ArticleFood science & nutrition2021
Effects of microwave treatment on the stability and antioxidant capacity of a functional wheat bran.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed, 29 citations in OpenAlex.
- Effect of solid-state fermentation on the release and antioxidant activity of soluble polyphenols from wheat bran.Food chemistry: X · 2026Article
- Ultrasound and Microwave Treatments to Produce Flexible Thermoplastic Starch-Brewers' Spent Grain Composite Films.Polymers · 2026Article
- Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.Foods (Basel, Switzerland) · 2026Review
- Comparative effects of wheat bran modifications by microwaving, steam explosion and solid-state fermentation on reconstituted dough properties and corresponding noodles qualities.Food chemistry: X · 2026Article
- Microwave Treatment Improves Coarse Cereals' Texture and Cooking Quality.Food science & nutrition · 2025Article
- Improvement of storage stability of barley, buckwheat and lupin composite flour by microwave treatment and its influence on functional properties of bread.Food chemistry: X · 2025Article
- Evaluation of the Effect of Dietary Manganese on the Intestinal Digestive Function, Antioxidant Response, and Muscle Quality in Coho Salmon.Aquaculture nutrition · 2024Article
- Effects of microwave treatment on the stability and antioxidant capacity of a functional wheat bran.Food science & nutrition · 2021Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A functional wheat bran (FWB) was obtained from wheat grains that were rich in wheat aleurone. The effects of the microwave (MW) power (2.5, 5.0, 7.5, and 10.0 kW) and treatment time (15, 30, 60, 90, and 120 s) on the moisture and free fatty acid (FFA) content, lipase activity, and antioxidant activity of the FWB were investigated. The purpose of this study is to stabilize the FWB against lipid oxidation and rancidity and as much as possible to retain its antioxidant activities. MW treatment significantly decreased the FFA content, moisture content, and lipase activity of the FWB. Moreover, MW treatment significantly increased the total phenolic content (TPC) and antioxidant activity of the FWB without drastically altering its color. MW treatment at 7.5 kW and 120 s was found to be optimal for stabilizing the FWB and increasing its antioxidant activity. The stabilized FWB was proven to be far more stable than the control FWB during storage. Thus, MW treatment is an effective stabilization method for the storage and utilization of FWB. Additional research is needed for the exact mechanism of the decrease of FFA content and increase of antioxidant activity of FWB induced by MW treatment.
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