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...

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Veröffentlicht in:Food research international 2021-02, Vol.140, p.109843-109843, Article 109843
Hauptverfasser: Costa, Rodrigo dos Santos, de Almeida, Suellen Silva, Cavalcanti, Elisa d'Avila Costa, Freire, Denise Maria Guimarães, Moura-Nunes, Nathália, Monteiro, Mariana, Perrone, Daniel
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container_end_page 109843
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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.
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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. 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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. 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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>
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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
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