Table 5.
Effect of microbial maceration on extraction of phytochemicals from food industry waste
| Sources/products | Microorganism | Time and temperature | Phenols | Control samples | Macerated samples | References |
|---|---|---|---|---|---|---|
| Phenolic | ||||||
| Apple pomace | Phanerochaete chrysosporium | 7 days at 37 °C | Total phenolics | 15.53 (mg/g) | 29.28 (mg/g) | Ajila et al. (2012) |
| Cranberry pomace | Lentinus edodes | 15 days at 28 °C | Ellagic acid | ND | 350 µg/g | Vattem and Shetty (2003) |
| 10 days at 28 °C | Total phenolic | ND | 118 (mg/10 g) | |||
| Cranberry pomace | Rhizopus oligosporus | 14 days at 28 °C | Ellagic acid | ND | 330 (mg/g) | Vattem and Shetty (2002) |
| Total phenolic | ND | 120 (mg/10 g) | ||||
| Apple pomace | Trichoderma viride IF-26 | 5 days at 25 °C | Total phenolics | 0.633 ± 0.054 (mg/l) | 0.289 ± 0.005(mg/ml) | Zheng and Shetty (2000) |
| Trichoderma harzianum ATCC 24274 | 5 days at 25 °C | Total phenolics | 0.633 ± 0.054 (mg/l) | 0.303 ± 0.013 (mg/ml) | ||
| Trichoderma pseudokoningii ATCC 26801 | 5 days at 25 °C | Total phenolics | 0.633 ± 0.054 (mg/l) | 0.383 ± 0.012 (mg/ml) | ||
| Brewers’ spent grain | Lactobacillus plantarum ATCC 8014 | 19 h at 37 °C | Phenolic | ND | 268.6 (mg/ ml) | Gupta et al. (2013) |
| Apple bagasse | A. niger AUMC 4301 | 3 days | Gallic acid | 0.50 (mg/ml) | 1.96 (mg/ml) | El-Fouly et al. (2012) |
| Green tea waste | 3 days | Gallic acid | 2.51 (mg/ml) | 3.95 (mg/ml) | ||
| Mango seed kernel | 3 days | Gallic acid | 9.60 (mg/ml) | 10.6 (mg/ml) | ||
| Olive mill | 12 days | Gallic acid | 0.00 (mg/ml) | 0.43 (mg/ml) | ||
| Palm kernel cake | 3 days | Gallic acid | 0.30 (mg/ml) | 0.46 (mg/ml) | ||
| Peat moss | 3 days | Gallic acid | 0.00 (mg/ml) | 0.31 (mg/ml) | ||
| Tamarind | 3 days | Gallic acid | 0.00 (mg/ml) | 0.45 (mg/ml) | ||
| Citrus peel | Rhizopus oryzae NCIM 1009 | 35 °C | Total phenolics | ND | 9.0–44.4 (mg/g) | Mannepula et al. (2015) |
| Mango peel | Total phenolics | ND | 26.3 (mg /g) | |||
| Antioxidant activity | ||||||
| Brewers’ spent grain | Lactobacillus plantarum ATCC 8014 | 19 h at 37 °C | FRAP | ND | 33.7 (mg /ml) | Gupta et al. (2013) |
| Flavonoids | ||||||
| Sambucus nigra L. berry pomace | A. niger | 3 h at 25 °C | Quercetin 3-rutinoside | 40.25 ± 2.10 (mg/100 g) | 45.50 ± 1.90(mg/100 g) | Dulf et al. (2015) |
| Sambucus ebulus L. berry pomace | A. niger | 3 h at 25 °C | Quercetin 3-rutinoside | 12.80 ± 0.65 (mg/100 g) | 13.01 ± 0.65 (mg/100 g) | Dulf et al. (2015) |
| Quercetin 3-glucoside | 9.85 ± 0.45 (mg/100 g) | 10.69 ± 0.45 (mg/100 g) | ||||
| Brewers’ spent grain | Lactobacillus plantarum ATCC 8014 | 19 h at 37 °C | Quercetin | ND | 135 mg/ml | Gupta et al. (2013) |
| Citrus peel | Rhizopus oryzae NCIM 1009 | 35 °C | Total flavonoids | ND | 0.2 to 3.25 (mg /g) | Mannepula et al. (2015) |
| Mango peel | Total flavonoids | ND | 0.48 (mg /g) | |||
| Mango Raspuri peel | Rhizopus oryzae NCIM 1009 | 35 °C | Kaempferol | ND | 10.29 (µg/g) | Mannepula et al. (2015) |
| Quercetin | ND | 56.83 (µg/g) | ||||
| Mango Badami peel | Rhizopus oryzae NCIM 1009 | 35 °C | Kaempferol | ND | 52.73 (µg/g) | |
| Quercetin | ND | 18.58 (µg/g) | ||||
| Totapuri peel | Rhizopus oryzae NCIM 1009 | 35 °C | Total flavanoids | ND | 48 (µg/g) | |
| Pigments | ||||||
| Sambucus nigra L. berry pomace | A. niger | 3 h at 25 °C | Cyanidin 3-sambubioside-5-glucoside | 44.94 ± 2.50 (mg/100 g) | 46.88 ± 2.20 (mg/100 g) | Dulf et al. (2015) |
| Cyanidin 3-sambubioside | 4.46 ± 0.15 (mg/100 g) | 4.62 ± 0.18 (mg/100 g) | ||||
| Cyanidin 3,5-diglucoside | 18.70 ± 1.10 (mg/100 g) | 23.04 ± 1.18 (mg/100 g) | ||||
| Sambucus ebulus L. berry pomace |
A. niger | 3 h at 25 °C | Cyanidin 3-sambubioside-5-glucoside | 28.90 ± 1.40 (mg/100 g) | 29.61 ± 1.62 (mg/100 g) | Dulf et al. (2015) |
| Cyanidin 3,5-diglucoside | 13.71 ± 0.72 (mg/100 g) | 13.75 ± 0.75 (mg/100 g) | ||||
ND not detected