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Solid-State Fermentation for the Recovery of Phenolic Compounds from Agro-Wastes

Author

Listed:
  • Nadia D. Cerda-Cejudo

    (Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Ing. J. Cárdenas Valdéz S/N, República, Saltillo 25280, Coahuila, Mexico)

  • José J. Buenrostro-Figueroa

    (Research Center for Food and Development A.C., Delicias 33088, Chihuahua, Mexico)

  • Leonardo Sepúlveda-Torre

    (Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Ing. J. Cárdenas Valdéz S/N, República, Saltillo 25280, Coahuila, Mexico)

  • Cristian Torres-León

    (Research Center and Ethno-Biological Garden, Autonomous University of Coahuila, Unit Torreón, Viesca 27480, Coahuila, Mexico)

  • Mónica L. Chávez-González

    (Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Ing. J. Cárdenas Valdéz S/N, República, Saltillo 25280, Coahuila, Mexico)

  • Juan A. Ascacio-Valdés

    (Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Ing. J. Cárdenas Valdéz S/N, República, Saltillo 25280, Coahuila, Mexico)

  • Cristóbal N. Aguilar

    (Bioprocesses & Bioproducts Research Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Ing. J. Cárdenas Valdéz S/N, República, Saltillo 25280, Coahuila, Mexico)

Abstract

Polyphenolic compounds are a group of secondary metabolites in plants; these molecules are widely distributed in fruits, vegetables, and herbs and can be found in the vacuoles of plant cells. The current trend in these compounds is their extraction to study their applications in several areas, such as the food, cosmetic, and pharmacology industry. This review article presents a critical analysis of polyphenol extraction using solid-state fermentation. The parameters of extraction, such as the substrate, temperature, pH, inoculum of the microorganism, moisture, and water activity, are discussed in detail. This biotechnological extraction method affects the concentration and recovery of polyphenolic compounds. Some polyphenolic sources that are rising for their biological properties belong to agro-industrial wastes, such as peels, seeds, and the pulp of some fruits. Solid-state fermentation is an innovative and environmentally friendly tool that can contribute to generating value-added agrifood from agro-industrial wastes.

Suggested Citation

  • Nadia D. Cerda-Cejudo & José J. Buenrostro-Figueroa & Leonardo Sepúlveda-Torre & Cristian Torres-León & Mónica L. Chávez-González & Juan A. Ascacio-Valdés & Cristóbal N. Aguilar, 2023. "Solid-State Fermentation for the Recovery of Phenolic Compounds from Agro-Wastes," Resources, MDPI, vol. 12(3), pages 1-17, March.
    • Handle: RePEc:gam:jresou:v:12:y:2023:i:3:p:36-:d:1088514
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