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

References

Alcântara, S. R., Sousa, C. A. B., Almeida, F. A. C., & Gomes, J. P. (2013). Caracterização físico-química das farinhas do pedúnculo do caju e da casca do maracujá. Revista Brasileira de Produtos Agroindustriais, 15, 349-355.

Alexandre, H. V., Silva, F. L. H., Gomes, J. P., Silva, O. S., Carvalho, J. P. D., & Lima, E. E. (2013). Cinética de secagem do resíduo de abacaxi enriquecido. Revista Brasileira de Engenharia Agrícola e Ambiental, 17, 640–646.

Aruna, T. E., Aworh, O. C., Raji, A. O., & Olagunju, A. I. (2017) Protein enrichment of yam peels by fermentation with Saccharomyces cerevisiae (BY4743). Annals of Agricultural Sciences, 62, 33-37.

Associação Brasileira de Normas Técnicas –ABNT. (1984) NBR 7181: Solo – Análise granulométrica.

Campos, A. R. N., Santana, R. A. C., Oliveira, L. C., Dantas, J. P., & Silva, F. L. H. (2018) Enriquecimento proteico do bagaço do pedúnculo de caju por levedura. In: IX Encontro Latino Americano de Iniciação Científica e V Encontro Latino Americano de Pós-Graduação – Universidade do Vale do Paraíba.

Fonseca, J. V. S., Andrade, M. L., Nogueira, L. P. S., Santos, J., & Feitoza, J. V. F. (2019) Enriquecimento proteico de resíduo de frutas através de fermentação semi-sólida utilizando Saccaromyces cerevisae. Higiene Alimentar, 33, 604-608.

Instituto Adolfo Lutz - IAL. (2008) Métodos Físico-Químicos para Análise de Alimentos do Instituto Adolfo Lutz: Métodos físicos e químicos para análise de alimentos. 4 ed. São Paulo.

Lipinski, A.J.; Lipinski, S., & Kowalkowski, P. (2018) Utilization of post-production waste from fruit processing for energetic purposes: analysis of polish potential and case study. Journal of Material Cycles and Waste Management, 20, 1878–1883.

Luciano, R. C., Serralheiro, C., Araújo, L. F., Reis, A. M., Aguiar, E. M., & Borba, L. H. F. (2014) Enriquecimento proteico de resíduos do abacaxi para alimentação alternativa de ruminantes. Tecnologia & Ciência Agropecuária, 8, 47-52.

Martizazzo, A. P., Melo, E. C., Corrêa, P. C., & Santos, R. H. S. (2010) Modelagem matemática e parâmetros qualitativos da secagem de folhas de capim-limão [Cymbopogon citratus (DC.) Stapf]. Revista Brasileira de Plantas Medicinais, 12, 488-498.

Pandey, A. (2003). Solid-state fermentation. Biochemical Engineering Journal, 13, 81-84.

Santana Neto, D. C., Onias, E. A., Araújo, J. S. F., Alves, A. M. A., & Silva, O. S. (2017) Avaliação do processo de enriquecimento proteico de resíduo de abacaxi. Revista Verde de Agroecologia e Desenvolvimento Sustentável, 12, 95-99.

Silva, G. M. S., Costa, J S., Cabral Filha, M. C. S., Lima, A. B. S., & Silva, O. S. (2016) Enriquecimento proteico do resíduo de abacaxi mediante fermentação semissólida. Revista Verde de Agroecologia e Desenvolvimento Sustentável, 11, .39-44.

Silva, C. E. F., & Abud, A. K. S. (2017) Tropical Fruit Pulps: Processing, Product Standardization and Main Control Parameters for Quality Assurance. Brazilian Archives of Biology and Technology, 60, 1-19.

Silva, J. L., Silva, O. S., Alves, F. M. S., Vieira, N. C., & Nascimento, A. M. (2017) Enriquecimento proteico de resíduo de umbu-cajá empregando fermentação semissólida. Revista Verde de Agroecologia e Desenvolvimento Sustentável, 12, 854-857.

Soares, W. K. A., Pinheiro, L. S. S., Xavier, L. E., Araújo, J. S. F., Albuquerque, T. N., & Silva, O. S. (2020) Enriquecimento proteico de resíduos de caju (Anacardium occidentale L.) e goiaba (Psidium guajava L.) por via fermentativa. Revista Brasileira de Gestão Ambiental, 14, 235-238.

Sousa, B. A. A. (2009) Funcionalidades dos extratos fenólicos obtidos pelo cultivo semissólido de resíduos de abacaxi (Ananas comosus L.) e goiaba (Psidium guajava L.). Dissertação de Mestrado em Engenharia Química. Universidade Federal do Rio Grande do Norte, Natal.

Sousa, M. S. B., Vieira, L. M., Silva, M. J. M., & Lima, A. (2011) Caracterização nutricional e compostos antioxidantes em resíduos de polpas de frutas tropicais. Ciência e Tecnologia de Alimentos, 35, 554-559

Sousa, A. P. M., Macedo, A. D. B., Silva, A. P. F., Costa, J. D., Dantas, D. L., Apolinário, M. O., Santana, R. A., & Campos, A. R. N. (2020) Protein enrichment of jackfruit residues by semi-solid fermentation. Brazilian Applied Science Review, 4, 987-997.

Sousa, S. M. F., Silva, R. S., Silva, O. S., Oliveira, A.S., Nogueira, L. P. S., Lima, M. E. P., Araújo, M. A., & Nunes, J. S. (2021). Enriquecimento proteico do resíduo da goiaba (Psidium guajava L.) por meio da fermentação semissólida. Research, Society and Development, 10, e385101422050.

Souza, R. L. A., Oliveira, L. S. C., Silva, F. L. H., & Amorim, B. C. (2010) Caracterização da poligalacturonase produzida por fermentação semissólida utilizando-se resíduo de maracujá como substrato. Revista Brasileira de Engenharia Agrícola e Ambiental, 14, 987-992.

Downloads

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: 26 dec. 2024.

Issue

Vol. 11 No. 5

Section

Engineerings

License

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

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.