| mango seeds |
solid-state
fermentation |
Aspergillus niger |
mobilization of polyphenolic compounds |
(110) |
|
improvement of nutraceutical properties |
| practical method
for releasing the bound phenolics |
| apricot pomace |
solid-state fermentation |
Aspergillus
niger and Rhizopus oligosporus
|
increase of total phenolic and flavonoid contents
(over 70% for total phenolics and 38% for total flavonoids with R. oligosporus, and more than 30% for total phenolics and
12% for total flavonoids with A. niger) |
(111) |
|
improvement of free radical scavenging capacities |
| plum fruit (Prunus domestica L.) byproducts |
solid-state fermentation |
Aspergillus niger and Rhizopus oligosporus
|
significant increase of total phenolic and antioxidant
levels (for total phenolic content: higher than 30% with R.
oligosporus and higher than 21% with A. niger) |
(112) |
|
achievement of higher lipid recovery from plum
kernels |
|
enrichment of polar
lipids with n-3 polyunsaturated
fatty acids |
| spent
coffee grounds |
solid-state fermentation |
Bacillus clausii |
increase of total phenolic and flavonoid contents
and antioxidant capacity (36%, 13%, and 15%, respectively) |
(113) |
|
improvement of antimicrobial activity against
gram (+) and gram (−) bacteria |
| spent coffee grounds |
fermentation |
Bacillus clausii |
increase of total proteins, soluble proteins,
and protein hydrolysates amounts (2.7-, 2.2-, and 1.2-fold, respectively) |
(114) |
| tomato
seed meal extract |
fermentation |
Lactobacillus plantarum |
reduction of crude and soluble proteins contents
(18.44% and 68.99%, respectively) due to L. plantarum growth on the substrate after 24 h |
(115) |
|
increase of radical scavenging activity after
24 h (87%) due to different bioactive peptides production |
|
significant reduction of total amino acids
(specifically
glutamic acid and aspartic acid) concentration |
|
improvement of new amides and aromatic compounds
formation |
| peanut
press cake |
solid-state fermentation |
Aspergillus awamori |
improvement of phenolic and antioxidant properties |
(116) |
|
improvement of functional properties (apart from
bulk density) |
|
improvement of
morphological characteristics and
mineral content |
| Jussara pulp |
Lactobacillus fermentation |
Lactobacillus and Bifidobacterium strains |
increase in antioxidant activity |
(117) |
|
more extensive changing of
jussara anthocyanins
by Lactobacillus deubruekii
|
| the main bioconversion products from anthocyanins →
protocatechuic acid |
| rice bran |
solid-state fermentation |
Rizhopus oryzae |
increase of phenolic compound content (more than
2-fold) |
(118) |
|
the highest increase of phenolic acid →
gallic and ferulic acid |
| phenolic extract
from fermented rice bran → inhibition of the peroxidase
enzyme |
