Enhancement of nutritional and functional properties of sacha inchi meal by solid-state fermentation
Year: 2025
Type: article
Abstract: This study aimed to enhance the nutritional and functional properties of sacha inchi meal (SM) through solid-state fermentation (SSF). SM was fermented using different fermentation systems: Bacillus subtilis at 35°C for 48 h (BSM), Rhizopus oligosporus at 25°C for 24 h (RSM), and Lactobacillus acidophilus at 35°C for 72 h (LSM), with unfermented SM (USM) used as a control. Fermentation significantly increased total phenolic content (TPC), with BSM and RSM showing 8.2- and 3.0-fold increases, respectively, compared to USM, while TPC in LSM remained comparable to that of USM (1.0-fold). HPLC analysis confirmed significant increases of eight phenolic compounds in all fermented samples compared to USM (p ≤ 0.05). The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azinobis -3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities were enhanced in BSM, RSM, and LSM relative to USM, ranging 25.20-73.84% and 69.56-81.23%, respectively. Enhanced antioxidant activities, particularly in BSM and RSM, correlated positively with increased TPC and enzymatic activities of protease, α-amylase, and β-glucosidase. Although amino acid compositions did not significantly differ (p > 0.05), lysine and alanine increased (p ≤ 0.05), improving the essential amino acid index. All samples exhibited strong ACE inhibitory activity (78.75-81.10%, p > 0.05), indicating antihypertensive potential. These findings highlight SSF as an effective method for enhancing the quality of SM, supporting its potential in functional food applications.
Source: Applied Food Research
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,050
Award: G4256049596
OpenAlex ID: W4415615958