Fermented Mung Bean Hulls for Antioxidant Production
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Solution Overview
Problem
Mung bean hulls, a by-product of mung bean processing, are not being recycled into food products or by-products, and existing mung bean products do not utilize their potential anti-oxidation and anti-inflammation properties effectively.
Innovation Solution
A method involving mixing mung bean hulls with water and adding Rhizopus spp. or Aspergillus spp. fungus for fermentation, which results in a composition with demonstrated anti-oxidation and anti-inflammation effects, and can be further processed into a pharmaceutical composition with a pharmaceutically acceptable carrier or salt.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If mung bean hulls are removed during mung bean processing, then the quality of mung bean products is improved, but the hulls are discarded as waste and not utilized
Solution Approach 1:
The patent applies the principle of discarding and recovering by collecting mung bean hulls that would otherwise be discarded as waste and transforming them into valuable fermented food products through fungal fermentation, thereby recovering the potential value in this by-product
Solution Approach 2:
The patent extracts the valuable components from mung bean hulls through fungal fermentation, separating and concentrating the beneficial substances (proteins, vitamins, antioxidants) from the raw hull material to create a refined fermented product
2Quantity of substance
If existing mung bean products are used, then they provide basic nutritional value, but they do not effectively utilize the anti-oxidation and anti-inflammation properties of mung bean components
Solution Approach 1:
The patent applies parameter changes by using fungal fermentation to transform the chemical and biological parameters of mung bean hulls, converting them into a product with enhanced anti-oxidation and anti-inflammation properties that are not present in the raw material
Solution Approach 2:
The patent creates a composite fermented product that combines mung bean hulls with fungal metabolites (enzymes, vitamins, antioxidants), resulting in a composite material with synergistic health benefits that exceed the sum of individual components
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The fermentation process enhances the anti-oxidation and anti-inflammation effects of mung bean hulls, with the fermented composition showing significant DPPH free radical-scavenging and nitric oxide inhibition rates, making it suitable for various pharmaceutical applications.
Implementation Method 1
adding a fungus into the mixture, wherein the fungus comprises Rhizopus spp. or Aspergillus spp.; and fermenting the mixture to form a fermented composition
Data Source
AI summary
The invention provides a method for forming a fermented composition of mung bean hulls, including: mixing mung bean hulls and water to form a mixture; adding a fungus into the mixture, wherein the fungus includes Rhizopus spp. or Aspergillus spp.; and fermenting the mixture to form a fermented composition. The invention also includes a fermented composition of mung bean hulls by the method and an anti-oxidation and anti-inflammation composition containing the fermented composition of mung bean hulls.