Effect of pulsed electric field pretreatment on the fermentation characteristics of Amomum villosum Lour. residue: structural, physicochemical, and functional properties

作者：Quancen Lee, Lijuan Xu, Kai Zhong, Lufang Zhang, Ming Yu, Di Zeng, Siming Zhu · 发表于：Journal of the Science of Food and Agriculture · 年份：2025 · DOI：10.1002/jsfa.70274 · 被引用次数：1 · 研究领域：Microbial Inactivation Methods、Magnetic and Electromagnetic Effects、Food Drying and Modeling

Abstract BACKGROUND The processing of Amomum villosum Lour. (AV) often results in the improper handling of by‐products, leading to low product value, wasting of resources, and environmental pollution. In this study, AV residue (AR) was modified using pulsed electric field (PEF) pretreatment followed by microbial fermentation with Saccharomyces cerevisiae or Lactobacillus plantarum . RESULTS The AR pretreated with PEF increased the active substance content significantly, including carbohydrates, reducing sugars, proteins, free amino acids, and polyphenols. The polyphenol content of AR increased significantly after fermentation using S. cerevisiae or L. plantarum , with S. cerevisiae yielding the highest polyphenol content (7.99 mg g −1 ). The surfaces of AR samples subjected to PEF pretreatment and fermentation became loose and porous, with greater curling and roughness. These structural changes affected color, physical properties (oil‐holding and water‐holding capacities), and functional properties. Functional properties were evaluated as in vitro antioxidant activity and in vivo antioxidant capacity using Caenorhabditis elegans . The structural, physical, and functional changes in AR fermented by S. cerevisiae were more pronounced than those in AR fermented by L. plantarum, indicating that S. cerevisiae could play a critical role in the process of high‐value utilization of AR. CONCLUSION The PEF pretreatment combined with microbial fermentation enhanced the functional qualit...