Extracción de compuestos fenólicos de subproductos agroindustriales por fermentación fúngica con uso potencial como aditivos para carne y productos cárnicos. Revisión
The present manuscript reviews the findings of different research studies that evaluate the use of fungal solid-state (SSF) and submerged culture fermentation (SCF) with agro-industrial residues as substrates to enhance the production of polyphenols and their possible uses as food additives. Some ag...
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| Những tác giả chính: | , , , , |
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| Định dạng: | Online |
| Ngôn ngữ: | eng |
| Được phát hành: |
Universidad de Sonora
2021
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| Truy cập trực tuyến: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1305 |
| Các nhãn: |
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| Tóm tắt: | The present manuscript reviews the findings of different research studies that evaluate the use of fungal solid-state (SSF) and submerged culture fermentation (SCF) with agro-industrial residues as substrates to enhance the production of polyphenols and their possible uses as food additives. Some agro-industrial residues (peels, pulps and seeds) are an important source of phenolic acids (p-coumaric, p-hydroxybenzoic, chlorogenic, cinnamic, ferulic, gallic, gentisic, protocatechuic, rosmarinic, salycilic, syringic, and vanillic acids) and flavonoid compounds (apigenin, chrysin, (+)-catechin, kaempferol, myricetin, quercetin, rutin, hesperetin, and naringin). In addition, the utilization of these residues as substrates in SCF and SSF enhances polyphenol production, improves biological function by increasing antioxidant and antimicrobial activities, and provides a potential alternative to synthetic antioxidant uses in the meat and meat products industry. |
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