Simultaneous enrichment of grape pomace with γ-linolenic acid and carotenoids by solid-state fermentation with Zygomycetes fungi and antioxidant potential of the bioprocessed substrates.

Autor: Dulf FV; Faculty of Agriculture, Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Romania. Electronic address: francisc.dulf@usamvcluj.ro., Vodnar DC; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372, Romania. Electronic address: dan.vodnar@usamvcluj.ro., Toşa MI; Faculty of Chemistry and Chemical Engineering, University Babeş-Bolyai, Biocatalysis Research Group, Arany János 11, 400028 Cluj-Napoca, Romania., Dulf EH; Faculty of Automation and Computer Science, Department of Automation, Technical University of Cluj-Napoca, G. Baritiu 26-28, 400027 Cluj-Napoca, Romania.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2020 Apr 25; Vol. 310, pp. 125927. Date of Electronic Publication: 2019 Dec 03.
DOI: 10.1016/j.foodchem.2019.125927
Abstrakt: Two filamentous fungi (Actinomucor elegans and Umbelopsis isabellina), were tested for their ability to enrich white grape pomace simultaneously with both γ-linolenic acid (GLA) and carotenoids through solid-state fermentation (SSF) processes. U. isabellina presented higher ability to produce GLA-rich lipids (composed mainly of neutral fractions) than A. elegans (the 6-th day of SSF: 378.85 mg/100 g of pomace -U. isabellina and 193.36 mg/100 g of pomace- A. elegans). The amounts of β-carotene and lutein for both SSFs gradually increased until the end of the fermentation processes. The effect of fermentation time on the phenolic content and antioxidant activity of grape pomace was also studied. The SSF with A. elegans increased significantly total phenolic and flavonoid contents and DPPH scavenging activity of grape popmace. These bioprocessed grape pomaces with significant amounts of carotenoids and GLA-rich lipids (>94% nutritionally-valuable polyunsaturated fatty acids at the sn-2 position) could be very attractive for food industry.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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