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Caroline Fritsch
Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße, 35, 85354 Freising, Germany

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Review
Published: 22 August 2017 in Sustainability
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The vast and ever-growing amount of agricultural and food wastes has become a major concern throughout the whole world. Therefore, strategies for their processing and value-added reuse are needed to enable a sustainable utilization of feedstocks and reduce the environmental burden. By-products of potato, tomato, cereals and olive arise in significant amounts in European countries and are consequently of high relevance. Due to their composition with various beneficial ingredients, the waste products can be valorized by different techniques leading to economic and environmental advantages. This paper focuses on the waste generation during industrial processing of potato, tomato, cereals and olives within the European Union and reviews state-of-the-art technologies for their valorization. Furthermore, current applications, future perspectives and challenges are discussed.

ACS Style

Caroline Fritsch; Andreas Staebler; Anton Happel; Miguel Angel Cubero Márquez; Ingrid Aguiló-Aguayo; Maribel Abadias; Miriam Gallur; Ilaria Maria Cigognini; Angela Montanari; Maria Jose López; Francisca Suárez-Estrella; Nigel Brunton; Elisa Luengo; Laura Sisti; Maura Ferri; Gianluca Belotti. Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review. Sustainability 2017, 9, 1492 .

AMA Style

Caroline Fritsch, Andreas Staebler, Anton Happel, Miguel Angel Cubero Márquez, Ingrid Aguiló-Aguayo, Maribel Abadias, Miriam Gallur, Ilaria Maria Cigognini, Angela Montanari, Maria Jose López, Francisca Suárez-Estrella, Nigel Brunton, Elisa Luengo, Laura Sisti, Maura Ferri, Gianluca Belotti. Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review. Sustainability. 2017; 9 (8):1492.

Chicago/Turabian Style

Caroline Fritsch; Andreas Staebler; Anton Happel; Miguel Angel Cubero Márquez; Ingrid Aguiló-Aguayo; Maribel Abadias; Miriam Gallur; Ilaria Maria Cigognini; Angela Montanari; Maria Jose López; Francisca Suárez-Estrella; Nigel Brunton; Elisa Luengo; Laura Sisti; Maura Ferri; Gianluca Belotti. 2017. "Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review." Sustainability 9, no. 8: 1492.

Journal article
Published: 04 March 2016 in Food Microbiology
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Sunflower flour provides a high content of protein with a well-balanced amino acid composition and is therefore regarded as an attractive source for protein. The use for human nutrition is hindered by phenolic compounds, mainly chlorogenic acid, which can lead under specific circumstances to undesirable discolorations. In this study, growth behavior and degradation ability of chlorogenic acid of four lactic acid bacteria were explored. Data suggested that significant higher fermentation performances on sunflower flour as compared to sunflower protein concentrate were reached by Lactobacillus plantarum, Pediococcus pentosaceus, Lactobacillus gasseri and Bifidobacterium animalis subsp. lactis. In fermentation with the latter two strains reduced amounts of chlorogenic acid were observed in sunflower flour (−11.4% and −19.8%, respectively), which were more pronounced in the protein concentrate (−50.7% and −95.6%, respectively). High tolerances against chlorogenic acid and the cleavage product quinic acid with a minimum inhibitory concentration (MIC) of ≥20.48 mg/ml after 48 h were recorded for all strains except Bifidobacterium animalis subsp. lactis, which was more sensitive. The second cleavage compound, caffeic acid revealed a higher antimicrobial potential with MIC values of 0.64–5.12 mg/ml. In this proof of concept study, degradation versus inhibitory effect suggest the existence of basic mechanisms of interaction between phenolic acids in sunflower and lactic acid bacteria and a feasible way to reduce the chlorogenic acid content, which may help to avoid undesired color changes.

ACS Style

Caroline Fritsch; Veronika Heinrich; Rudi F. Vogel; Simone Toelstede. Phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates. Food Microbiology 2016, 57, 178 -186.

AMA Style

Caroline Fritsch, Veronika Heinrich, Rudi F. Vogel, Simone Toelstede. Phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates. Food Microbiology. 2016; 57 ():178-186.

Chicago/Turabian Style

Caroline Fritsch; Veronika Heinrich; Rudi F. Vogel; Simone Toelstede. 2016. "Phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates." Food Microbiology 57, no. : 178-186.

Original article
Published: 17 July 2015 in Journal of Applied Microbiology
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Aims The main objectives were to determine the influence of secondary plant metabolites and antinutritives in lupin seeds on the fermentation performance of lactic acid bacteria and to study their ability to degrade these substances. The suitability of lupin raw materials as fermentation substrates was examined. Methods and Results To evaluate the fermentation performance, microbial growth, metabolite formation and substrate uptake in three different lupin substrates was monitored. On the one hand, a lupin protein isolate, which contained only trace amounts of phytochemicals was used in the study. On the other hand, the flour of Lupinus angustifolius cv. Boregine and the flour of the alkaloid rich lupin Lupinus angustifolius cv. Azuro were inoculated with Bifidobacterium animalis subsp. lactis, Pediococcus pentosaceus, Lactobacillus plantarum and Lactococcus lactis subsp. lactis. The micro‐organisms showed no significant differences in the fermentation performance on the different lupin flours. Similarly, the growth of most strains on lupin protein isolate was comparable to that on the lupin flours. The fermentation with Bifidobacterium animalis subsp. lactis led to a significant decrease in flatulence causing oligosaccharides. During fermentation with Lactobacillus plantarum the phytic acid content was partially degraded. Conclusions Neither the secondary plant metabolites nor the antinutritives of lupin flour inhibited the growth or metabolic activity of the tested micro‐organisms. Therefore, lupin flour is suitable for lactic fermentation. Some strains showed the ability to degrade oligosaccharides or phytic acid. Significance and Impact of the Study This work contributes to the fundamental knowledge of the metabolism of lactic acid bacteria during fermentation of lupin substrates. Fermentation of lupin raw materials could be used to improve the nutritional value of the substrates due to the reduction of antinutritives.

ACS Style

Caroline Fritsch; Rudi F. Vogel; Simone Toelstede. Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites. Journal of Applied Microbiology 2015, 119, 1075 -1088.

AMA Style

Caroline Fritsch, Rudi F. Vogel, Simone Toelstede. Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites. Journal of Applied Microbiology. 2015; 119 (4):1075-1088.

Chicago/Turabian Style

Caroline Fritsch; Rudi F. Vogel; Simone Toelstede. 2015. "Fermentation performance of lactic acid bacteria in different lupin substrates-influence and degradation ability of antinutritives and secondary plant metabolites." Journal of Applied Microbiology 119, no. 4: 1075-1088.