| Title |
Trametes versicolor as a Natural Source of Bioactive Compounds for the Production of Whey Protein Films with Functional Properties: A Holistic Approach to Valorize Cheese Whey |
| ID_Doc |
26439 |
| Authors |
Papadaki, A; Lappa, IK; Kachrimanidou, V; Gonou-Zagou, Z; Kopsahelis, N |
| Title |
Trametes versicolor as a Natural Source of Bioactive Compounds for the Production of Whey Protein Films with Functional Properties: A Holistic Approach to Valorize Cheese Whey |
| Year |
2022 |
| Published |
Waste And Biomass Valorization, 13, 9 |
| DOI |
10.1007/s12649-022-01874-y |
| Abstract |
Purpose Cheese whey (CW) protein and lactose fractions were individually valorized in the direction of functional food development, employing a newly isolated Trametes versicolor strain from Kefalonia Island (Greece). Methods T. versicolor growth was evaluated on solid-state fermentations, using potato dextrose agar (PDA), whereas submerged fermentations were employed under static and agitated conditions, using pure lactose and CW-lactose fraction as fermentation media. Subsequently, whey protein fraction was utilized for edible films production supplemented by the freeze-dried fungal biomass. Edible films properties were further characterized concerning their thickness, water-related properties, protein composition and antioxidant capacity. Results T. versicolor presented a high growth rate (7.5 mm/day) on PDA. Submerged fermentations showed that T. versicolor assimilated lactose; however a slower consumption rate was observed in agitated cultures, compared to static cultures. The highest biomass production of 26 g/L was achieved in the CW-based medium, showing a protein content of 19.8%. Enrichment of whey protein films by T. versicolor biomass presented lower water vapor permeability and higher antioxidant capacity, compared to control films. Conclusion The development of a novel CW biorefinery scheme was shown in this study, employing medicinal mushrooms for biomass production to create added-value food products towards a zero-food waste strategy. [GRAPHICS] . |
| Author Keywords |
Circular economy; Cheese whey valorization; Fermentation; Coriolus versicolor; Medicinal mushrooms; Functional food |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000828937800003 |
| WoS Category |
Environmental Sciences |
| Research Area |
Environmental Sciences & Ecology |
| PDF |
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