Oilseed By-Products Valorization Using Lactic Acid Fermentation: Nutritional and Technological Aspects of Applications in Wheat Bread.

ABSTRACT: This study aimed to determine the effect of lactic acid fermentation with Lactiplantibacillus plantarum on the bioactive compound composition and fatty acid profile of black cumin, camelina, milk thistle, and evening primrose cakes, as well as to evaluate their application as ingredients in wheat bread production (9% of wheat flour substitution). Fermentation increased the content of flavonoids and phenolic acids in camelina cake by approximately 30%, while causing a 30% decrease in carotenoid content. In black cumin cake, an eightfold increase in 4-hydroxybenzoic acid content and a 10% reduction in thymoquinone were observed. For milk thistle, silymarin content decreased by approximately 10%. Fermentation increased the proportion of saturated fatty acids (SFAs) and monounsaturated

SUBMITTER: Krolak JR 

PROVIDER: S-EPMC12786963 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature