Chemical features and bioactivity of grain flours colonized by macrofungi as a strategy for nutritional enrichment

Stoffel, Fernanda; Santana, Weslei de Oliveira; Fontana, Roselei Claudete; Gregolon, Jean Guilherme Novello; Kist, Tarso B. Ledur; Siqueira, Félix Gonçalves de; Mendonça, Simone

doi:10.1016/j.foodchem.2019.124988

Cited by 23 publications

(14 citation statements)

References 38 publications

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“…The highest increase was obtained by Agaricus bisporus (+133.6%) followed by Helvella lacunose (+90%) and Fomitiporia yanbeinsis (+58.8%). SSF of rice, wheat and corn with three macro fungi Agaricus blazei, Auricularia fuscosuccinea and Pleurotus albidus resulted in protein enhancement but in a lower extent (+30%, +19% and +46%, respectively) (Stoffel et al, 2019). Protein content increased as well after fermentation with yeasts such as S. cerevisiae of rice-black gram mixed flour.…”

Section: Impact Of Fermentation On Nutrient Profile Of Cerealsmentioning

confidence: 96%

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The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review

Garrido-Galand

Asensio-Grau

Calvo-Lerma

et al. 2021

Food Research International

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Section: Impact Of Fermentation On Nutrient Profile Of Cerealsmentioning

confidence: 96%

“…In addition, new compounds can be generated as well, contributing to antioxidant activity enhancement. However, the optimal temperature is challenging since some bioactive compounds can experiment heat damage with the consequent loss of antioxidant properties (Stoffel et al, 2019).…”

Section: Fermentation Technology As a Biotechnological Opportunity Fo...mentioning

confidence: 99%

The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review

Garrido-Galand

Asensio-Grau

Calvo-Lerma

et al. 2021

Food Research International

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“…Normally, fungi can produce extracellular enzymes to hydrolyze the complex polymers of brown seaweed and release carbon, nitrogen, and other nutrients for growth and metabolic functions [35,69,70]. The protein content has been attributed to the enzymatic reactions to degrade the polymers to mono or short oligomers and assimilate them, including the nitrogen compounds of the substrate, and thus promote alterations in solubility and nitrogen concentrations [37,71]. This metabolic process is also due to carbohydrates that are degraded and converted into fungal biomass and CO 2 , which leads to an increase in nitrogen content [35,71].…”

Section: Discussionmentioning

confidence: 99%

“…The protein content has been attributed to the enzymatic reactions to degrade the polymers to mono or short oligomers and assimilate them, including the nitrogen compounds of the substrate, and thus promote alterations in solubility and nitrogen concentrations [37,71]. This metabolic process is also due to carbohydrates that are degraded and converted into fungal biomass and CO 2 , which leads to an increase in nitrogen content [35,71]. The production of fungal proteins from biomass represents the decrease in carbohydrate content during growth, regardless of the fungus used [70,72].…”

Section: Discussionmentioning

confidence: 99%

Fungal Proteins from Sargassum spp. Using Solid-State Fermentation as a Green Bioprocess Strategy

et al. 2022

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The development of green technologies and bioprocesses such as solid-state fermentation (SSF) is important for the processing of macroalgae biomass and to reduce the negative effect of Sargassum spp. on marine ecosystems, as well as the production of compounds with high added value such as fungal proteins. In the present study, Sargassum spp. biomass was subjected to hydrothermal pretreatments at different operating temperatures (150, 170, and 190 °C) and pressures (3.75, 6.91, and 11.54 bar) for 50 min, obtaining a glucan-rich substrate (17.99, 23.86, and 25.38 g/100 g d.w., respectively). The results indicate that Sargassum pretreated at a pretreatment temperature of 170 °C was suitable for fungal growth. SSF was performed in packed-bed bioreactors, obtaining the highest protein content at 96 h (6.6%) and the lowest content at 72 h (4.6%). In contrast, it was observed that the production of fungal proteins is related to the concentration of sugars. Furthermore, fermentation results in a reduction in antinutritional elements, such as heavy metals (As, Cd, Pb, Hg, and Sn), and there is a decrease in ash content during fermentation kinetics. Finally, this work shows that Aspergillus oryzae can assimilate nutrients found in the pretreated Sargassum spp. to produce fungal proteins as a strategy for the food industry.

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“…Такие значения показателя формы кривой указывали на пониженные хлебопекарные качества. По реологическим свойствам теста на валориграфе большое значение имеет показатель водопоглощения (ВПС) -важный технологический параметр [16][17][18][19], позволяющий определить фактический выход хлеба и уменьшить сырьевые потери при его производстве. В среднем ВПС исследуемых проб составила 63,2% при диапазоне от 58,9% до 67,0%.…”

Section: анализ реологических свойств тестаunclassified

Modern assessment of bakery properties of Russian wheat

Meleshkina

Коломиец

Zhiltsova

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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The paper presents an analysis of the quality of soft wheat grown in different soil and climatic conditions of the Russian Federation and having a wide range of quality indicators (the amount of gluten - from 15.3 to 29.4%, the quality of gluten - from 29 to 84 units. IIR, falling number - from 134 to 475 sec). Revealed significant differences in the quality of modern Russian wheat from the wheat of the late XX century. The interrelationships of indicators of quality of grain, flour obtained from it, rheological properties of dough with indicators of quality of bread on a modern instrument base using an alveograph, valorigraph and mixolab have been established. The study of the rheological properties of the dough on the mixolab was carried out in the classical "Chopin Wheat +" mode. According to the profiler parameters (radial diagram), it was found that the analyze grain was characterized by increased rates of starch retrogradation, which characterizes the carbohydrate-amylase complex of flour, a high water absorption index, and increased amylolytic activity; low viscosity and gluten +. To differentiate the strength of wheat, a test laboratory baking of bread was carried out using two methods - the remix method and the reduced-remix method, which showed that the most stable relationships were revealed when baking bread with the remix method. When baking with the abbreviated method, higher indicators of bread quality were obtained, but there are fewer stable relationships, moreover, both for wheat containing less than 25% gluten and more than 25%.

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Chemical features and bioactivity of grain flours colonized by macrofungi as a strategy for nutritional enrichment

Cited by 23 publications

References 38 publications

The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review

The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review

Fungal Proteins from Sargassum spp. Using Solid-State Fermentation as a Green Bioprocess Strategy

Modern assessment of bakery properties of Russian wheat

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