Lactic fermentation can restructure food matrices and modulate the molecular distribution of nutrients and bioactive compounds, thereby altering their technological and functional performance in complex food systems. In this study, Agaricus bisporus flour was used as a model mushroom matrix to investigate how fermentation-drive compositional remodeling influences the physicochemical and functional properties of gluten-free bread. Native and lactic-fermented mushroom flours were incorporated into a rice-corn-tapioca system, and their effects on dough expansion, crumb structure, nutritional composition, fatty acid profile, free sugar profiles, and antioxidant signatures assessed. Fermentation markedly altered the mushroom flour matrix, leading to reduced dough gas retention and denser crumb structures, consistent with microstructural modifications affecting viscoelastic behavior. More importantly, fermentation induced clear composition shifts, including redistribution of free sugars, modulation of fatty acid profiles, and increased α-tocopherol retention, indicating microbial metabolism-mediated molecular reorganization. These changes were directly associated with enhanced antioxidant capacity in the final breads, particularly in samples enriched with fermented flour. Multivariate analysis further confirmed that fermentation status, rather than incorporation level, was the main driver of variation across compositional and functional parameters, especially those related to lipid oxidation protection, sugar metabolism, and antioxidant potential. These findings demonstrate that lactic fermentation acts as a matrix-engineering strategy capable of redefining the structure-function role of A. bisporus flour in gluten-free bread, offering mechanistic insights into how fermented fungal ingredients can be leveraged to design nutritionally enhanced and functionally optimized cereal-free products.
Ana Saldanha, Mikel Añibarro-Ortega, Diogo Salvati et al.· Food Research International· 0 citations
The dewberry, or Rubus caesius L. (Rosaceae), has long been used in traditional medicine, although scientific research has primarily focused on its roots and aerial portions. Notable biological activity associated with a rich phytochemical profile has been reported in these investigations. In contrast, limited information is available regarding the biological potential and chemical composition of R. caesius roots collected from Turkmenistan, Central Asia. The present study aimed to investigate, for the first time, the biological potential of R. caesius root extracts prepared as an aqueous infusion (a traditional, food-relevant preparation) and an ethanol extract (a polyphenol-enriching extraction), and to relate differences in bioactivity to UHPLC-QqQ-MS/MS-based phytochemical composition. The extracts were screened using complementary antioxidant assays (radical-scavenging and reducing power), a multi-target panel of enzyme inhibitory activities relevant to metabolic and cosmetic/neurobiological pathways (including α-amylase, α-glucosidase, acetyl-/butyrylcholinesterase, and tyrosinase), and antimicrobial/antifungal tests against representative bacterial and fungal strains. UHPLC-QqQ-MS/MS profiling revealed a root metabolome dominated by phenolic acids, flavonoids, and anthocyanin-related constituents, with clear qualitative and quantitative differences between infusion and ethanol extracts. In agreement with the chemical findings, both extracts expressed pronounced antioxidant capacity, while enzyme inhibition was extract-dependent, indicating that solvent polarity influenced the recovery of constituents responsible for carbohydrate-hydrolyzing enzyme and cholinesterase/tyrosinase inhibition. The antimicrobial and antifungal screenings demonstrated selective growth inhibition that varied by microorganism and extraction type. The integrated chemical–biological approach highlights R. caesius roots from Turkmenistan as a promising source of multifunctional natural products and provides baseline data to support their future use in nutraceutical, functional food, or phytopharmaceutical development.
Serdar Korpayev, Emre Can Buluz, Savas Kaya et al.· RSC Advances· 0 citations
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