Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour

CIPOLLONE, MARÍA AGUSTINA; ABRAHAM, ANALÍA G.; FONTANA, ARIEL; TIRONI, VALERIA A.

Foods

MDPI

Año: 2024 vol. 13

This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and 37 °C). Finally, fermented flours (FFs) were obtained in a bioreactor under two conditions: 1: 36.4% w/w, 24 h, 30 °C (FF1); 2: 14.3% w/w, 24 h, 37 °C (FF2). The pH values decreased to 4.4–4.7, with a predominance of lactic acid bacteria. As in the fermentations in tubes, an increment in the proteolysis degree (TNBS method) (greater for FF2), polypeptide aggregation and a decrease in their solubility, an increase in 4 kDa, as well as for some fractions in the ranges 2–0.3 kDa and