Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing

• Main Authors: Stefano Tonini (Author), Ali Zein Alabiden Tlais (Author), Pasquale Filannino (Author), Raffaella Di Cagno (Author), Marco Gobbetti (Author)
• Format: Book
• Published: MDPI AG, 2024-07-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.
• Notes: 10.3390/antiox13070837; 2076-3921
• Keywords: fructophilic lactic acid bacteria; yeasts; bioactive peptides; polyphenols; functional activities; Therapeutics. Pharmacology; RM1-950
• Source: Antioxidants, Vol 13, Iss 7, p 837 (2024)

This study explored the impact of starter-assisted fermentation on apple blossoms to enhance their potential as a source of antioxidant and antifungal molecules. <i>Fructobacillus fructosus</i> PL22 and <i>Wickerhamomyces anomalus</i> GY1 were chosen as starters owing to their origin and promising ability to modify plant secondary metabolites. An initial assessment through microbiological and physicochemical analyses showed superior outcomes for starter-assisted fermentation compared to the spontaneous process. Enzymatic hydrolysis of proteins, primarily controlled by starters, orchestrated the generation of new low-molecular-weight peptides. <i>W. anomalus</i> GY1 also induced modifications in the phenolic profile, generating a diverse array of bioactive metabolites. These metabolic changes, particularly the release of potentially bioactive peptides, were associated with significant antioxidant activity and marked antifungal efficacy against three common mold species. Our results shed light on the potential of microbial starters to valorize agricultural wastes and convert them into a valuable resource for industry.