Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions

R Coda (Corresponding Author), C G Rizzello, J A Curiel, Kaisa Poutanen, Katina Kati

Research output: Contribution to journalArticleScientificpeer-review

30 Citations (Scopus)

Abstract

In this work, the influence of bioprocessing on the nutritional quality and health effects of wheat bran of different particle sizes (750, 400, 160, 50 µm) was evaluated. Bioprocessing was carried out by a 24 h-fermentation using Lactobacillus brevis E95612 and Kazachstania exigua C81116 as starters, with or without the addition of an enzyme mixture with specific carbohydrase activities. Bioprocessing clearly affected the microstructure and chemical and nutritional features of wheat bran depending on the particle size. Bioprocessing significantly improved the antioxidant and phytase activities (up to 3.7 fold, respectively), peptides and total free amino acids and content (up to 40%) and the in vitro digestibility of proteins. The antioxidant power and nutritional indexes were higher for the bioprocessed brans compared to the native, mainly in bran having smaller particle size. In every case, the addition of the enzymes further improved the positive effect of the microbial fermentation. Industrial relevance: Wheat bran is a source of nutritionally important compounds such as dietary fibers, minerals, vitamins and phenolic acids. Commonly, processing of bran has mostly been performed for technological purposes, to facilitate its use as a DF rich ingredient in foods improving its structural and organoleptic features. The bioprocessing technology here applied offers a tool to enhance also the nutritional value of wheat bran, especially of finer particle size. As a result, bioprocessed wheat bran showed higher potential compared to the native bran, and qualified as a suitable ingredient for food preparations
Original languageEnglish
Pages (from-to)19-27
JournalInnovative Food Science and Emerging Technologies
Volume25
DOIs
Publication statusPublished - 2014
MoE publication typeA1 Journal article-refereed

Fingerprint

bioprocessing
Dietary Fiber
wheat bran
Particle Size
bran
particle size
Particle size
Nutritive Value
Antioxidants
ingredients
Fermentation
nutritive value
fermentation
antioxidants
Enzymes
Lactobacillus brevis
Mineral Fibers
nutrition assessment
food preparation
6-Phytase

Keywords

  • Antioxidant
  • bioprocessing
  • bran
  • fermentation
  • fiber
  • Lactic acid bacteria
  • micronization
  • yeast

Cite this

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title = "Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions",
abstract = "In this work, the influence of bioprocessing on the nutritional quality and health effects of wheat bran of different particle sizes (750, 400, 160, 50 µm) was evaluated. Bioprocessing was carried out by a 24 h-fermentation using Lactobacillus brevis E95612 and Kazachstania exigua C81116 as starters, with or without the addition of an enzyme mixture with specific carbohydrase activities. Bioprocessing clearly affected the microstructure and chemical and nutritional features of wheat bran depending on the particle size. Bioprocessing significantly improved the antioxidant and phytase activities (up to 3.7 fold, respectively), peptides and total free amino acids and content (up to 40{\%}) and the in vitro digestibility of proteins. The antioxidant power and nutritional indexes were higher for the bioprocessed brans compared to the native, mainly in bran having smaller particle size. In every case, the addition of the enzymes further improved the positive effect of the microbial fermentation. Industrial relevance: Wheat bran is a source of nutritionally important compounds such as dietary fibers, minerals, vitamins and phenolic acids. Commonly, processing of bran has mostly been performed for technological purposes, to facilitate its use as a DF rich ingredient in foods improving its structural and organoleptic features. The bioprocessing technology here applied offers a tool to enhance also the nutritional value of wheat bran, especially of finer particle size. As a result, bioprocessed wheat bran showed higher potential compared to the native bran, and qualified as a suitable ingredient for food preparations",
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author = "R Coda and Rizzello, {C G} and Curiel, {J A} and Kaisa Poutanen and Katina Kati",
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Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions. / Coda, R (Corresponding Author); Rizzello, C G; Curiel, J A; Poutanen, Kaisa; Kati, Katina.

In: Innovative Food Science and Emerging Technologies, Vol. 25, 2014, p. 19-27.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions

AU - Coda, R

AU - Rizzello, C G

AU - Curiel, J A

AU - Poutanen, Kaisa

AU - Kati, Katina

PY - 2014

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N2 - In this work, the influence of bioprocessing on the nutritional quality and health effects of wheat bran of different particle sizes (750, 400, 160, 50 µm) was evaluated. Bioprocessing was carried out by a 24 h-fermentation using Lactobacillus brevis E95612 and Kazachstania exigua C81116 as starters, with or without the addition of an enzyme mixture with specific carbohydrase activities. Bioprocessing clearly affected the microstructure and chemical and nutritional features of wheat bran depending on the particle size. Bioprocessing significantly improved the antioxidant and phytase activities (up to 3.7 fold, respectively), peptides and total free amino acids and content (up to 40%) and the in vitro digestibility of proteins. The antioxidant power and nutritional indexes were higher for the bioprocessed brans compared to the native, mainly in bran having smaller particle size. In every case, the addition of the enzymes further improved the positive effect of the microbial fermentation. Industrial relevance: Wheat bran is a source of nutritionally important compounds such as dietary fibers, minerals, vitamins and phenolic acids. Commonly, processing of bran has mostly been performed for technological purposes, to facilitate its use as a DF rich ingredient in foods improving its structural and organoleptic features. The bioprocessing technology here applied offers a tool to enhance also the nutritional value of wheat bran, especially of finer particle size. As a result, bioprocessed wheat bran showed higher potential compared to the native bran, and qualified as a suitable ingredient for food preparations

AB - In this work, the influence of bioprocessing on the nutritional quality and health effects of wheat bran of different particle sizes (750, 400, 160, 50 µm) was evaluated. Bioprocessing was carried out by a 24 h-fermentation using Lactobacillus brevis E95612 and Kazachstania exigua C81116 as starters, with or without the addition of an enzyme mixture with specific carbohydrase activities. Bioprocessing clearly affected the microstructure and chemical and nutritional features of wheat bran depending on the particle size. Bioprocessing significantly improved the antioxidant and phytase activities (up to 3.7 fold, respectively), peptides and total free amino acids and content (up to 40%) and the in vitro digestibility of proteins. The antioxidant power and nutritional indexes were higher for the bioprocessed brans compared to the native, mainly in bran having smaller particle size. In every case, the addition of the enzymes further improved the positive effect of the microbial fermentation. Industrial relevance: Wheat bran is a source of nutritionally important compounds such as dietary fibers, minerals, vitamins and phenolic acids. Commonly, processing of bran has mostly been performed for technological purposes, to facilitate its use as a DF rich ingredient in foods improving its structural and organoleptic features. The bioprocessing technology here applied offers a tool to enhance also the nutritional value of wheat bran, especially of finer particle size. As a result, bioprocessed wheat bran showed higher potential compared to the native bran, and qualified as a suitable ingredient for food preparations

KW - Antioxidant

KW - bioprocessing

KW - bran

KW - fermentation

KW - fiber

KW - Lactic acid bacteria

KW - micronization

KW - yeast

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M3 - Article

VL - 25

SP - 19

EP - 27

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

SN - 1466-8564

ER -