Bran bioprocessing for enhanced functional properties

Coda, Rossana; Katina, Kati; Rizzello, Carlo Giuseppe

doi:10.1016/j.cofs.2014.11.007

Cited by 76 publications

(54 citation statements)

References 38 publications

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“…The extensive use of wheat bran as a food ingredient is limited, because it poses several technological problems, which are great challenges for the food industry. Native bran is not suitable to be directly used in food application, because bran has bitter taste, hard texture and high water-holding capacity [5,2]. In baked products the bran supplementation decreases loaf volume or height and elasticity of the crumb, weakens the structure and baking quality of the dough, it causes textural modifications, changes in appearance and taste [2,6].…”

Section: Introductionmentioning

confidence: 99%

“…In the grain the dietary fiber is concentrated in the outer layers, thus bran can contain 45-50% of fiber [1]. However the cereal bran is not only a significant source of dietary fiber but also rich in vitamins, minerals and phytochemicals [2,3]. Hence the cereal brans are important ingredients providing dietary fiber and they are the most common raw materials for increasing the level of dietary fiber in baking [4].…”

Section: Introductionmentioning

confidence: 99%

“…The use of sourdough as natural starter for bread making is one of the oldest biotechnology processes in food production and it can be traced back to ancient times [10,12]. Sourdough fermentation has shown several positive effects on the technological and nutritional functionality of bran among others reduces the phytic acid content [2,13]. Furthermore the sourdough fermentations enhance dough properties and improve volume, texture, flavor, and nutritional value of the bread and not least protect bread from mould and bacterial spoilage [2,14,15,16].…”

Section: Introductionmentioning

confidence: 99%

“…Native bran is not suitable to be directly used in food application, because bran has bitter taste, hard texture and high water-holding capacity [5,2]. In baked products the bran supplementation decreases loaf volume or height and elasticity of the crumb, weakens the structure and baking quality of the dough, it causes textural modifications, changes in appearance and taste [2,6]. Moreover bran contains phytic acid which acts as an antinutrient due to its chelation of various metals and its binding of protein, therefore, diminishing the bioavailability of protein and nutritionally important minerals, however it has been reported, that phytic acid is also antioxidant and anticarcinogenic [7,8].…”

Section: Introductionmentioning

confidence: 99%

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Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

Zalán¹

2015

IJNFS

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Abstract:The aim of the study was to select Lactobacillus strains according to their antifungal activity and fermentation properties for wheat and oat bran fermentation. The application of fermented brans as functional starter components for sourdough preparation was also examined as well as the applicability of fermented bran-enriched sourdough for bread making. We have compared also the effects of different components (bran, bran with lactobacilli and fermented bran) on the protein profiles of breads. Two Lactobacillus strains (Lb. delbrueckii subsp. bulgaricus 397 and Lb. curvatus 2768) with good antimicrobial and fermentation properties were selected to ferment wheat and oat bran to develop a fermented bran enriched sourdough. The fermented bran had not any significant influence on the commercial baker's yeasts and the prepared sourdough had positive effect on the properties of bread, among others on the protein profiles and the shelf-life of the sourdough bread. The results suggest that the lacto-fermentation is a potential bioprocessing technology to develop from bran a functional ingredient for sourdough production, which could be used after all for sourdough bakery products.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

Zalán¹

2015

IJNFS

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“…Currently, cereal bran has been used as a low-value ingredient for both human consumption and animal feed. The most popular bioprocessing technologies for cereal bran nutritional and technological functionality increasing are enzymatic processing and fermentation (Coda et al, 2015), and the most popular starters in fermented feed production are lactic acid bacteria (LAB) including Pediococci, which constitute the most suitable choice for application as protective cultures, since they are present in all fermented substrates with long history of safe use, and form part of the gut microflora of humans and animals (Allen et al, 2013). The scientific community has proposed alternatives to the use of antibiotics, including the use of microorganisms showing positive effect on animal health and productivity parameters (Redondo et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Applicability of Pediococcus strains for fermentation of cereal bran and its influence on the milk yield of dairy cattle

Krunglevičiūtė

Želvytė

Monkevičienė

et al. 2017

Zemdirbyste-Agriculture

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The isolated Pediococcus acidilactici BaltBio01 and Pediococcus pentosaceus BaltBio02 strains were cultivated in barley and wheat bran (90/10, m/m) substrate, and the developed fermented feed stock, with high content of valuable Pediococcus, was used for Lithuanian black and white dairy cattle feeding. In addition, the influence of fermented feed stock on milk production and composition was determined. Isolated strains demonstrated versatile carbohydrate metabolism, grown at 30°C and 37°C temperatures, acidic tolerance, showed to be non resistant to antibiotics and have antimicrobial activity. Bioconversion of cereal byproducts (barley and wheat bran) using isolated microorganisms allows production of safer (reduced Enterobacteria, aerobic bacteria, yeast and mould count) fermented feed stock with high content of Pediococcus. At the beginning of the feeding experiment, no significant differences in feed intake, milk production and milk composition were established between the test groups. Control and trial groups received the same ration; however, the trial groups, in addition, received 200 g per dairy cattle of the fermented feed stock containing 9.6 log 10 CFU g -1 Pediococcus daily for 66 days (group B received 200 g fermented with P. acidilactici/dairy cattle/day feed stock, group C received 200 g fermented with P. pentosaceus/dairy cattle/day feed stock, and group D received 200 g fermented with P. acidilactici and P. pentosaceus/dairy cattle/day feed stock). After 33 days of experiment, significant milk yield increase in group D (yield 34.64 ± 3.56 kg d -1 ), compared with group A (yield 29.93 ± 3.55 kg d -1 ) and group C (yield 30.24 ± 3.99 kg d -1 ) was established. After 66 days of feeding, similar trends were found, i.e. milk yield significantly increased in group D (yield 35.04 ± 3.04 kg d -1 ) compared with group A (yield 29.04 ± 3.88 kg d -1 ). It can be inferred that barley and wheat bran could be used to promote growth of P. acidilactici BaltBio01 and P. pentosaceus BaltBio02, and the produced fermented feed stock could be recommended for dairy cattle feeding in order to increase milk production.

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Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Sempio,

Sahin,

Walter

et al. 2023

Cereal Chem

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Background and ObjectivesDietary fiber (DF) plays a crucial role in promoting human health and preventing diseases. However, the average intake of fiber falls short of the recommended levels in affluent populations, largely due to the overconsumption of high‐energetic foods. Fortification of widely consumed foods with fiber can help address such population deficiencies.FindingsAlthough fiber fortification can affect product quality, it offers practical advantages such as gelling, thickening, and water‐binding properties. This review focuses on the impact of isolated fiber ingredients, including arabinoxylan, β‐glucan, cellulose, resistant starch, and pectin, on bakery products, and fiber quantification methods to ensure accuracy and comparability in research. The structural interactions of DF during processing, sensory evaluation, and health implications are discussed. Alternative/novel fiber sources are explored as a strategic approach to enhance product attributes.ConclusionsConsiderable research has focused on individual fibers, but little is known about the synergistic effects of combining multiple fiber ingredients.Significance and NoveltyCombining different fibers in food products could optimize their nutritional profile and enhance ingredients' performance in the food matrix.

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Bran bioprocessing for enhanced functional properties

Cited by 76 publications

References 38 publications

Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

Bran Fermentation with Lactobacillus Strains to Develop a Functional Ingredient for Sourdough Production

Applicability of Pediococcus strains for fermentation of cereal bran and its influence on the milk yield of dairy cattle

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

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