Fuente: Molecules - Revista científica (MDPI) Molecules, Vol. 31, Pages 1895: Boosting the Valorization of Pigmented Corn Cobs Through Solid-State Fermentation with Saccharomyces cerevisiae
Molecules doi: 10.3390/molecules31111895
Authors:
María Cristina Agustín-Chávez
Ulises Ramírez-Esparza
Emilio Ochoa-Reyes
Juan A. Ascacio-Valdés
Esteban Sánchez-Chávez
Cristóbal N. Aguilar
Lilia Arely Prado-Barragán
José Juan Buenrostro-Figueroa

Pigmented corn cobs (PCC) are a rich source of bioactive phenolic compounds (BPC) that can be obtained through sustainable solid-state fermentation (SSF). In this work, PCC were evaluated as a support for SSF using Saccharomyces cerevisiae, focusing on the effects of culture time and aeration on BPC recovery. Additionally, the relationships among BPC content, antioxidant capacity (AC), and the production of selected industrial enzymes were evaluated. The physicochemical properties of PCC proved suitable for SSF. After 12 h of fermentation, condensed phenols increased by 120.37% and showed positive correlations with AC, β-glucosidase and tannase activities. A total of 33 compounds, including anthocyanins, flavonols, and hydroxycinnamic acids, were identified via HPLC-MS during SSF. Notable changes in the phenolic profile were observed as a result of enzymatic biodegradation and biotransformation mediated by S. cerevisiae. Compounds such as caffeic acid and p-coumaric acid were highlighted due to their biological activity and industrial relevance. Forced aeration played a key role in SSF performance by enhancing enzyme production and BPC release. The incorporation of aeration boosts enzyme production and BPC release, thereby improving process efficiency. Overall, SSF represents a sustainable strategy for PCC valorization within a circular economy framework.