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