Biotechnological potential of apple pomace for value-added products

Biotechnological potential of apple pomace for value-added products

Agri-food processing waste and by-products are important to be valued in an integral unit to the main process. This study focused on showing the potential valorization of apple pomace as substrate towards valuable products by a biotechnological mean. Apple pomace was fermented by B.subtilis at 37 °C, 150 rpm, and 72 h. Reducing sugars, total phenol content and α-amylase activity were followed throughout the fermentation. The results showed that B.subtilis assimilated apple pomace sugars and stimulated the release of sugars into the medium during fermentation. α-amylase activity detected in the medium also indicated the degradation of pomace by B. subtilis. However, the total phenol content was found to be low. The α-amylase activity at 24th h was 29.6% higher when the fermentation initiated with a former fermentation medium than that of started with the inoculum based on agar and liquid incubation media. Overall results showed –for the first time- that apple pomace can be valued towards α-amylase activity, reducing sugar and total phenol content by the activity of B.subtilis cells.

___

  • Ajila, C.M., Brar, S.K., Verma, M., Tyagi, R.D., Valéro, J.R., 2011. Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants. Food Chem. 126, 1071–1080. https://doi.org/10.1016/j.foodchem.2010.11.129
  • Ajila, C.M., Sarma, S.J., Brar, S.K., Godbout, S., Cote, M., Guay, F., Verma, M., Valéro, J.R., 2015. Fermented Apple Pomace as a Feed Additive to Enhance Growth Performance of Growing Pigs and Its Effects on Emissions. Agriculture 5, 313–329. https://doi.org/10.3390/agriculture5020313
  • Bialkowska, A.M., Jędrzejczak-Krzepkowska, M., Gromek, E., Krysiak, J., Sikora, B., Kalinowska, H., Kubik, C., Schütt, F., Turkiewicz, M., 2016. Effects of genetic modifications and fermentation conditions on 2 , 3-butanediol production by alkaliphilic Bacillus subtilis. Appl Microbiol Biotechnol 2663–2676. https://doi.org/10.1007/s00253-015-7164-2
  • Dash, B.K., Rahman, M.M., Sarker, P.K., 2015. Molecular identification of a newly isolated bacillus subtilis BI19 and optimization of production conditions for enhanced production of extracellular amylase. Biomed Res. Int. 2015, 9 pages. https://doi.org/10.1155/2015/859805
  • Enzymatic Assay of α-Amylase (EC 3.2.1.1) [WWW Document], n.d. URL https://www.s_gmaaldr_ch.com/techn_cal-documents/protocols/b_ology/enzymat_c-assay-of-a-amylase.html
  • Gassara, F., Ajila, C.M., Brar, S.K., Verma, M., Tyagi, R.D., Valero, J.R., 2012. Liquid state fermentation of apple pomace sludge for the production of ligninolytic enzymes and liberation of polyphenolic compounds. Process Biochem. 47, 999–1004. https://doi.org/https://doi.org/10.1016/j.procbio.2012.03.001
  • Keskin-Šašić, I., Tahirović, I., Topčagić, A., Klepo, L., Salihović, M., Ibragić, S., Toromanović, J., Ajanović, A., Velispahić, E., 2012. Total Phenolic Content and Antioxidant Capacity of Fruit Juices. Bull. Chem. Technol. Bosnia Herzegovina 39, 25–28.
  • Kosseva, M., 2011. Management and Processing of Food Wastes, Second edi. ed, Comprehensive Biotechnology. Reference Module in Earth Systems and Environmental Sciences. https://doi.org/https://doi.org/10.1016/B978-0-08-088504-9.00393-7
  • Kumar, P., Ray, S., Kalia, V.C., 2016. Production of co-polymers of polyhydroxyalkanoates by regulating the hydrolysis of biowastes. Bioresour. Technol. 200, 413–419. https://doi.org/http://dx.doi.org/10.1016/j.biortech.2015.10.045
  • Kuvvet, C., Uzuner, S., Cekmecelioglu, D., 2017. Improvement of Pectinase Production by Co-culture of Bacillus spp. Using Apple Pomace as a Carbon Source. Waste and Biomass Valorization 0, 1–9. https://doi.org/10.1007/s12649-017-0142-4
  • Lyu, F., Luiz, S.F., Azeredo, D.R.P., Cruz, A.G., Ajlouni, S., Ranadheera, C.S., 2020. Apple pomace as a functional and healthy ingredient in food products: A review. Processes 8, 1–15. https://doi.org/10.3390/pr8030319
  • Miller, G.L., 1959. Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar. Anal. Chem. 31, 426–428. https://doi.org/10.1021/ac60147a030
  • Rana, N., Verma, N., Vaidya, D., Dipta, B., 2017. Production of Amylase from Bacillus thuringiensis J2 Using Apple Pomace as Substrate in Solid State Fermentation. Int. J. Curr. Microbiol. Appl. Sci. 6, 3465–3474. https://doi.org/https://doi.org/10.20546/ijcmas.2017.608.415
  • Sadasivam S., M.A., 2008. Biochemical Methods, Third Edit. ed. New Age International Publishers, New Delhi. Sanger, F., Nicklen, S., Coulson, A.., 1977. DNA sequencing with chain-terminating. Proc Natl Acad Sci USA 74, 5463–5467.
  • Savatovic, S., Tepic, A., Sumic, Z., Nikolic, M., 2009. Antioxidant activity of polyphenol-enriched apple juice. Acta Period. Technol. 220, 95–102. https://doi.org/10.2298/apt0940095s
  • Škerget, M., Kotnik, P., Hadolin, M., Hraš, A.R., Simonič, M., Knez, Ž., 2005. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chem. 89, 191–198. https://doi.org/10.1016/j.foodchem.2004.02.025
  • Su, Y., Liu, C., Fang, H., Zhang, D., 2020. Bacillus subtilis: A universal cell factory for industry, agriculture, biomaterials and medicine. Microb. Cell Fact. 19, 1–12. https://doi.org/10.1186/s12934-020-01436-8
  • Sulewska, H., Adamczyk, J., Gygert, H., Rogacki, J., Szymanska, G., Smiatacz, K., Panasiewicz, K., Tomaszyk, K., 2014. A comparison of controlled self-pollination and open pollination results based on maize grain quality. Spanish J. Agric. Res. 12, 492–500. https://doi.org/10.5424/sjar/2014122-4970
  • Sun, H., Ge, X., Hao, Z., Peng, M., 2010. Cellulase production by Trichoderma sp . on apple pomace under solid state fermentation. African J. Biotechnol. 9, 163–166.
  • Venkata, E., Raju, N., Goli, D., 2014. Effect Of Physiochemical Parameters On Fibrinolytic Protease Production By Solid State Fermentation. Mater. Sci. 3, 1937–1954.
  • Yen, G., Chen, H., 1995. Antioxidant Activity of Various Tea Extracts in Relation to Their Antimut agenicity. J. Agric. Food Chem. 27–32.
International Journal of Agriculture Environment and Food Sciences-Cover
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 2017
  • Yayıncı: Gültekin ÖZDEMİR
Sayıdaki Diğer Makaleler

Determining the temporal and spatial variation of the land cover according to CORINE(1990-2018) in the basin of Kesis Stream (Southern Türkiye)

Fatih KARAOSMANOGLU

Investigation of yield and quality parameters of some sugar beet varieties in Muş ecological conditions

Hanifi YAĞMUR, Mustafa YAŞAR

Biological effects of Beauveria bassiana and Akanthomyces attenuatus isolates on Aphis gossypii Glover (Hemiptera: Aphididae)

Alime BAYINDIR EROL, Refika Ceyda BERAM, Ali Kemal BİRGÜCÜ

Technical efficiency of agroforestry production technology among smallholder farmers in Kaduna State, Nigeria

Olugbenga Omotayo ALABI, Godbless Friday SAFUGHA

Experimental investigation of parametric changes in seepage time and length into the subsoil of hydraulic structures

Damla YILMAZ, Betül Sena ÖKSÜZ, Egemen ARAS, Bilge ÖZDOĞAN CUMALI, Semih NEMLİOGLU

Generatif Olarak Yüksek Sıcaklığa Karşı Bazı Pamuk (G.hirsutum L.) Çeşitlerin Tolerantlıklarının İncelenmesi

Yusuf Güzel DEMİRAY, Remzi EKİNCİ, Adem BARDAK

Oxalic acid: an important organic acid to increase yield and quality in lettuce

Büşra SONKAYA, Halime ÜNLÜ

The shortest way to diffuse agricultural innovations: A network study in the paddy sector in Türkiye

Mehmet AYDOĞAN, Kürşat DEMİRYÜREK

Enabling circularity for food safety: the rooftop farming model

Tufan ÖZSOY

Pollution indices assessment of metal concentrations in Karabuk soil samples

Naim SEZGİN, Saidou KINDA, Uğur Emre TEMELLİ, Nazan SEZGİN