Journal of the American Oil Chemists Society最新文献

{"title":"Influence on the lipase concentration and substrate on the lipid profile and sensory characteristics of enzyme-modified cheese","authors":"Ignacio Vieitez,&nbsp;Marcelo Miraballes,&nbsp;Bruno Irigaray,&nbsp;Ana Claudia Ellis,&nbsp;Nicolás Callejas,&nbsp;Natalia Hodos,&nbsp;Andrea Cano,&nbsp;Melissa Romero,&nbsp;Gonzalo da Rosa,&nbsp;Adriana Gámbaro","doi":"10.1002/aocs.12922","DOIUrl":"https://doi.org/10.1002/aocs.12922","url":null,"abstract":"<p>Enzymatically modified cheeses (EMC) aim to achieve, in a shorter time frame, a composition and sensory characteristics akin to those of aged cheese. This study analyzed the lipid profile, composition, free fatty acid (FFA) content, and sensory attributes of EMC pastes with the objective of emulating the flavor profile of a red smear-ripened cheese (SR). Two different smear ripened cheeses were utilized as references: SR1, aged for 2–3 months, and SR2 aged for 10 months. Twelve formulations of EMC were prepared using a fatty medium moisture cheese corresponding to Mercosur's Danbo type cheese (MD) as sole base, with the addition of the two types of SR cheeses and enzymes including exopeptidase, endopeptidase, and lipase, with varying concentrations of the latter. The EMC formulations exhibited a different physicochemical composition compared to the SR cheeses, with higher moisture, ash content, lower fat, and protein content. The highest total FFA contents were found in formulations with SR2, followed by formulations with SR1. As the concentration of lipase increased in the formulations, a greater degree of lipolysis was observed. Sensory profile was not influenced by the concentration of lipase, but rather depended on the type of cheese used as the base. All EMC samples prepared with SR1 besides those prepared with SR2 as the base cheese and the highest concentration of lipase, exhibited sensory profiles more closely resembling that of lightly aged SR1. The enzymatic modification of cheeses proved to be a useful tool for generating sensory profiles similar to slightly aged SR cheese.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"725-738"},"PeriodicalIF":1.9,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ester formation during fatty acid methyl esters oxidation","authors":"E. A. Savel'ev,&nbsp;A. D. Cherepanova,&nbsp;V. N. Sapunov","doi":"10.1002/aocs.12919","DOIUrl":"https://doi.org/10.1002/aocs.12919","url":null,"abstract":"<p>The oxidation processes of unsaturated fatty acid methyl esters (FAMEs) and vegetable oils with molecular oxygen, proceeding through a radical mechanism, lead to the formation of a wide range of compounds. The primary oxidation products, hydroperoxides, undergo further decomposition to form products with a lower molecular weight or participate in cross-linking reactions leading to the accumulation of products with a higher molecular weight than the raw material. A number of researches note an increase concentration of oligomeric products and esters during the oxidation of FAME. The study of literary sources made it possible to establish that the accumulation of these substances correlates with each other. The mechanisms of ester formation described in the literature suggest the direct participation of either acids or hydroperoxides in these reactions. The work examines the main ways of accumulation of heavy products and “new” esters during the oxidation of FAMEs.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"711-723"},"PeriodicalIF":1.9,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143750018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids","authors":"Tomomi Suganuma,&nbsp;Yutaro Kataoka,&nbsp;Hidetaka Uehara","doi":"10.1002/aocs.12918","DOIUrl":"https://doi.org/10.1002/aocs.12918","url":null,"abstract":"<p>Diversification of the applications of fats and oils has led to increasing demands on their properties. Interesterification reactions are used to alter the composition of the constituent triacylglycerols (commonly known as triglycerides) to introduce the desired properties and enhance their value. Enzymatic interesterification catalysts have garnered attention owing to their safety, efficiency, and natural origin. However, enzymes are sensitive to temperature, moisture, and pH conditions, posing risks of inactivation. Additionally, enzymatic catalysts have slower reaction rates than chemical catalysts. To suppress the hydrolysis side reaction, lipases with high activity in microaqueous systems should be selected. Industrial reaction systems that use non-immobilized, powdered lipases overcome these issues owing to their insolubility in fats and oils. Continuous reaction systems, in which fats and oils are passed through a lipase-packed reaction column, offer a high processing capacity per unit enzyme weight, because the oils interact with high concentrations of lipase. These advances have led to the commercialization of medium- and long-chain triacylglycerols and cocoa butter substitutes. Our technology using powdered lipases offers the solution to the challenges of handling non-immobilized ones. This innovative approach allows for the efficient isolation and recovery of the enzymes after the reaction, maximizing their performance. Enzymatic catalysis can reduce the energy consumption and CO₂ emissions of interesterification reactions and eliminate the need for chemical catalysts by avoiding water washing and wastewater treatment. These distinctive features make enzymatic interesterification reactions promising for the industrial preparation of higher-value oils and fats worldwide.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"701-709"},"PeriodicalIF":1.9,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12918","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Solvent-free synthesis of medium chain triacylglycerols by esterification of capric, caprylic acids with 1, 3-specific and non-specific lipases","authors":"V. P. Mayookha,&nbsp;U. Raksha,&nbsp;Nanishankar V. Harohally,&nbsp;G. Suresh Kumar","doi":"10.1002/aocs.12904","DOIUrl":"https://doi.org/10.1002/aocs.12904","url":null,"abstract":"<p>Medium chain triacylglycerols (MCTs) are used as a functional oil in various food and pharmaceutical formulations because of their numerous health benefits and physical properties. Enzymatic esterification of glycerol with caprylic (C8:0) and capric acids (C10:0) in a molar ratio of 1:3.5 [50% (C8:0) and 50% (C10:0)] was carried out for the solvent free synthesis of MCTs using 5% (w/w) 1,3 specific lipase, Lipozyme RM IM and non-specific lipase, Novozym 435 in the presence of molecular sieves (10%) and low pressure conditions (50 and 150 mbar) at 50°C. Novozym 435 was more effective in the esterification reaction under 50 mbar reduced pressure, achieving ~54.74% triacylglycerol formation in 6 h, compared to Lipozyme RMIM, which achieved ~31.25% under the same conditions. Further reactions with Novozym 435 for 24 h showed that the maximum formation of MCTs occurred at 20 h (86.46 ± 3%), after which the reaction reached equilibrium. When 50 mbar was used, the formation of triacylglycerols enhanced 13 times compared with the results obtained at atmospheric pressure condition. Chemical characterization of the final MCTs confirmed the formation of four triacylglycerol species (TAG (8:0/8:0/8:0), TAG (8:0/8:0/10:0), TAG (8:0/10:0/10:0), and TAG (10:0/10:0/10:0) with LC–MS and NMR analysis. The melting and crystallization points of the synthesized oil was found to be −3.47°C and −23.48°C, respectively. Our findings contribute to developing a green process for synthesizing MCTs using two different fatty acids. The final product can be used as a nutraceutical oil or as an ingredient to enhance the food's physical properties.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"657-667"},"PeriodicalIF":1.9,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143564767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues","authors":"Haoyu Xu,&nbsp;Huamin Liu,&nbsp;Wenting Yin,&nbsp;Xinjie Xiong,&nbsp;Xuebing Xu","doi":"10.1002/aocs.12917","DOIUrl":"https://doi.org/10.1002/aocs.12917","url":null,"abstract":"<p>Sesame oil (SO) produced through roasting technology offers pleasant flavor, often named roasted sesame oil (RSO) in the market. During the RSO production process, roasting is an essential technology in determining the flavor of RSO, which directly influences the consumer acceptance. Therefore, the present work systematically offers current knowledge on flavors and related issues of RSO, which will focus on production technologies (i.e., roasting technology, extraction technology, subsequent processing technology), flavor characteristics and flavor compounds, formation pathways of major flavor compounds (i.e., Maillard reaction pathway, oil oxidation pathway, thermal degradation pathway), and effects of roasting on the nutrition and safety. In addition, the present work provides an outlook for the future development of RSO industry, including the establishment of a grading system for the evaluation of RSO flavors, high-value utilization of by-products from RSO processing, and how to improve production efficiency of RSO. This work could provide a better understanding of RSO roasting process and promising information for better production of aromatic, nutritious and safe RSO by controlling/innovating the roasting process.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 4","pages":"671-700"},"PeriodicalIF":1.9,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Glycerol esterification of free fatty acids catalyzed by zinc glycerolate for biodiesel production from acidified palm oil: Optimization, kinetic study, and process evaluation","authors":"Haotian Fei,&nbsp;Congwen Zheng,&nbsp;Zhenyu Wu,&nbsp;Xiaojiang Liang,&nbsp;Yong Nie","doi":"10.1002/aocs.12916","DOIUrl":"https://doi.org/10.1002/aocs.12916","url":null,"abstract":"<p>Biodiesel is an important alternative renewable liquid fuel due to its eco-friendly, non-toxic, and lower emissions. In this work, glycerol esterification catalyzed by zinc glycerolate was employed as a pretreatment to prepare biodiesel from acidified palm oil. The effects of stirring rate, catalyst amount, glycerol to free fatty acids (FFAs) molar ratio, and reaction temperature on the conversion of FFAs and concentration of monoglycerides, diglycerides, and triglycerides were investigated and optimized. The results show that the conversion of FFAs could reach 99.16% under the optimized conditions. Moreover, the kinetics of glycerol esterification catalyzed by zinc glycerolate at 160–200°C was obtained. Additionally, a comprehensive evaluation of the new biodiesel production process was also conducted. As a result, higher biodiesel content in the crude biodiesel phase was obtained after transesterification and separation using this new process. Overall, the study contributes to the utilization of waste oils to produce renewable energy and to minimize the waste management problem.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"641-655"},"PeriodicalIF":1.9,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Absorption and fluorescence profiles of biodiesel blends from Acrocomia aculeata kernel and pulp oils: Optical responses of α-tocopherol and β-carotene under thermal degradation","authors":"Wilson Espíndola Passos,&nbsp;Maydla Vasconcelo Adriano Segovia,&nbsp;Caroline Honaiser Lescano,&nbsp;Ivan de Pires de Oliveira,&nbsp;Anderson Rodrigues Lima Caires,&nbsp;Rozanna Marques Muzzi","doi":"10.1002/aocs.12913","DOIUrl":"https://doi.org/10.1002/aocs.12913","url":null,"abstract":"<p>The search for new, more sustainable, and ecologically safe sources of energy has encouraged studies involving the production of biofuels from non-petroleum origin. Among the options for new energy sources, biodiesel is an important substitute for polluting fuels, with several cleaner and greener oils being suggested, especially new plant resources. This field evolved significantly in the last decades, and new raw materials for biodiesel production are welcome for new advances. In this vein, a potential source for biodiesel production is explored here, that is, two distinct biodiesels produced from different parts of the <i>Acrocomia aculeata</i> fruits—pulp and kernel. Results showed that biodiesel from pulp had an induction period of 12.77 h, ~3× higher than biodiesel from kernel, 3.96 h; iodine values in biodiesel pulp were ~7.5× higher than the kernel, 82 and 11 g I₂/100 g, respectively. These results are due to the profile of different antioxidants in these biodiesels and unsaturations in the fatty acids carbon chains. The degradation behavior of these biodiesels was monitored by the acid value via the traditional titration method, attesting the blend oxidation until 48 h of thermal degradation. In parallel, UV–Vis absorbances and fluorescence compared pure biodiesels and its blends with β-carotene and α-tocopherol standards. The wavelength at 445 nm was efficient in monitoring the degradation of blends rich in β-carotene—B25, B50, B75, B100. Primary and secondary compounds produced in the oxidative process were monitored at 230 and 270 nm, respectively, showing the pulp biodiesel antioxidant effect on the kernel one. Additionally, from the fluorescence contour map, it was possible to analyze regions of excitation/emission capable of monitoring the degradation process of the blends, found 415 nm, similar to expected for kernel and pulp oils described in the literature. Thus, the study provides information about changes in the optical profiles of biodiesel naturally rich in tocopherol and carotenoid antioxidants, encouraging the development of analytical methods based on absorption and fluorescence spectroscopies for this important resource of vegetable oils.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"631-640"},"PeriodicalIF":1.9,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Simultaneous monitoring of epoxy value, hydroxyl value, and polymeric hydroxyl value during the ring opening of epoxidized soybean oils based on low-field nuclear magnetic resonance coupled with chemometrics","authors":"Fengdan Yan,&nbsp;Wenlong Li,&nbsp;Zihan Ye,&nbsp;Dan Peng,&nbsp;Yanlan Bi,&nbsp;Jun Li","doi":"10.1002/aocs.12915","DOIUrl":"https://doi.org/10.1002/aocs.12915","url":null,"abstract":"<p>Low-field nuclear magnetic resonance technique combined with chemometrics was employed to establish the quantitative models for rapidly monitoring the changes of indicators (hydroxyl value (OHV), epoxy value (EV), polymeric hydroxyl value (POHV, reflecting the degree of polyetherification)) during the ring opening of epoxidized soybean oils. Comprehensively considering the variations of peak retention times and peak areas of LF-NMR spectra, OHVs of vegetable oils-based polyols were divided into low OHV (LOHV, 1.7–91.9 mg KOH/g) group and high OHV (HOHV, 94.1–229.4 mg KOH/g) group. In both LOHV and HOHV groups, OHV presented good linearity with T_2w, S₂₃, and S_Total of relaxation property with correlation coefficient of &gt;0.90. EV and POHV also presented good linearity with relaxation property in both LOHV and HOHV groups. In LOHV group, data segment 1–1000 ms was taken with Deresolve, no preprocessing, and Deresolve as preprocessing methods for OHV, EV, and POHV, respectively, and partial least square (PLS) as the modeling method for all the three indicators, where RMSEPs of OHV, EV, and POHV models were 4.282, 0.114, and 4.061, respectively. In HOHV group, data segment 1–1000 ms was taken with no preprocessing as the preprocessing method and PLS as the modeling method for all the three indicators, where RMSEPs of OHV, EV, and POHV models were 3.117, 0.088, and 4.964, respectively. The established method will benefit polyol industry to online adjust the production parameters according to the monitoring results and achieve high-quality of vegetable oils-based polyols.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"617-629"},"PeriodicalIF":1.9,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of high-intensity ultrasound, cooling rate, and storage temperature on physical properties and oil binding capacity in fully hydrogenated palm-kernel lipid matrices","authors":"Melissa Abigail Marsh,&nbsp;Nabila Anjum,&nbsp;Farnaz Maleky,&nbsp;Silvana Martini","doi":"10.1002/aocs.12911","DOIUrl":"https://doi.org/10.1002/aocs.12911","url":null,"abstract":"<p>The ability of a fat crystal network to entrap liquid oil is known as oil binding capacity (OBC) and is an imperative property in semi-solid fats for use in confectionary, bakery, and snack products. Understanding the factors that increase the OBC of fats is crucial for developing fat-based foods that are more resistant to unwanted oil migration. In this study, fully hydrogenated palm-kernel based (FHPKO) lipid matrices were crystallized under different processing conditions to generate samples with a wide range of physical properties and OBC. Three dilutions were created by combining FHPKO with soybean oil (SBO)—75% FHPKO (containing 25% SBO), 50% FHPKO (50% SBO), and 20% FHPKO (80% SBO) and were crystallized at 33, 30, and 22°C; respectively. All the samples were crystallized using fast (FCR; 4.6°C/min) and slow (SCR; 0.1°C/min) cooling rates, as well as with (w) and without (wo) high-intensity ultrasound (HIU; 20 kHz). These processing conditions resulted in four different sets of samples—FCR wo HIU, FCR w HIU, SCR wo HIU, SCR w HIU. Immediately after processing, the sample's hardness, solid fat content (SFC), viscoelasticity (<i>G</i>′, <i>G</i>″, <i>δ</i>), microstructure, melting behavior (Tpeak, enthalpy), and OBC using a centrifuge method (labeled OBC_c) were analyzed. Samples were then stored at 22 and 5°C for 48 h and the aforementioned properties were measured again as well as OBC using a filter paper method (labeled OBC_p). Results show that both OBC_c and OBC_p were positively correlated with the sample's SFC (<i>r</i>_s = 0.912, <i>p</i> &lt; 0.001; <i>r</i>_s = 0.777, <i>p</i> &lt; 0.001), storage moduli (<i>G</i>′) (<i>r</i>_s = 0.674, <i>p</i> &lt; 0.001; <i>r</i>_s = 0.526, <i>p</i> = 0.017), hardness (<i>r</i>_s = 0.793, <i>p</i> &lt; 0.001; <i>r</i>_s = 0.812, <i>p</i> &lt; 0.001), enthalpy (<i>r</i>_s = 0.842, <i>p</i> &lt; 0.001; <i>r</i>_s = 0.812, <i>p</i> &lt; 0.001), and the number of crystals (<i>r</i>_s = 0.655, <i>p</i> &lt; 0.001; <i>r</i>_s = 0.728, <i>p</i> &lt; 0.001); respectively. While no correlation between OBC_p and the sample's peak melting temperature and microstructure was recorded, a negative association between the sample's peak melting temperature (<i>r</i>_s = −0.782, <i>p</i> &lt; 0.001), phase angle (<i>δ</i>) (<i>r</i>_s = −0.801, <i>p</i> &lt; 0.001), and crystal diameter (<i>r</i>_s = −0.470, <i>p</i> = 0.004) was documented for OBC_c. These results suggest oil binding capacity of palm-kernel based crystallized fats can be increased by formulating harder fats that are elastic, contain more crystals, and have higher SFC and enthalpy. Additionally, the FCR with HIU processing conditions was the most effective in increasing the OBC.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"599-615"},"PeriodicalIF":1.9,"publicationDate":"2024-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/aocs.12911","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced nutritional profile of dehulled peas through fungal fermentation: Impacts on protein, starch, saponins, and total phenolic content","authors":"Camille M. Massmann,&nbsp;Mark Berhow,&nbsp;William R. Gibbons,&nbsp;Bishnu Karki","doi":"10.1002/aocs.12912","DOIUrl":"https://doi.org/10.1002/aocs.12912","url":null,"abstract":"<p>Dehulled peas (DHP) are increasingly popular in food applications, but their integration in food products is limited due to high starch and fiber causing gelling and aggregation during cooking. Additionally, DHP contains saponins (secondary metabolite), contributing to bitter flavors, yet they also hold health benefits. We hypothesize that fungal fermentation could enhance DHP nutritional profile and integration into food products. This study evaluated the effects of six fungal organisms (<i>Aspergillus niger [An]</i>, <i>Aspergillus oryzae [Ao]</i>, <i>Aureobasidium pullulans [Ap]</i>, <i>Neurospora crassa [Nc]</i>, <i>Rhizopus microspores</i> var. <i>oligosporus [Ro]</i>, <i>Trichoderma reesei [Tr])</i> on DHP over 120 h of submerged fermentation, evaluating total phenolics, starch, saponins, crude proteins, and overall mass balance. Results from the study demonstrated notable changes post-fermentation, including increased overall protein content and solubility, decreased starch content, reduced overall mass recovery, and elevated levels of total phenolics and saponins. Filamentous fungi exhibited a significant reduction in starch content, contributing to a substantial reduction in mass recovery (31%–60%) compared to the control. Unexpectedly, saponin concentrations increased (1.5 to 3 folds) during fermentation, possibly attributed to the breakdown of the substrate matrix and release of bound saponins. Total phenolic levels varied among microorganisms, with <i>An</i> and <i>Nc</i> demonstrating the highest increases (6 to 10 folds) as compared to the control. Overall, these findings point to fungal fermentation as a tool for adding value to yellow peas and other crops facing similar processing challenges. Further research is warranted to understand the health impacts and value of these enhancements.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"102 3","pages":"587-597"},"PeriodicalIF":1.9,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565315","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}