Rhizopus oligosporus as a biotransforming microorganism of Anacardium othonianum Rizz. byproduct for production of high -protein, -antioxidant, and -fiber ingredient
2021
Lima, Thayanara Mayara de | Almeida, Adrielle Borges de | Peres, Daiane Sousa | Oliveira, Raquel Martins da Silva Fernandes de | Sousa, Tainara Leal de | Freitas, Bheatriz Silva Morais de | Silva, Fabiano Guimarães | Egea, Mariana Buranelo
Solid-state fermentation is an alternative for waste utilization and the production of food with improved nutritional and functional properties. In the present study, Rhizopus oligosporus fungus was used to ferment Anacardium othanianum byproduct, utilizing temperatures of 28, 30, and 32 °C, spore counts of 10⁶ and 10⁸ spore/mL, and fermentation times of 30 and 32 h, through a factorial design (3 × 2²). High antioxidant activity (using DPPH and FRAP methods), protein content, and in vitro protein digestibility were utilized as response variables in the desirability tool. The temperature of 28 °C, the concentration of 10⁸ spores per mL of suspension, and fermentation time of 32 h were the condition chosen. After fermentation, the protein content, antioxidant activity (both methods), and protein digestibility increased. This fermented byproduct was dried at 40, 50, 60, and 70 °C and homogenized. The technological functional and chemical properties of this dry ingredient were evaluated. The cashew-based ingredient has not demonstrated a gel-forming property, demonstrating its potential as a supplement. The fermented byproduct dried at 70 °C presented high protein content (14.99 g/100 g) and antioxidant activity, as well as low lipid content (1.95 g/100 g), showing a potential ingredient for application in food products.
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