Yang, C.H. 2011. Production of ferulic acid from lignocellulolytic agricultural biomass by Thermobifida fusca thermostable esterase produced in Yarrowia lipolytica transformant. Bioresource Technology. 102: 8117-8122.
Jiang, J. and Xiong, Y.L. 2016. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science. 120: 107-117.
Karastogiannidou, C. 1999. Effects of onion quercetin on oxidative stability of cook‐chill chicken in vacuum‐sealed containers. Journal of Food Science. 64: 978-981.
Łata, B., Trampczynska, A. and Paczesna, J. 2009. Cultivar variation in apple peel and whole fruit phenolic composition. Scientia Horticulturae. 121: 176-181.
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2021-09-29
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Vargas Sánchez, R. D., Torres Martínez, B. del M., Torrescano Urrutia, G. R., Sánchez Escalante, A., & Esqueda , M. (2021). Extraction of phenolic compounds from agro-industrial by-products by fungal fermentation with potential use as additives for meat and meat products. A review. Biotecnia, 23(3). https://doi.org/10.18633/biotecnia.v23i3.1305
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