Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients

Nutritional and techno-functional properties of alternative protein sources are limiting factors for their use in food products. Here, we evaluated the effect of solid-state fermentation (SSF) with Pleurotus ostreatus on quinoa, chickpea, oat and Chlorella vulgaris with oat (Cv + O), exemplifying a...

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Autores: Ayllon Parra, Nadia, Castellari, Massimo, Gou, Pere, Ribas-Agustí, Albert
Formato: artículo
Fecha de publicación:2025
País:España
Recursos:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Repositorio:IRTA Pubpro. Open Digital Archive
OAI Identifier:oai:repositori.irta.cat:20.500.12327/4630
Acesso em linha:http://hdl.handle.net/20.500.12327/4630
https://doi.org/10.1016/j.foodchem.2025.145090
Access Level:acceso abierto
Palavra-chave:663/664
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spelling Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredientsAyllon Parra, NadiaCastellari, MassimoGou, PereRibas-Agustí, Albert663/664Nutritional and techno-functional properties of alternative protein sources are limiting factors for their use in food products. Here, we evaluated the effect of solid-state fermentation (SSF) with Pleurotus ostreatus on quinoa, chickpea, oat and Chlorella vulgaris with oat (Cv + O), exemplifying a diverse range of plant-based sources. Results suggested protein metabolization led to a decrease in their content and changes in the amino acid profile, mostly an increase in valine, isoleucine, and threonine and a decrease in lysine and sulphur amino acids, depending on the ingredient used. Minor effects were observed in fat content and profile. Water-holding capacity improved mostly due to thermal pretreatment, while fermentation enhanced protein solubility of oat and Cv + O, the gelling and water absorption capacities of quinoa, the oil absorption capacity of chickpea and oat, and the emulsifying properties of chickpea. Thus, SSF with P. ostreatus effectively modifies plant-based ingredients, depending on the ingredient and desired functionality.This work was supported by the GIANT LEAPS project which has received funding from the European Union‘s HORIZON EUROPE research and innovation programme under grant agreement N° 101059632, and 2021 SGR 00468 (SEQUSAL), 2021 SGR 00461 (TECQUAL) and CERCA Programme from Generalitat de Catalunya. Nadia Ayllón-Parra is recipient of an IRTA PhD grant for Scientific Strategic Initiatives 2022. Authors wish to acknowledge Gerard Sabeña, Elvira Tenorio and Narcís Sais for their technical assistance.info:eu-repo/semantics/publishedVersionElsevierIndústries AlimentàriesFuncionalitat i Seguretat AlimentàriaQualitat i Tecnologia Alimentària202520252025info:eu-repo/semantics/article11application/pdfhttp://hdl.handle.net/20.500.12327/4630https://doi.org/10.1016/j.foodchem.2025.145090reponame:IRTA Pubpro. Open Digital Archiveinstname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)InglésFood ChemistryEC/HE/101059632/EU/Gap resolutIon in sAfety, NuTritional, alLergenicity and Environmental assessments to promote Alternative Protein utilization and the dietary Shift /GIANT LEAPSAttribution-NonCommercial 4.0 Internationalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessoai:repositori.irta.cat:20.500.12327/46302026-06-16T08:51:17Z
dc.title.none.fl_str_mv Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients
title Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients
spellingShingle Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients
Ayllon Parra, Nadia
663/664
title_short Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients
title_full Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients
title_fullStr Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients
title_full_unstemmed Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients
title_sort Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients
dc.creator.none.fl_str_mv Ayllon Parra, Nadia
Castellari, Massimo
Gou, Pere
Ribas-Agustí, Albert
author Ayllon Parra, Nadia
author_facet Ayllon Parra, Nadia
Castellari, Massimo
Gou, Pere
Ribas-Agustí, Albert
author_role author
author2 Castellari, Massimo
Gou, Pere
Ribas-Agustí, Albert
author2_role author
author
author
dc.contributor.none.fl_str_mv Indústries Alimentàries
Funcionalitat i Seguretat Alimentària
Qualitat i Tecnologia Alimentària
dc.subject.none.fl_str_mv 663/664
topic 663/664
description Nutritional and techno-functional properties of alternative protein sources are limiting factors for their use in food products. Here, we evaluated the effect of solid-state fermentation (SSF) with Pleurotus ostreatus on quinoa, chickpea, oat and Chlorella vulgaris with oat (Cv + O), exemplifying a diverse range of plant-based sources. Results suggested protein metabolization led to a decrease in their content and changes in the amino acid profile, mostly an increase in valine, isoleucine, and threonine and a decrease in lysine and sulphur amino acids, depending on the ingredient used. Minor effects were observed in fat content and profile. Water-holding capacity improved mostly due to thermal pretreatment, while fermentation enhanced protein solubility of oat and Cv + O, the gelling and water absorption capacities of quinoa, the oil absorption capacity of chickpea and oat, and the emulsifying properties of chickpea. Thus, SSF with P. ostreatus effectively modifies plant-based ingredients, depending on the ingredient and desired functionality.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/4630
https://doi.org/10.1016/j.foodchem.2025.145090
url http://hdl.handle.net/20.500.12327/4630
https://doi.org/10.1016/j.foodchem.2025.145090
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Chemistry
EC/HE/101059632/EU/Gap resolutIon in sAfety, NuTritional, alLergenicity and Environmental assessments to promote Alternative Protein utilization and the dietary Shift /GIANT LEAPS
dc.rights.none.fl_str_mv Attribution-NonCommercial 4.0 International
http://creativecommons.org/licenses/by-nc/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial 4.0 International
http://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 11
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:IRTA Pubpro. Open Digital Archive
instname:Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
instname_str Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
reponame_str IRTA Pubpro. Open Digital Archive
collection IRTA Pubpro. Open Digital Archive
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.198674

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