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Sustainable Use of By-Products (Okara and Linseed Cake) in Tempeh Fermentation: Effects on Isoflavones and Lignans

cris.virtual.author-orcid0000-0002-6734-6271
cris.virtual.author-orcid0000-0002-9279-2572
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cris.virtual.author-orcid0000-0001-6208-3364
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cris.virtualsource.author-orcid9510fdb3-2b25-4ccb-baf7-442036593f18
cris.virtualsource.author-orcidc17a2ff0-a029-4abe-988a-802db4d700a2
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cris.virtualsource.author-orcid89950f06-27d8-47dd-92ba-f75bdd787f6c
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enOkara and linseed cake are nutrient-rich by-products containing phytoestrogens, which are underutilized in food production. The aim of this study was to optimize hydrothermal treatment and fermentation time using common starters for tempeh fermentation. Changes in isoflavones and secoisolariciresinol diglucoside (SDG) were analyzed using the HPLC-PDA method. Okara and linseed cake were steamed for 5 to 40 min, followed by fermentation with Rhizopus oligosporus at 30 °C for 48 h. The optimal steaming times were 10 min for okara and 20 min for linseed cake. Isoflavone analysis revealed a change in total levels depending on the microflora, with a significant increase in aglycones during fermentation. SDG levels did not show a significant reduction. In 24-h fermented tempeh, the isoflavone acetylglycosides content increased after frying. These results suggest that steam treatment is an effective hydrothermal method, offering energy and water savings. Additionally, the ability to modulate isoflavone composition through fermentation creates new opportunities for pro-healthy food development. This study concludes that okara and linseed cake can be successfully used for tempeh production, providing a sustainable alternative to conventional tempeh substrates. By utilizing these by-products, this research promotes the reduction of food waste and supports the development of environmentally friendly food production practices.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorKuligowski, Maciej
dc.contributor.authorRadziejewska-Kubzdela, Elżbieta
dc.contributor.authorGórna, Oliwia
dc.contributor.authorJasińska-Kuligowska, Iwona
dc.contributor.authorKidoń, Marcin
dc.date.access2025-01-20
dc.date.accessioned2025-01-20T10:43:46Z
dc.date.available2025-01-20T10:43:46Z
dc.date.copyright2024-11-14
dc.date.issued2024
dc.description.abstract<jats:p>Okara and linseed cake are nutrient-rich by-products containing phytoestrogens, which are underutilized in food production. The aim of this study was to optimize hydrothermal treatment and fermentation time using common starters for tempeh fermentation. Changes in isoflavones and secoisolariciresinol diglucoside (SDG) were analyzed using the HPLC-PDA method. Okara and linseed cake were steamed for 5 to 40 min, followed by fermentation with Rhizopus oligosporus at 30 °C for 48 h. The optimal steaming times were 10 min for okara and 20 min for linseed cake. Isoflavone analysis revealed a change in total levels depending on the microflora, with a significant increase in aglycones during fermentation. SDG levels did not show a significant reduction. In 24-h fermented tempeh, the isoflavone acetylglycosides content increased after frying. These results suggest that steam treatment is an effective hydrothermal method, offering energy and water savings. Additionally, the ability to modulate isoflavone composition through fermentation creates new opportunities for pro-healthy food development. This study concludes that okara and linseed cake can be successfully used for tempeh production, providing a sustainable alternative to conventional tempeh substrates. By utilizing these by-products, this research promotes the reduction of food waste and supports the development of environmentally friendly food production practices.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,3
dc.description.number22
dc.description.points100
dc.description.versionfinal_published
dc.description.volume16
dc.identifier.doi10.3390/su16229936
dc.identifier.issn2071-1050
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2383
dc.identifier.weblinkhttps://www.mdpi.com/2071-1050/16/22/9936
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofSustainability
dc.relation.pagesart. 9936
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enokara
dc.subject.enlinseed cake
dc.subject.enRhizopus oligosporus
dc.subject.enisoflavones
dc.subject.ensecoisolariciresinol diglucoside
dc.titleSustainable Use of By-Products (Okara and Linseed Cake) in Tempeh Fermentation: Effects on Isoflavones and Lignans
dc.title.volumeSpecial Issue Emerging and Modern Approaches for Sustainable Food Production and Waste Management
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue22
oaire.citation.volume16