2,352
Views
186
CrossRef citations to date
0
Altmetric
Research Article

Apple Pomace: A Versatile Substrate for Biotechnological Applications

, , , &
Pages 1-12 | Published online: 10 Oct 2008

References

  • Albuquerque P. M. Estudo da produção de proteína microbiana a partir do bagaço de maçã. UFSC, Florianópolis 2003, Dissertation (Master's degree in Food Engineering), Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina
  • Albuquerque P. M., Koch F., Trossini T. G., Esposito E., Ninow J. L. Production of Rhizopus oligosporus protein by solid state fermentation of apple pomace. Braz. Arch. Biol. Technol. 2006; 49: 91–100
  • Almosnino A. M., Bensoussan M., Belin J. M. Unsaturated fatty acid bioconversion by apple pomace enzyme system. Factors influencing the production of aroma compounds. Food Chem. 1996; 55: 327–332
  • Alzate C. A. C., Toro O. J. S. Energy consumption analysis of integrated flowsheets for production of fuel ethanol from lignocellulosic biomass. Energy 2006; 31: 2447–2459
  • Anupama, Ravindra P. Value-added food: single-cell protein. Biotechnol. Adv. 2000; 18: 459–479
  • Anupama, Ravindra P. Studies on production of single cell protein by Aspergillus niger in solid state fermentation of rice bran. Braz. Arch. Biol. Technol. 2001; 44: 79–88
  • Attri D., Joshi V. K. Optimization of apple pomace based medium and fermentation conditions for pigment production by Micrococcus species. J. Sci. Ind. 2005; 64: 598–601
  • Attri D., Joshi V. K. Optimization of apple pomace based medium and fermentation conditions for pigment production by Chromobacter sp. J. Food Sci. Technol. 2006; 43: 484–487
  • Berovic M., Ostroversnik H. Production of Aspergillus niger pectolytic enzymes by solid state bioprocessing of apple pomace. J. Biotechnol. 1997; 53: 47–53
  • Bhalla T. C., Joshi M. Protein enrichment of apple pomace by co-culture of cellulolytic moulds and yeasts. World J. Microbiol. Biotechnol. 1994; 10: 116–117
  • Bhushan S., Joshi V. K. Baker's yeast production under fed batch culture from apple pomace. J. Sci. Ind. Res. 2006; 65: 72–76
  • Boyer J., Liu R. H. Apple phytochemicals and their health benefits. Nutr. J. 2004; 3: 1–15
  • Bramorski A., Soccol C. R., Christen P., Revah S. 1998, http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141998000300012 Fruit aroma production by Ceratocystis fimbriata in solid cultures from agroindustrial wastes. Revista de Microbiologia (online), 29. Available at. Accessed January 17, 2008
  • Canteri-Schemin M. H., Fertonani H. C. R., Waszczynskyj N., Wosiacki G. Extraction of pectin from apple pomace. Braz. Arch. Biol. Technol. 2005; 48: 259–266
  • Carle R., Schieber A. Functional food components obtained from waste of carrot and apple juice production. Ernahrungs-Umschau. 2006; 53: 348
  • Christen P., Bramorski A., Revah S., Soccol C. R. Characterization of volatile compounds produced by Rhizopus strains grown on agroindustrial solid wastes. Bioresour. Technol. 2000; 71: 211–215
  • Cui Y. Apple powder producing process and apple leftover feed compounding process. Patent no. CN 1307830-A, 2001
  • Daigle P., Gélinas P., Leblanc D., Morin A. Production of aroma compounds byx Geotrichum candidum on waste bread crumb. Food Microbiol. 1999; 16: 517–522
  • Devrajan A., Joshi V. K., Gupta K., Sheikher C., Lal B. B. Evaluation of apple pomace based reconstituted feed in rats after solid state fermentation and ethanol recovery. Braz. Arch. Biol. Technol. 2004; 47: 93–106
  • Durand A. Bioreactor designs for solid state fermentation. Biochem. Eng. J. 2003; 13: 113–125
  • Favela-Torres E., Volke-Sepulveda T., Viniegra-Gonzalvez G. Production of hydrolytic depolymerising pectinases. Food Technol. Biotechnol. 2006; 44: 221–227
  • Ferrari M. D., Bianco R., Froche C., Loperena M. L. Baker's yeast production from molasses/cheese whey mixtures. Biotechnol. Lett. 2001; 23: 1–4
  • Figuerola F., Hurtado M. L., Estévez A. M., Chiffelle I., Asenjo F. Fibre concentrates from apple pomace and citrus peel as potential fiber sources for food enrichment. Food Chem. 2005; 91: 395–401
  • Finogenova T. V., Morgunov I. G., Kamzolova S. V., Chernyavskaya O. G. Organic acid production by the yeast Yarrowia lipolytica: a review of prospects. Appl. Biochem. Microbiol. 2005; 41: 418–425
  • Foo L. Y., Lu Y. Isolation and identification of procyanidins in apple pomace. Food Chem. 1999; 64: 511–518
  • González-Osnaya L., Soriano J. M., Moltó J. C. Exposure to patulin from consumption of apple-based products. Food Addit. Contam. 2007; 24: 1268–1274
  • Grigelmo-Miguel N., Martín-Belloso O. Comparison of dietary fibre from by-products of processing fruits and greens and from cereals. LWT-Food Sci. Technol. 1999; 32: 503–508
  • Hanamatsu N., Kushibiki M., Yamaguchi S., Odagiri H., Yamahata M., Kim Y. Method for fermenting/processing vegetable/fruit, and suitable microorganism. Patent no. JP 2003310246-A2, 2003
  • Hang Y. D. Production of citric acid by fermentation of apple pomace in presence of Aspergillus niger NRRL 567 and methanol. Patent no. US 4767705-A, 1988
  • Hang Y. D., Lee C. Y., Woodams E. E., Cooley H. J. Production of alcohol from apple pomace. Appl. Environ. Microbiol. 1981; 42: 1128–1129
  • Hang Y. D., Woodams E. E. Effect of substrate moisture content on fungal production of citric acid in a solid state fermentation system. Biotechnol. Lett. 1987; 9: 183–186
  • Hang Y. D., Woodams E. E. Production of fungal polygalacturonase from apple pomace. LWT-Food Sci. Technol. 1994a; 27: 194–196
  • Hang Y. D., Woodams E. E. Apple pomace: a potential substrate for production of β -glucosidase by Aspergillus foetidus. LWT-Food Sci. Technol. 1994b; 27: 587–589
  • Hang Y. D., Woodams E. E. β -fructofuranosidase production by Aspergillus species from apple pomace. LWT-Food Sci. Technol. 1995; 28: 340–342
  • Iha M. H., Sabino M. Incidence of patulin in Brazilian apple-based drinks. Food Control. 2008; 19: 417–422
  • Jin H., Kim H. S., Kim S. K., Shin M. K., Kim J. H., Lee J. W. Production of heteropolysaccharide-7 by Beijerinckia indica from agroindustrial byproducts. Enzyme Microb. Technol. 2002; 30: 822–827
  • Jin H., Yang J. K., Jo K. I., Chung C. H., Kim S. K., Nam S. W., Lee J. W. Mass production of heteropolysaccharide-7 (PS-7) by Beijerinckia indica HS-2001 with soybean pomace as a nitrogen source. Process Biochem. 2006; 41: 270–275
  • Joshi V. K., Parmar M., Rana N. S. Pectin esterase production from apple pomace in solid-state and submerged fermentations. Food Technol. Biotechnol. 2006; 44: 253–256
  • Joshi V. K., Sandhu D. K. Preparation and evaluation of an animal feed byproduct produced by solid state fermentation of apple pomace. Bioresour. Technol. 1996; 56: 251–255
  • Katerere D. R., Stockernström S., Shephard G. S. HPLC-DAD method for the determination of patulin in dried apple rings. Food Control. 2008; 19: 389–392
  • Khosravi K., Shojaosadati S. A. A solid state of fermentation system for production of ethanol from apple pomace. Fanni va Muhandisi-i Mudarris. 2003; 10: 55–60
  • Kohl D., Heinert L., Bock J., Hofmann T., Schieberle P. Gas sensor for food aroma during baking and roasting process based on selective odorant measurements by an array (HRGC/SOMMSA). Thin Solid Films 2001; 391: 303–307
  • Leontowicz M., Gorinstein S., Bartnikowska E., Leontowicz H., Kulasek G., Trakhtenberg S. Sugar beet pulp and apple pomace dietary fibers improve lipid metabolism in rats fed cholesterol. Food Chem. 2001; 72: 73–78
  • Lonsane B. K., Ghildyal N. P., Budiatman S., Ramakrishna S. V. Engineering aspects of solid state fermentation. Enzyme Microb. Technol. 1985; 7: 258–265
  • Lu Y., Foo L. Y. Identification and quantification of major polyphenols in apple pomace. Food Chem. 1997; 59: 187–194
  • Lu Y., Foo L. Y. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chem. 2000; 68: 81–85
  • Marcon M. V., Vriesmann L. C., Wosiacki G., Beleski-Carneiro E., Petkowicz C. L. O. Pectins from apple pomace. Polímeros: Ciência e Tecnologia. 2005; 15: 127–129
  • Masoodi F. A., Sharma B., Chauhan G. S. Use of apple pomace as a source of dietary fiber in cakes. Plants Foods Hum. Nutr. 2002; 57: 121–128
  • Medeiros A. B. P., Pandey A., Freitas R. J. S., Christen P., Soccol C. R. Optimization of the production of aroma compounds by Kluyveromyces marxianus in solid state fermentation using factorial design and response surface methodology. Biochem. Eng. J. 2000; 6: 33–39
  • Medeiros A. B. P., Pandey A., Vandenberghe L. P. S., Pastore G. M., Soccol C. R. Production and recovery of aroma compounds produced by solid-state fermentation using different adsorbents. Food Technol. Biotechnol. 2006; 44: 47–51
  • Mitchell D., Meien O. F., Krieger N. Recent developments in modeling of solid state fermentation: heat and mass transfer in bioreactors. Biochem. Eng. J. 2003; 13: 137–147
  • Morales H., Sanchis V., Rovira A., Ramos A. J., Marin S. Patulin accumulation in apples during postharvest: effect of controlled atmosphere storage and fungicide treatments. Food Control. 2007; 18: 1443–1448
  • Ngadi M. O., Correia L. R. Kinetics of solid state ethanol fermentation from apple pomace. J. Food Eng. 1992a; 17: 97–116
  • Ngadi M. O., Correia L. R. Solid state ethanol fermentation of apple pomace as affected by moisture and bioreactor mixing speed. J. Food Sci. 1992b; 57: 667–670
  • Nogueira A., Santos L. D., Paganini C., Wosiacki G. Evaluation of alcoholic fermentation of aqueous extract of the apple pomace. Semina: Ciências Agrárias, Londrina. 2005; 26: 179–193
  • Ohga S., Kitamoto Y. Future of mushroom production and biotechnology. Food Rev. Int. 1997; 13: 461–469
  • Paganini C., Nogueira A., Silva N. C., Wosiacki G. Utilization of apple pomace for ethanol production and food fiber obtainment. Ciência Agrotécnica, Lavras. 2005; 29: 1231–1238
  • Pandey A., Soccol C. R., Mitchell D. New developments in solid state fermentation: I-bioprocesses and products. Process Biochem. 2000a; 35: 1153–1169
  • Pandey A., Soccol C. R., Nigam P., Soccol V. T., Vandenberghe L. P. S., Mohan R. Biotechnological potential of agroindustrial residues. II: cassava bagasse. Bioresour. Technol. 2000b; 74: 81–87
  • Pericin D. M., Antov M. G., Popov S. D. Simultaneous production of biomass and pectinases by Polyporus squamosus. Acta Periodica Technol. 1999; 29: 183–189
  • Power R. F., Power R. Improvement of nutritional quality of fibrous by-product or residue of food manufacturing process, comprises inoculating fibrous by- product or residue with filamentous fungus, and fermenting fibrous by-product or residue. Patent no. WO 200410086-A2; EP 1622471-A2; US 2006233864-A1, 2005
  • Protas J. F. da S., Valdebenito-Sanhueza R. M. Produção Integrada de frutas. O caso da maçã no Brasil. Bento Gonçalves, Embrapa Uva e Vinho, 2003
  • Raghavarao K. S. M. S., Ranganathan T. V., Karanth N. G. Some engineering aspects of solid state fermentation. Biochem. Eng. J. 2003; 13: 127–135
  • Rahmat H., Hodge R. A., Manderson G. J., Yu P. L. Solid substrate fermentation of Kloeckera apiculata Candida utilis on apple pomace to produce an improved stock-feed. World J. Microbiol. Biotechnol. 1995; 11: 168–170
  • Raimbault M. General and microbiological aspects of solid substrate fermentation [online]. Electronic J. Biotechnol. 1998; 1(3), http://www.ejbiotechnology.info/content/vol1/issue3/full/9 Available at. Accessed January 17, 2008
  • Reyes L. F., Cisneros-Zevallos L. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple and red flesh potatoes (Solanum tuberosum L.). Food Chem. 2007; 100: 885–894
  • Sandhu D. K., Joshi V. K. Development of apple pomace based medium. Optimizing pigment production by Rhodotorula and its characterization. Adv. Food Sci. 1997; 19: 31–34
  • Schieber A., Hilt P., Streker P., Endreb H. U., Rentschler C., Carle R. A new process for the combined recovery of pectin and phenolic compounds from apple pomace. Innovative Food Sci. Emerging Technol. 2003; 4: 99–107
  • Seyis I., Aksoz N. Xylanase production from Trichoderma harzianum 1073 D3 with alternative carbon source and nitrogen sources. Food Technol. Biotechnol. 2005; 43: 37–40
  • Shetty K. Use of fruit pomace in the control of plant pathogens. Patent no. US 5882641-A, 1999
  • Shin H. H., Kim C. T., Cho Y. J., Hwank J. K. Analysis of extruded pectin extraction from apple pomace by response surface methodology. Food Sci. Biotechnol. 2005; 14: 28–31
  • Shojaosadati S. A., Babaeipour V. Citric acid production from apple pomace in multi-layer packed bed solid-state bioreactor. Process Biochem. 2002; 37: 909–914
  • Shrikot C. K., Sharma N., Sharma S. Apple pomace: an alternative substrate for xylanase production by an alkalophilic Bacillus macerans by using solid-state fermentation. J. Microbial World. 2004; 6: 20–26
  • Song J., Xu K., Huang J., Ma H. Producing feedstuff protein by solid state fermentation of apple dregs liquid. Patent no. CN 1663421-A, 2006
  • Song J., Xu K., Ma H., Huang J. Method for producing single cell protein from apple pomace by dual solid state fermentation. Patent no. CN 1673343-A, 2005a
  • Song J., Xu K., Ma H., Huang J. Method for producing feed protein by liquid-solid fermentation of apple pomace. Patent no. CN 1663421-A, 2005b
  • Stredansky M., Conti E. Xanthan production by solid state fermentation. Process Biochem. 1999; 34: 581–587
  • Stredansky M., Conti E., Stredanska S., Zanetti F. γ -Linolenic acid production with Thamnidium elegans by solid state fermentation on apple pomace. Bioresour. Technol. 2000; 73: 41–45
  • Streit F. Estudo do aproveitamento do bagaço de maçã para produção de quitosana fúngica. UFSC, Florianópolis 2004, 2004. Dissertation (Master's degree in Food Engineering), Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina
  • Streit F., Koch F., Trossini T. G., Laranjeira M. C. M., Ninow J. L. An alternative process for the production of an additive for the food industry: chitosan. International Conference Engineering and Food – ICEF 9 – Montpellier France. 2004
  • Tsurumi R., Shiraishi S., Ando Y., Yanagida M., Takeda K. Production of flavor compounds from apple pomace. Nippon Shokuhin Kagaku Kogaku Kaishi. 2001; 48: 564–569
  • Vendruscolo F. Cultivo em meio sólido e submerso do bagaço de maçã por Gongronella butleri e avaliação do seu potencial biotecnológico. UFSC, Florianópolis 2005, Dissertation (Master's degree in Food Engineering), Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina
  • Vendruscolo F., Pitol L. O., Koch F., Ninow J. L. Produção de proteína unicelular a partir do bagaço de maçã utilizando fermentação em estado sólido. Revista Brasileira de Tecnologia Agroindustrial. 2007; 1: 53–57
  • Villas-Bôas S. G., Esposito E. Bioconversão do bagaço de maçã: enriquecimento nutricional utilizando fungos para produção de um alimento alternativo de alto valor agregado. Biotecnologia Ciência e Desenvolvimento. 2000; 14: 38–42
  • Villas-Bôas S. G., Esposito E., Mendonça M. M. Novel lignocellulolytic ability of Candida utilis during solid state cultivation on apple pomace. World J. Microbiol. Biotechnol. 2002; 18: 541–545
  • Vuyst L. D., Degeest B. Heteropolysaccharides from lactic acid bacteria. FEMS Microbiol. Rev. 1999; 23: 153–177
  • Wang S., Chen F., Wu J., Wang Z., Liao X., Hu X. Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology. J. Food Eng. 2007; 78: 693–700
  • Warnecke T., Gill R. T. Organic acid toxicity, tolerance, and production in Escherichia coli biorefining applications. Microbial Cell Factories 2005; 4(25), http://www.microbialcellfactories.com/content/4/l/25 Available at. Accessed January 17, 2008
  • Will F., Olk M., Hopf I., Dietrich H. Characterization of polyphenol extracts from apple juice. Deutsche Lebensmittel-Rundschau. 2006; 102: 297–302
  • Worrall J. J., Yang C. S. Shiitake and oyster mushroom production on apple pomace and sawdust. HortScience 1992; 27: 1131–1133
  • Xu K., Song J., Ma H., Huang J. Kinetics and methodology of SCP production by SSF. Huaxue Gongcheng. 2005; 33: 48–50
  • Yu H. Malic polyphenol production from apple peel waste. Patent no. CN1335311-A; CN1166662-C, 2002
  • Zheng Z., Shetty K. Solid state production of beneficial fungi on apple processing wastes using glucosamine as the indicator of growth. J. Agric. Food. Chem. 1998; 46: 783–787
  • Zheng Z., Shetty K. Enhancement of pea (Pisum sativum) seedling vigour and associated phenolic content by extracts of apple pomace fermented with Trichoderma spp. Process Biochem. 2000a; 36: 79–84
  • Zheng Z., Shetty K. Solid state production of polygalacturonase by Lentinus edodes using fruit processing wastes. Process Biochem. 2000b; 35: 825–830

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.