Fungal fermentation effectively upcycles mango kernel flour into a functional ingredient
Vilas Franquesa, Arnau (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Villasante, Juliana (Wageningen University)
Fogliano, Vincenzo (Wageningen University)

Date:	2024
Abstract:	Mango kernel flour was produced through solid-state fermentation (SSF) by Aspergillus oryzae and Aspergillus awamori for 48 and 96 h at 30 °C, followed by a washing step to remove simple carbohydrates (water-soluble fraction, MKWF). The results show that SSF by A. oryzae reduces phytic acid content by more than 60% after only 48 h and increases the protein content in the flour by more than 55% after 96 h. SSF by A. awamori and A. oryzae increases fat content by more than 49 and 25%, respectively. The free sugars recovered in the MKWF are useable by L. plantarum, which achieved at least one log10 CFU/mL of growth. The MKWF also contains a significant amount of malto-oligosaccharides which might be of interest for its prebiotic use. Mango seed kernel can be upcycled through SSF by Aspergillus spp into a functional flour and an MKWF suitable for Lactobacilli biomass production.
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article ; recerca ; Versió publicada
Subject:	Functional ingredients ; Fungi fermentation ; Malto-oligosaccharides ; Mango kernel flour ; Upcycling
Published in:	LWT - Food Science and Technology, Vol. 206 (2024) , p. 116558, ISSN 1096-1127

DOI: 10.1016/j.lwt.2024.116558

8 p, 1.4 MB

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