Valorization of Tempe-based Ingredients

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. 

Bone health: the high content of calcium and other minerals in tempe, combined with its isoflavone content, may contribute to improved bone health and potentially reduce the risk of osteoporosis. Satiety and weight management: the high protein and fiber content of tempe can promote a feeling of fullness and help manage appetite, potentially supporting weight management efforts.

Potential usage as future food/nutraceutical ingredients

Health and wellness of human beings are dictated mainly by the consumption of nutritious foods. Various studies have linked foods as helpful in combating a number of degenerative diseases; as such, a lot of research on functional attributes linked directly to the health benefits of various plant and animal foods has been witnessed in recent years. The term nutraceutical is a hybrid or contraction of nutrition and pharmaceutical,its definition was "any substance that may be considered a food or part of  a food  and provides  medical or health benefits, including  the prevention  and treatment of disease. Such products may range from isolated nutrients, dietary supplements, herbal products, and processed foods.

According to the International Food Information Council (IFIC), functional foods are "foods or dietary  components  that  may  provide  a  health  benefit  beyond  basic  nutrition."The International Life Sciences Institute  of  North  America (ILSI)  has defined  functional foods  as "foods that by virtue of physiologically active food components provide health benefits beyond basic nutrition."The trend of human dietary style always changes. With the rise of veganism tempeh can certainly gain popularity as a source of animal protein since they don't consume animal products. 

Conclusion

Tempe holds promise as a source of valuable bioactive compounds like isoflavones. With its nutrient-rich composition, high protein content, and probiotic benefits, it appeals to vegetarians and vegans. As a functional food and potential nutraceutical ingredient, tempe's popularity is on the rise, catering to health-conscious consumers.

References

Handayani S. (2008). Kandungan Senyawa Isoflavon dalam Tempe dan Manfaatnya Bagi Kesehatan. Yogyakarta (ID): Universitas Negeri Yogyakarta.

Murphy PA, Barua K, Hauck CC. (2002). Solvent extraction selection in the determination of isoflavones in soy foods. J Chromatogr B Anal Technol Biomed Life Sci, 777(1--2):129--138. doi:10.1016/S1570-0232(02)00342-2.

Nadea, N. S. W. P., Indrayati, A., & Leviana, F. (2023). Potensi Ekstrak Kasar Enzim dari Tempe Kedelai Hitam (Glycine soja (L.) Merr.) sebagai Obat Fibrinolitik Alami dengan Metode Clot Lysis In Vitro: Potential of Crude Enzymes from Black Soybean Tempeh (Glycine soja (L.) Merr.) as a Natural Fibrinolytic Medicine with Clot Lysis In Vitro Method. Jurnal Sains dan Kesehatan, 5(2), 115-125.

Prativi, M. B. N., Astut,i D. I., Putri, S. P., Lavia. W. A., Fukusaki. E., & Aditiawati, P. 2023. Metabolite Changes in Indonesian Tempe Production from Raw Soybeans to Over-Fermented Tempe. Metabolites. 13(2):1--16. doi:10.3390/metabo13020300.

Sirotkin, A .V., & Harrath, A. H. (2014) Phytoestrogens and their effects. Eur J Pharmacol, 741: 230--236.