FERMENTATION: A BOON FOR BIOACTIVE COMPOUNDS PRODUCTS THROUGH PROCESSING OF BY-PRODUCTS FROM FOOD INDUSTRIES
BHABANI SANKAR SATPATHY
Department of Biotechnology, Siksha ‘O’ Anusandhan (Deemed to be University), Bhubaneswar, Odisha, India
SHAKTI KETAN PRUSTY
Department of Biotechnology, Siksha ‘O’ Anusandhan (Deemed to be University), Bhubaneswar, Odisha, India
*Author to whom correspondence should be addressed.
Abstract
Through various food industries, a large number of by-products or wastes are produced worldwide. These wastes cause a serious environmental problem to be disposed of. Therefore, in the recent time, different approaches such as anaerobic digestion, fermentation etc. are being used to process these wastes as their by products, are an excellent source of multiple bioactive ingredients such as flavonoids, polyphenols, carotenoids, caffeine, creatine, and polysaccharides, etc. that are advantageous to human health. In addition, the composition of wastes depends on the source or form of waste. About half of the waste in nature is lignocellulosic produced from food processing industries. Different types of waste produced by the food industry can be processed by different methods. Fermentation is one of the earliest known approaches and there are three kinds of fermentation processes that are performed through microorganisms such as solid state, submerged fermentation and liquid fermentation used to transform product into value-added products. Fermentation process selections are specific to the product. In addition, various studies have been conducted to obtain or fortify various bioactive compounds present in by-products or waste in the food industry. In the present review, the various origins, composition and nutritional value especially the bioactive compounds of these wastes were discussed with a cursory look at their management via fermentation for an increased production of value-added products.
Keywords: Bioactive compounds, food processing, solid state fermentation, submerged fermentation