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Lactic acid (LA) production from microbial fermentation using low-cost renewable sources has emerged as an at­tractive alternative to the use of petroleum-based products. This approach not only offers sustainable solutions for waste management but also enables the production of value-added products in an eco-friendly manner. How­ever, to make this approach economically viable, optimizing the production process for high yield, productivity, and purity while minimizing costs is crucial. To address these challenges, various approaches have been pro­posed, including the use of neutralizing agents, high cell density cultures, co-cultures, fed-batch fermentation, and product removal strategies. Overall, this review underscores the potential of microbial fermentation for LA production as a sustainable and cost-effective solution to meet the growing demand for eco-friendly products. Further optimization of fermentation processes and the development of new microbial strains and fermentation techniques are key to advancing this approach. The production of LA through microbial fermentation presents a sustainable and eco-friendly solution to the increasing demand for eco-friendly products. With continued in­novation, we can expect to see a significant reduction in the environmental impact of industrial processes, coupled with a more cost-effective and high-purity source of lactic acid for various industries.

Lactic acid (LA) production from microbial fermentation using low-cost renewable sources has emerged as an attractive alternative to the use of petroleum-based products. This approach not only offers sustainable solutions for waste management but also enables the production of value-added products in an eco-friendly manner. However, to make this approach economically viable, optimizing the production process for high yield, productivity, and purity while minimizing costs is crucial. To address these challenges, various approaches have been proposed, including the use of neutralizing agents, high cell density cultures, co-cultures, fed-batch fermentation, and product removal strategies. Overall, this review underscores the potential of microbial fermentation for LA production as a sustainable and cost-effective solution to meet the growing demand for eco-friendly products. Further optimization of fermentation processes and the development of new microbial strains and fermentation techniques are key to advancing this approach. The production of LA through microbial fermentation presents a sustainable and eco-friendly solution to the increasing demand for eco-friendly products. With continued innovation, we can expect to see a significant reduction in the environmental impact of industrial processes, coupled with a more cost-effective and high-purity source of lactic acid for various industries. [ABSTRACT FROM AUTHOR]

Anthocyanins (ACNs) are natural pigments commonly found in plants which contribute to the vibrant colors of fruits, vegetables, and flowers. The present review aims to cover the ACNs field in terms of sources, extraction/purification techniques, as well as characterization methods that are crucial for assessing their medicinal potential and sustainable applications. Characterization methods e.g. HPLC, UPLC-QTOF-MS, MS, and NMR are discussed as analytical tools for the identification and quantification of ACNs in various vegetable matrices. Their antioxidant, anti-inflammatory, antidiabetic, anti-cancer and cardiovascular properties are, also, highlighted. Besides, the use of ACNs as natural colorants, preservatives, and functional ingredients is discussed considering their impact on the food industry. Likewise, due to their anti-aging and skin-protective properties, their employment in the cosmetic field is reported making them appealing for skincare formulations. This review provides a comprehensive overview, emphasizing the ACNs versatility in medicine, food industry, and cosmetic field, fostering future research and innovation.

Microalgae and cyanobacteria are photosynthetic and unicellular organisms that contain considerable amounts of proteins, lipids, carbohydrates, and polyunsaturated fatty acids, among others, with applications in the cosmetic, pharmaceutical, and food industries. These microorganisms can accumulate protein up to 70 % of total biomass depending on the microalgal strain, hence they have been regarded as an alternative protein source for the future. Microalgal proteins have important applications such as emulsifying, foaming, and gelation properties, which are important for the determination of quality and texture of foods. Some microalgal peptides possess important bioactivity with many health-benefit effects. Therefore, to maximize the production of proteins from microalgae and cyanobacteria, many protein extraction procedures have been studied to increase the economic return. They have been tested towards higher protein yields at low energy cost, the preservation of protein native properties, and lower cell debris. This later is fundamental to facilitate the subsequent purification processes so that the overall cost can be reduced. The aim of this work is to review some cell disruption processes for the extraction of protein from microalgae and cyanobacteria, considering that this step is crucial for the overall process due to the high rigidness of microalgal cell covering, which can hamper the release of proteins. It also aims at reviewing the purification techniques after cellular disruption, from conventional to more recent approaches, and finally addresses the antioxidant, antidiabetic, antihypertensive, antibacterial and other bioactive properties of microalgal protein hydrolysates and peptides. [Display omitted] • Evaluation of mechanical and non-mechanical cell disruption methods for microalgal protein release. • Assessment of protein isolation procedures. • Techno-functional properties of microalgae-derived proteins are discussed. • Bioactivity properties of protein hydrolysates and peptides from microalgal proteins are addressed. [ABSTRACT FROM AUTHOR]