The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from <i>Cannabis sativa</i> Production—Hemp Press Cake
Łukasz Łopusiewicz,
Katarzyna Waszkowiak,
Katarzyna Polanowska,
Beata Mikołajczak,
Natalia Śmietana,
Agnieszka Hrebień-Filisińska,
Joanna Sadowska,
Kinga Mazurkiewicz-Zapałowicz,
Emilia Drozłowska
Affiliations
Łukasz Łopusiewicz
Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego 35, 71-270 Szczecin, Poland
Katarzyna Waszkowiak
Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Katarzyna Polanowska
Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Beata Mikołajczak
Department of Meat Technology, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
Natalia Śmietana
Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego 35, 71-270 Szczecin, Poland
Agnieszka Hrebień-Filisińska
Department of Commodity, Quality Assessment, Process Engineering and Human Nutrition, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Papieża Pawła VI 3, 71-899 Szczecin, Poland
Joanna Sadowska
Department of Applied Microbiology and Human Nutrition Physiology, West Pomeranian University of Technology Szczecin, Papieża Pawła VI 3, 71-899 Szczecin, Poland
Kinga Mazurkiewicz-Zapałowicz
Department of Hydrobiology, Ichthyology and Biotechnology of Reproduction, West Pomeranian University of Technology in Szczecin, Kazimierza Królewicza 4, 71-899 Szczecin, Poland
Emilia Drozłowska
Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego 35, 71-270 Szczecin, Poland
Cannabis sativa (hemp) is a plant considered to be abundant in bioactive compounds. The increasing production of hemp oil is leaving considerable amounts of hemp press cakes (HPC), which have not been sufficiently managed so far. One of the directions of development of plant-based food is the use of by-products of the agri-food industry in accordance with the idea of zero waste and the circular economy, so the purpose of this study was to determine the possibility of HPC fermentation using yogurt and kefir cultures and to determine the effect of the type of starter on the properties of the products. In the present study, starter cultures of yogurt (YO 122) and kefir (commercial grains) were used for HPC fermentation. Changes in lactic acid bacteria (LAB) and yeast population, pH, acidity, the content of bioactive compounds by spectrophotometric methods (proteins, amino acids, polyphenols, flavonoids, reducing sugars) and antioxidant activity (DDPH, ABTS, FRAP and reducing power) were determined. The results showed that it was possible to develop high-value beverages based on HPC with high fermentation efficiency: survivability of LAB and yeast (>106 CFU/g) and acidification (pH in a range of 4.82–6.36 and 5.34–6.49 for yogurt and kefir culture, respectively). Moreover, the stability of hemp protein, with its variable free amino acid composition, antioxidant potential and presented changes in polyphenolic content, was observed during storage. The presented results show a new way to manage HPC as an oil industry residue by using it as a raw material for the development of a bioactive food product and illustrate the relationship between applied starter culture, the direction of fermentation and changes in the content of bioactive compounds.
