2026-04-18T04:38:40Zhttps://recercat.cat/oai/request

oai:recercat.cat:20.500.12327/46302025-10-22T11:14:16Zcom_2072_4428com_2072_4427col_2072_487898

Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients Ayllon Parra, Nadia Castellari, Massimo Gou, Pere Ribas-Agustí, Albert Indústries Alimentàries Funcionalitat i Seguretat Alimentària Qualitat i Tecnologia Alimentària Nutritional and techno-functional properties of alternative protein sources are limiting factors for their use in food products. Here, we evaluated the effect of solid-state fermentation (SSF) with Pleurotus ostreatus on quinoa, chickpea, oat and Chlorella vulgaris with oat (Cv + O), exemplifying a diverse range of plant-based sources. Results suggested protein metabolization led to a decrease in their content and changes in the amino acid profile, mostly an increase in valine, isoleucine, and threonine and a decrease in lysine and sulphur amino acids, depending on the ingredient used. Minor effects were observed in fat content and profile. Water-holding capacity improved mostly due to thermal pretreatment, while fermentation enhanced protein solubility of oat and Cv + O, the gelling and water absorption capacities of quinoa, the oil absorption capacity of chickpea and oat, and the emulsifying properties of chickpea. Thus, SSF with P. ostreatus effectively modifies plant-based ingredients, depending on the ingredient and desired functionality. 2025-10-22T11:14:16Z 2025-10-22T11:14:16Z 2025-10-22T11:14:16Z 2025-06-11 info:eu-repo/semantics/article Ayllón-Parra, Nadia, Massimo Castellari, Pere Gou and Albert Ribas-Agustí. 2025. “Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients”. Food Chemistry 490: 145090. doi:10.1016/j.foodchem.2025.145090. 0308-8146 http://hdl.handle.net/20.500.12327/4630 https://doi.org/10.1016/j.foodchem.2025.145090 eng Food Chemistry EC/HE/101059632/EU/Gap resolutIon in sAfety, NuTritional, alLergenicity and Environmental assessments to promote Alternative Protein utilization and the dietary Shift /GIANT LEAPS http://creativecommons.org/licenses/by-nc/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial 4.0 International Elsevier