Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation
2024
Melike Beyza Ozdemir | Elif Kılıçarslan | Hande Demir | Esra Koca | Pelin Salum | Serap Berktaş | Mustafa Çam | Zafer Erbay | Levent Yurdaer Aydemir
Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett&ndash:Burman and Box&ndash:Behnken design. The variables were the initial moisture content (X1: 30&ndash:50%), incubation temperature (X2: 26&ndash:37 °:C), and time (X3: 3&ndash:5 days), and the response was total peptide content (TPC). The fermented HOC (FHOC) was darker with higher protein, oil, and ash but lower carbohydrate content than HOC. The FHOC had 6.1% more essential amino acid and benzaldehyde comprised 48.8% of determined volatile compounds. Fermentation provided 14 times higher TPC (462.37 mg tryptone/g) and higher phenolic content as 3.5, 48, and 7 times in aqueous, methanolic, and 80% aqueous methanolic extract in FHOC, respectively. FHOC showed higher antioxidant as ABTS+ (75.61 µ:mol Trolox/g), DPPH (14.09 µ:mol Trolox/g), and OH (265 mg ascorbic acid/g) radical scavenging, and &alpha:-glucosidase inhibition, whereas HOC had more angiotensin converting enzyme inhibition. HOC showed better water absorption while FHOC had better oil absorption activity. Both cakes had similar foaming and emulsifying activity: however, FHOC produced more stable foams and emulsions. SSF at lab-scale yielded more bioactive component with better functionality in FHOC.
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