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<p>The utilization of biomass that has so far been overlooked and underutilized presents a promising opportunity for developing functional food ingredients with enhanced nutritional value. This study aims to investigate the effects of fermentation using <i>Saccharomyces cerevisiae</i> on the chemical composition, physical characteristics, and functional properties of breadfruit seed flour. The process included controlled fermentation, followed by detailed analysis using several techniques such as thermogravimetric analysis (TGA and DTA), Fourier Transform Infrared Spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), biochemical testing (protein, thiol content, solubility, peptides), amino acid profiling through HPLC, antioxidant testing (DPPH), and in vitro tests on protein digestibility and solubility. The results showed that fermentation altered the starch’s crystalline pattern and lowered its thermal stability, as reflected in earlier mass loss between 100 and 220&#xa0;°C. XRD patterns revealed broader peaks with reduced intensity at specific angles (15°, 17°, 18°, and 23°), suggesting partial breakdown of the starch structure. FTIR analysis indicated changes in protein-related functional groups, along with signs of increased active compounds. There was a noticeable appearance of carbonyl groups (C=O) and stronger signals from free amino (–NH₂) and nitrate (–NO₂) groups. Meanwhile, Amide I and II signals became less prominent. Fermentation also contributed to better nutritional value, seen in higher protein and thiol contents, greater solubility of both proteins and peptides, and improved levels of key amino acids like lysine, tryptophan, and glutamic acid. The antioxidant activity improved as well, demonstrated by a drop in IC₅₀ values. Protein hydrolysis was also enhanced.</p>

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Fermentation of Artocarpus altilis seed flour: structural, functional, and bioactivity characterization for sustainable food applications

  • 期刊论文

  • 发表日期：

    2025年9月23日

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  • Budianto Budianto,
  • Aldi Firdiansyah Setiawan

摘要

The utilization of biomass that has so far been overlooked and underutilized presents a promising opportunity for developing functional food ingredients with enhanced nutritional value. This study aims to investigate the effects of fermentation using Saccharomyces cerevisiae on the chemical composition, physical characteristics, and functional properties of breadfruit seed flour. The process included controlled fermentation, followed by detailed analysis using several techniques such as thermogravimetric analysis (TGA and DTA), Fourier Transform Infrared Spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), biochemical testing (protein, thiol content, solubility, peptides), amino acid profiling through HPLC, antioxidant testing (DPPH), and in vitro tests on protein digestibility and solubility. The results showed that fermentation altered the starch’s crystalline pattern and lowered its thermal stability, as reflected in earlier mass loss between 100 and 220 °C. XRD patterns revealed broader peaks with reduced intensity at specific angles (15°, 17°, 18°, and 23°), suggesting partial breakdown of the starch structure. FTIR analysis indicated changes in protein-related functional groups, along with signs of increased active compounds. There was a noticeable appearance of carbonyl groups (C=O) and stronger signals from free amino (–NH₂) and nitrate (–NO₂) groups. Meanwhile, Amide I and II signals became less prominent. Fermentation also contributed to better nutritional value, seen in higher protein and thiol contents, greater solubility of both proteins and peptides, and improved levels of key amino acids like lysine, tryptophan, and glutamic acid. The antioxidant activity improved as well, demonstrated by a drop in IC₅₀ values. Protein hydrolysis was also enhanced.