A comprehensive review on tannase: Microbes associated production of tannase exploiting tannin rich agro-industrial wastes with special reference to its potential …

R Lekshmi, SA Nisha, PT Vasan, B Kaleeswaran - Environmental research, 2021 - Elsevier
Microorganisms have been used for the production of various enzymes, including inducible
tannase for various industrial and environmental applications. Tannases have lot of potential …

Debittering of citrus juice by different processing methods: A novel approach for food industry and agro-industrial sector

SS Purewal, KS Sandhu - Scientia Horticulturae, 2021 - Elsevier
Bitterness in citrus fruit juices is the major problem faced by food processing industries.
Because bitterness reduce the shelf life of juice and consumer acceptability. The major …

[HTML][HTML] Innovative technologies used to convert spent coffee grounds into new food ingredients: Opportunities, challenges, and prospects

Q Cavanagh, MSL Brooks, HPV Rupasinghe - Future Foods, 2023 - Elsevier
ABSTRACT Spent Coffee Grounds (SCG) are an abundant by-product of instant coffee and
coffee beverage brewing with current estimates being close to 60 million kg generated daily …

Spent coffee grounds based circular bioeconomy: Technoeconomic and commercialization aspects

JR Banu, RY Kannah, MD Kumar, S Kavitha… - … and Sustainable Energy …, 2021 - Elsevier
Coffee consumption produces enormous amount of spent coffee grounds (SCG), a material
that contain plenty of lipids, polyphenols, carbohydrates, proteins, and various other …

Recapitulating potential environmental and industrial applications of biomass wastes

OA Oluyinka, EA Oke, EO Oyelude, J Abugri… - Journal of Material …, 2022 - Springer
The generation of biomass wastes is a huge concern as they have to be properly managed
to ensure environmental wellbeing. This article examined biomass waste utilisation as a …

[HTML][HTML] Application of lactic acid bacteria in fermentation processes to obtain tannases using agro-industrial wastes

MG García Méndez, TK Morales Martínez… - Fermentation, 2021 - mdpi.com
Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to
increase food value, because bacterial fermentations favor the obtention of different …

[HTML][HTML] Purification and characterization of a protease from Aspergillus sydowii URM5774: Coffee ground residue for protease production by solid state fermentation

FTB Rocha, RMP Brandão-Costa… - Anais da Academia …, 2021 - SciELO Brasil
Solid state fermentation is a promising technology largely used in biotechnology process
and is a suitable strategy for producing low-cost enzymatic products. At the present study, a …

Harnessing fermentation for sustainable beverage production: a tool for improving the nutritional quality of coffee bean and valorizing coffee byproducts

OS Aloo, FG Gemechu, HJ Oh, EC Kilel… - Biocatalysis and …, 2024 - Elsevier
Coffee is one of the world's most valuable, traded, and widely consumed beverages. As one
of the processing steps of coffee, fermentation has gained the attention of researchers as it …

Production of tannase from a newly isolated yeast, Geotrichum cucujoidarum using agro-residues

N Thangavelu, J Jeyabalan, A Veluchamy… - Preparative …, 2024 - Taylor & Francis
With an aim of producing commercially important tannase enzyme using cheap and readily
available agro-residues, leaves of Indian Gooseberry (Phyllanthus emblica) and Jamun …

[HTML][HTML] Supercritical carbon dioxide extraction of fatty acids compounds from tamarind seeds

SA Idris, NR Rosli, RMAR Aris - Materials Today: Proceedings, 2022 - Elsevier
Tamarind seed is a food waste that is discarded due to the lack of studies on its potential
benefits. This study focusses on the determination of the exploitable bioactive compounds in …