IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
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IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 15, Issue 1, July - Aug., 2026"
Successfully Published
Volumes / Issues
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
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Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 15, Issue 1, July - Aug., 2026"
Successfully Published
Volumes / Issues
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
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Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 15, Issue 1, July - Aug., 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
IJECCE , IJEIR , IJAIR,
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Valorization of Waste Bread by Edible Fungi Solid-State Fermentation: Physiochemical Properties, Antioxidant Activity and Flavor
- Miriam Dede Doku; Khin Su Su Hlaing; Mouhamed Fall; Steven Suryoprabowo; Xiebingqing Yang; Yuliang Cheng; Hang Yu; Shaofeng Yuan; Yahui Guo; Weirong Yao
- Bread waste poses significant environmental and nutritional challenges, necessitating sustainable valorization strategies. This study investigated solid-state fermentation (SSF) using edible GRAS molds—Aspergillus oryzae (AO) and Rhizopus oryzae (RO)—to transform waste bread (particle size: 0.00636 µm, starch content: 44.03%) into value-added products. Over 168 hours of fermentation, AO rapidly acidified the substrate (pH 4.23–4.88, p 0.05) and achieved peak TPC (654.89 ± 12.5 mg/g) and TFC (51.70 ± 2.1 mg/g) at 48 h, while RO showed slower acidification (pH 4.75–6.47) but higher glucose release (43.56 ± 0.05 mg/g at 72 h). Water activity (aw) declined significantly (p 0.05) for both fungi (AO: 0.88 → 0.86; RO: 0.85 → 0.82), correlating with microbial metabolic activity. Principal Component Analysis (PCA) of volatile compounds revealed distinct temporal clusters (PC1: 85.89% variance), with AO and RO producing alcohols (e.g., ethanol: 32.63 ± 0.23 mg/g) and aldehydes. SSF enhanced starch digestibility (AO: 1.47 mg/mL at 24 h; RO: 2.03 mg/mL at 72 h, p 0.05). These results demonstrate SSF’s efficacy in upcycling bread waste into functional ingredients, with AO optimal for rapid bioactive production and RO for sustained sugar release, contributing to food waste reduction and promoting sustainable food systems.
- Select Volume / Issue:
- Year:
- 2025
- Type of Publication:
- Article
- Keywords:
- Solid-State Fermentation; Waste Bread; Edible Fungus; Sugar Production; GRAS Mold
- Journal:
- IJAIR
- Volume:
- 13
- Number:
- 5
- Pages:
- 84-99
- Month:
- March
- ISSN:
- 2319-1473
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