Solid-state fermentation (SSF) is a biotechnological process that uses solid or semisolid matrices as substrates with the necessary amount of water for the growth and metabolism of microorganisms (Singh Nee Nigam and Pandey 2009).. The most important factors for proper fermentation are the inoculum volume of the microorganisms, humidity, temperature, pH,
2022/6/1/ · 1. Introduction. Fruits and vegetables are the most frequently used horticultural crop in the world by volume due to their high nutrient content and beneficial health components (Sagar et al., 2018).Fruit and vegetable production has increased considerably to meet the growing demand for fresh produce as a result of population
2020/3/5/ · Waste bread medium was successfully used to grow lactic acid bacteria used in the production of yoghurt, sourdough, or vegetables fermentation. The researchers also used it to grow yeasts used in beer or wine production, as well as fungi used for blue cheese. “These are only some of the fermented foods we put on our table daily,” Rizzello
2019/6/1/ · Food waste as a carbon source. Fruits and vegetables can be used as the carbon substrates in the fermentation process to produce PHA. Some fruit products (e.g., citrus juice) are made through 50% extraction of fresh fruit, with the residues subsequently remaining as wastes. These wastes contain high amounts of sugars but low quantities of
Agro industrial waste such as fruits and vegetables waste namely banana peel, orange peel, sugar beet, Pineapples, sugarcane bagasse, wheat bran, corn cob and straw, rice straw and husk, soya
2024/3/14/ · The European Union (EU) recently reported that 89 million tons of food waste is generated, with expectations of a 40-fold increase in the future (Pathak et al., 2016).The Embassy of Denmark, in collaboration with the World Resources Institute (WRI), has examined global efforts to combat high food loss and waste in fruit and vegetable supply
2021/10/20/ · The oldest publication found was published by McCready and Owens in 1954 [] and was focused on pectin as a product of citrus waste, whereas the most recent is by Rangaraj et al. [] which, in 2022, investigated silver–sepiolite hybrid reinforced active gelatin/date waste extract blend composite films for food packaging application.Wan Ngah
2022/12/1/ · With the increase in the world population and agriculture operation, crop production grows with a total global crop production of 11.7 billion tons in 2020 (Herforth et al., 2020), which also generated abundant biomass resources in the form of waste throughout the food supply chain (Fig. 1 a), the best example being fruit and vegetable wastes, like
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2020/6/9/ · Related tagsCorbionFood wasteFermentationreformulation. Ingredient supplier Corbion has secured a European patent for its fruit ferments containing natural organic acids and other flavour compounds. The company says the ingredients are a natural way to reformulate products and reduce food waste. “With rocketing interest in fermented
2021/2/5/ · The waste of seasonal fruit, i.e. apple, grape and Indian blueberry, was used in the study. Saccharomyces USA) over a spectrum range of 500 cm −1 to 4000 cm −1 with fermented fruit waste samples. Pellets of the dried samples were prepared using KBr and scanned under the spectrum with a scanning frequency of 24 scans and resolution ...
2024/1/17/ · To ferment fruit, you need to: Add the right amount of salt. You need around 2% of the weight of the fruit in salt. It’s helpful to have a digital scale so you can measure in grams. Keep the fruit away from air. This prevents bad bacteria from taking over. The easiest way to do this is to use a vacuum sealer.