| Autor: |
Timm TG; Environmental Engineering Graduate Program, Regional University of Blumenau, Blumenau, Santa Catarina, Brazil., Helm CV; Environmental Engineering Graduate Program, Regional University of Blumenau, Blumenau, Santa Catarina, Brazil; Brazilian Agricultural Research Corporation, Research Center of Forestry-Embrapa Florestas, Colombo, Paraná, Brazil., de Lima EA; Brazilian Agricultural Research Corporation, Research Center of Forestry-Embrapa Florestas, Colombo, Paraná, Brazil., Henriques GS; Nutrition Department, Federal University of Minas Gerais, Belo Horizonte, Minhas Gerais, Brazil., Alberton MD; Graduate Program in Environmental Engineering, Regional University of Blumenau, Blumenau, Santa Catarina, Brazil; Department of Pharmaceutical Sciences, Regional University of Blumenau, Blumenau, Santa Catarina, Brazil., Simeone MLF; Brazilian Agricultural Research Corporation, Research Center of Maize and Sorghum, Sete Lagoas, Minas Gerais, Brazil., Queiroz VAV; Brazilian Agricultural Research Corporation, Research Center of Maize and Sorghum, Sete Lagoas, Minas Gerais, Brazil., Tavares LBB; Graduate Program in Environmental Engineering, Regional University of Blumenau, Blumenau, Santa Catarina, Brazil. |
| Abstrakt: |
This study aims to analyze the peach palm by-product (shells) bioconversion by culinary-medicinal mushroom Lentinula edodes to obtain a food ingredient for dietary supplementation containing high contents of dietary fiber, protein, and β-glucans. The β-glucans production by L. edodes mycelium was optimized through a solid-state fermentation, checking the influence of the heart of palm shells and supplements (rice bran, manioc flour, and sorghum flour) through an experimental mixing plan. The cultivation treatment that presented the highest tendency for β-glucans production was analyzed by the centesimal composition and in vivo biological activity. Treatments 4 (with shells, rice bran, and manioc flour) and 6 (with shells, sorghum flour, and manioc flour) presented the highest β-glucans content. A flour was obtained with high dietary fiber and protein content, and low lipids and carbohydrates content, and low caloric value. The in vivo biological activity demonstrated high protein quality and promoted a lower elevation of the glycemic curve. Thus, technology for the transformation of peach palm shells into a food ingredient was made feasible. It could generate a gluten-free and lactose-free dietary supplement that is both nutritive and bioactive, enhancing human health and well-being as well as environmental sustainability. |
