| Title |
Valorization of Agro-Industrial Orange Peel By-Products through Fermentation Strategies |
| ID_Doc |
27656 |
| Authors |
Gervasi, T; Mandalari, G |
| Title |
Valorization of Agro-Industrial Orange Peel By-Products through Fermentation Strategies |
| Year |
2024 |
| Published |
Fermentation-Basel, 10.0, 5 |
| DOI |
10.3390/fermentation10050224 |
| Abstract |
The use of whole-cell biocatalysts in microbial cell factories is of great interest to produce added-value compounds. Through large-scale fermentative processes, which use secondary raw materials as substrates, it is possible to recycle and upgrade agro-industrial by-products. This review addresses the main fermentative processes and bioreactors currently used for the valorization of orange peel, a by-product of the Citrus processing industry. Among the main added-value products, bioethanol, organic acids, enzymes, single cell proteins (SCPs), dyes and aromatic compounds have been industrially produced using orange peel via solid state fermentation and submerged fermentation. This approach fits within the circular economy goals in terms of clean technology and renewable energy, valorization and recycling, upgrade of industrial by-products and sustainability. |
| Author Keywords |
orange peel by-products; solid state fermentation; submerged fermentation; bioreactors; added-value products; circular economy |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001232789000001 |
| WoS Category |
Biotechnology & Applied Microbiology; Food Science & Technology |
| Research Area |
Biotechnology & Applied Microbiology; Food Science & Technology |
| PDF |
https://www.mdpi.com/2311-5637/10/5/224/pdf?version=1713886963
|