Ricicla Group Labs. - Department of Agricultural and Environmental Sciences (DISAA), University of Milan, via Giovanni Celoria 2, 20133 Milan, Italy.
Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Giovanni Celoria 2, 20133 Milan, Italy.
Food Chem. 2022 Apr 16;374:131791. doi: 10.1016/j.foodchem.2021.131791. Epub 2021 Dec 7.
Food industry by-products such as grape pomace (GP), tomato pomace (TP), and spent coffee grounds (SCG) are rich in polyphenols (PP) but are easily biodegradable. The aim of this study is to test Spontaneous Fermentation (SF) as treatment to modify PP profile and bioactivity. The results highlighted that the by-products' organic matter and the microbial populations drove the SF evolution; heterolactic, alcoholic, and their mixtures were the predominant metabolisms of TP, GP, and SCG + GP co-fermentation. Increases in the extractable amounts and antiradical activity occurred for all the biomasses. Regarding the aglycate-PPs (APP), i.e. the most bioreactive PPs, significant changes occurred for TP and GP but did not influence the anti-inflammatory bioactivity. The co-fermentation increased significantly chlorogenic acid and consumed most of the APPs, acting as a purification system to obtain a highly concentrated APP fraction, so that the extract might be employed for a specific purpose.
食品工业副产品，如葡萄渣（GP）、番茄渣（TP）和废咖啡渣（SCG）富含多酚（PP），但容易生物降解。本研究旨在测试自然发酵（SF）作为一种处理方法来改变 PP 谱和生物活性。结果表明，副产物的有机质和微生物种群推动了 SF 的演变；异乳酸、酒精及其混合物是 TP、GP 和 SCG+GP 共发酵的主要代谢物。所有生物量的可提取量和抗氧化活性都增加了。对于可提取的糖苷化多酚（APP），即最具生物活性的多酚，TP 和 GP 发生了显著变化，但并不影响抗炎生物活性。共发酵显著增加了绿原酸并消耗了大部分 APP，起到了净化系统的作用，以获得高度浓缩的 APP 馏分，从而使提取物可用于特定用途。
