Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran

Ye, Guodong; Wu, Yuanning; Wang, Liping; Tan, Bin; Shen, Wangyang; Li, Xiaoning; Liu, Yanxiang; Tian, Xiaohui; Zhang, Duqin

doi:10.1016/j.lwt.2021.111996

Cited by 37 publications

(38 citation statements)

References 38 publications

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“…(2018) and Ye et al. (2021) found that extrusion significantly increased the content of bound phenolic compounds in PWB and its antioxidant capacity as a consequence of squeeze changes the enzyme and modification of the bran. Extruding the wheat bran (WB) can increase the content and edibility of the soluble dietary fiber of the wheat bran and can extend the shelf life of its products.…”

Section: Introductionmentioning

confidence: 97%

“…Cattaneo et al (2015) found that the extrusion process enhanced the antioxidant capacity, increased the content of phenolic acids, and improved the in vitro digestibility of wheat germ as a consequence of the more severe heat damage. Ramos-Enríquez et al (2018) and Ye et al (2021) found that extrusion significantly increased the content of bound phenolic compounds in PWB and its antioxidant capacity as a consequence of squeeze changes the enzyme and modification of the bran. Extruding the wheat bran (WB) can increase the content and edibility of the soluble dietary fiber of the wheat bran and can extend the shelf Highlights 1.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran

Jin

Liu

et al. 2022

Cereal Chem

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Background and objectives Pure wheat bran and wheat germ are the by‐products of sieved flour. Pure wheat bran contains a substantial amount of dietary fiber, vitamins B and D, and other nutrients; lipases in the wheat germ induce lipid oxidation and break down vitamins. The present study used heat treatment to stabilize the wheat germ and then compounded it with the extruded pure wheat bran and compared it with the extruded bran. The antioxidant capacity and soluble polyphenols of the compounded wheat bran and extruded wheat bran were subsequently measured, to select a method to improve the antioxidant capacity of wheat bran. Findings The optimized heating temperature of wheat germ was 110°C. The half‐maximal inhibitory concentration value of the total antioxidant capacity showed that the compounded wheat bran had a higher antioxidant capacity than the extruded wheat bran. It was hypothesized that the operations of extrusion and heat treatment increased the antioxidant capacity of compounded wheat bran. In addition, after the extrusion treatment, a variety of flavonoid glycosides in the wheat bran was released while the content of various phenolic acid types was decreased. However, the content of the phenolic acid types and flavonoids in the compounded wheat bran was increased. Hence, compounded wheat bran is more suitable for producing functional foods. Conclusion The results of this study revealed that extruded pure wheat bran and heat‐treated wheat germ can effectively increase the antioxidant capacity and the content of the phenolic acid types and flavonoids; hence, it is more suitable for producing functional foods. Significance and novelty This study developed a fast and inexpensive detection method that uses a combination of heat and extrude to process compounded wheat bran, which provides the optimal process method for extending the yield and shelf life of wheat bran products.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran

Jin

Liu

et al. 2022

Cereal Chem

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“…Most researchers focused on the total phenolic content of wheat during processing but a few of them were interested about the changes of individual phenolic acids. For example, Liu et al (2016) announced a dramatical rise of individual phenolic acids content after a steam explosion treatment and a significant decrease of bound phenolics content after 90 s. A recent study reported that the ferulic acid content determined in wheat bran significantly increased after treatment such as microwaving, steam, extrusion, superheated steam or fermentation (Ye et al, 2021).…”

Section: Effect Of Stabilisation On Phenolic Acid Profiles In Wheat Branmentioning

confidence: 99%

“…During the process, the bran was not stirred; the temperature and moisture of upper and lower levels were not uniform. The uneven heating might lead to lipase inactivation deficiency (Ye et al ., 2021). Moreover, the handling capacity is low, thus not suitable for industry production.…”

Section: Introductionmentioning

confidence: 99%

“…A promising stabilisation method should also take into consideration the preservation of wheat bran nutritional quality (Hu et al ., 2018; Kong et al ., 2021; Ye et al ., 2021). Most phenolic compounds in wheat bran are bound to indigestible polysaccharides through covalent bonds, which result in their low bioavailability (Acosta‐Estrada et al ., 2014).…”

Section: Introductionmentioning

confidence: 99%

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Tempering–preservation treatment inactivated lipase in wheat bran and retained phenolic compounds

Hamadou

Shen

et al. 2021

Int J of Food Sci Tech

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Wheat bran is rich in functional ingredients, but the high level of lipase limits its applications. Tempering–preservation treatment (at 70–90 °C with moisture of 20%–40% for 1–4 h) was exploited for stabilising wheat bran and its effect on polyphenols was investigated. The results showed that more lipase was inactivated at higher tempering moisture, temperature and longer time. The optimum condition for inactivation of wheat bran lipase was 30% moisture and 90 °C for 4 h. The inactivation rate reached 93.8% with a residual enzyme activity of 0.264 U g−1. Under the optimum condition, the sum of free phenolic acids rose from 25.4 to 55.8 µg g−1. As for bound phenolic acids, there was a slight increase of hydroxybenzoic acid derivatives but a slight decrease of hydroxycinnamic acid derivatives. The total contents of phenolic acids before and after stabilisation were not significantly different. This study showed the possibility of using tempering–preservation as an efficient method for inactivation of wheat bran lipase while maintaining its phenolic compounds, which could be used in the production of whole wheat flour.

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Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat

Shi,

Zhang,

Tian

et al. 2023

Cereal Chem

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ABSTACTBackground and objectives:Biological processing was one of the most effective technologies to eliminate adverse traits and improve qualities of cereal. To compare effects of different biological processing methods on nutritional value and bioactivity of whole grain wheat (WGW), solid‐state fermentation (SSF), germination (GT) and phytase treatment (PT) were performed on WGW.Findings:After biological processing, protein, insoluble dietary fiber and bound flavonoid contents significantly increased, while contents of phytate, bound phenolic and free flavonoid obviously decreased. Molar ratio of phytate content to mineral content, including PA/Ca, PA/Fe, and PA/Zn, significantly reduced by 13.8%~42.0%, 8.4%~73.4%, and 17.9%~45.0%, respectively, suggesting the improvement of mineral bioavailability. The greatest reduction of phytate content was found in WGW after PT. In comparison to SSF and PT, GT significantly improved phenolic content, and ABTS and DPPH free radical scavenging abilities of free phenolic extract in WGW. As compared to GT and PT, the ORAC of free phenolic extract in WGW obviously improved after SSF with strains of Lactobacillus plantarum, Saccharomyces cerevisiae, and Monascus sp.Conclusions:Overall, SSF, GT and PT showed high efficiency on phytate degradation, and GT and SSF in particular improved the nutritional value and bioactivity of WGW.Significance and Novelty:This study provided data support for the chosen of different biological processing methods based on different objectives when preparing WGW products.This article is protected by copyright. All rights reserved.

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Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran

Cited by 37 publications

References 38 publications

Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran

Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran

Tempering–preservation treatment inactivated lipase in wheat bran and retained phenolic compounds

Comparative study of different biological processing methods on nutritional composition and bioactivity of whole‐grain wheat

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