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Microbial maceration: a sustainable approach for phytochemical extraction

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Abstract

A rapid change in the lifestyle has witnessed poor health with the increased incidences of numerous diseases in the recent years, and ultimately increasing the demand of nutritious foods containing phytochemicals. A wide range of phytochemicals (secondary metabolites) is being synthesized in plants, which influence the human health upon consumption as dietary component. Recently, a number of the technologies (conventional and non-conventional methods) have been standardized by the different researchers for the extraction of these phytochemicals depending upon the raw material. However, selection of extraction method for commercial use depends upon various factors such as extraction efficiency, time required, and cost of operation. Considering these factors, microbial maceration is one of the viable approaches which is easy to handle, cost-effective, energy efficient, less hazardous and having high extraction rate. Recently, researchers have utilized this technique for the maceration of different plant-based substrates (such as legumes, cereals, pulses, fruits and vegetables) and their respective wastes for the efficient extraction of numerous phytochemicals with increased efficiency. However, scale up studies and analysis of toxic compounds produced by microbes are still a lacking field and need to be explored further by the researchers and industrialists to bring it into reality. Therefore, the present review aims to document the recent findings related to microbial maceration in a crisp way to provide the complete information to the readers.

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Acknowledgements

The authors want to thank Lovely Professional University, Phagwara (Punjab), India for providing appropriate infrastructure and financial support.

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Authors and Affiliations

  1. School of Biotechnology and Biosciences, Lovely Professional University, Phagwara, Punjab, 144411, India

    Basista Rabina Sharma

  2. Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India

    Vikas Kumar, Yogesh Gat & Dave Jaydeep Pinakin

  3. Food Technology, Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, Rajasthan, 303002, India

    Naveen Kumar

  4. Banashthalli Vidyapeeth, Niwai-Jodhpuriya Road, Vanasthali, Rajasthan, 304022, India

    Aarya Parashar

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  1. Basista Rabina Sharma
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  2. Vikas Kumar
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Correspondence to Vikas Kumar.

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Sharma, B.R., Kumar, V., Gat, Y. et al. Microbial maceration: a sustainable approach for phytochemical extraction. 3 Biotech 8, 401 (2018). https://doi.org/10.1007/s13205-018-1423-8

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