Pomegranate and citrus processing produce large amounts of waste, up to 65% and 78%, respectively. These discarded residues are rich in valuable bioactive compounds. Microbial fermentation offers a promising biotechnological approach to recover and convert them into functional ingredients suitable for nutrient-rich food applications. This study aims to screen and select lactic acid bacteria (LAB) and yeast strains for fermenting clementine and pomegranate by-products (BPs) to obtain functional food ingredients.
Shanbeh Zadeh, F., Cellini, B., Giordano, E., Patrignani, F., Lanciotti, R., Vannini, L. (2025). Pomegranate and citrus by-products: microbial fermentation for innovative functional food applications.
Pomegranate and citrus by-products: microbial fermentation for innovative functional food applications
Fatemeh Shanbeh Zadeh;Beatrice Cellini;Emiliana Giordano;Francesca Patrignani;Rosalba Lanciotti;Lucia Vannini
2025
Abstract
Pomegranate and citrus processing produce large amounts of waste, up to 65% and 78%, respectively. These discarded residues are rich in valuable bioactive compounds. Microbial fermentation offers a promising biotechnological approach to recover and convert them into functional ingredients suitable for nutrient-rich food applications. This study aims to screen and select lactic acid bacteria (LAB) and yeast strains for fermenting clementine and pomegranate by-products (BPs) to obtain functional food ingredients.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
