In vitro assessment of bio-augmented minerals from peanut oil cakes fermented by Aspergillus oryzae through Caco-2 cells

A narrative action on the battle against hunger using mushroom, peanut, and soybean-based wastes

Numerous generations have been affected by hunger, which still affects hundreds of millions of people worldwide. The hunger crisis is worsening although many efforts have been made to minimize it. Besides that, food waste is one of the critical problems faced by most countries worldwide. It has disrupted the food chain system due to inefficient waste management, while negatively impacting the environment. The majority of the waste is from the food production process, resulting in a net zero production for food manufacturers while also harnessing its potential. Most food production wastes are high in nutritional and functional values, yet most of them end up as low-cost animal feed and plant fertilizers. This review identified key emerging wastes from the production line of mushroom, peanut, and soybean (MPS). These wastes (MPS) provide a new source for food conversion due to their high nutritional content, which contributes to a circular economy in the post-pandemic era and ensures food security. In order to achieve carbon neutrality and effective waste management for the production of alternative foods, biotechnological processes such as digestive, fermentative, and enzymatic conversions are essential. The article provides a narrative action on the critical potential application and challenges of MPS as future foods in the battle against hunger.

Recovery of agricultural waste biomass: A path for circular bioeconomy

Circular bio-economy is a significant approach to resolving global issues elevated by environmental pollution. The generation of bioenergy and biomaterials can withstand the energy-environment connection as well as substitute petroleum-based materials as the feed stock production, thereby contributing to a cleaner and low-carbon-safe environment. Open discarding of waste is a major cause of environmental pollution in developing and under developed countries. Agricultural bio-wastes are obtained through various biological sources and industrial processing, signifying a typical renewable source of energy with ample nutrients and readily biodegradable organic substances. These waste materials are competent to decompose under aerobic and anaerobic conditions. The projected global population, urbanization, economic development, and changing production and consumption behavior result in bounteous bio-waste production. These bio-wastes mainly contain starch, cellulose, protein, hemicellulose, and lipids, which can operate as low-cost raw materials to develop new value-added products. Thus, this review discussed specifically the agricultural waste and valorization processes used to convert this waste into value-added products (biofuel, enzymes, antibiotics, ethanol and single cell protein). These value added products are used in the supply chain and enhance the overall performance of agriculture waste management, execution of circular bio-economy has attained significant importance and it explains a closed-loop system in which the potential resources remain in the loop, allowing them to be sustained into a new value.

Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products

Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies have demonstrated that solid-state fermentation (SSF) with food-grade microorganisms is effective in releasing bound phenolic compounds in cereal and legume products. In this review, we discuss the effect of SSF on cereal and legume grains and their by-products by examining the role of specific microorganisms, their hydrolytic enzymes, fermentability of agri-food substrates, and the potential health benefits of SSF-enhanced bioactive compounds. SSF with fungi (Aspergillus spp. and Rhizopus spp.), bacteria (Bacillus subtilis and lactic acid bacteria (LAB) spp.) and yeast (Saccharomyces cerevisiae) significantly increased the bioactive phenolics and antioxidant capacities in cereal and legume grains and by-products, mainly through carbohydrate-cleaving enzymes. Increased bioactive phenolic and peptide contents of SSF-bioprocessed cereal and legume grains have been implicated for improved antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic, and angiotensin-converting-enzyme (ACE) inhibitory effects in fermented agri-food products, but these remain as preliminary results. Future research should focus on the microbial mechanisms, suitability of substrates, and the physiological health benefits of SSF-treated grains and by-products.

Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds

Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation process was carried out for 6, 12, 24, and 48 h. The fermentation significantly (p < 0.05) improved the chemical composition and mineral content of “Nabag” seeds, particularly the Ca, Fe, and Zn content. The phenolic, vitamin C, total carotenoid content, and antioxidant activity were significantly (p < 0.05) increased as a result of fermentation compared with unfermented Ziziphus spina-christi (L.) seeds. Fermentation of the seeds for 48 h resulted in the highest increase in crude fiber, Ca, Fe, Zn, and bioactive compounds. These results indicate the potential utilization of fermented “Nabag” seeds in the production and formulation of functional foods rich in crude fiber, essential minerals, and bioactive compounds.

Aspergillus oryzae and Aspergillus niger Co-Cultivation Extract Affects In Vitro Degradation, Fermentation Characteristics, and Bacterial Composition in a Diet-Specific Manner

AOAN may provide enzymes to improve the digestibility of feeds and enhance rumen fermentation. This study determined the effects of AOAN on digestibility, fermentation characteristics, and bacterial composition using in vitro gas recording fermentation system. A total of 30 mg of AOAN was supplemented into 500 mg of TMR, corn silage, oat hay, and alfalfa hay. Fermentation parameters and bacterial communities were determined after 48 h fermentation, and digestibility was determined after 7, 24, 30, and 48 h fermentation. Gas production and dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), and acid detergent fiber (ADF) digestibility were significantly increased by AOAN supplementation at 48 h (p < 0.05), except for digestibility of CP of the TMR (p > 0.05). AOAN increased starch digestibility in corn silage (p < 0.05) and tended to increase that in TMR (0.05 < p < 0.10). AOAN supplementation increased total volatile fatty acid production (p < 0.05). The molar proportions of acetate and acetate to propionate ratio of oat hay and alfalfa hay were increased (p < 0.05). The 16S rRNA analysis revealed that the microbial richness of TMR and oat hay, and microbial evenness of TMR were increased (p < 0.05). AOAN did not affect the α diversity, β diversity, and bacterial composition of the corn silage. The relative abundance of Prevotella was increased and Ruminococcus was decreased in TMR, oat hay, and alfalfa hay. In conclusion, results suggest that AOAN has the potential to improve the utilization of diets differently, including providing enzymes with changing microbiota (TMR, oat hay, and alfalfa hay) or providing enzymes alone (corn silage).

Improved in vitro bioavailability of a newly developed functionalized calcium carbonate salt as a food ingredient and its comparison with available commercial calcium salts

The bioaccessibility and bioavailability of a functionalized Calcium (Ca) salt as food ingredient, based on modified Ca carbonate and hydroxyapatite (FCC), was determined and compared with frequently used Ca sources (Ca citrate tetrahydrate (CCT), tri-Ca phosphate (triCP) and Ca carbonate (CC). Results showed a similar Ca bioaccessibility for CCT (76.44 ± 9.73%), CC (73.7 ± 8.18%) and FCC (74.4 ± 1.87%) and a lower value for tri-CP (46.07 ± 8.68%). FCC showed the highest bioavailability, 5.68 ± 0.26%, compared to CC, CCT and tri-CP (3.93 ± 0.99%, 3.41 ± 0.33%, 1.85 ± 0.34%, respectively). The innovative chemical composition and structure of FCC based on amorphous hydroxyapatite combined with Ca carbonate, a greater porosity, lower agglomerates and particle size, improve the Ca solubility in the intestinal media, explaining the similar bioaccessibility but higher bioavailability of FCC compared to CCT, tri-CP and CC.

Proximate composition, polyphenols, and antioxidant activity of solid state fermented peanut press cake

The current research was led to assess the influence of solid-state fermentation (SSF) with Aspergillus oryzae (MTCC 3107) on polyphenols, antioxidant activities, and proximate composition from peanut press cake of variety HNG-10. Total phenolic, flavonoid, and tannin contents were calculated for polyphenols quantification whereas DPPH, ABTS, FRAP, and metal chelating assay were performed for antioxidant activity. Quantification of polyphenols was confirmed by High Performance Liquid Chromatography technique. Maximum value of total phenolic, flavonoid, and tannin content was found to be 25.55 µM/g GAE, 101.17 µM/g QE, and 245.33 µg/g TAE, respectively. The highest inhibition of free radicals scavenging was noticed on the 5th day of fermentation after that decreased gradually with the increase of fermentation time. Significant increase in fat, i.e. 7.05-12.80% and protein content i.e. 44.05-49.60% was observed. Significant difference in proximate composition of fermented and non-fermented press cake concluded that the progressive role of fermentation improved or transformed physico-chemical properties of substrates.

Solid state fermentation of fenugreek (Trigonella foenum-graecum): implications on bioactive compounds, mineral content and in vitro bioavailability

In the present study, solid-state fermentation (SSF) of four fenugreek cultivars viz. HM-57, AFG-2, RMT-1 and RMT-303 were carried out using Aspergillus awamori and its effect on antioxidant properties, phenolic content and bioactive compounds were studied. Macro (Ca, K, and Na) as well as micro (Fe, Zn, and Cu) elements and in vitro bioavailability of the unfermented fenugreek (UFF) and Aspergillus-fermented fenugreek (AFF) samples were assessed with standard methods. On 5th day, total phenolic and condensed tannin contents showed significant (p ≤ 0.05) increase for all cultivars. Further, HPLC analysis confirmed formation of some new bioactive (vanillin, benzoic acid and catechin) compounds. Similarly, extracts from all AFF also showed an increase in the antioxidant potential such as inhibition of DPPH, hydroxyl free radical scavenging, reducing power, and total antioxidant capacity up to 5th day of SSF. Mineral in AFF were found with enhanced values when compared with respective UFF. In vitro bioavailability of Fe, Zn and Ca was also improved during SSF. Results from the present study may be helpful to food industry in developing new health foods and may provide a rational for development of functional ingredient in preparation of novel nutraceuticals.

Improvement of Mineral Absorption and Nutritional Properties of Citrullus vulgaris Seeds Using Solid-State Fermentation

Objective: Citrullus vulgaris seeds are the most concealed oil seeds consist of vital therapeutic potential. Apart from nutritional and therapeutic indices, these seeds contain numerous anti-nutritional components.Method: Hence, solid-state fermentation was used as an alternative biotechnological contrivance to enhance the nutritional and functional properties of seeds. Fungal strain Aspergillus awamori was used for solid-state fermentation and uncoated watermelon seeds were used as a substrate for 144h. The range of bulk density was obtained from 0.39 to 0.72 g/cm³, however, fermentation significantly decreased the bulk density of the seed flours. Based upon soluble nitrogen content (79.81%) and functional properties, fermented seed samples of 120h was selected for FTIR analysis and in-vitro mineral bioavailability through Caco-2 cells.Results: FTIR spectrum confirmed the presence of amide groups (1200-1100 cm^-1) of the protein.Conclusion: Fermented seeds also unveiled significantly (p<0.05) higher iron (61.24%), zinc (62.36%), and calcium (61.89%) bioavailability and this significant increase in bioavailability confirmed significantly (p<0.05) higher cellular mineral uptake.

Synthesis, characterization and cellular mineral absorption of nanoemulsions of Rhododendron arboreum flower extracts stabilized with gum arabic

To assess the cellular mineral uptake and oxidative stability of flower extract, a nanoscale gum arabic stabilized Rhododendron arboreum flower extract emulsion was formulated. Four different concentrations of flower extract (1-5%) were used for the optimization of the nanoemulsion. A significant (P < 0.05) difference was observed in average droplet size (43.51-55.87 nm) of the nanoemulsion. FTIR spectrum confirmed mainly C=C, aliphatic C-H, aliphatic and aromatic galacto-proteins, and polymeric-OH groups present in nanoemulsion. Smooth type of nanoemulsion was confirmed by inverted light microscopy. Ionic strength was evaluated and significant (P < 0.05) increase in particles size was attributed, whereas significant (P < 0.05) decrease in zeta potential was observed by increased NaCl concentration. Iron and calcium showed a non-significant difference in terms of mineral bioavailability. Calcium revealed significantly higher cellular uptake (52.11%) in comparison with iron (50.25%) and zinc (45.32%) during transwell assay. Higher cellular iron uptake unveiled a satisfactory amount of ferritin content.

Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day's different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.