DESENVOLVIMENTO DE NOVO INGREDIENTE A PARTIR DE COPRODUTOS DE CAJU-DE-ÁRVORE DO CERRADO (Anacardium othonianum Rizz) E DE MILHO (Zea mays)

Abstract

Microbial fermentation processes have been established as an efficient tool for phenolic and antioxidant compounds production due to their cost-benefit ratio and environmental advantages. The solid-state fermentation process by filamentous fungi has been widely used as a biotechnological strategy to add value to agroindustrial products and byproducts, mainly by increasing protein and bioactive compounds levels. In this study the byproducts chemical characterization and quantification of phenolic compounds and antioxidant activity (ABTS, DPPH and FRAP) were performed. The byproducts solid-state fermentation (FES) of the fungus Rhizopus oligosporus was evaluated at five different byproducts concentrations. It was evaluated the difference between the content of total phenolic compounds, antioxidant activity (by ABTS, FRAP and DPPH methods) and proteins, and treatments that had the best results in these parameters were C100, C75FM25 and CC. After the best treatments selection, drying kinetics were performed at 50, 60, 70 and 80 ° C and the flours produced at the studied temperatures were evaluated in relation to their chemical, technological characteristics and antioxidant activity and phenolic fermentation compounds. The results showed increase in protein content and antioxidant activity and phenolic compounds of the byproducts after their fermentation and drying.