Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds.

Joaquim Calvo-Lerma,Andrea Asensio-Grau,Jorge García-Hernández,Ana Andrés,Ana Heredia

doi:10.3390/foods11030410

Joaquim Calvo-Lerma, Andrea Asensio-Grau + Show 3 more

Open Access

https://doi.org/10.3390/foods11030410

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Abstract

Fermentation of plant-based substrates with edible fungi enhances the nutrient profile and digestibility, but it has been scarcely applied to edible seeds, which are rich in healthy lipids. In this study, chia and sesame seeds were solid-state fermented with Pleurotus ostreatus, followed by drying and milling. Fermentation led to increased content of lipid and protein in both seeds’ products, and a change in fatty acid profile in favor of increased polyunsaturated fatty acids. Then, the samples were subjected to in vitro digestion. Lipolysis, determined by nuclear magnetic resonance, was higher in sesame than in chia products, and the fermented counterparts had increased values compared to the controls. In terms of physical properties, fermentation showed reduced particle size and increased matrix degradation and decreased viscosity of the digestion medium, which were related to increased lipolysis. In conclusion, applying solid-state fermentation on chia and sesame seeds could be a recommendable approach.

Highlights

In developed industrialized countries, unhealthy dietary habits are mainstream
The technique is being applied to improve the nutrient profile of cereals and legumes, which result in reduced anti-nutritional factors (ANFs) along with increased protein content and antioxidant activity [5]
Chia (Salvia hispanica) and sesame (Sesamum indicum) seeds were purchased at a local supermarket in Valencia (Spain)

Summary

Introduction

Market availability and consumers’ preference for unhealthy food products have led to excessive intakes of saturated fat and deficient sources of fiber and unsaturated fatty acids [1]. This scenario is promoted by consumers’ lack of time for cooking, unhealthy foods being cheaper than recommendable foods, and the scarce availability of healthier and affordable options. This situation will keep increasing obesity and rates of non-communicable diseases [2]. The technique is being applied to improve the nutrient profile of cereals and legumes, which result in reduced anti-nutritional factors (ANFs) along with increased protein content and antioxidant activity [5]

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