Enzyme‐assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low‐cost cocktail from Auricularia fuscosuccinea

CONIGLIO, ROMINA O.; DÍAZ, GABRIELA V.; BARUA, RAMONA C.; ALBERTÓ, EDGARDO; ZAPATA, PEDRO D.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2022 p. 2 - 8

0950-5423

Sugarcane bagasse is the major by-product of the sugarcane industry, and it can serve as a substrate for biotechnological processes for obtaining value-added products. This study gave multiple adding values to sugarcane bagasse using it in two separate bioprocesses. Sugarcane bagasse was used as a substrate for enzymatic cocktail production from Auricularia fuscosuccinea LBM 244 and as a source of proteins and phenolic compounds. A. fuscosuccinea LBM 244 enzyme cocktail-assisted extraction, commercial enzyme assisted extraction and conventional extraction were compared. Enzymatic-assisted extractions released 557?827% more protein content than those at 0 h. A. fuscosuccinea LBM 244 enzyme cocktail released 50% and 30% phenolic compounds more than conventional and commercial enzyme extraction, respectively. These phenolic compounds were represented mainly by ρ-coumaric and ferulic acids. On top of that, the cost of the enzymes in enzyme-assisted extraction was reduced fourfold using the A. fuscosuccinea LBM 244 enzyme cocktail