Ozdemir, Melike BeyzaKilicarslan, ElifDemir, HandeKoca, EsraSalum, PelinBerktas, SerapCam, Mustafa2025-01-062025-01-0620241420-304910.3390/molecules291742372-s2.0-85204129012https://doi.org/10.3390/molecules29174237https://hdl.handle.net/20.500.14669/2539Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett-Burman and Box-Behnken design. The variables were the initial moisture content (X-1: 30-50%), incubation temperature (X-2: 26-37 degrees C), and time (X-3: 3-5 days), and the response was total peptide content (TPC). The fermented HOC (FHOC) was darker with higher protein, oil, and ash but lower carbohydrate content than HOC. The FHOC had 6.1% more essential amino acid and benzaldehyde comprised 48.8% of determined volatile compounds. Fermentation provided 14 times higher TPC (462.37 mg tryptone/g) and higher phenolic content as 3.5, 48, and 7 times in aqueous, methanolic, and 80% aqueous methanolic extract in FHOC, respectively. FHOC showed higher antioxidant as ABTS(+) (75.61 mu mol Trolox/g), DPPH (14.09 mu mol Trolox/g), and OH (265 mg ascorbic acid/g) radical scavenging, and alpha-glucosidase inhibition, whereas HOC had more angiotensin converting enzyme inhibition. HOC showed better water absorption while FHOC had better oil absorption activity. Both cakes had similar foaming and emulsifying activity; however, FHOC produced more stable foams and emulsions. SSF at lab-scale yielded more bioactive component with better functionality in FHOC.eninfo:eu-repo/semantics/openAccesshazelnut oil cakesolid state fermentationAspergillus oryzaebioactive propertiesfunctional propertiesArticle1739275085Q129WOS:001312187200001N/A