Enzyme‐assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low‐cost cocktail from <i>Auricularia fuscosuccinea</i>
Romina Olga Coniglio, Gabriela Verónica Díaz, Ramona Celeste Barua, Edgardo Albertó, Pedro Darío Zapata
Abstract
Abstract Sugarcane bagasse is the major by‐product of the sugarcane industry, and it can serve as a substrate for biotechnological processes for obtaining value‐added products. This study gave multiple adding values to sugarcane bagasse using it in two separate bioprocesses. Sugarcane bagasse was used as a substrate for enzymatic cocktail production from Auricularia fuscosuccinea LBM 244 and as a source of proteins and phenolic compounds. A . fuscosuccinea LBM 244 enzyme cocktail‐assisted extraction, commercial enzyme assisted extraction and conventional extraction were compared. Enzymatic‐assisted extractions released 557–827% more protein content than those at 0 h. A . fuscosuccinea LBM 244 enzyme cocktail released 50% and 30% phenolic compounds more than conventional and commercial enzyme extraction, respectively. These phenolic compounds were represented mainly by ρ‐coumaric and ferulic acids. On top of that, the cost of the enzymes in enzyme‐assisted extraction was reduced fourfold using the A . fuscosuccinea LBM 244 enzyme cocktail.