Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive while requiring less water the microorganism’s growth. A number scientific studies evinced an increase in flavonoids or phenolics fruit vegetable and peptides cereal processing residues whey, major dairy industry. Livestock, fish, shellfish by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also possibility antioxidant peptides, hydrolysates, These (phenolics, flavonoids, peptides) resulting bacterial fungal are capable inhibiting growth commonly occurring spoilage fungi can be used as natural preservatives. Despite significant release enhancement fermentation, surface areas large-scale bioreactors flow patterns act constraints designing scale-up process improved efficiency. An in-process purification method most contributing factor raising overall cost. Therefore, future research modelling design contribute towards mitigating discard residues. this review, current knowledge on use by-products, emphasizing their preservatives, was evaluated.