| Texto completo | |
| Autor(es): |
Miranda, Cristiane Grella
;
Li, Chenghao
;
Speranza, Paula
;
De Oliveira, Anielle
;
De Oliveira, Luciana Alves
;
Tanaka, Takuji
;
Nickerson, Michael T.
;
Sato, Ana Carla Kawazoe
Número total de Autores: 8
|
| Tipo de documento: | Artigo Científico |
| Fonte: | CEREAL CHEMISTRY; v. N/A, p. 13-pg., 2025-11-14. |
| Resumo | |
Background and Objectives Cassava leaves represent a significant waste stream in cassava cultivation, currently underutilized in both food and nonfood applications. This study investigates the use of solid-state fermentation with Aspergillus oryzae, Lactobacillus plantarum, and Bacillus subtilis to modify the composition and functional properties of cassava leaf flour (CLF), as well as to serve as a pretreatment for wet fractionation aimed at producing higher protein ingredients.Finds Results showed that fermentation increased the protein content of CLF while reducing anti-nutritional compounds. Fermentation had no significant effect on water-holding capacity or protein digestibility, but it increased oil-holding capacity and decreased solubility. Alkaline extraction followed by isoelectric precipitation was applied to extract proteins from the fermented CLF; however, fermentation did not improve protein availability, as evidenced by the lower protein purity of the concentrates when compared to non-fermented samples. Nevertheless, the functional properties of the protein concentrates obtained from the fermented cassava leaves were improved, demonstrating a positive effect of fermentation on the extracted protein's techno-functional potential.Conclusions Overall, fermentation increased the protein content of CLF, reduced anti-nutritional compounds, and enhanced the functional properties of the extracted protein.Significance and Novelty These findings suggest that fermentation of cassava leaf flour represents a viable biotechnological strategy for sustainable food industry applications, contributing to the development of more sustainable food supply chains. (AU) | |
| Processo FAPESP: | 19/27354-3 - Arquitetura de sistemas de liberação coloidais: qual é o papel da estrutura na digestibilidade? |
| Beneficiário: | Rosiane Lopes da Cunha |
| Modalidade de apoio: | Auxílio à Pesquisa - Temático |