Localization of Cereal Grain Components by Vibrational Microscopy and Chemometric Analysis

Wheat bran (WB) is a well‐known and valuable source of dietary fiber. Arabinoxylan (AX) is the primary hemicellulose in WB and can be isolated and used as a functional component in various food products. Typically, AX is extracted from the whole WB using different processes after mechanical treatments. However, WB is composed of different layers, namely, the aleurone layer, pericarp, testa, and hyaline layer. The distribution, structure, and extractability of AX vary within these layers. Modern fractionation technologies, such as debranning and electrostatic separation, can separate the different layers of WB, making it possible to extract AX from each layer separately. Therefore, AX in WB shows potential for broader applications if it can be extracted from the different layers separately. In this review, the distribution and chemical structures of AX in WB layers are first discussed followed by extraction, physicochemical properties, and health benefits of isolated AX from WB. Additionally, the utilization of AX isolated from WB in foods, including cereal foods, packaging film, and the delivery of food ingredients, is reviewed. Future perspectives on challenges and opportunities in the research field of AX isolated from WB are highlighted.

show abstract

Localization of Cereal Grain Components by Vibrational Microscopy and Chemometric Analysis

Cited by 2 publications

References 77 publications

Plant Disease Monitoring With Vibrational Spectroscopy

Plant Disease Monitoring With Vibrational Spectroscopy

Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods

Contact Info

Product

Resources

About