Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds
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Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds.
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Low-cost by-products and residues of agri-food industry origin have proved their potential in production of different pigments and aroma compounds by fermentation with diverse group microorganisms.
“Low-cost by-products and residues of agri-food industry origin have also proved their potential in production of different pigments and aroma compounds by the fermentation process with diverse group microorganisms.”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [106]
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Sharma, C., & Deutsch, J. M. (2023) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2023.102920 · Cited by 26 · see citing works
Bettera, L., Levante, A., Bancalari, E., Bottari, B., Cirlini, M., Neviani, E., & Gatti, M. (2023) · Foods · doi:10.3390/foods12213949 · Cited by 10 · see citing works
Self-citation
- Authors
- Hadj Saadoun, J., Bertani, G., Levante, A., Vezzosi, F., Ricci, A., Bernini, V., & Lazzi, C.
- Affiliations
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy
- University of Parma (IT)
- Corresponding author
- Bernini, Valentina
- ORCID
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2021-03-26
- Volume
- 10
- Issue
- 4
- Pages
- 707
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC8066995
- OpenAlex
- W3143208524
- Cited by
- 118
- References
- 97
- Citations by year
- 2026: 12 · 2025: 28 · 2024: 32 · 2023: 21 · 2022: 20 · 2021: 5
- FWCI
- 2.09
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- agri-food waste, food by-products, solid-state fermentation, aroma compounds, flavor compounds, lactic acid bacteria, fungi, yeast, bacteria, value-added products, waste valorization
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