Highly diverse endophytic fungi from Serra do Amolar-Pantanal (Brazil) producing bioactive secondary metabolites against phytopathogens DOI Creative Commons
Bárbara Fanaya Mayrhofer,

Jucélia Iantas,

Sandriele Aparecida Noriler

et al.

Frontiers in Microbiology, Journal Year: 2024, Volume and Issue: 15

Published: Dec. 24, 2024

Introduction The exploration of new bioactive compounds for agricultural applications is critical sustainable development. Endophytic fungi, particularly those from underexplored biomes in Brazil, represent a promising source natural compounds. This study focused on isolation and bioprospecting endophytic fungi the medicinal plant Vochysia divergens (Pohl), grown Serra do Amolar (Brazilian Pantanal Biome), with an additional emphasis conserving microbial biodiversity. Methods results Leaves petioles were collected 18 V. specimens, which 293 endophytes isolated grouped by morphological characteristics into 91 phenotypes. One representative each phenotype was selected secondary metabolite extraction taxonomic identification. Fungi belonging to 27 families 32 different genera identified, Diaporthe , Phyllosticta Pseudofusicoccum as most predominant. We also introduce describe species, amolarensis . Multiple extracts inhibited mycelial growth phytopathogenic fungus Colletotrichum abscissum superior effect compared fungicide control. These produced Xylaria arbuscula Nemania primolutea Additionally, extract one X. isolate displayed moderate activity against phytopathogen citricarpa HPLC-UV HPLC-MS analyses these inhibitory revealed products beneficial potential that need characterization have their modes action elucidated. Discussion Finally, very important contribution this ex situ conservation biodiversity Amolar, allowing future studies biotechnological involving region.

Language: Английский

Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits DOI Creative Commons

Nazanin Abbaspour

Applied Food Research, Journal Year: 2024, Volume and Issue: 4(2), P. 100468 - 100468

Published: Aug. 9, 2024

Given the environmental, ethical, and food security challenges posed by conventional agriculture animal husbandry, transition towards sustainable systems is essential. Plant-based foods, especially those enhanced fermentation, present a viable solution. Fermentation reduces ecological footprint, aligns with ethical standards, enhances plant-based proteins' nutritional value sensory attributes, offering credible alternative to products. This paper explores fermentation's transformative role in developing meats, dairy, protein alternatives, emphasizing its benefits, including improved gut health through probiotics prebiotics. It also addresses such as producing undesirable by-products, potential risks, increased costs associated fermentation. Detailed examinations of specific fermentation processes—alcoholic, lactic acid, acetic propionic butyric acid—and their impact on enhancing value, digestibility, flavor foods are presented. Case studies from pioneering companies demonstrate technologies' practical applications market potential. Lastly, discusses future opportunities scaling up processes incorporating advanced biotechnological techniques further enhance sustainability outcomes.

Language: Английский

Citations

15
Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review DOI Open Access
Monika Krzyżostan, Agata Wawrzyńczak, Izabela Nowak

et al.

Sustainability, Journal Year: 2024, Volume and Issue: 16(7), P. 2757 - 2757

Published: March 27, 2024

In recent years, the sustainability of cosmetic products has received growing interest from industry and consumers due to recommendation implementation circular economy European Green Deal. The sustainable development strategy takes into account reduction waste energy consumption, covers all processes producing using cosmetics, starting method obtaining raw materials, through process cosmetics bulk, selection packaging. Particularly, materials a large impact on emulsion. One way resource recovery is use agro-food by-products discarded produce because most them possess value-added bioactive compounds, such as enzymes nutrients with high functionality. Their may be performed by more extraction processes, leading natural oils, extracts, polymers, phytosterols, vitamins, minerals, unsaturated fatty acids. A relatively new innovative form designing bioavailable fermentation, where bioferments are obtained plant-based food materials. addition, optimization emulsification applying low-energy methods crucial step in cosmetics. This allows not only carbon footprint, but also preservation valuable properties used following paper discusses creating emulsions energy-saving procedures fermentation process.

Language: Английский

Citations

13
Sustainable Valorization of Fruit and Vegetable Waste for Bioactive Compounds: Advancing Functional Food and Wellness DOI

Jibanjyoti Panda,

Rajshree Amrit,

Awdhesh Kumar Mishra

et al.

Waste and Biomass Valorization, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 9, 2025

Language: Английский

Citations

1
Current utilization technologies and products of antibiotic fermentation residues: A review DOI

Senan Alsaeedi,

Beibei Yan, Zhi Wang

et al.

Journal of environmental chemical engineering, Journal Year: 2025, Volume and Issue: unknown, P. 116182 - 116182

Published: March 1, 2025

Language: Английский

Citations

1
Machine Learning-Based Process Optimization in Biopolymer Manufacturing: A Review DOI Open Access
Ivan Malashin,

D. A. Martysyuk,

В С Тынченко

et al.

Polymers, Journal Year: 2024, Volume and Issue: 16(23), P. 3368 - 3368

Published: Nov. 29, 2024

The integration of machine learning (ML) into material manufacturing has driven advancements in optimizing biopolymer production processes. ML techniques, applied across various stages production, enable the analysis complex data generated throughout identifying patterns and insights not easily observed through traditional methods. As sustainable alternatives to petrochemical-based plastics, biopolymers present unique challenges due their reliance on variable bio-based feedstocks processing conditions. This review systematically summarizes current applications techniques aiming provide a comprehensive reference for future research while highlighting potential enhance efficiency, reduce costs, improve product quality. also shows role algorithms, including supervised, unsupervised, deep

Language: Английский

Citations

4
Use of kombucha for valorization of food wastes an agro-residues managing the circular economy DOI
Rubén Francisco González‐Laredo,

Karen Marlene Herrera-Rocha,

José Alberto Gallegos‐Infante

et al.

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 165 - 179

Published: Jan. 1, 2025

Language: Английский

Citations

0
Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation DOI Creative Commons
Michael H. Tunick, John A. Renye, Rafael A. García

et al.

Frontiers in Food Science and Technology, Journal Year: 2025, Volume and Issue: 5

Published: March 5, 2025

Fermentation by lactic acid bacteria has been used for millennia to preserve food and make it more palatable. These microorganisms may also generate bioactive compounds with the potential serve as components in active edible packaging or alternative therapeutics. Dairy waste products, especially whey, provide a substrate growth of these bacteria, can be incorporated into formulations packaging. This minireview deals use dairy grow produce compounds, specifically antimicrobial peptides immunoregulatory molecules, their therapeutic applications.

Language: Английский

Citations

0
From kitchen scraps to delicacies to food waste DOI Creative Commons
Dietrich Knorr, Mary Ann Augustin

Sustainable Food Technology, Journal Year: 2024, Volume and Issue: 2(3), P. 652 - 666

Published: Jan. 1, 2024

Food loss and waste occur along the whole food supply chain.

Language: Английский

Citations

3
Fermented Foods and Food Microorganisms: Antioxidant Benefits and Biotechnological Advancements DOI Creative Commons
Myung‐Ji Seo

Antioxidants, Journal Year: 2024, Volume and Issue: 13(9), P. 1120 - 1120

Published: Sept. 16, 2024

Fermented foods have been a part of human civilization since ancient times, offering enhanced flavors, extended shelf-life, and improved nutritional value through the action microorganisms [...]

Language: Английский

Citations

3
Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle DOI Creative Commons
Edyta Kucharska, Bartłomiej Grygorcewicz,

Monika Spietelun

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(10), P. 4287 - 4287

Published: May 18, 2024

The group of innovative ingredients in cosmetic preparations includes bio-ferments (Bs), which are characterized by high bioactivity and biocompatibility, one the plants rich bioactive compounds that has a beneficial effect on skin body is Silybum marianum. Bio-ferments obtained from this plant becoming increasingly useful as active cosmetics. In present study, four different were fermentation pomace (B-P), extract (B-E), oil (B-O), seeds (B-S) milk thistle. Their biodegradability (%B), total polyphenols content (Folin–Ciocalteu method), antimicrobial, antioxidant (DPPH, ABTS, FRAP methods), chelating (Fe2+ ions), reduction (Cu2+ Fe3+ ions) properties, well acidity, evaluated. contact angle using sessile drop method was assessed to investigate bio-ferments’ impact wettability. Finally, selected phenolic acids Bs evaluated HPLC method, while lactic acid (LA) GC-MS method. All (13.56 ± 0.10–15.28 0.12 mmol GA/L B), (0.08 0.01–0.17 0.01 Fe2+/L B) activity (DPPH 2.41 0.01–3.53 Tx/L reducing Cu2+ ions. Gallic acid, protocatechuic caffeic neochlorogenic coumaric LA identified Bs. most increased antibacterial for B-P observed strain Staphylococcus aureus (MIC = 250 μL/mL) Pseudomonas aeruginosa μL/mL). Simultaneously, B-S demonstrated highest inhibitory effects against Escherichia coli 125 μL/mL), emphasizing varied antimicrobial profiles these bacterial strains. Research aerobic biodegradation level degradation (%B 60 1–65 3), all categorized readily degradable according OECD classification.

Language: Английский

Citations

2