<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562021000300066</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i3.1305</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Extraction of phenolic compounds from agro-industrial by-products by fungal fermentation with potential use as additives for meat and meat products. A review]]></article-title>
<article-title xml:lang="es"><![CDATA[Extracción de compuestos fenólicos de subproductos agroindustriales por fermentación fúngica con uso potencial como aditivos para carne y productos cárnicos. Revisión]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas-Sánchez]]></surname>
<given-names><![CDATA[Rey David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Martínez]]></surname>
<given-names><![CDATA[Brisa del Mar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torrescano-Urrutia]]></surname>
<given-names><![CDATA[Gastón Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Escalante]]></surname>
<given-names><![CDATA[Armida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Esqueda]]></surname>
<given-names><![CDATA[Martín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación de Tecnología de Alimentos de Origen Vegetal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,CONACYT-CIAD, A.C.  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>23</volume>
<numero>3</numero>
<fpage>66</fpage>
<lpage>77</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000300066&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000300066&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000300066&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The present manuscript reviews the findings of different research studies that evaluate the use of fungal fermentation-assisted extraction, in solid-state fermentation (SSF) and submerged culture fermentation (SCF) with agro-industrial residues as substrates, to obtain phenolic compounds with possible applications as food additives. Some agro-industrial by-products (peels, pulps and seeds) are an important source of phenolic acids such as p-coumaric, p-hydroxybenzoic, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, rosmarinic, syringic, and vanillic acids and flavonoids (apigenin, chrysin, (+)-catechin, kaempferol, myricetin, quercetin, rutin, hesperetin, and naringin). In addition, the utilization of these by-products as substrates in SSF and SCF allowed obtaining phenolic compounds with antioxidant and antimicrobial activities. Thus, fungal fermentation-assisted extraction provides a potential alternative to obtain natural additives for meat and meat products industry.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El presente manuscrito revisa los hallazgos de diferentes estudios de investigación que evalúan el uso de la extracción-asistida por fermentación fúngica, en medio sólido (SSF) y cultivo sumergido (SCF) con subproductos agroindustriales como sustratos, para obtener compuestos fenólicos con posible uso como aditivos alimentarios. Algunos subproductos agroindustriales (pulpas, cáscaras y semillas) son una fuente importante de ácidos fenólicos como p-cumárico, p-hidroxibenzoico, clorogénico, cinámico, ferúlico, gálico, protocatecuico, rosmarínico, siríngico, y vanílico, y de flavonoides (apigenina, crisina, (+)-catequina, kaempferol, miricetina, quercetina, rutina, hesperetina y naringina). Además, la utilización de estos subproductos como sustratos en SSF y SCF permitió obtener compuestos fenólicos con actividad antioxidante y antimicrobiana. Por lo que, la extracción-asistida por fermentación fúngica proporciona una alternativa potencial para obtener aditivos naturales para la industria de la carne y productos cárnicos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Mushroom]]></kwd>
<kwd lng="en"><![CDATA[Fermentation]]></kwd>
<kwd lng="en"><![CDATA[Compound extraction]]></kwd>
<kwd lng="en"><![CDATA[Food additives]]></kwd>
<kwd lng="es"><![CDATA[Hongos]]></kwd>
<kwd lng="es"><![CDATA[Fermentación]]></kwd>
<kwd lng="es"><![CDATA[Extracción de compuestos]]></kwd>
<kwd lng="es"><![CDATA[Aditivos alimentarios]]></kwd>
</kwd-group>
</article-meta>
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