ArticleFoods (Basel, Switzerland)2020
Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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The trial behind it
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Who cites it
18 citing papers in PubMed, 33 citations in OpenAlex.
- Effects of Thermal Aging and Subsequent Autoclave Treatment on the Phytochemical Fingerprint, Antioxidant Capacity, and In Vitro Carbohydrate-Hydrolyzing Enzyme Inhibitory Activity of Lychee Pulp Extracts.Plants (Basel, Switzerland) · 2026Article
- Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.Foods (Basel, Switzerland) · 2026Review
- Effects of supplementary protein source, autoclaving diets, and gender on biochemical blood parameters, oxidative stress markers, and caecal fermentation in rats.BMC veterinary research · 2026Article
- An Innovative Bulgur Production Method Using Pullulanase Enzyme and Autoclaving-Cooling Cycles to Produce Bulgur with Low Glycemic Index.Foods (Basel, Switzerland) · 2025Article
- Effect of Takadiastase on the Extraction of Biotin from Plant-Based Foods.Preventive nutrition and food science · 2025Article
- The Influence of Various Cereal Brans, Stabilized Through Hot Air, Microwave, and Autoclave Methods, on the Physicochemical Properties of Cookies.Food science & nutrition · 2025Article
- Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults.Nutrients · 2024Article
- Hydrothermal Treatment of Wheat Bran under Mild Acidic or Alkaline Conditions for Enhanced Polyphenol Recovery and Antioxidant Activity.Molecules (Basel, Switzerland) · 2024Article
- Local Sources of Protein in Low- and Middle-Income Countries: How to Improve the Protein Quality?Current developments in nutrition · 2024Article
- Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies.Food technology and biotechnology · 2023Article
- Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread.Foods (Basel, Switzerland) · 2023Article
- Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties.Foods (Basel, Switzerland) · 2023Article
- Exploring the underutilized novel foods and starches for formulation of low glycemic therapeutic foods: a review.Frontiers in nutrition · 2023Review
- Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Foods (Basel, Switzerland) · 2022Article
- Impact of Protein Content on the Antioxidants, Anti-Inflammatory Properties and Glycemic Index of Wheat and Wheat Bran.Foods (Basel, Switzerland) · 2022Article
- Egg Yolk Protein Water Extracts Modulate the Immune Response in BALB/c Mice with Immune Dysfunction Caused by Forced Swimming.Foods (Basel, Switzerland) · 2022Article
- A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid.Antioxidants (Basel, Switzerland) · 2021Article
- Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran.Antioxidants (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
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.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.