Optimizing the bioactive potential of wheat bran by processing

Anson, Nuria Mateo; Hémery, Youna; Bast, Aalt; Haenen, Guido R.M.M.

doi:10.1039/c2fo10241b

Cited by 80 publications

(43 citation statements)

References 195 publications

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“…Alkylresorcinols (ARs) are also referred to as phenolic lipids and are abundantly found in WB (Anson et al ., ). Although known as short‐term biomarkers for whole‐grain wheat, rye and bran intake, it was recently suggested that plasma AR can be used as stable long‐term biomarkers (Landberg et al ., ).…”

Section: Functional and Potential Health Properties Of Wheat Branmentioning

confidence: 97%

“…distillation and Soxhlet extraction), and recently through advanced technologies such as micro‐fluidisation, ultrasonic‐assisted extraction and pressurised liquid extraction (Rebolleda et al ., ; Wang et al ., ; Povilaitis et al ., ). Various processing methods such as wheat grain germination (Anson et al ., ), enzymatic treatment, milling, electrostatic separation (Hemery et al ., ), ultrafine grinding, bread making, yeast and sourdough fermentation (Coda et al., ) can expedite extractability or bio‐accessibility of phenolic acid and other bioactive compounds in WB. For instance, in the study of Rosa et al .…”

Section: Functional and Potential Health Properties Of Wheat Branmentioning

confidence: 99%

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Composition and functionality of wheat bran and its application in some cereal food products

Onipe

Jideani

Beswa

2015

Int J of Food Sci Tech

312

178

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SummaryProduction of wheat bran (WB) for human consumption is estimated to be about 90 million tonnes per year. WB is a cheap and abundant source of dietary fibre which has been linked to improved bowel health and possible prevention of some diseases such as colon cancer. It also contains minerals, vitamins and bioactive compounds such as phenolic acids, arabinoxylans, alkylresorcinol and phytosterols. These compounds have been suggested as an aid in prevention of noncommunicable diseases such as cardiovascular disease. This article discusses WB extraction, its nutritional properties, potential health benefits, effects on quality and sensory properties of some cereal foods, and its application in some baked products as well as in fried cereal snacks, as an additive for oil reduction and fibre enrichment.

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Section: Functional and Potential Health Properties Of Wheat Branmentioning

confidence: 97%

Section: Functional and Potential Health Properties Of Wheat Branmentioning

confidence: 99%

Composition and functionality of wheat bran and its application in some cereal food products

Onipe

Jideani

Beswa

2015

Int J of Food Sci Tech

312

178

View full text Add to dashboard Cite

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“…About one-fourth of the wheat grain is separated as a bran during milling (Esposito et al, 2005). Nutritionally valuable components such as micronutrients and phytochemicals are concentrated in wheat bran and germ (Anson et al, 2012). Wheat bran also carries a significant amount of dietary fibre (DF), located in the cell walls of the bran.…”

Section: Introductionmentioning

confidence: 99%

Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates

Rashid

Rakha

Anjum³

et al. 2015

Int J of Food Sci Tech

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Summary Instant study was an attempt to elucidate the suitability of wheat bran for extrusion cooking and to check the effect of different extrusion parameters on the dietary fibre profile as well as on water solubility index. Response surface methodology was used to optimise the extrusion parameters. From results, it was concluded that extrusion cooking had a positive effect on total and soluble dietary fibre. Whilst the insoluble dietary fibre decreased appreciably with the varying processing parameters, the decrease in insoluble fibre and increase in soluble fibre were probably due to disruption of covalent and noncovalent bonds in the carbohydrate and protein moieties leading to smaller and more soluble molecular fragments. Additionally, water solubility index was greatly enhanced by varying extrusion temperature and screw speed. Conclusively, the findings suggest the usefulness of extrusion cooking to beneficially modify the wheat bran for value addition.

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“…Improvement of structural and technological properties of bread [29 ] Yeast fermentation and xylanases Improvement of physical and chemical properties of dough and bread texture [30 ] Yeast fermentation followed by cell-wall hydrolysing enzymes Increase of soluble fiber content, increase of soluble protein content and in vitro digestibility, release of short chain fatty acids [23] Sourdough fermentation Improvement of technological and nutritional properties, overall flavor and sensory aspect; decrease of the starch digestibility and low glycemic response [27] Lactobacillus sanfranciscensis and Lactobacillus plantarum fermentation Increase of free amino acids, total phenols, dietary fiber, phytase and antioxidant activities. Improvement of nutritional, textural and sensory properties of breads and decreased the value of hydrolysis index (HI) hydrolyze internal b-1,4 bonds in the main-chain, generating soluble xylooligosaccharides which are suitable substrates for b-xylosidases and leading to the formation of AX oligosaccharides.…”

Section: Bran Bioprocessing Effects Referencesmentioning

confidence: 99%

“…Most of the FA is however esterified to AX, limiting its bioaccessibility and bioavailability [23 ]. The release of FA has been obtained with different enzymatic treatments.…”

Section: Bran Bioprocessing Effects Referencesmentioning

confidence: 99%