Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote)

• Published in: Journal of cereal science Vol. 90; p. 102837
• Main Authors: Acosta-Estrada, Beatriz A., Villela-Castrejón, Javier, Perez-Carrillo, Esther, Gómez-Sánchez, Carlos Eduardo, Gutiérrez-Uribe, Janet A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-11-2019
• Subjects: Aspergillus oryzae; dietary fiber; Ferulic acid; Hericium erinaceum; Pleurotus ostreatus; Pleurotus ostreatus; Aspergillus oryzae; Hericium erinaceum; dietary fiber; Ferulic acid
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2019.102837

Free forms of phenolic compounds are more rapidly absorbed in the small intestine and distributed throughout the body. In nejayote, 85% of total phenolic content are found in bound forms. This study proved that solid-state fermentation (SSF) of nejayote solids with four different varieties of edible fungi, Aspergillus oryzae, Pleurotus ostreatus (Pearl and Blue) and Hericium erinaceus increase free phenolic compounds, antioxidant capacity and soluble dietary fiber (SDF). Major increments of 31–325% compared to control were observed in phenolic compounds contents after 3 days of fermentation with P. ostreatus Perla. P. ostreatus Perla and Hericium erinaceus increased 2 folds the antioxidant capacity compared to unfermented nejayote at day 3 of fermentation. P. ostreatus Perla also increased SDF by 45.49% at the third day of fermentation. Such changes greatly enhance nejayote solids, supporting its potential to be valorized as a functional food ingredient.
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•Nejayote soluble dietary fiber increased 45% after solid-state fermentation (SSF).•SSF was effective to release phenolic antioxidant compounds in nejayote solids.•Free phenolic compounds in nejayote solids increased by SSF.•Antioxidant capacity doubled after 3 days of SSF by P. ostreatus Perla and Hericium erinaceus.