Food Processing by‐Products as Sources of Functional Foods and Nutraceuticals

Alparce, Nina Karla M.; Anal, Anil Kumar

doi:10.1002/9781118227800.ch7

Cited by 1 publication

(1 citation statement)

References 66 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…For this reason, the use of bran in wheat-based products is considered a reasonable way to formulate fortified wheat foods. Indeed, the consumption of whole grain meals is still below dietary recommendations [76,77], which is largely due to the negative effects of bran on dough rheology and the sensory properties of final products [78,79]. It was shown that the addition of bran results in an increase of cooking loss, swelling index, and water absorption in pasta products [10,11,80].…”

Section: Strategies To Increase Phenolic Acid Content and Bioavailmentioning

confidence: 99%

Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods

2015

View full text Add to dashboard Cite

Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. Phenolic acids are a specific class of wheat bran components that may act as antioxidants to prevent heart disease and to lower the incidence of colon cancer. Moreover, phenolic acids have anti-inflammatory properties that are potentially significant for the promotion of gastrointestinal health. Evidence on the beneficial effects of phenolic acids as well as of other wheat bran components is encouraging the use of wheat bran as an ingredient of functional foods. After an overview of the chemistry, function, and bioavailability of wheat phenolic acids, the discussion will focus on how technologies can allow the formulation of new, functional whole wheat products with enhanced health-promoting value and safety without renouncing the good-tasting standards that are required by consumers. Finally, this review summarizes the latest studies about the stability of phenolic acids in wheat foods fortified by the addition of wheat bran, pearled fractions, or wheat bran extracts.

show abstract