Aydemir, Levent YurdaerDemir, HandeErbay, ZaferKilicarslan, ElifSalum, PelinOzdemir, Melike Beyza2026-02-272026-02-2720252311-563710.3390/fermentation11080454http://dx.doi.org/10.3390/fermentation11080454https://hdl.handle.net/20.500.14669/4450The growing demand for sustainable plant-based dairy alternatives has spurred interest in valorizing agro-industrial byproducts like hazelnut cake, a protein-rich byproduct of oil extraction. This study developed formulations for vegan ice cream using unfermented (HIC) and Aspergillus oryzae-fermented hazelnut cake (FHIC), comparing their physicochemical, functional, and sensory properties to conventional dairy ice cream (DIC). Solid-state fermentation (72 h, 30 degrees C) enhanced the cake's bioactive properties, and ice creams were characterized for composition, texture, rheology, melting behavior, antioxidant activity, and enzyme inhibition pre- and post-in vitro digestion. The results indicate that FHIC had higher protein content (64.64% vs. 58.02% in HIC) and unique volatiles (e.g., benzaldehyde and 3-methyl-1-butanol). While DIC exhibited superior overrun (15.39% vs. 4.01-7.00% in vegan samples) and slower melting, FHIC demonstrated significantly higher post-digestion antioxidant activity (4.73 mu mol TE/g DPPH vs. 1.44 in DIC) and angiotensin-converting enzyme (ACE) inhibition (4.85-7.42%). Sensory evaluation ranked DIC highest for overall acceptability, with FHIC perceived as polarizing due to pronounced flavors. Despite textural challenges, HIC and FHIC offered nutritional advantages, including 18-30% lower calories and enhanced bioactive compounds. This study highlights fermentation as a viable strategy to upcycle hazelnut byproducts into functional vegan ice creams, although the optimization of texture and flavor is needed for broader consumer acceptance.eninfo:eu-repo/semantics/openAccesshazelnut cakevegan ice creamsolid state fermentationAspergillus oryzaebioactivityenzyme inhibitionin vitro digestionvolatile compoundsArticle811WOS:001558206400001