Prebiotic potential and bioactive volatiles of hemp byproduct fermented by lactobacilli

Plant-based feedstock nutritionally and functionally rich are evermore requested in the food industry, although sustainability is a must. An untapped and sustainable source is hemp seed bran (HPB), which is a byproduct of industrial hemp seed flour. In this research we have studied the fermentation of HPB with different beneficial bacteria with the intention to valorize HPB for further food applications as a fiber supplement. Prebiotic activity was tested in vitro, and microbiological features were monitored and studied, as fermentation process and release of volatile organic compounds (VOCs). Results indicate that when HPB is fermented there is an in increase in the number of terpenes (7 compounds more at the end of fermentation) and in the abundance of organic acids (26.0-fold more of Butyric acid), particularly when fermentation is conducted by a bacterial pool. Besides, p-Cymene, Myrcene, and Eugenol are the VOCs majorly correlated to prebiotic activity. Although other studies must be conducted, this paper suggests that HPB should be valorized as a substrate to produce sustainable and chemical free prebiotics.