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Chemical and bioactive changes during fermentation and in vitro digestion of hemp pressed cake using Rhizopus oligosporus

cris.lastimport.scopus2025-10-23T06:57:51Z
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cris.virtualsource.author-orcidd3f6a657-ab22-473c-8d63-950e8350b7e1
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dc.abstract.enThe increasing popularity of hempseed oil consumption contributes to an increased production of hemp-pressed cake (HPC), which is mainly underutilized feedstock. This study aims to valorise hemp-pressed cake, a byproduct of hemp oil production, by employing solid-state fermentation with Rhizopus oligosporus to enhance its nutritional value and bioactivity. The results indicate that fermentation preserved total protein content and released free amino acids, varying with fermentation duration. Also, a gradual drop in oil content by a maximum of 41.8% after 14 days was observed. Eight fatty acids were identified, with most showing a decreasing trend during fermentation, except for C18:1 (cis-9), which increased. Fermentation contributed to an increase in antioxidant activity and total phenolic content (TPC) at varied levels depending on the extract types and fermentation duration varied levels for analysed. Additionally, in the in-vitro digestion method, the samples were then analysed for TPC, iron chelating capacity, antioxidant activity, antihypertensive activity, antidiabetic activity, and total peptide amount. In addition, fermentation can increase the bioavailability of certain compounds, and it is a prospective use of a waste material produced during cold-pressing of hemp seed oil.
dc.abstract.languageen
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorAktaş, Havva
dc.contributor.authorRaczyk, Marianna
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorPolanowska, Katarzyna Anna
dc.date.access2025-03-05
dc.date.accessioned2025-03-05T10:43:34Z
dc.date.available2025-03-05T10:43:34Z
dc.date.copyright2024-12-22
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_research
dc.description.financecost14000,00
dc.description.if6,0
dc.description.number1 January 2025
dc.description.points100
dc.description.versionfinal_published
dc.description.volume215
dc.identifier.doi10.1016/j.lwt.2024.117264
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2543
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0023643824015470
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofLWT - Food Science and Technology
dc.relation.pagesart. 17264
dc.rightsCC-BY-NC-ND
dc.sciencecloudsend
dc.share.typeOTHER
dc.subject.entempeh fermentation
dc.subject.enhemp pressed cake
dc.subject.enCannabis sativa
dc.subject.enRhozopus oligosporus
dc.subject.enin vitro digestion
dc.subject.languageen
dc.titleChemical and bioactive changes during fermentation and in vitro digestion of hemp pressed cake using Rhizopus oligosporus
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume215