Elaboração e Caracterização de uma Biofarinha obtida a partir do micélio de Pleurotus djamor Amazônico.

Abstract

The search for nutritionally adequate and environmentally sustainable foods drives scientific research worldwide, fueled by the growing global population and the scarcity of food sources. In response, new food products are being developed to meet global needs, and edible mushrooms are increasingly being studied to provide an adequate solution to global changes linked to population dietary habits. Therefore, the objective of this work was to develop a bioproduct enriched with the mycelium of P. djamor. To this end, solid-state fermentations were carried out using food substrates: cassava (Manihot esculenta), sweet potato (Ipomoea batatas), rice (Oryza sativa), and purple yam (Dioscorea trifida). To obtain the fermented products, 8 mm diameter mycelial discs of P. djamor were inoculated onto food substrates and preserved in an incubator at 28°C, in the absence of light, with 80% ambient humidity until complete mycelial formation of the tubes. After 30 days, bioflours were produced, and the most promising substrate was selected and subjected to evaluation of macro and micronutrients, chromatographic characterization, SEM, cytotoxicity assay, and antioxidant analysis of the bioflour. With the development of the bioflours, all were subjected to bromatological and cytotoxic characterization. The results show a change in the nutritional composition of all bioflours, and the one produced with purple yam presented the best protein concentration. In the cytotoxicity evaluation, all bioflours showed adequate cell viability. The bioflour produced with purple yam, given its increased protein content, was subjected to the other assays and showed increases in the concentration of microminerals, especially iron, zinc, and manganese. In the chromatographic evaluation, it was observed that the fermentation process did not change the chemical structures of the food substrate; however, changes occurred in the concentration of fatty acids. The antioxidant activity showed that the bioflour has an antioxidant activity of 72.9%. The fermentation technique using P. djamor mycelium in food substrates commonly consumed by the population proved promising for obtaining bioflours, showing an increase in proteins and microminerals, resulting in the potentiation of nutritional characteristics. These bioflours can be used as a food supplement and as substitutes for ingredients conventionally used in routine preparations, such as traditional flour in bakery products.