Effects of solid-state fermentation of pineapple peel with L. plantarum, L. rhamnosus and A. oryzae on the production of antioxidant and anti-inflammatory compounds

Abstract

The increase in cardiovascular diseases around the world, in addition to metabolic alterations derived from an inadequate diet, have highlighted the need to consume more nutritious and healthy foods that can also provide added value in the prevention of non-communicable diseases. On the other hand, there is an alarming increase in the amount of crop residues caused by bad management in several stages of the supply chain. Interestingly, most of the crop residues are rich in bioactive compounds that can be used to prevent cardiovascular diseases. A fruit that is rich in bioactive compounds that have the potential to prevent these diseases, but is also incredibly wasted, is pineapple sub-products. Different strategies have been developed to take advantage of the potential of these residues rich in nutraceuticals through the enhancement of the content of nutraceutical compounds, as well as the increase of the bioavailability of them, in order to incorporate these residues as a functional ingredient in some foods. A nutraceutical enrichment technique that is suitable to take advantage of pineapple byproducts is solid-state fermentation. Solid-state fermentation has the potential to be an easy-to-scale method for the production of bioactive compounds from pineapple. In addition, because the microorganisms used are generally recognized as safe, their application in the industry is not limited. In this work, the effects of solid-state fermentation of pineapple peels with L. plantarum, L. rhamnosus and A. oryzae on the release of phenolic compounds and its antioxidant and anti-inflammatory activities were evaluated. Pineapple peel extracts after solid-state fermentation had an increase on the release of phenolic compounds (248.11% with L. plantarum, 182% with A. oryzae, and 180.10% with L. rhamnosus), which led to an increase in the cellular antioxidant (81.94% with L. rhamnosus) and antiinflammatory potential (nitric oxide inhibition of 62% with L. rhamnosus) compared to non-fermented extracts. Solid-state fermentation of pineapple peels with L. plantarum, L. rhamnosus and A. oryzae thrives a new approach for the production of bioactive compounds that have anti-inflammatory and antioxidant properties. Which can be the precursors for novel biofortified, and nutraceutical enriched foods that meet the needs of the most demanding and health-conscious consumers