Protein enrichment of tropical fruit residues by semi-solid cultivation

Authors

DOI:

https://doi.org/10.33448/rsd-v11i5.27791

Keywords:

Semi-solid fermentation; Pineapple residue; Nutritional improvement.

Abstract

An effective way to properly manage agro-industrial residues from fruit processing is through their biotransformation into high value-added products. Fermentation, for example, is a technology that has proven to be efficient in converting substrates with a high content of lignin and a low amount of proteins, such as residues of vegetable origin, into protein-enriched materials. Thus, the aim was to evaluate the process of protein enrichment of pineapple residue, through semi-solid fermentation, using Saccharomyces cerevisiae yeast. The residue was crushed, fermented with 9% inoculum, and submitted to subjected to particle size and physicochemical analysis (water content, crude protein, and total soluble solids). The particle size result showed that the particle size followed a normal distribution, with an average diameter of 1.31 mm. It was verified that there was a decline in the water and total soluble solids contents of the residue, while its protein content was favored, increasing about the fermentation time. The experimental data obtained in this study showed that the action of yeasts acted beneficially on the residue, improving its nutritional value and, therefore, enabling its use in the food industry as raw material for mixtures for protein supply.

Author Biography

Caio Franklin Vieira de Figueiredo, Universidade Federal de Campina Grande

He is currently studying for a Doctorate in Process Engineering at the Federal University of Campina Grande - UFCG, Master in Environmental Process Development at the Catholic University of Pernambuco - UNICAP, Specialization in Work Safety Engineering at the Integrated Faculties of Patos - FIP, Bachelor of Engineering Environmental by Faculdade Internacional da Paraíba - FPB, Degree in Biological Sciences [TEACHER TRAINING FOR BASIC EDUCATION] by Faculdade de Educação Paulistana - FAEP and Technician in Agribusiness by the National Service for Rural Learning - SENAR/PB. He has teaching experience in Bachelor's Degree courses in Civil Engineering, Mechanical Engineering, Production Engineering, Administration and CST - Higher Education Course in Occupational Safety Technology. Other significant experiences in Lato sensu postgraduate studies as a professor in the following courses: Specialization in Renewable Energies, Work Safety Engineering, Construction Management and MASTER BIM and Paving of Roads and Highways. Interested in topics related to Engineering and Environment, with an emphasis on: Environmental Sciences, Natural Resources, Water Resources, Solid Waste Management and Civil Construction Waste, Environmental Biotechnology, Bioproducts, Biological Sciences, Agricultural Sciences, Environmental Chemistry, Modeling of environmental systems and safety engineering at work. Email address: Caiovieirafigueiredo@gmail.com

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Published

29/03/2022

How to Cite

LIMA, J. M. de; SILVA, O. S. da .; PORTO, L. D. .; OLIVEIRA, L. F. B. de .; FIGUEIREDO, C. F. V. de .; SOUSA, S. de . Protein enrichment of tropical fruit residues by semi-solid cultivation. Research, Society and Development, [S. l.], v. 11, n. 5, p. e5311527791, 2022. DOI: 10.33448/rsd-v11i5.27791. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/27791. Acesso em: 20 apr. 2024.

Issue

Vol. 11 No. 5

Section

Engineerings

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Copyright (c) 2022 Janaina Maria de Lima; Osvaldo Soares da Silva; Lívia Dantas Porto; Lidiane Fernandes Barbosa de Oliveira; Caio Franklin Vieira de Figueiredo; Severina de Sousa

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