Enzymatic potential for the valorization of agro-industrial by-products
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REVIEW
Enzymatic potential for the valorization of agro-industrial by-products Mayara C. S. Barcelos . Cintia L. Ramos . Mohammed Kuddus . Susana Rodriguez-Couto . Neha Srivastava . Pramod W. Ramteke . Pradeep K. Mishra . Gustavo Molina
Received: 27 January 2020 / Accepted: 30 June 2020 Ó Springer Nature B.V. 2020
Abstract Agro-industrial residues and by-products are a crescent environmental problem since they are often discarded without proper treatment, and still have growing production. These residues are rich from a nutritional point of view and contain various industrial relevant compounds, such as phenolic compounds, fibers, vitamins, sugars and others. The crescent worrying about environmental issues has led researchers and industries to focus on ‘‘eco-friendly’’ solutions for everyday problems. In this sense, the use of enzymes for the valorization of agro-industrial residues is a safe and green alternative technology. Hence, this review aims to show the enzyme potential for the use and valorization of several agro-industrial residues, focusing on the most produced residues M. C. S. Barcelos G. Molina (&) Laboratory of Food Biotechnology, Institute of Science and Technology, Food Engineering, UFVJM, Diamantina, Minas Gerais, Brazil e-mail: [email protected] C. L. Ramos Department of Basic Sciences, UFVJM, Diamantina, Minas Gerais, Brazil M. Kuddus Department of Biochemistry, University of Hail, Hail, Saudi Arabia
worldwide, such as fruits, grains and lignocellulosic residues, as well as a brief explanation of microbial enzymes, its production and optimization, altogether with tools to identify producing microorganisms. Keywords Enzymes Enzymatic extraction Fruit residues Grains residues
Introduction A vast number of agro-industrial residues is produced every year. The crescent population growth leads food industries to meet society demands, which are responsible for 17 million tons of the 87.6 million tons of N. Srivastava P. K. Mishra Department of Chemical Engineering and Technology, Indian Institute of Technology (BHU) Varanasi, Varanasi, India P. W. Ramteke Department of Biological Sciences, Technology & Sciences (Formerly Allahabad Agricultural Institute), Sam Higginbottom University of Agriculture, Allahabad, Uttar Pradesh, India
S. Rodriguez-Couto Basque Foundation for Science, IKERBASQUE, Maria Diaz de Haro 3, 48013 Bilbao, Spain
123
Biotechnol Lett
food waste generated only in the European Union (Ravindran and Jaiswal 2016; Stenmark et al. 2016; Radenkovs et al. 2018). The agro-industrial residues are normally released into the environment without proper disposal and treatment, having a negative effect on human and animal health, and causing environmental pollution (Banerjee et al. 2017; Sadh et al. 2018). These residues are divided into field residues and process residues, where field residues are those present in the field after the harvest of crops (e.g. leaves, seeds pods) and process residues those present after crop pr
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