Table 4.
Main nutritional and functional effects of fermentation in plant industry byproducts and related applications.
| Plant Matrices Byproduct | Microorganisms Involved in the Fermentation Process | Effects | Applications | Main Outcomes | Reference |
|---|---|---|---|---|---|
| Apple pomace | Saccharomyces cerevisiae, Saccharomyces bayanus and Hanseniaspora uvarum | Protein, fat and dietary fiber↑/Phenolic compounds: Quercetin and phloretin derivatives ↑/Oleic and linoleic acid derivatives ↑ | - | - | [89] |
| Apple byproducts | Weissella cibaria and Saccharomyces cerevisiae | Hydration properties ↑/ Total and insoluble dietary fibers ↑ | Fortification wheat bread with 5-10% fermented apple byproducts | Dough water absorption, stability and the content of dietary fibers ↑/Imparted agreeable and specific sensory attributes/Bread hydrolysis index ↓ | [90] |
| Pomegranate waste | Aspergillus niger and Saccharomyces cerevisiae | Punicalagin isomers and granatin B↓/Ellagic acid ↑ | - | - | [91] |
| Carrot peel | Spontaneous fermentation | Ethanol, acetic acid, lactic acid, 2-Butanol ↑ | - | - | [92] |
| Carrot, tomato and melon byproducts | Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus | Antimicrobial activity ↑ | - | - | [93] |
| Red chicory leaves | Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus hilgardii | Antimicrobial activity ↑/Antiradical and antioxidant activity ↑/Phenolic compounds: gallic and protocatechuic acids ↑ | - | - | [94] |
| Olive milling waste | Spontaneous fermentation + NaCl (6% w/v) | Oleuropein concentration ↓/Removing the bitter taste | - | - | [95] |
| Saccharomyces cerevisiae and Leuconostoc mesenteroids | Mono and polyunsaturated fatty acids ↑/Fat-soluble antioxidants ↑ | Enriching Taralli, a typical Italian bakery product, with 20% of fermented olive milling waste | Nutritional and health-promoting properties ↑/Polyphenols, triterpenic acids, tocochromanols and carotenoids ↑ | [96] | |
| Maize germ and bran | Lactobacillus plantarum and Weissella confusa | Total free amino acids and peptides ↑/Phytic acid ↓/Radical scavenging activity ↑/Inhibition endogenous lipase activity ↑ | Fortification wheat bread with 25% fermented maize byproducts | Dietary fiber and proteins ↑/Protein digestibility ↑/Starch hydrolysis index ↓ | [97] |
| Wheat bran | Lactobacillus brevis, Candida humilis, and cell-wall-degrading enzymes | Total free amino acids and protein digestibility ↑/Phenolic compounds and antioxidant properties ↑/Phytase activity ↑ | - | - | [98] |
| Wheat germ | Lactobacillus plantarum and Lactobacillus rossiae | Volatile compounds occurring in lipid oxidation ↓/Bioaccesibility of Ca2+, Fe2+, K+, Mn2+, Na+, and Zn2+ ↑/Total free amino acids ↑ Raffinose concentration ↓/Phenol content ↑/Scavenging activity toward free radical DPPH and ABTS ↑ | Fortification of wheat bread with 4% sourdough fermented wheat germ | Antifungal activity ↑/Shelf life ↑ | [58,99] |
| Wheat germ and bran | Lactobacillus plantarum and Lactobacillus rossiae | Improvement of functional properties | Fortification wheat bread with 15% fermented wheat byproducts | Total free amino acids and fiber content ↑/Phenolic compounds and antioxidant activity ↑/Glycaemic index ↓ | [100] |
↑ and ↓ mean “increase” and “decrease”, respectively. DPPH: 2,2-diphenyl-1-picrylhydrazyl; ABTS; 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid).