Skip to main content
SpringerLink
Log in

Recovery of Nutraceuticals from Agri-Food Industry Waste by Lactic Acid Fermentation

  • Chapter
  • First Online:
Biosynthetic Technology and Environmental Challenges

Part of the book series: Energy, Environment, and Sustainability ((ENENSU))

Abstract

The enormous amount of by-products produced in the food and agricultural sector and the current attention towards sustainability is attracting researchers to look into possibilities of its utilization in the recovery of nutraceuticals. Nutraceuticals are food or food products that confer health and medical benefits, and are instrumental in the prevention and treatment of diseases. The agri-food industry by-products are an excellent source of proteins, lipids, fibre and other bioactive compounds. Among the different methods used for the extraction of these bioactive compounds (nutraceuticals), fermentation by lactic acid bacteria is one of the economical and eco-friendly approaches. During fermentation, chemical changes induced in the organic substrate by the action of microorganisms aids in the formation of bioactive compounds, either by a process of hydrolysis of large polymers to simple molecules, or transformation of substrates. This book chapter discusses the role of lactic acid fermentation in transformation/hydrolysis of by-products for the efficient recovery of nutraceuticals. The bioprocess of recovery of nutraceuticals from waste by lactic acid fermentation with better efficiency adds value to the food waste, reduces environmental pollution and has a positive impact on the economy.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Aguilar CN, Aguilera-Carbo A, Robledo A et al (2008) Production of antioxidant nutraceuticals by solid-state cultures of pomegranate (Punica granatum) peel and creosote bush (Larrea tridentata) leaves. Food Technol Biotech 46(2):218–222

    Google Scholar 

  • Ahn JE, Park SY, Atwal A et al (2009) Angiotensin I-converting enzyme (ACE) inhibitory peptides from whey fermented by Lactobacillus species. J Food Biochem 33(4):587–602

    Article  Google Scholar 

  • Amadou I, Gbadamosi OS, YongHui S (2010) Identification of antioxidative peptides from Lactobacillus plantarum Lp6 fermented soybean protein meal. Res J Microbiol 5(5):372–380

    Article  Google Scholar 

  • Aranday-Garcíaa R, Guerreroa AR, Ifukub S et al (2017) Successive inoculation of Lactobacillus brevis and Rhizopus oligosporus on shrimp wastes for recovery of chitin and added-value products. Process Biochem. https://doi.org/10.1016/j.procbio.2017.04.036

    Google Scholar 

  • Ashayerizadeh O, Dastar B, Samadi F et al (2017) Study on the chemical and microbial composition and probiotic characteristics of dominant lactic acid bacteria in fermented poultry slaughter house waste. Waste Manag. https://doi.org/10.1016/j.wasman.2017.04.017

    Google Scholar 

  • Ashe B, Paul S (2010) Isolation and characterization of lactic Acid bacteria from dairy effluents. J Environmental Res Develop 4(4):983–991

    Google Scholar 

  • Auerswald L, Gade G (2008) Simultaneous extraction of chitin and astaxanthin from waste of lobsters Jasus lalandii, and use of astaxanthin as an aquacultural feed additive. Afr J Marine Sci 30:35–44

    Article  Google Scholar 

  • Baiano A (2014) Recovery of biomolecules from food wastes—a review. Molecules 19(9):14821–14842

    Article  Google Scholar 

  • Bautista J, Jover M, Gutierrez JF et al (2001) Preparation of crawfish chitin by in situ lactic acid production. Process Biochem 37:229–234

    Article  Google Scholar 

  • Bezerra DP, Soares AKN, de Sousa DP (2016) Overview of the role of vanillin on redox status and cancer development. Oxidative Med Cell Longevity. https://doi.org/10.1155/2016/9734816

    Google Scholar 

  • Bhaskar N, Sudeepa ES, Rashmi HN et al (2007a) Partial purification and characterization of protease of Bacillus proteolyticus CFR3001 isolated from fish processing waste and its antibacterial activities. Biores Technol 98:2758–2764

    Article  Google Scholar 

  • Bhaskar N, Suresh PV, Sakhare PZ et al (2007b) Shrimp biowaste fermentation with Pediococcus acidolactici CFR2182: optimization of fermentation conditions by response surface methodology and effect of optimized conditions on deproteination/demineralization and carotenoid recovery. Enz Microbial Technol 40:1427–1434

    Article  Google Scholar 

  • Bijinu B, Prasad Binod, Rai AK et al (2011) In-vitro antioxidant and antibacterial properties of hydrolysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods. Biodegradation 22:287–295

    Article  Google Scholar 

  • Campanella D, Rizzello CG, Fasciano C et al (2017) Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity. Food Microbiol 65:25–35

    Article  Google Scholar 

  • Chakka AK, Elias M, Jini R et al (2015) In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates. J Food Sci Tech 52:8059–8067

    Article  Google Scholar 

  • Cira LA, Huerta S, Hall GM et al (2002) Pilot scale lactic acid fermentation of shrimp wastes for chitin recovery. Process Biochem 37:1359–1366

    Article  Google Scholar 

  • Demain AL, Adrio JL (2008) Contributions of microorganisms to industrial biology. Mol Biotechnol 38:41–55

    Article  Google Scholar 

  • Fagbenro OA, Bello-Olusoji OA (1997) Preparation, nutrient composition and digestability of fermented shrimp head silage. Food Chem 60:489–493

    Article  Google Scholar 

  • Galanakis CM (2013) Emerging technologies for the production of nutraceuticals from agricultural by-products: a viewpoint of opportunities and challenges. Food Bioprod Process 91(4):575–579

    Article  Google Scholar 

  • Healy M, Green M, Healy A (2003) Bioprocessing of marine crustacean shell waste. Acta Biotechnol 23:151–160

    Article  Google Scholar 

  • Helkar PB, Sahoo AK, Patil NJ (2016) Review: food industry by products used as a functional food ingredients. Int J Waste Resour 6:248

    Google Scholar 

  • Hugenholtz J, Sybesma W, Groot MN (2002) Metabolic engineering of lactic acid bacteria for the production of nutraceuticals. Lactic acid bacteria: genetics, metabolism and applications. Springer, Netherlands, pp 217–235

    Chapter  Google Scholar 

  • Huynh NT, Van Camp J, Smagghe G et al (2014) Improved release and metabolism of flavonoids by steered fermentation processes: a review. Int J Mol Sci 15(11):19369–19388

    Article  Google Scholar 

  • Jain S, Anal AK (2017) Production and characterization of functional properties of protein hydrolysates from egg shell membranes by lactic acid bacteria fermentation. J Food Sci Tech 54(5):1062–1072

    Article  Google Scholar 

  • Jiménez-Escrig A, Tenorio MD, Espinosa-Martos I et al (2008) Health-promoting effects of a dietary fiber concentrate from the soybean byproduct okara in rats. J Agr Food Chem 56(16):7495–7501

    Article  Google Scholar 

  • Jing P, Song LH, Shen SQ et al (2014) Characterization of phytochemicals and antioxidant activities of red radish brines during lactic acid fermentation. Molecules 19(7):9675–9688

    Article  Google Scholar 

  • Jini R, Swapna HC, Rai AK et al (2011) Isolation and characterization of potential lactic acid bacteria (LAB) from freshwater fish processing wastes for application in fermentative utilisation of fish processing waste. Braz J Microbiol 42:1516–1525

    Article  Google Scholar 

  • Joana Gil-Chávez G, Villa JA, Fernando Ayala-Zavala J et al (2013) Technologies for extraction and production of bioactive compounds to be used as nutraceuticals and food ingredients: an overview. Compr Rev Food Sci Food Saf 12(1):5–23

    Article  Google Scholar 

  • Kajala I, Shi Q, Nyyssölä A et al (2015) Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking. PloS One 10(1):e0116418

    Article  Google Scholar 

  • Kaur B, Chakraborty D, Kaur G et al (2013) Biotransformation of rice bran to ferulic acid by Pediococcal isolates. Applied Biochem Biotech 170(4):854–867

    Article  Google Scholar 

  • Khanafari A, Marandi R, Sanatei Sh (2008) Recovery of chitin and chitosan from shrimp waste by chemical and microbial methods. Iran J Environ Health Sci Eng 5(1):19–24

    Google Scholar 

  • Kim HH, Hong JH, Ingkasupart P et al (2015) Water extract from rice bran fermented with Lactobacillus plantarum hong inhibits thromboxane A2 production associated microsomal enzyme activity in human platelets. Biomed Sci Lett 21(4):188–197

    Article  Google Scholar 

  • Kumar K, Yadav AN, Kumar V et al (2017) Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds. Bioresour Bioprocess 4(1):8

    Article  Google Scholar 

  • KuoChing J, ShaoYi F, YanHwa C (2010) Anti-inflammatory and antioxidative activities of defatted sesame meals fermented by lactic acid bacteria. Taiwan J Agric Chem Food Sci 48(5):216–223

    Google Scholar 

  • Leroy F, De Vuyst L (2004) Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Tech 15:67–78

    Article  Google Scholar 

  • Li BB, Smith B, Hossain MM (2006) Extraction of phenolics from citrus peels: II. Enzyme-assisted extraction method. Separ Purif Technol 48(2):189–196

    Article  Google Scholar 

  • Li S, Chen L, Yang T et al (2013) Increasing antioxidant activity of procyanidin extracts from the pericarp of Litchi chinensis processing waste by two probiotic bacteria bioconversions. J Agric Food Chem 61(10):2506–2512

    Article  Google Scholar 

  • Lopez-Cervantes J, Sanchez-Machado DI, Rosas-Rodrıguez JA (2006) Analysis of free amino acids in fermented shrimp waste by high-performance liquid chromatography. J Chromatogr 1105:106–110

    Article  Google Scholar 

  • Mao XZ, Zhang J, Kan FF et al (2013) Antioxidant production and chitin recovery from shrimp head fermentation with Streptococcus thermophilus. Food Sci Biotechnol 22:1023–1032

    Article  Google Scholar 

  • Martins S, Mussatto SI, Martínez-Avila G et al (2011) Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review. Biotechnol Adv 29(3):365–373

    Article  Google Scholar 

  • Mazzoli R, Bosco F, Mizrahi I et al (2014) Towards lactic acid bacteria-based biorefineries. Biotechnol Adv 32(7):1216–1236

    Article  Google Scholar 

  • Meyer AS (2010) Enzyme technology for precision functional food ingredient processes. Ann NY Acad Sci 1190(1):126–132

    Article  Google Scholar 

  • Monajjemi M, Aminin A, Ilkhani AR et al (2012) Nano study of antioxidant activities of fermented soy whey prepared with lactic acid bacteria and kefir. Afr J Microbiol Res 6:426–430

    Google Scholar 

  • Muhammed MA, Domendra D, Muthukumar SP et al (2017) Effects of fermentatively recovered fish waste lipids on the growth and composition of broiler meat. Br Poult Sci 56(1):79–87

    Article  Google Scholar 

  • Munoz O, Sepulveda M, Schwartz M (2004) Effects of enzymatic treatment on anthocyanic pigments from grapes skin from Chilean wine. Food Chem 87(4):487–490

    Article  Google Scholar 

  • Nigam PS, Pandey A (2009) Solid-state fermentation technology for bioconversion of biomass and agricultural residues. In: Nigam PS, Pandey A (eds) Biotechnology for agroindustrial residues utilization, 1st edn. Springer, Netherlands, pp 197–221

    Chapter  Google Scholar 

  • Ozyurt G, Sehrat OA, Boga M et al (2017) Biotransformation of seafood processing wastes fermented with natural lactic acid bacteria; the quality of fermented products and their use in animal feeding. Turk J Fish Aquat Sci 17:543–555

    Google Scholar 

  • Pandey A (2003) Solid-state fermentation. Biochem Eng J 13(2):81–84

    Article  Google Scholar 

  • Papagianni M (2012) Metabolic engineering of lactic acid bacteria for the production of industrially important compounds. Computat Struct Biotechnol J 3(4):1–8

    Google Scholar 

  • Pathak N, Rai AK, Kumari R et al (2014) Value addition in sesame: a perspective on bioactive components for enhancing utility and profitability. Pharmacognosy Rev 8(16):147

    Article  Google Scholar 

  • Pedroso LS, Fávero GM, de Camargo LEA et al (2013) Effect of the o-methyl catechols apocynin, curcumin and vanillin on the cytotoxicity activity of tamoxifen. J Enzyme Inhibit Med Chem 28(4):734–740

    Article  Google Scholar 

  • Pescuma M, Hébert EM, Mozzi F et al (2008) Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content. Food microbial 25(3):442–451

    Article  Google Scholar 

  • Pescuma M, Hébert EM, Bru E et al (2012) Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey. J Dairy Res 79(02):201–208

    Article  Google Scholar 

  • Pihlanto A, Johansson T, Mäkinen S (2012) Inhibition of angiotensin I-converting enzyme and lipid peroxidation by fermented rapeseed and flaxseed meal. Eng Life Sci 12(4):450–456

    Article  Google Scholar 

  • Prameela K, Hemalatha KPJ (2015) Current understanding of synergistic interplay of chitosan nanoparticles and anticancer drugs: merits and challenges. J Appl Microbiol Biotech 99:2055–2064

    Article  Google Scholar 

  • Prameela K, Mohan CM, Smitha PV, Hemalatha KPJ (2010) Bioremediation of shrimp biowaste by using natural probiotic for chitin and carotenoid production an alternative method to hazardous chemical method. Int J Appl Biol Pharm 1:903–910

    Google Scholar 

  • Prameela K, Venkatesh K, Immandi SB et al (2017) Next generation nutraceutical from shrimp waste: the convergence of applications with extraction methods. Food Chem 237:121–132

    Article  Google Scholar 

  • Puri M, Sharma D, Barrow CJ (2012) Enzyme-assisted extraction of bioactives from plants. Trends Biotechnol 30(1):37–44

    Article  Google Scholar 

  • Rai AK, Bhaskar N, Prakash MH et al (2009a) Characterization and application of a native lactic acid bacterium isolated from tannery fleshings for fermentative bioconversion of tannery fleshings. Appl Microbiol Biot 83:757–766

    Article  Google Scholar 

  • Rai AK, Nived C, Sakhare PZ et al (2009b) Optimization of acid hydrolysis conditions of delimed tannery fleshings by response surface methodology. J Scientific Ind Res 68:967–974

    Google Scholar 

  • Rai AK, Swapna HC, Bhaskar N et al (2010a) Effect of fermentation ensilaging on recovery of oil from fresh water fish viscera. Enzyme Microb Tech 46:9–13

    Article  Google Scholar 

  • Rai AK, Thiyam G, Bhaskar N et al (2010b) Fermentation of delimed tannery fleshings using Enterococcus faecium HAB01: optimization of conditions by response surface methodology. Bioresour Technol 101:1885–1891

    Article  Google Scholar 

  • Rai AK, Jini R, Swapna HC et al (2011) Application of native lactic acid bacteria for fermentative recovery of lipids and proteins from fish processing waste: bioactivities of fermentation products. J Aquat Food Prod Technol 20:32–44

    Article  Google Scholar 

  • Rai AK, Swapna HC, Bhaskar N et al (2012a) Potential of seafood industry byproducts as sources of recoverable lipids: fatty acid composition of meat and non meat component of selected Indian marine fishes. J Food Biochem 36:441–448

    Article  Google Scholar 

  • Rai AK, Swapna CH, Bijinu B et al (2012b) (Application of fermentation technique for effective recovery) AFTER of valuable biomolecules from animal and fish processing waste. In: SP Tiwari (ed) Recent advances in microbiology. Nova Science Publishers, pp 441–460

    Google Scholar 

  • Rai AK, Bhaskar N, Baskaran V (2013) Bioefficacy of EPA-DHA from lipids recovered from fish processing wastes through biotechnological approaches. Food Chem 136:80–86

    Article  Google Scholar 

  • Rai AK, Bhaskar N, Baskaran V (2015) Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats. J Food Sci Tech 52(6):3701–3710

    Google Scholar 

  • Rai AK, Kumari R, Sanjukta S, Sahoo D (2016) Production of bioactive protein hydrolysate using the yeasts isolated from soft chhurpi. Bioresour Technol 219:239–245

    Article  Google Scholar 

  • Rai AK, Sanjukta S, Chourasia R et al (2017a) Production of soybean bioactive hydrolysate using protease, amylase and β-glucosidase from novel Bacillus spp. strains isolated from kinema. Bioresour Technol 235:358–365

    Article  Google Scholar 

  • Rai AK, Sanjukta S, Jeyaram K (2017b) Production of Angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and its role in treatment of hypertension. Crit Rev Food Sci Nutr 57:2789–2800

    Article  Google Scholar 

  • Ramírez-Ramírez JC, Huerta S, Arias L et al (2008) Utilization of fisheries by-catch and processing wastes for lactic acid fermented silage and evaluation degree of protein hydrolysis and in vitro digestibility. Rev Mex Ing Quim 7:195–204

    Google Scholar 

  • Rao MS, Munoz JH, Stevens WF (2000) Critical factors in chitin production by fermentation of shrimp biowaste. App Microbiol Biotech 54:808–813

    Google Scholar 

  • Rao MS, Stevens WF (2006) Fermentation of shrimp biowaste under different salt concentrations with amylolytic and non-amylolytic Lactobacillus strains for chitin production. Food Technol Biotechnol 44:83–87

    Google Scholar 

  • Rashad MM, Mahmoud AE, Ali MM et al (2015) Antioxidant and anticancer agents produced from pineapple waste by solid state fermentation. Int J Toxicol Pharmacol Res 7(6):287–296

    Google Scholar 

  • Renouard S, Hano C, Corbin C et al (2010) Cellulase-assisted release of secoisolariciresinol from extracts of flax (Linum usitatissimum) hulls and whole seeds. Food Chem 122(3):679–687

    Article  Google Scholar 

  • Rivera OMP, Moldes AB, Torrado AM et al (2007) Lactic acid and biosurfactants production from hydrolyzed distilled grape marc. Process Biochem 42(6):1010–1020

    Article  Google Scholar 

  • Ruiz-Terán F, Perez-Amador I, López-Munguia A (2001) Enzymatic extraction and transformation of glucovanillin to vanillin from vanilla green pods. J Agr Food Chem 49(11):5207–5209

    Article  Google Scholar 

  • Rustad T (2003) Utilization of marine by-products. Electro J Environ Agric Food Chem 2:458–463

    Google Scholar 

  • Rutu PSM, Rai AK, Bhaskar N (2014) Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate. J Food Sci Tech 51(9):1884–1892

    Article  Google Scholar 

  • Sachindra NM, Bhaskar N (2008) In-vitro antioxidant activity of liquor from fermented shrimp biowaste. Biores Technol 99:9013–9016

    Article  Google Scholar 

  • Sachindra NM, Bhaskar N, Siddegowda GS et al (2007) Recovery of carotenoids from ensilaged shrimp waste. Biores Technol 98:1642–1646

    Article  Google Scholar 

  • Sanjukta S, Rai AK (2016) Production of bioactive peptides during soybean fermentation and their potential health benefits. Trends Food Sci Tech 50:1–10

    Article  Google Scholar 

  • Sanjukta S, Rai AK, Sahoo D (2017) Bioactive metabolites in fermented soybean products and their potential health benefits. In: Ray RC, Montet D (eds) Fermented foods: part II: technological interventions. CRC Press (Chap 5)

    Google Scholar 

  • Shahidi F, Abuzaytoun R (2005) Chitin, chitosan, and co-products: chemistry, production, applications, and health effects. Adv Food Nutr Res 49:93–135

    Google Scholar 

  • Shirai K, Guerrero I, Huerta S, Saucedo G, Castillo A, Gonzalez RO (2001) Effect of initial glucose concentration and inoculation level of lactic acid bacteria in shrimp waste ensilation. Enz Microbial Technol 28:446–452

    Article  Google Scholar 

  • Slizyte R, Dauksas E, Falch E, Storr I, Rustad T (2005) Characteristics of protein fractions generated from hydrolysed cod (Gadus morhua) by-products. Process Biochem 40:2021–2033

    Google Scholar 

  • Stoll T, Schweiggert U, Schieber A et al (2003) Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction. Innov Food Sci Emerg Technol 4(4):415–423

    Article  Google Scholar 

  • Swapna HC, Rai AK, Sachindra NM (2010a) Seafood enzymes and their potential industrial application. In: Alasalvar C, Miyashita K, Shahidi F, Wanasundara U (eds) Seafood quality, safety and health effects. Blackwell Publ, Oxford, UK, pp 522–535

    Google Scholar 

  • Swapna HC, Rai AK, Bhaskar N et al (2010b) Lipid class and fatty acid composition of selected Indian fresh water fishes. J Food Sci Tech 47:394–400

    Article  Google Scholar 

  • Swapna HC, Bijinu B, Rai AK, Bhaskar N (2011) Simultaneous recovery of lipids and proteins by enzymatic hydrolysis of fish industry waste using different commercial proteases. Appl Biochem Biotechnol 164:115–124

    Article  Google Scholar 

  • Takagi N, Kitawaki R, Nishimura Y et al (2008) Effect of okara/soymilk fermented by lactic acid bacteria on fecal bile acid excretion of rats. J Jpn Soc Food Sci 55(12):597–601

    Article  Google Scholar 

  • Takagi N, Kitawaki R, Nishimura Y et al (2009) Effect of okara and soymilk mixture fermented with lactic acid bacteria on short chain fatty acid and polyamine concentration in rat cecum. J Jpn Soc Food Sci 56(11):585–590

    Article  Google Scholar 

  • Tingirikari JMR, Kothari D, Goyal A (2014) Superior prebiotic and physicochemical properties of novel dextran from Weissella cibaria JAG8 for potential food applications. Food Func 5(9):2324–2330

    Article  Google Scholar 

  • Urlings HAP, Mul AJ, Van’t Klooster AT et al (1993) Microbial and nutritional aspects of feeding fermented feed (poultry by-products) to pigs. Vet Quart 15:146–151

    Article  Google Scholar 

  • Vattem DA, Shetty K (2003) Ellagic acid production and phenolic antioxidant activity in cranberry pomace (Vaccinium macrocarpon) mediated by Lentinus edodes using a solid-state system. Process Biochem 39(3):367–379

    Article  Google Scholar 

  • Wang NF, Le GW, Shi YH, Zeng Y et al (2014) Production of bioactive peptides from soybean meal by solid state fermentation with lactic acid bacteria and protease. Adv J Food Sci Technol 6(9):1080–1085

    Article  Google Scholar 

  • Weeratunge WKOV, Perera BGK (2016) Formulation of a fish feed for goldfish with natural astaxanthin extracted from shrimp waste. Chem Cent J 10:44–48

    Article  Google Scholar 

  • Wongputtisin P, Khanongnuch C, Pongpiachan P (2015) Antioxidant activity improvement of soybean meal by microbial fermentation. http://cmuir.cmu.ac.th/jspui/handle/665394383832/5214

  • Xiao Y, Wang L, Rui X et al (2015) Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6. J Funct Foods 12:33–44

    Article  Google Scholar 

  • Yoon KY, Cha M, Shin SR et al (2005) Enzymatic production of a soluble-fibre hydrolyzate from carrot pomace and its sugar composition. Food Chem 92(1):51–157

    Article  Google Scholar 

  • Zeng Y, Wang N, Qian W (2013) Production of Angiotensin I converting enzyme inhibitory peptides from peanut meal fermented with lactic acid bacteria and facilitated with protease. Adv J Food Sci Technol 5(9):1198–1203

    Article  Google Scholar 

  • Zhang Y, Wang W, Hao C et al (2015) Astaxanthin protects PC12 cells from glutamate-induced neurotoxicity through multiple signalling pathways. J Funct Foods 16:137–151

    Article  Google Scholar 

  • Zuorro A, Fidaleo M, Lavecchia R (2011) Enzyme-assisted extraction of lycopene from tomato processing waste. Enzyme Microb Tech 49(6):567–573

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Post Graduate Studies and Research in Biochemistry, St. Aloysius College (Autonomous), Mangalore, 575003, Karnataka, India

    Lyned D. Lasrado

  2. Institute of Bioresources and Sustainable Development, Sikkim Centre, Tadong, 737102, Sikkim, India

    Amit Kumar Rai

Authors
  1. Lyned D. Lasrado
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Amit Kumar Rai
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Amit Kumar Rai .

Editor information

Editors and Affiliations

  1. Gujarat Pollution Control Board, Gandhinagar, Gujarat, India

    Sunita J. Varjani

  2. Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, Kerala, India

    Binod Parameswaran

  3. Solid and Hazardous Waste Management Division, CSIR-NEERI, Nagpur, Maharashtra, India

    Sunil Kumar

  4. Department of Chemistry, Indian Institute of Technology Delhi, New Delhi, Delhi, India

    Sunil K. Khare

Rights and permissions

Reprints and permissions

Copyright information

© 2018 Springer Nature Singapore Pte Ltd.

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Lasrado, L.D., Rai, A.K. (2018). Recovery of Nutraceuticals from Agri-Food Industry Waste by Lactic Acid Fermentation. In: Varjani, S., Parameswaran, B., Kumar, S., Khare, S. (eds) Biosynthetic Technology and Environmental Challenges. Energy, Environment, and Sustainability. Springer, Singapore. https://doi.org/10.1007/978-981-10-7434-9_11

Download citation

Publish with us

Policies and ethics

Search

Navigation