Valorization of Co-Products from Barbecue Sauce Production Through Fermentation Processes

Industrial food processing generates substantial byproducts, resulting in environmental challenges and economic losses. This study explores the biovalorization of sugar-rich barbecue sauce waste streams through fermentation to create value-added ingredients for sauce production and promote circular economy practices. The barbecue stream was diluted with water at 25 and 50% incorporation levels and fermented at room temperature for 12 days using a microbial consortium comprising three lactic acid bacteria (Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and Weissella confusa) and one yeast (Saccharomyces boulardii). Laboratory-scale fermentation was monitored by measuring pH, total soluble solids, titratable acidity, sugar consumption, and metabolite production. The consortium demonstrated effective performance, reducing pH and TSS and increasing titratable acidity for both incorporation levels over 12 days. The fermented samples were characterized by their antioxidant capacity, color, protein content, humidity, and viscosity. The total phenolic content and antioxidant activity (DPPH) increased significantly (p < 0.05), and the viscosity increased by 254.3% and 48.3% for the fermented streams with 25% and 50% incorporation, respectively. Antimicrobial assays revealed that the fermented samples inhibited typical spoilage bacteria and yeast. This work highlights the potential of fermentation to upcycle barbecue waste, with antimicrobial characteristics contributing to extended shelf life, sustainable food production, and circular economic practices.