The abundance of organic solid waste throughout the world has become a common issue that needs complete management at every level. Also, the scarcity of fuel and the competition between food and substance as an alternative to a petroleum-based product has become a major problem that needs to be properly handled. An urge to find renewable substances for sustainable development results in a strategy to valorize organic solid waste using solid state fermentation (SSF) and to manage the issue of solid wastes in a green approach. This paper reviews management of solid wastes using SSF, with regard to its current application, advantages and challenges, downstream processing in SSF, economic viewpoint, and future perspectives.

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Solid-State Fermentation as a Novel Paradigm for Organic Waste Valorization: A Review

Fermentation-enabled wellness foods: A fresh perspective

Background Cultured meat has emerged as a breakthrough technology for the global food industry, which was considered as a potential solution to mitigate serious environmental, sustainability, global public health, and animal welfare concerns in the near future. Although there is promise that cultured meat can supplement or even replace conventional meat, many challenges still need to be resolved in the early stages. Scope and approach In this review, we focused on the characteristics of cultured meat and summarized the current technological challenges and their possible solutions based on tissue and bioreactor engineering, food science, and material science for preparing stem cells, optimizing culture conditions, and developing cost-effective culture media, bioreactor designs, and food processing systems. Key findings and conclusions With rapid progress in tissue and bioreactor engineering, new technologies for culturing meat have been developed and significant progress has been made in recent years. However, as research on cultured meat is intrinsically complex, it is necessary to encourage the integration of multidisciplinary research in this field in the future. We propose some innovative approaches, such as the applications of synthetic biology and bioreactor engineering. These strategies will be helpful to scale-up cultured meat in future applications.

Challenges and possibilities for bio-manufacturing cultured meat

Volatile flavor constituents in the pork broth of black-pig.

Recent developments on solid-state fermentation for production of microbial secondary metabolites: Challenges and solutions.

Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating.

In the past few years, the price of cocoa has climbed very rapidly, so there is increasing incentive in food industry to find a real cocoa substitute. A mixture of milled chicory roots and carob pods (1:2, w/w) was used for preparation of real cocoa substitute via Maillard technology. Comparative studies concerning sensory characteristics and headspace volatiles were carried out between the real cocoa and prepared cocoa substitute. The sensory evaluation revealed high quality of the cocoa substitute sample in comparison with the real cocoa sample. The comparative odour profile analysis showed that the cocoa-like and sweetish/caramel attributes scored higher in cocoa sample than in cocoa substitute sample, whereas the roasty/earthy attributes showed an opposite trend. The chocolate attribute exhibited the same quality in both samples. The storage of the cocoa substitute sample for 6 months gave rise to an increase in the chocolate attribute. The other attributes showed opposite behaviour. The headspace volatiles of both real cocoa and cocoa substitute were isolated and subjected to gas chromatography (GC) and gas chromatography–mass spectrometric (GC–MS) analysis. Most of the volatile compounds identified in real cocoa especially the key odorants were represented in the cocoa substitute sample. The two compounds, 2-phenyl-2-butenal and 5-methyl-2-phenyl-2-hex-2-enals, that are important contributors to chocolate aroma, showed noticeable increase after storage of cocoa substitute sample for 6 months.

Cocoa substitute: Evaluation of sensory qualities and flavour stability

A mixture of roasted chicory roots and wheat germ (1:1 w/w) was subjected to extrusion processing for preparation of coffee substitute. Comparative studies concerning sensory characteristics and headspace volatiles were carried out between genuine coffee and a freshly prepared coffee substitute. The sensory evaluation revealed similarities between the two samples. The comparative odour profile analysis showed that the sweetish/caramel-like note scored higher in our coffee substitute sample than in real coffee, whereas the other odour quality attributes showed an opposite trend. The high quality of the fresh coffee substitute was correlated to the presence of volatiles that are responsible for the fresh coffee aroma, such as: 2-methylbutanal, 3-methylbutanal, 2-methylfuran and 2,3-butanedione in high concentration. Storage of coffee substitute samples revealed a noticeable decrease in concentration of the Strecker aldehydes and diketones and a remarkable increase in phenolic compounds, whereas pyrazine and furan derivatives showed no linear changes during storage. The ratio of 2,3-butanedione/2-methylfuran (B/M) was used as an indicator for aging of coffee substitute samples. The variation in this ratio (B/M) during storage for 6 months was consistent with that of the odour profile analysis.

Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots

Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality.

Shereen N. Lotfy

Papers

Characterization and evaluation of coconut aroma produced by Trichoderma viride EMCC-107 in solid state fermentation on sugarcane bagasse

Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating.

Cocoa substitute: Evaluation of sensory qualities and flavour stability

Quality and flavour stability of coffee substitute prepared by extrusion of wheat germ and chicory roots

Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality.