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Oilseed By-Products Valorization Using Lactic Acid Fermentation: Nutritional and Technological Aspects of Applications in Wheat Bread

cris.virtual.author-orcid0000-0002-2994-4019
cris.virtual.author-orcid0000-0003-1298-6201
cris.virtual.author-orcid0000-0002-3574-3117
cris.virtual.author-orcid0000-0002-9011-8592
cris.virtual.author-orcid0000-0002-0481-6416
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cris.virtualsource.author-orcide1381f45-d30d-4632-b008-bcbf1b28b7a4
cris.virtualsource.author-orcide0ec9333-c31e-44fd-9447-b159909e62c3
cris.virtualsource.author-orcid5a92c57a-50a8-4d53-a17d-17ad767a350e
cris.virtualsource.author-orcid99aed1fd-67ac-43f9-b5e5-392ea7cd426f
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dc.abstract.enThis study aimed to determine the effect of lactic acid fermentation with Lactiplantibacillus plantarum on the bioactive compound composition and fatty acid profile of black cumin, camelina, milk thistle, and evening primrose cakes, as well as to evaluate their application as ingredients in wheat bread production (9% of wheat flour substitution). Fermentation increased the content of flavonoids and phenolic acids in camelina cake by approximately 30%, while causing a 30% decrease in carotenoid content. In black cumin cake, an eightfold increase in 4-hydroxybenzoic acid content and a 10% reduction in thymoquinone were observed. For milk thistle, silymarin content decreased by approximately 10%. Fermentation increased the proportion of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs), reducing polyunsaturated fatty acids (PUFAs) in all analyzed cakes. Breads containing 9% fermented cakes exhibited lower specific volume and greater hardness (22–80%), gumminess (17–64%), and chewiness (8–48%), compared to the breads with unfermented cakes. The contents of bioactive compounds in breads depended on the type of cake added. The bread with fermented camelina cake showed a 15% increase in flavonoid content and higher levels of selected phenolic acids compared to the bread with unfermented camelina. The breads containing camelina cake, both fermented and unfermented, also had the most favorable physical quality (texture and volume). The amount of ferulic acid in all samples of bread with the addition of fermented cakes was lower in comparison to the bread samples with unfermented cakes.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Chemii
dc.contributor.authorKrólak, Jakub Roman
dc.contributor.authorMakowska, Agnieszka
dc.contributor.authorWaszkowiak, Katarzyna
dc.contributor.authorMyszka, Kamila
dc.contributor.authorStuper-Szablewska, Kinga
dc.contributor.authorPrzybylska-Balcerek, Anna
dc.contributor.authorRzyska-Szczupak, Katarzyna
dc.date.access2026-01-22
dc.date.accessioned2026-01-22T07:10:53Z
dc.date.available2026-01-22T07:10:53Z
dc.date.copyright2025-12-20
dc.date.issued2026
dc.description.abstract<jats:p>This study aimed to determine the effect of lactic acid fermentation with Lactiplantibacillus plantarum on the bioactive compound composition and fatty acid profile of black cumin, camelina, milk thistle, and evening primrose cakes, as well as to evaluate their application as ingredients in wheat bread production (9% of wheat flour substitution). Fermentation increased the content of flavonoids and phenolic acids in camelina cake by approximately 30%, while causing a 30% decrease in carotenoid content. In black cumin cake, an eightfold increase in 4-hydroxybenzoic acid content and a 10% reduction in thymoquinone were observed. For milk thistle, silymarin content decreased by approximately 10%. Fermentation increased the proportion of saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs), reducing polyunsaturated fatty acids (PUFAs) in all analyzed cakes. Breads containing 9% fermented cakes exhibited lower specific volume and greater hardness (22–80%), gumminess (17–64%), and chewiness (8–48%), compared to the breads with unfermented cakes. The contents of bioactive compounds in breads depended on the type of cake added. The bread with fermented camelina cake showed a 15% increase in flavonoid content and higher levels of selected phenolic acids compared to the bread with unfermented camelina. The breads containing camelina cake, both fermented and unfermented, also had the most favorable physical quality (texture and volume). The amount of ferulic acid in all samples of bread with the addition of fermented cakes was lower in comparison to the bread samples with unfermented cakes.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financeother
dc.description.financecost6121,21
dc.description.if4,6
dc.description.number1
dc.description.points140
dc.description.versionfinal_published
dc.description.volume31
dc.identifier.doi10.3390/molecules31010015
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7079
dc.identifier.weblinkhttps://doi.org/10.3390/molecules31010015
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.pbn.affiliationforestry
dc.relation.ispartofMolecules
dc.relation.pagesart. 15
dc.relation.projectPREIDUM 3/W/5B/SG/2024
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enoilseed cake
dc.subject.enLactobacillus
dc.subject.enbioactive compounds
dc.subject.enwheat bread
dc.titleOilseed By-Products Valorization Using Lactic Acid Fermentation: Nutritional and Technological Aspects of Applications in Wheat Bread
dc.title.volumeSpecial Issue Advances in Physicochemical Properties of Innovative Food Products During Processing
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume31
project.funder.namePREIDUB