INVESTIGADORES
ALBERTO edgardo Omar
artículos
Título:
Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea
Autor/es:
CONIGLIO, ROMINA O.; DÍAZ, GABRIELA V.; BARUA, RAMONA C.; ALBERTÓ, EDGARDO; ZAPATA, PEDRO D.
Revista:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Año: 2021 vol. 57 p. 1114 - 1121
ISSN:
0950-5423
Resumen:
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.