The valorization of agro-industrial residues through fermentation processes represents a sustainable approach to producing high-value bioproducts, such as microbial organic acids and fermentation-derived anti-browning agents, including kojic acid and kojic acid-rich fermented extracts. In this study, melon waste (non-commercial-quality or damaged fruit) was evaluated as an alternative carbon source (whole fruit) for kojic acid (KA) production by Aspergillus oryzae (ATCC 10124) under submerged fermentation. The effects of process variables such as pH, temperature, and nitrogen and carbon availability on KA synthesis were analyzed, and biomass growth and product formation were described using logistic and Luedeking–Piret kinetic models. Under optimal conditions (pH 5.5, 36 °C, 2.5 g/L melon dry matter, 2.5 g/L yeast extract, 100 rpm), KA production reached 1.64 g/L at a final time of 120 h. Kinetic analysis showed moderate fungal growth (μmax = 0.058 h−1; Xmax = 0.81 g/L), with KA formation following a mixed growth-associated pattern as described by the Luedeking–Piret model (α = 1.26 g KA/g X; β = 0.024 h−1), indicating sustained production during the stationary phase. The KA-rich fermented extract was subsequently applied as an anti-browning treatment on spineless prickly pear (Opuntia ficus-indica) cladodes. Short immersion times (0.5–1.0 min) in a 2 g/L KA solution significantly preserved luminosity (L*) and limited total color change (ΔE ≤ 5) during 4 days of storage at 28 °C, compared with water-treated controls, which exhibited accelerated darkening (ΔE ≈ 9–15). Prolonged immersion times induced tissue damage and color deterioration, indicating an optimal exposure window. These results demonstrate the feasibility of valorizing melon waste to obtain a KA-rich extract and support its potential application as a natural anti-browning agent in fresh-cut vegetables within a circular agrifood framework.
López-Roblero et al. (Thu,) studied this question.