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Fermentative Valorization of Rambutan Peel Ellagitannins: Enhanced Ellagic Acid Release Through Saccharomyces cerevisiae

Author

Listed:
  • Karen De La Rosa-Esteban

    (Bioprocess & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico)

  • Leonardo Sepúlveda

    (Bioprocess & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico)

  • Norma Paola Melendez-Rentería

    (Centro de Estudios e Investigaciones Interdisciplinarios (CEII), Universidad Autónoma de Coahuila, Arteaga 25350, Coahuila, Mexico)

  • Mónica L. Chávez-González

    (Bioprocess & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico)

  • Cristóbal N. Aguilar

    (Bioprocess & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico)

  • José Juan Buenrostro-Figueroa

    (Biotechnology and Bioengineering Group, Centro de Investigación en Alimentación y Desarrollo A.C., Cd. Delicias 33089, Chihuahua, Mexico)

  • Juan A. Ascacio-Valdés

    (Bioprocess & Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico)

Abstract

Rambutan peel, an abundant agro-industrial by-product, is a rich source of ellagitannins (ETs) and represents a promising substrate for the sustainable production of ellagic acid (EA) through solid-state fermentation (SSF). This study aimed to optimize EA release from rambutan peel ETs by SSF using Saccharomyces cerevisiae 227 in column reactors. We applied a central composite design (CCD) to evaluate and optimize the effects of temperature, NaCl concentration, and peptone supplementation on EA production. We also used HPLC/ESI/MS to identify and quantify EA. Maximum EA yields were obtained under central experimental conditions (treatments 15 and 16: 35 °C, 0.53 g/L NaCl, and 8 g/L peptone), reaching 8.36 ± 1.58 and 8.23 ± 0.52 mg/g, respectively. The predictive model estimated a maximum EA production of 8.29 mg/g, experimentally validated, at 34.6 °C, 0.58 g/L NaCl, and 8.26 g/L peptone, yielding 8.27 ± 0.47 mg/g. HPLC/ESI/MS analysis further confirmed EA formation and the presence of biodegradation products derived from geraniin and corilagin, indicating effective ET biotransformation. These findings establish optimized conditions for EA production from rambutan peel ETs via SSF and demonstrate the feasibility of implementing a sustainable bioprocess for the valorization of this agro-industrial residue.

Suggested Citation

  • Karen De La Rosa-Esteban & Leonardo Sepúlveda & Norma Paola Melendez-Rentería & Mónica L. Chávez-González & Cristóbal N. Aguilar & José Juan Buenrostro-Figueroa & Juan A. Ascacio-Valdés, 2026. "Fermentative Valorization of Rambutan Peel Ellagitannins: Enhanced Ellagic Acid Release Through Saccharomyces cerevisiae," Waste, MDPI, vol. 4(2), pages 1-13, May.
    • Handle: RePEc:gam:jwaste:v:4:y:2026:i:2:p:15-:d:1947051
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