ArticleAntioxidants (Basel, Switzerland)2021
A Novel Strategy to Produce a Soluble and Bioactive Wheat Bran Ingredient Rich in Ferulic Acid.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough.Food chemistry: X · 2026Article
- Effects of non-thermal processing techniques on cereal bran: Focus on changes in bran structure and polyphenol release.Food chemistry: X · 2025Review
- Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion ofNutrients · 2025Article
- Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools.Foods (Basel, Switzerland) · 2024Article
- Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products.Foods (Basel, Switzerland) · 2024Article
- A comparative study of the digestion behavior and functionality of protein from chia (Current research in food science · 2024Article
- Effects of Dietary Supplementation with a Ferulic Acid-Rich Bioactive Component of Wheat Bran in a Murine Model of Graft-Versus-Host Disease.Nutrients · 2023Article
- Antioxidant, Immunostimulatory, and Anticancer Properties of Hydrolyzed Wheat Bran Mediated through Macrophages Stimulation.International journal of molecular sciences · 2023Article
- Polyphenol Release from Wheat Bran Using Ethanol-Based Organosolv Treatment and Acid/Alkaline Catalysis: Process Modeling Based on Severity and Response Surface Optimization.Antioxidants (Basel, Switzerland) · 2022Article
- Selection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingredients Rich in Oligosaccharides and Free Phenolics.Molecules (Basel, Switzerland) · 2022Article
- Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull.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
- Lignocellulose-Degrading Enzymes: A Biotechnology Platform for Ferulic Acid Production from Agro-Industrial Side Streams.Foods (Basel, Switzerland) · 2021Article
- Intensification Technologies to Efficiently Extract Antioxidants from Agro-Food Residues.Antioxidants (Basel, Switzerland) · 2021Article
- Lentil and Fava Bean With Contrasting Germination Kinetics: A Focus on Digestion of Proteins and Bioactivity of Resistant Peptides.Frontiers in plant science · 2021Article
- Bioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity DuringFrontiers in plant science · 2021Article
- Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals.Frontiers in plant science · 2021Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat bran (WB) is a byproduct from the milling industry that contains bioactive compounds beneficial to human health. The aim of this work was on the one hand, increasing extractability of antioxidant and anti-inflammatory compounds (specifically ferulic acid, FA), through enzymatic hydrolysis combined with hydrothermal treatment (HT) and high hydrostatic pressure (HHP). On the other hand, enhancing the stability of final ingredient applying spray-drying (SPD) and microencapsulation (MEC). The use of HT increased FA, total phenolics (TP), and antioxidant capacity (AC) in WB hydrolysates, regardless the HT duration. However, the HT tested (30 min, HT30) produced a loss in anti-inflammatory activity (AIA). The combination of HT (15 min, HT15) with HHP increased AIA of the WB. SPD enhanced the TP yield in WB with no significant effect of inlet temperature (up to 140 °C) on phenolic profile mainly composed of
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