Extraction of phenolic compounds from agro-industrial by-products by fungal fermentation with potential use as additives for meat and meat products. A review


  • Rey David Vargas Sánchez Universidad Autónoma de Sinaloa (UAS). Facultad de Medicina Veterinaria y Zootecnia. https://orcid.org/0000-0002-8537-1155
  • Brisa del Mar Torres Martínez Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A.C. Hermosillo, Sonora, CP 83304, México. https://orcid.org/0000-0003-0354-9982
  • Gastón Ramón Torrescano Urrutia Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A.C. Hermosillo, Sonora, CP 83304, México. https://orcid.org/0000-0003-1117-501X
  • Armida Sánchez Escalante Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, A.C. Hermosillo, Sonora, CP 83304, México. https://orcid.org/0000-0002-5966-5512
  • Martín Esqueda Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Hermosillo, Sonora, CP 83304, México. https://orcid.org/0000-0003-0132-1810



Palabras clave:

hongos, Fermentación, Extracción de compuestos, Aditivos alimentarios


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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Biografía del autor/a

Rey David Vargas Sánchez, Universidad Autónoma de Sinaloa (UAS). Facultad de Medicina Veterinaria y Zootecnia.

Estudiante de posdoctorado


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Cómo citar

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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