| Texto completo | |
| Autor(es): |
Martins, Gustavo Aparecido
;
Rocha, Liliana Oliveira
;
Marostica Junior, Mario Roberto
;
Sales-Campos, Ceci
;
Chevreuil, Larissa Ramos
;
de Jesus, Maria Aparecida
;
Bicas, Juliano Lemos
Número total de Autores: 7
|
| Tipo de documento: | Artigo Científico |
| Fonte: | APPLIED FOOD RESEARCH; v. 5, n. 2, p. 10-pg., 2025-12-01. |
| Resumo | |
The acceptance of a food product is closely related to flavor, being aroma a key attribute. In this sense, the use of the microbial's biochemical machinery for providing natural aromas for industrial use has evolved. Therefore, this study aimed to evaluate the odors produced by Amazonian basidiomycetes and other food-grade fungi during the solid-state fermentation of different agro-industrial by-products (peels of potato, onion, jaboticaba, orange, and pineapple, oat hulls, and crushed a & ccedil;a & iacute; seed residue) at 25 degrees C for 14 days. The biomass of the most promising strains, i.e., Trametes villosa 1956 (T. villosa) (producing a passion fruit-like odor), Trametes cubensis 1671 (T. cubensis) (producing a pea-like odor), and Schizophyllum commune 544 (S. commune) (producing a fishlike odor), were analyzed in terms of proximate composition, amino acid profile, ergosterol content, and the profile of volatile compounds. The results showed that T. villosa 1956 had the highest protein content (21.90 g/ 100 g), followed by T. cubensis 1671 (11.16 g/100 g) and S. commune 544 (8.24 g/100 g). The amino acid profile revealed that these strains were particularly rich (>= 0.94g/100 g) in leucine, while the ergosterol content ranged from 0.0712 mg/g (T. villosa 1956) to 0.0413 mg/g (T. cubensis 1671). An unexpected result indicating that the heat treatment of oat hulls fermented by T. villosa 1956 yielded a meat-like odor suggests the potential of this product for the development of vegan meat analogues. This research indicates promising fermentation processes for developing new savory vegan foods or food ingredients for human and animal consumption. (AU) | |
| Processo FAPESP: | 23/17076-1 - Potencial tecnológico, nutricional e funcional de farinhas de subprodutos da cadeia produtiva de Cambuci (Campomanesia phaea) e maracujá da Caatinga (Passiflora cincinnata Mast.) |
| Beneficiário: | Mário Roberto Maróstica Junior |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |
| Processo FAPESP: | 22/09493-9 - Estudos in vitro do metaboloma de antocianinas de frutas visando entender seus mecanismos de ação contra a Obesidade |
| Beneficiário: | Juliano Lemos Bicas |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |