Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans

Abstract

In this study, black soybean was firstly processed by solid-state fermentation (SSF) with a probiotic fungus Eurotium cristatum YL-1. The effect of SSF on the nutritional components (including proximate, amino acids, minerals, and fatty acids), total phenolics, isoflavones, antioxidant activity, and volatile organic compounds of black soybeans were revealed. Results of this work demonstrated that black soybean processed by SSF with E. cristatum greatly increased the contents of protein, essential amino acids, and some minerals (e.g., calcium, phosphorus, and magnesium). GC results revealed that more than 80% of the total lipids from both fermented and non-fermented black soybeans were unsaturated fatty acids, and SSF influenced the fatty acids composition. Higher contents of total phenolics and aglycone isoflavones (i.e., genistein, daidzein, and glycitein) of fermented black soybeans were achieved by SSF. Furthermore, SSF with E. cristatum considerably augmented the ferric reducing antioxidant power, scavenging effects against ABTS·+ and DPPH radical, reducing power, and chelating ability of black soybeans, which evaluated with various polarity solvent extracts. HS-GC-IMS analysis detected a total of 66 volatile compounds in FBS and BS, and 56 volatile organic compounds were successfully identified. The intensities of main volatile compounds (i.e., 10 esters, 11 alcohols, and 19 aldehydes) differed remarkably by fermentation with E. cristatum. The intensities of seven alcohols and nine aldehydes considerably decreased, whereas higher levels of esters were achieved by SFF. Thus, our results confirmed that black soybeans processed by SSF with E. cristatum is a promising approach to substantially improve its nutritional value, flavor characteristics, and biological effect, and might have great potential in the development of new functional foods or be used as a new nutritional ingredient applied in food design.

Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour

“…The values for rice were in the comparable range of crude protein (7.74%–14.76%), crude fat (0.07%–2.17%), total ash (0.39%–1.63%), crude fiber (0.23%–1.17%), carbohydrates (83%–91.8%), iron (0.27–2.65 mg/100 g DM), and calcium (7.16–33.34 mg/100 g DM) reported in previous studies (DFTQC, 2017 ; Subedi et al., 2016 ; Verma & Srivastav, 2017 ). The values for soybean were in the comparable range of crude protein (33.3%–47%), crude fat (14%–22%), total ash (3.8%–5.3%), crude fiber (3.7%–6.6%), and carbohydrates (20.9%–41.5%) reported in previous studies (Agume et al., 2017 ; DFTQC, 2017 ; Gebrezgi, 2019 ; Joshi & Rahal, 2018 ; Kamboj & Nanda, 2016 ; Michels et al., 2016 ; Xiao et al, 2021 ). Iron and calcium content in soybean were also within the range of 7.31–10.4 mg/100 g DM for iron and 192.75–240 mg/100 g DM for calcium in previous studies (DFTQC, 2017 ; Kamboj & Nanda, 2016 ; Xiao et al, 2021 ).…”

“…The values for soybean were in the comparable range of crude protein (33.3%–47%), crude fat (14%–22%), total ash (3.8%–5.3%), crude fiber (3.7%–6.6%), and carbohydrates (20.9%–41.5%) reported in previous studies (Agume et al., 2017 ; DFTQC, 2017 ; Gebrezgi, 2019 ; Joshi & Rahal, 2018 ; Kamboj & Nanda, 2016 ; Michels et al., 2016 ; Xiao et al, 2021 ). Iron and calcium content in soybean were also within the range of 7.31–10.4 mg/100 g DM for iron and 192.75–240 mg/100 g DM for calcium in previous studies (DFTQC, 2017 ; Kamboj & Nanda, 2016 ; Xiao et al, 2021 ).…”

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

“…Esters are formed by esterifying carboxylic acid and alcoho, which are usually related with fruit or floral scents, and contributing to the flavor of food products ( 38 , 39 ). Ketones with a unique fruit smell, can be generated by heat oxidation or breakdown of amino acids ( 40 ).…”

Genistein—Opportunities Related to an Interesting Molecule of Natural Origin

“…An increase in the genistein content was also observed for fermented black soy beans by Eurotium cristatum YL-1 in solid-state fermentation [ 40 ]. Simultaneously, the bioavailability of isoflavones, especially genistein, significantly increases in fermented soybean products [ 41 ].…”