Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads
[Display omitted] •Solid state fermentation was employed for production of enzymes used in breadmaking.•Cocoa bean shell, wheat bran and brewer’s spent grain were the fermentation media.•Wheat bran and brewer’s spent grain extracts showed suitable enzymatic profiles.•Enzymes from fermented brewer’s...
Gespeichert in:
Veröffentlicht in: | Food research international 2021-02, Vol.140, p.109843-109843, Article 109843 |
---|---|
Hauptverfasser: | , , , , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | 109843 |
---|---|
container_issue | |
container_start_page | 109843 |
container_title | Food research international |
container_volume | 140 |
creator | Costa, Rodrigo dos Santos de Almeida, Suellen Silva Cavalcanti, Elisa d'Avila Costa Freire, Denise Maria Guimarães Moura-Nunes, Nathália Monteiro, Mariana Perrone, Daniel |
description | [Display omitted]
•Solid state fermentation was employed for production of enzymes used in breadmaking.•Cocoa bean shell, wheat bran and brewer’s spent grain were the fermentation media.•Wheat bran and brewer’s spent grain extracts showed suitable enzymatic profiles.•Enzymes from fermented brewer’s spent grain impaired bread bulk volume and density.•Enzymatic bioprocessing with fermented by-products released ferulic acid in bread.
Solid-state fermentation (SSF) presents low cost and the possibility of adding value to waste by generating products rich in enzymes. The production of enzymes by SSF and its application in bakery have been previously reported separately in the literature. However, very few studies combine both approaches to evaluate the feasibility of applying enzymes produced by SSF to bread processing. The objective of this study was to use cocoa bean shell (CBS), wheat bran (WB) and brewer’s spent grain (BSG) for enzyme production by SSF, and to evaluate their addition in breads. Three breads were produced: control bread (CB), bioprocessed bread added with fermented wheat bran (WBB) and bioprocessed bread added with fermented BSG (BSGB). Feruloyl esterase highest activities were 1,730 mU/g for WB fermented for 24 h and 1,128 mU/g for BSG fermented for 72 h. Xylanase highest activities were 547.9 U/g for BSG fermented for 48 h and 868.1 U/g for WB fermented for 72 h. CBS showed the lowest enzymatic activities. Bioprocessing breads with fermented WB and BSG led to an increase in soluble ferulic acid of 159% and 198%, respectively. The combination of SSF enzyme production and bread enzymatic bioprocessing strategies proved to be an effective green option for the valorization of agro-industrial by-products and the production of breads with enhanced ferulic acid content. |
doi_str_mv | 10.1016/j.foodres.2020.109843 |
format | Article |
fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2986660359</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0963996920308681</els_id><sourcerecordid>2986660359</sourcerecordid><originalsourceid>FETCH-LOGICAL-c445t-dd97ae559956debe1f0d1fb6eb727397dc44dd9e35f3848aef03984fb227a4603</originalsourceid><addsrcrecordid>eNqFkc1u1DAUhS0EokPhEUBesslgxz-JVwhV5UeqxAbWlmNfU4-SuPgmVNMtL46HDGy7smV951zrfoS85mzPGdfvDvuYcyiA-5a1pzfTS_GE7HjfiabjUj0lO2a0aIzR5oK8QDwwxrTqzHNyIYSWPdd6R35fzw_HCZDelRxWD4EOR4p5TIHi4hagEcoEc72mPNMcqftRcpPmsOJSkhsr3mzRBWmBERz-zaxj8tT5WpNmOqRcGQ-Itf_-No_Q3N-CW-hQwAV8SZ5FNyK8Op-X5PvH629Xn5ubr5--XH24abyUamlCMJ0DpYxROsAAPLLA46Bh6NpOmC5UrDIgVBS97B1EJupS4tC2nZOaiUvyduutn_m5Ai52SuhhHN0MeUXbml7ryinzOCqNkoxJ3lZUbagvGbFAtHclTa4cLWf2pMoe7FmVPamym6qae3MesQ4ThP-pf24q8H4DoO7kV4Ji0SeYq6NUwC825PTIiD-Mk6qh</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2495400412</pqid></control><display><type>article</type><title>Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads</title><source>Elsevier ScienceDirect Journals</source><creator>Costa, Rodrigo dos Santos ; de Almeida, Suellen Silva ; Cavalcanti, Elisa d'Avila Costa ; Freire, Denise Maria Guimarães ; Moura-Nunes, Nathália ; Monteiro, Mariana ; Perrone, Daniel</creator><creatorcontrib>Costa, Rodrigo dos Santos ; de Almeida, Suellen Silva ; Cavalcanti, Elisa d'Avila Costa ; Freire, Denise Maria Guimarães ; Moura-Nunes, Nathália ; Monteiro, Mariana ; Perrone, Daniel</creatorcontrib><description>[Display omitted]
•Solid state fermentation was employed for production of enzymes used in breadmaking.•Cocoa bean shell, wheat bran and brewer’s spent grain were the fermentation media.•Wheat bran and brewer’s spent grain extracts showed suitable enzymatic profiles.•Enzymes from fermented brewer’s spent grain impaired bread bulk volume and density.•Enzymatic bioprocessing with fermented by-products released ferulic acid in bread.
Solid-state fermentation (SSF) presents low cost and the possibility of adding value to waste by generating products rich in enzymes. The production of enzymes by SSF and its application in bakery have been previously reported separately in the literature. However, very few studies combine both approaches to evaluate the feasibility of applying enzymes produced by SSF to bread processing. The objective of this study was to use cocoa bean shell (CBS), wheat bran (WB) and brewer’s spent grain (BSG) for enzyme production by SSF, and to evaluate their addition in breads. Three breads were produced: control bread (CB), bioprocessed bread added with fermented wheat bran (WBB) and bioprocessed bread added with fermented BSG (BSGB). Feruloyl esterase highest activities were 1,730 mU/g for WB fermented for 24 h and 1,128 mU/g for BSG fermented for 72 h. Xylanase highest activities were 547.9 U/g for BSG fermented for 48 h and 868.1 U/g for WB fermented for 72 h. CBS showed the lowest enzymatic activities. Bioprocessing breads with fermented WB and BSG led to an increase in soluble ferulic acid of 159% and 198%, respectively. The combination of SSF enzyme production and bread enzymatic bioprocessing strategies proved to be an effective green option for the valorization of agro-industrial by-products and the production of breads with enhanced ferulic acid content.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2020.109843</identifier><identifier>PMID: 33648166</identifier><language>eng</language><publisher>Canada: Elsevier Ltd</publisher><subject>Bioprocessing ; cocoa beans ; Enzymes in breadmaking ; ferulic acid ; Feruloyl-esterase ; food research ; Phenolic compounds ; solid state fermentation ; spent grains ; wheat bran ; Whole-wheat bread ; Xylanase ; xylanases</subject><ispartof>Food research international, 2021-02, Vol.140, p.109843-109843, Article 109843</ispartof><rights>2020 Elsevier Ltd</rights><rights>Copyright © 2020 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c445t-dd97ae559956debe1f0d1fb6eb727397dc44dd9e35f3848aef03984fb227a4603</citedby><cites>FETCH-LOGICAL-c445t-dd97ae559956debe1f0d1fb6eb727397dc44dd9e35f3848aef03984fb227a4603</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0963996920308681$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33648166$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Costa, Rodrigo dos Santos</creatorcontrib><creatorcontrib>de Almeida, Suellen Silva</creatorcontrib><creatorcontrib>Cavalcanti, Elisa d'Avila Costa</creatorcontrib><creatorcontrib>Freire, Denise Maria Guimarães</creatorcontrib><creatorcontrib>Moura-Nunes, Nathália</creatorcontrib><creatorcontrib>Monteiro, Mariana</creatorcontrib><creatorcontrib>Perrone, Daniel</creatorcontrib><title>Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads</title><title>Food research international</title><addtitle>Food Res Int</addtitle><description>[Display omitted]
•Solid state fermentation was employed for production of enzymes used in breadmaking.•Cocoa bean shell, wheat bran and brewer’s spent grain were the fermentation media.•Wheat bran and brewer’s spent grain extracts showed suitable enzymatic profiles.•Enzymes from fermented brewer’s spent grain impaired bread bulk volume and density.•Enzymatic bioprocessing with fermented by-products released ferulic acid in bread.
Solid-state fermentation (SSF) presents low cost and the possibility of adding value to waste by generating products rich in enzymes. The production of enzymes by SSF and its application in bakery have been previously reported separately in the literature. However, very few studies combine both approaches to evaluate the feasibility of applying enzymes produced by SSF to bread processing. The objective of this study was to use cocoa bean shell (CBS), wheat bran (WB) and brewer’s spent grain (BSG) for enzyme production by SSF, and to evaluate their addition in breads. Three breads were produced: control bread (CB), bioprocessed bread added with fermented wheat bran (WBB) and bioprocessed bread added with fermented BSG (BSGB). Feruloyl esterase highest activities were 1,730 mU/g for WB fermented for 24 h and 1,128 mU/g for BSG fermented for 72 h. Xylanase highest activities were 547.9 U/g for BSG fermented for 48 h and 868.1 U/g for WB fermented for 72 h. CBS showed the lowest enzymatic activities. Bioprocessing breads with fermented WB and BSG led to an increase in soluble ferulic acid of 159% and 198%, respectively. The combination of SSF enzyme production and bread enzymatic bioprocessing strategies proved to be an effective green option for the valorization of agro-industrial by-products and the production of breads with enhanced ferulic acid content.</description><subject>Bioprocessing</subject><subject>cocoa beans</subject><subject>Enzymes in breadmaking</subject><subject>ferulic acid</subject><subject>Feruloyl-esterase</subject><subject>food research</subject><subject>Phenolic compounds</subject><subject>solid state fermentation</subject><subject>spent grains</subject><subject>wheat bran</subject><subject>Whole-wheat bread</subject><subject>Xylanase</subject><subject>xylanases</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkc1u1DAUhS0EokPhEUBesslgxz-JVwhV5UeqxAbWlmNfU4-SuPgmVNMtL46HDGy7smV951zrfoS85mzPGdfvDvuYcyiA-5a1pzfTS_GE7HjfiabjUj0lO2a0aIzR5oK8QDwwxrTqzHNyIYSWPdd6R35fzw_HCZDelRxWD4EOR4p5TIHi4hagEcoEc72mPNMcqftRcpPmsOJSkhsr3mzRBWmBERz-zaxj8tT5WpNmOqRcGQ-Itf_-No_Q3N-CW-hQwAV8SZ5FNyK8Op-X5PvH629Xn5ubr5--XH24abyUamlCMJ0DpYxROsAAPLLA46Bh6NpOmC5UrDIgVBS97B1EJupS4tC2nZOaiUvyduutn_m5Ai52SuhhHN0MeUXbml7ryinzOCqNkoxJ3lZUbagvGbFAtHclTa4cLWf2pMoe7FmVPamym6qae3MesQ4ThP-pf24q8H4DoO7kV4Ji0SeYq6NUwC825PTIiD-Mk6qh</recordid><startdate>202102</startdate><enddate>202102</enddate><creator>Costa, Rodrigo dos Santos</creator><creator>de Almeida, Suellen Silva</creator><creator>Cavalcanti, Elisa d'Avila Costa</creator><creator>Freire, Denise Maria Guimarães</creator><creator>Moura-Nunes, Nathália</creator><creator>Monteiro, Mariana</creator><creator>Perrone, Daniel</creator><general>Elsevier Ltd</general><scope>6I.</scope><scope>AAFTH</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>202102</creationdate><title>Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads</title><author>Costa, Rodrigo dos Santos ; de Almeida, Suellen Silva ; Cavalcanti, Elisa d'Avila Costa ; Freire, Denise Maria Guimarães ; Moura-Nunes, Nathália ; Monteiro, Mariana ; Perrone, Daniel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c445t-dd97ae559956debe1f0d1fb6eb727397dc44dd9e35f3848aef03984fb227a4603</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Bioprocessing</topic><topic>cocoa beans</topic><topic>Enzymes in breadmaking</topic><topic>ferulic acid</topic><topic>Feruloyl-esterase</topic><topic>food research</topic><topic>Phenolic compounds</topic><topic>solid state fermentation</topic><topic>spent grains</topic><topic>wheat bran</topic><topic>Whole-wheat bread</topic><topic>Xylanase</topic><topic>xylanases</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Costa, Rodrigo dos Santos</creatorcontrib><creatorcontrib>de Almeida, Suellen Silva</creatorcontrib><creatorcontrib>Cavalcanti, Elisa d'Avila Costa</creatorcontrib><creatorcontrib>Freire, Denise Maria Guimarães</creatorcontrib><creatorcontrib>Moura-Nunes, Nathália</creatorcontrib><creatorcontrib>Monteiro, Mariana</creatorcontrib><creatorcontrib>Perrone, Daniel</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Costa, Rodrigo dos Santos</au><au>de Almeida, Suellen Silva</au><au>Cavalcanti, Elisa d'Avila Costa</au><au>Freire, Denise Maria Guimarães</au><au>Moura-Nunes, Nathália</au><au>Monteiro, Mariana</au><au>Perrone, Daniel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads</atitle><jtitle>Food research international</jtitle><addtitle>Food Res Int</addtitle><date>2021-02</date><risdate>2021</risdate><volume>140</volume><spage>109843</spage><epage>109843</epage><pages>109843-109843</pages><artnum>109843</artnum><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>[Display omitted]
•Solid state fermentation was employed for production of enzymes used in breadmaking.•Cocoa bean shell, wheat bran and brewer’s spent grain were the fermentation media.•Wheat bran and brewer’s spent grain extracts showed suitable enzymatic profiles.•Enzymes from fermented brewer’s spent grain impaired bread bulk volume and density.•Enzymatic bioprocessing with fermented by-products released ferulic acid in bread.
Solid-state fermentation (SSF) presents low cost and the possibility of adding value to waste by generating products rich in enzymes. The production of enzymes by SSF and its application in bakery have been previously reported separately in the literature. However, very few studies combine both approaches to evaluate the feasibility of applying enzymes produced by SSF to bread processing. The objective of this study was to use cocoa bean shell (CBS), wheat bran (WB) and brewer’s spent grain (BSG) for enzyme production by SSF, and to evaluate their addition in breads. Three breads were produced: control bread (CB), bioprocessed bread added with fermented wheat bran (WBB) and bioprocessed bread added with fermented BSG (BSGB). Feruloyl esterase highest activities were 1,730 mU/g for WB fermented for 24 h and 1,128 mU/g for BSG fermented for 72 h. Xylanase highest activities were 547.9 U/g for BSG fermented for 48 h and 868.1 U/g for WB fermented for 72 h. CBS showed the lowest enzymatic activities. Bioprocessing breads with fermented WB and BSG led to an increase in soluble ferulic acid of 159% and 198%, respectively. The combination of SSF enzyme production and bread enzymatic bioprocessing strategies proved to be an effective green option for the valorization of agro-industrial by-products and the production of breads with enhanced ferulic acid content.</abstract><cop>Canada</cop><pub>Elsevier Ltd</pub><pmid>33648166</pmid><doi>10.1016/j.foodres.2020.109843</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
fulltext | fulltext |
identifier | ISSN: 0963-9969 |
ispartof | Food research international, 2021-02, Vol.140, p.109843-109843, Article 109843 |
issn | 0963-9969 1873-7145 |
language | eng |
recordid | cdi_proquest_miscellaneous_2986660359 |
source | Elsevier ScienceDirect Journals |
subjects | Bioprocessing cocoa beans Enzymes in breadmaking ferulic acid Feruloyl-esterase food research Phenolic compounds solid state fermentation spent grains wheat bran Whole-wheat bread Xylanase xylanases |
title | Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-02T09%3A16%3A34IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Enzymes%20produced%20by%20solid%20state%20fermentation%20of%20agro-industrial%20by-products%20release%20ferulic%20acid%20in%20bioprocessed%20whole-wheat%20breads&rft.jtitle=Food%20research%20international&rft.au=Costa,%20Rodrigo%20dos%20Santos&rft.date=2021-02&rft.volume=140&rft.spage=109843&rft.epage=109843&rft.pages=109843-109843&rft.artnum=109843&rft.issn=0963-9969&rft.eissn=1873-7145&rft_id=info:doi/10.1016/j.foodres.2020.109843&rft_dat=%3Cproquest_cross%3E2986660359%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2495400412&rft_id=info:pmid/33648166&rft_els_id=S0963996920308681&rfr_iscdi=true |