Bioconversion of tangerine residues by solid-state fermentation with Lentinus polychrous and drying the final products

Abstract

Tangerine residues can be effectively used by converting them into valuable foods/feeds through a procedure of solid-state fermentation using an edible mushroom. The objectives of this investigation were to determine if tangerine residues support the growth of Lentinus polychrous Lev. and to investigate fluidized-bed drying of the fermented tangerines. It was found that this edible mushroom at the mycelial stage grew better on the tangerine residues in a flat form than that in a clumpy form. The initial moisture content of the tangerine residues showed no impact on the mycelium growth. During fermentation, the protein content was significantly increased. The phenolic content and DPPH scavenging activity were gradually reduced. Drying characteristics of the fermented tangerine residues are described. Fluidized-bed drying enhanced the phenolic content and DPPH activity. The final products of dried and fermented tangerine regidues demonstrated a high potential for the development of proteinaceous and antioxidative food/feed ingredients. (C) 2015 Elsevier Ltd. All rights reserved.