Bioprocessing of oilseed cakes by fungi consortia: Impact of enzymes produced on antioxidants release
| Autor: | Daniel Sousa, José Manuel Salgado, Maria Cambra-López, Alberto Dias, Isabel Belo |
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| Přispěvatelé: | Universidade do Minho |
| Jazyk: | angličtina |
| Rok vydání: | 2023 |
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| Popis: | Oilseed cakes (OC) present high potential as feedstock for the biobased industry. Biotechnological processes allow OC valorization by the production of diverse value-added products and simultaneously altering OC structure, improving their nutritional value, and boosting OC utilization in animal feed. This work explored the use of fungi consortium of two different species as a bioprocessing approach to improve the nutritional quality of OC, obtain enzymes and antioxidants by solid-state fermentation (SSF) of sunflower cake (SFC) and rapeseed cake (RSC). Rhyzopus oryzae and Aspergillus ibericus consortium led to the highest production of cellulase (135 U/g) and -glucosidase (265 U/g) while maximum protease (228 U/g) was obtained with A. niger and R. oryzae consortium. Maximum xylanase production (886 U/g) was observed in SSF of RSC resulting in high hemicellulose reduction. The synergistic action of lignocellulosic enzymes resulted in extracts with increased antioxidant potential with possible application as food additives against oxidative stress. The authors thank the Foundation for Science and Technology (FCT), Portugal, under the scope of the strategic funding of UIDB/BIO/04469/2020 and UIDB/04033/2020 units. Daniel Sousa acknowledges the financial support provided by national funds through FCT (PD/BD/135328/2017), under the Doctoral Program “Agricultural Production Chains – from fork to farm” (PD/00122/2012) and from the European Social Funds and the Regional Operational Programme Norte 2020. info:eu-repo/semantics/publishedVersion |
| Databáze: | OpenAIRE |
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