Valorization of Prickly Pear Peel Residues (<i>Opuntia ficus-indica</i>) Using Solid-State Fermentation
Prickly pear peel (<i>Opuntia ficus-indica</i>) residues can be used as a substrate in solid-state fermentation to obtain bioactive compounds. The kinetic growth of some <i>Aspergillus</i> strains was evaluated. A Box–Hunter and Hunter design to evaluate the independent facto...
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MDPI AG
2023-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/23/4213 |
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| author | Arturo Coronado-Contreras Xochitl Ruelas-Chacón Yadira K. Reyes-Acosta Miriam Desiree Dávila-Medina Juan A. Ascacio-Valdés Leonardo Sepúlveda |
| author_facet | Arturo Coronado-Contreras Xochitl Ruelas-Chacón Yadira K. Reyes-Acosta Miriam Desiree Dávila-Medina Juan A. Ascacio-Valdés Leonardo Sepúlveda |
| author_sort | Arturo Coronado-Contreras |
| collection | DOAJ |
| description | Prickly pear peel (<i>Opuntia ficus-indica</i>) residues can be used as a substrate in solid-state fermentation to obtain bioactive compounds. The kinetic growth of some <i>Aspergillus</i> strains was evaluated. A Box–Hunter and Hunter design to evaluate the independent factors was used. These factors were temperature (°C), inoculum (spores/g), humidity (%), pH, NaNO<sub>3</sub> (g/L), MgSO<sub>4</sub> (g/L), KCl (g/L), and KH<sub>2</sub>PO<sub>4</sub> (g/L). The response factors were the amount of hydrolyzable and condensed tannins. The antioxidant and antimicrobial activity of fermentation extracts was evaluated. <i>Aspergillus niger</i> strains GH1 and HT3 were the best for accumulating tannins. The humidity, inoculum, and temperature affect the release of hydrolyzable and condensed tannins. Treatment 13 (low values for temperature, inoculum, NaNO<sub>3</sub>, MgSO<sub>4</sub>; and high values for humidity, pH, KCl, KH<sub>2</sub>PO<sub>4</sub>) resulted in 32.9 mg/g of condensed tannins being obtained; while treatment 16 (high values for all the factors evaluated) resulted in 3.5 mg/g of hydrolyzable tannins being obtained. In addition, the fermented extracts showed higher antioxidant activity compared to the unfermented extracts. Treatments 13 and 16 showed low inhibition of <i>E. coli</i>, <i>Alternaria</i> sp., and <i>Botrytis</i> spp. The solid-state fermentation process involving prickly pear peel residues favors the accumulation of condensed and hydrolyzable tannins, with antioxidant and antifungal activity. |
| first_indexed | 2024-03-09T01:52:11Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T01:52:11Z |
| publishDate | 2023-11-01 |
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| spelling | doaj.art-bc3559efaa794c83844a60d8486099e32023-12-08T15:15:20ZengMDPI AGFoods2304-81582023-11-011223421310.3390/foods12234213Valorization of Prickly Pear Peel Residues (<i>Opuntia ficus-indica</i>) Using Solid-State FermentationArturo Coronado-Contreras0Xochitl Ruelas-Chacón1Yadira K. Reyes-Acosta2Miriam Desiree Dávila-Medina3Juan A. Ascacio-Valdés4Leonardo Sepúlveda5School of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, MexicoFood Science and Technology Department, Autonomous Agrarian University Antonio Narro, Saltillo 25315, Coahuila, MexicoSchool of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, MexicoSchool of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, MexicoSchool of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, MexicoSchool of Chemistry, Autonomous University of Coahuila, Saltillo 25280, Coahuila, MexicoPrickly pear peel (<i>Opuntia ficus-indica</i>) residues can be used as a substrate in solid-state fermentation to obtain bioactive compounds. The kinetic growth of some <i>Aspergillus</i> strains was evaluated. A Box–Hunter and Hunter design to evaluate the independent factors was used. These factors were temperature (°C), inoculum (spores/g), humidity (%), pH, NaNO<sub>3</sub> (g/L), MgSO<sub>4</sub> (g/L), KCl (g/L), and KH<sub>2</sub>PO<sub>4</sub> (g/L). The response factors were the amount of hydrolyzable and condensed tannins. The antioxidant and antimicrobial activity of fermentation extracts was evaluated. <i>Aspergillus niger</i> strains GH1 and HT3 were the best for accumulating tannins. The humidity, inoculum, and temperature affect the release of hydrolyzable and condensed tannins. Treatment 13 (low values for temperature, inoculum, NaNO<sub>3</sub>, MgSO<sub>4</sub>; and high values for humidity, pH, KCl, KH<sub>2</sub>PO<sub>4</sub>) resulted in 32.9 mg/g of condensed tannins being obtained; while treatment 16 (high values for all the factors evaluated) resulted in 3.5 mg/g of hydrolyzable tannins being obtained. In addition, the fermented extracts showed higher antioxidant activity compared to the unfermented extracts. Treatments 13 and 16 showed low inhibition of <i>E. coli</i>, <i>Alternaria</i> sp., and <i>Botrytis</i> spp. The solid-state fermentation process involving prickly pear peel residues favors the accumulation of condensed and hydrolyzable tannins, with antioxidant and antifungal activity.https://www.mdpi.com/2304-8158/12/23/4213hydrolyzable tanninscondensed tannins<i>Aspergillus</i> sp.Box–Hunter and Hunter designbiological activities |
| spellingShingle | Arturo Coronado-Contreras Xochitl Ruelas-Chacón Yadira K. Reyes-Acosta Miriam Desiree Dávila-Medina Juan A. Ascacio-Valdés Leonardo Sepúlveda Valorization of Prickly Pear Peel Residues (<i>Opuntia ficus-indica</i>) Using Solid-State Fermentation Foods hydrolyzable tannins condensed tannins <i>Aspergillus</i> sp. Box–Hunter and Hunter design biological activities |
| title | Valorization of Prickly Pear Peel Residues (<i>Opuntia ficus-indica</i>) Using Solid-State Fermentation |
| title_full | Valorization of Prickly Pear Peel Residues (<i>Opuntia ficus-indica</i>) Using Solid-State Fermentation |
| title_fullStr | Valorization of Prickly Pear Peel Residues (<i>Opuntia ficus-indica</i>) Using Solid-State Fermentation |
| title_full_unstemmed | Valorization of Prickly Pear Peel Residues (<i>Opuntia ficus-indica</i>) Using Solid-State Fermentation |
| title_short | Valorization of Prickly Pear Peel Residues (<i>Opuntia ficus-indica</i>) Using Solid-State Fermentation |
| title_sort | valorization of prickly pear peel residues i opuntia ficus indica i using solid state fermentation |
| topic | hydrolyzable tannins condensed tannins <i>Aspergillus</i> sp. Box–Hunter and Hunter design biological activities |
| url | https://www.mdpi.com/2304-8158/12/23/4213 |
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