Modulating Extraction and Pre-Extraction Processing for Selective Recovery of Bioactives from Fermented Plant Foods

IF 5.6 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2026-10-13 DOI:10.1007/s11947-026-04618-1

Agnieszka Ludwiczak, Miłosz Wasicki, Aneta Krakowska-Sieprawska, Justyna Walczak-Skierska, Kacper Roszak, Michalina Ehlert, Aleksandra Florkiewicz, Joanna Rudnicka, Katarzyna Rafińska, Sylwia Wrotek, Małgorzata Szultka-Młyńska, Paweł Piotr Pomastowski

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引用次数: 0

Abstract

Fermented plant matrices are chemically and structurally complex and remain underexplored as sources of bioactive compounds. Fermentation reshapes plant tissues, generating new metabolites and altering matrix architecture, which can markedly influence extractability. In this study, we evaluated 14 fermented plant matrices using supercritical fluid extraction (SFE), accelerated solvent extraction (ASE), and conventional maceration (MAC), combined with two pre-extraction processing modes (air-drying vs freeze-drying). Extraction yield, total phenolic content, and antioxidant activity (DPPH/TEAC) were determined, and chemical profiles were assessed by MALDI-TOF–MS, GC-FID analysis of fatty acid methyl esters, and targeted LC–MS/MS analysis of phenolic compounds. Selected extracts were further evaluated for cytotoxicity and effects on viability in L929 fibroblasts. Extraction performance depended on matrix type and processing. Overall, extraction performance was matrix- and compound-class-dependent: SFE yielded extracts with the highest antioxidant activity and was enriched in saturated and monounsaturated fatty acids, whereas maceration and ASE recovered higher total concentrations of phenolic compounds. The results indicate that the extraction strategy and pre-treatment can be selected to favor recovery of different bioactive compound classes from fermented plant matrices, supporting their potential valorization as sources of bioactive ingredients and clean-label additives.

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植物发酵食品中生物活性物质选择性回收的调控提取和预提取工艺

发酵植物基质化学和结构复杂，作为生物活性化合物的来源尚未得到充分开发。发酵重塑植物组织，产生新的代谢物和改变基质结构，可以显著影响可提取性。在这项研究中，我们使用超临界流体萃取（SFE）、加速溶剂萃取（ASE）和常规浸渍（MAC），结合两种预萃取处理模式（空气干燥和冷冻干燥）对14种发酵植物基质进行了评价。测定提取率、总酚含量和抗氧化活性（DPPH/TEAC），并通过MALDI-TOF-MS、GC-FID分析脂肪酸甲酯、靶向LC-MS /MS分析酚类化合物的化学特征。进一步评价所选提取物的细胞毒性和对L929成纤维细胞活力的影响。提取性能取决于基质类型和处理方式。总体而言，提取性能与基质和化合物类别有关：SFE提取的提取物具有最高的抗氧化活性，富含饱和和单不饱和脂肪酸，而浸渍和ASE提取的酚类化合物总浓度更高。结果表明，可以选择有利于从发酵植物基质中回收不同生物活性化合物类别的提取策略和预处理，支持其作为生物活性成分和清洁标签添加剂来源的潜在价值。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.