3rd of August, 2023
Valorization of tempe-based ingredients
Authors
Ananda Ardiansyah, Angelina Feodora Andoko, Annisa Azzahra Redy, Carissa Shafwa Reswara, Meneder Dominik, Fardhan Roiza, Lerissa Aulia Siregar, Nabila Hana Astari, Rizky Ananda, Sabiya Nur Syifa, Taqiyya Feriza Athaya.
Introduction
Tempe, a traditional Indonesian fermented food, holds great promise as a source of valuable metabolites and bioactive compounds. Through its unique fermentation process, tempe unveils a range of potential benefits, including antioxidants, anti-inflammatory properties, and probiotics. This article explores research on extracting and isolating these bioactive components.
Potential extraction or separation metabolites/components from tempe
Isoflavones are bioactive components that have shown a range of positive health effects including "reducing the risk of cardiovascular disease, lowering rates of prostate, breast and colon cancers, and improving bone health" (Murphy et al. 2002). A metabolic analysis showed that the content of the isoflavone aglycone increased substantially in the later stage of fermentation (Prativi et al. 2023). Thus, if it is the goal to harvest bioactive ingredients it should be considered using overripe Tempe. For the extraction of isoflavones Acetonitrile and Methanol seem to be promising solvents (Murphy et al. 2002).
The protein from black soybean tempeh could be extracted by centrifugation using a phosphate buffer solution. After the centrifugation, the supernatant is purified using ammonium sulfate solids. Centrifugation is carried out to separate proteins from other substances on the basis of molecular weight and size. Solid ammonium sulfate is used in the purification of enzyme extracts because it can activate the extract enzymes by precipitating proteins and reducing impurities in the extract. The concentration of ammonium sulfate used depends on the enzyme because it can affect the activity of the enzyme produced (Nadea et al. 2023).
Benefits from tempe
Soybeans, known for their natural isoflavones content, have been extensively studied due to their numerous health benefits (Sirotkin and Harrath, 2014). According to Handayani (2008), tempe is beneficial as a natural antioxidant, anticancer agent, preventive for osteoporosis and menopause, and also helps in maintaining heart health. Tempe offers various health benefits due to its unique nutritional composition and the fermentation process. Tempe is a rich source of plant-based protein, making it an excellent option for vegetarians and vegans. The fermentation process increases the digestibility and availability of protein
Nutrient-Rich: Tempe is packed with essential nutrients such as vitamins (B vitamins, particularly B12 in certain varieties), minerals (iron, calcium, magnesium, and zinc), and dietary fiber, contributing to overall health and well-being. Improved digestibility: The fermentation process breaks down complex carbohydrates and antinutritional factors present in soybeans, which can make tempe easier to digest and reduce the risk of gastrointestinal discomfort.
Probiotic properties: The fermentation of tempe introduces beneficial probiotic bacteria, such as Rhizopus species, into the product. These probiotics can positively influence gut health, aiding in digestion and potentially supporting the immune system. In addition, tempeh is also useful for cardiovascular health, consuming tempeh regularly may contribute to heart health. Antioxidant activity: Tempe is a source of antioxidants, which play a vital role in neutralizing harmful free radicals and protecting cells from oxidative damage. Antioxidants are associated with reducing the risk of chronic diseases and promoting overall health.