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<p>Pine nut (<i>Araucaria angustifolia</i>) is a promising nutritional source, rich in polysaccharides, including resistant starch. Its flours retain this composition, and fermentation with probiotics such as <i>Lactiplantibacillus plantarum</i> and <i>Lacticaseibacillus casei</i> can enhance their nutritional and technological properties. This study evaluated the impact of fermentation on pine nut flours from the Caiová and Inácio Martins varieties using these strains, analyzing physicochemical, nutritional, and technological parameters. Fermented flours exhibited reduced total starch content (e.g., C.04: 77.51 ± 5.77% vs. CNF: 96.60 ± 1.60%), increased resistant starch (C.04: 10.28 ± 0.33% vs. CNF: 5.01 ± 0.09%), and elevated phenolic compounds levels (C.LC01: 106.80 ± 12.15 vs. CNF: 41.92 ± 7.16&#xa0;mg GAE/100&#xa0;g; IM.LC01: 99.99 ± 2.30 vs. IMNF: 17.72 ± 0.56&#xa0;mg GAE/100&#xa0;g). Antioxidant activity was more pronounced in the FRAP method. Fermentation also induced textural modifications– enzymatic starch hydrolysis altered gel hardness (IM.04: 0.42 ± 0.02&#xa0;N), elasticity (C.04: 2.90 ± 0.30&#xa0;mm) and cohesiveness (IM.04: 0.69 ± 0.04), while microbial metabolism produced metabolites that contributed to improved viscoelastic properties of pine nut flour gels, maintaining solid-like behavior and strong gel structure. Overall, fermentation enhanced the nutritional and technological properties of pine nut flours, broadening their potential in innovative food products.</p>

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Biotransformation by lactic acid bacteria enhances the nutritional and technological properties of pine nut (Araucaria angustifolia) flour

  • 期刊论文

  • 发表日期：

    2025年8月29日

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  • Fernanda Pereira Santos,
  • Ivania Samara Dos Santos Silva Morais,
  • Karoliny Brito Sampaio,
  • Rene Pinto Da Silva,
  • Natasha Carolina Melo Diniz,
  • Rossana Catie Bueno De Godoy,
  • Haíssa Roberta Cardarelli

摘要

Pine nut (Araucaria angustifolia) is a promising nutritional source, rich in polysaccharides, including resistant starch. Its flours retain this composition, and fermentation with probiotics such as Lactiplantibacillus plantarum and Lacticaseibacillus casei can enhance their nutritional and technological properties. This study evaluated the impact of fermentation on pine nut flours from the Caiová and Inácio Martins varieties using these strains, analyzing physicochemical, nutritional, and technological parameters. Fermented flours exhibited reduced total starch content (e.g., C.04: 77.51 ± 5.77% vs. CNF: 96.60 ± 1.60%), increased resistant starch (C.04: 10.28 ± 0.33% vs. CNF: 5.01 ± 0.09%), and elevated phenolic compounds levels (C.LC01: 106.80 ± 12.15 vs. CNF: 41.92 ± 7.16 mg GAE/100 g; IM.LC01: 99.99 ± 2.30 vs. IMNF: 17.72 ± 0.56 mg GAE/100 g). Antioxidant activity was more pronounced in the FRAP method. Fermentation also induced textural modifications– enzymatic starch hydrolysis altered gel hardness (IM.04: 0.42 ± 0.02 N), elasticity (C.04: 2.90 ± 0.30 mm) and cohesiveness (IM.04: 0.69 ± 0.04), while microbial metabolism produced metabolites that contributed to improved viscoelastic properties of pine nut flour gels, maintaining solid-like behavior and strong gel structure. Overall, fermentation enhanced the nutritional and technological properties of pine nut flours, broadening their potential in innovative food products.