Fermentation, Free Full-Text

Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing bioproducts. Therefore, generating these high-value-added products reduces the environmental impact caused by waste disposal and increases the industrial economic value of the final products. This review presents opportunities for synthesizing bioproducts and recovering bioactive compounds (employing wastes and byproducts from fermented sources) with several biological properties to support their consumption as dietary supplements that can benefit human health. Herein, the types of fermented food waste and byproducts (i.e., vegetables, bread wastes, dairy products, brewing, and winery sources), pre-treatment processes, the methods of obtaining products, the potential health benefits observed for the bioactive compounds recovered, and other technological applications of bioproducts are discussed. Therefore, there is currently a tendency to use these wastes to boost bioeconomic policies and support a circular bioeconomy approach that is focused on biorefinery concepts, biotechnology, and bioprocesses.

Frontiers Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

Solved A 67-year-old patient with severe sepsis undergoes a

Fermentation, Definition, Process, & Facts

Easy Fermented Pickles — Bless this Mess

Biohybrid CO2 electrolysis for the direct synthesis of polyesters from CO2

Lactic acid fermentation process scheme, labeled vector illustration diagram Stock Vector

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes - Nkhata - 2018 - Food Science & Nutrition - Wiley Online Library

Brewery Production Process with Beer Tank and Bottle Full of Alcohol Drink for Fermentation in Flat Cartoon Hand Drawn Templates Illustration Stock Photo - Alamy