Resumo

VARGAS-SANCHEZ, Rey David et al. Extraction of phenolic compounds from agro-industrial by-products by fungal fermentation with potential use as additives for meat and meat products. A review. Biotecnia [online]. 2021, vol.23, n.3, pp.66-77.  Epub 07-Mar-2022. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v23i3.1305.

The present manuscript reviews the findings of different research studies that evaluate the use of fungal fermentation-assisted extraction, in solid-state fermentation (SSF) and submerged culture fermentation (SCF) with agro-industrial residues as substrates, to obtain phenolic compounds with possible applications as food additives. Some agro-industrial by-products (peels, pulps and seeds) are an important source of phenolic acids such as p-coumaric, p-hydroxybenzoic, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, rosmarinic, syringic, and vanillic acids and flavonoids (apigenin, chrysin, (+)-catechin, kaempferol, myricetin, quercetin, rutin, hesperetin, and naringin). In addition, the utilization of these by-products as substrates in SSF and SCF allowed obtaining phenolic compounds with antioxidant and antimicrobial activities. Thus, fungal fermentation-assisted extraction provides a potential alternative to obtain natural additives for meat and meat products industry.

Palavras-chave : Mushroom; Fermentation; Compound extraction; Food additives.

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