Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes.

ABSTRACT: There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported ha

SUBMITTER: Sabater C 

PROVIDER: S-EPMC7606337 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature