Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient

Abstract

The study evaluated the effect of autoclaving as a hydrothermal treatment on the quality and bioactivity of wheat bran (WB) with the objective of producing a natural ingredient with enhanced healthy properties. Nutritional, antioxidant, techno-functional and sensorial parameters were studied, and temperatures of 100, 115 and 130 °C were explored. Of these, 130 °C was found to be the best treatment, resulting in an ingredient with high storage stability, antioxidant properties, a four-fold increase in the concentration of free ferulic acid (compared with non-treated WB), and increased content of apigenin-6-C-arabinoside-8-C-hexoside, a flavonoid with reported antioxidant and antifungal properties. On the other hand, the autoclave treatment enhanced water absorption capacity and reduced WB pasting viscosity, mainly at higher temperature (130 °C), which would allow incorporation of the treated WB in liquid matrices such as juices, soups or milkshakes, among others. Although the glycemic index (GI) of the autoclaved samples increased, the use of intermediate particle size of 106 to 300 µm could contribute to the reduction of the glycemic load.

Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran

“…Thermal hydrolysis of ester linkages between phenolic acids and polysaccharides was reported by Gong et al [ 34 ] in barley bran, which could explain the increased amounts of phenolic acids in WB after autoclave processing. Application of higher temperatures of up to 130 °C during autoclave treatment of WB have also been reported as beneficial in terms of increasing storage stability, antioxidant properties, free ferulic acid, and apigenin-6-C-arabinoside-8-C-hexoside [ 35 ]. Combination of autoclave and Ultraflo XL treatments produced a further increase of TSPC and FA yields.…”

A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid

“…WB is not only an excellent source of nutrients (13–18% protein, 3.5% fat, and 56% carbohydrates of which 70–90% is dietary fiber, DF) but also of bioactive components (tocopherols, phenolic compounds, carotenoids, etc.) [ 5 , 6 , 7 , 8 , 9 , 10 ] with recognized health benefits. Moreover, different authors have reported the important antioxidant activity of WB [ 7 , 9 , 11 , 12 ] and many studies have associated these properties to health benefits such as protection against low-density lipoprotein (LDL) oxidation system [ 13 ].…”

“…[ 5 , 6 , 7 , 8 , 9 , 10 ] with recognized health benefits. Moreover, different authors have reported the important antioxidant activity of WB [ 7 , 9 , 11 , 12 ] and many studies have associated these properties to health benefits such as protection against low-density lipoprotein (LDL) oxidation system [ 13 ]. Additionally, it has been suggested that the antioxidant properties in WB may modulate cellular oxidative status and prevent biological oxidative damage, and that this consequently plays a role in reducing the risk of chronic diseases such as cardiovascular diseases (CVDs) and cancer [ 14 ].…”

“…Recent studies have reported the efficiency of thermal treatments such as hydrothermal and or extrusion to solubilize DF components and phenolic compounds entrapped in the DF fraction [ 7 , 20 ]. Limitations of the use of thermal treatments linked to significant loss of thermolabile phenolic compounds in WB open new opportunities to explore the potential use of non-thermal processing such as high hydrostatic pressure (HHP) as an alternative method for the functionalization of WB.…”

Influence of particle size reduction and high‐intensity ultrasound on polyphenol oxidase, phenolics, and technological properties of wheat bran

“…Moreover, different studies have shown that an adequate intake of cereal polyphenols including phenolic acids, lignans, flavonoids, and carotenoids leads to protection against colon cancer, neurological, and cardiovascular diseases (Anson et al, 2012;Brewer et al, 2014;Laddomada et al, 2015;Onipe et al, 2015;Rico et al, 2020). The major part of WB antioxidant activity (AO) can be attributed to its phenolic acids content, especially ferulic, p-coumaric, and vanillic acid (Laddomada et al, 2015;Rico et al, 2020). Various pretreatments before milling, as well as milling, fractionation, and processing techniques are developing in order to modify the technological, sensorial, and biochemical properties of bran (Anson et al, 2012;Parenti et al, 2020).…”