Wheat Bran Modifications for Enhanced Nutrition and Functionality in Selected Food Products

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2021 Jul 2

PMID 34206885

Citations 7

Authors

Oluwatoyin O Onipe

Shonisani E Ramashia

Afam I O Jideani

Affiliations

Soon will be listed here.

Abstract

The established use of wheat bran (WB) as a food ingredient is related to the nutritional components locked in its dietary fibre. Concurrently, the technological impairment it poses has impeded its use in product formulations. For over two decades, several modifications have been investigated to combat this problem. Ninety-three (93) studies (review and original research) published in English between January 1997 and April 2021 reporting WB modifications for improved nutritional, structural, and functional properties and prospective utilisation in food formulations were included in this paper. The modification methods include mechanical (milling), bioprocessing (enzymatic hydrolysis and fermentation with yeasts and bacteria), and thermal (dry heat, extrusion, autoclaving), treatments. This review condenses the current knowledge on the single and combined impact of various WB pre-treatments on its antioxidant profile, fibre solubilisation, hydration properties, microstructure, chemical properties, and technological properties. The use of modified WB in gluten-free, baked, and other food products was reviewed and possible gaps for future research are proposed. The application of modified WB will have broader application prospects in food formulations.

Citing Articles

Solid-State Fermentation of Wheat Bran with : Impact on Microstructure, Nutrient Release, Antioxidant Capacity, and Alleviation of Ulcerative Colitis in Mice.

Zhang H, Zhang M, Zheng X, Xu X, Zheng J, Hu Y Antioxidants (Basel). 2024; 13(10).

PMID: 39456512 PMC: 11504992. DOI: 10.3390/antiox13101259.

Wheat bran oil ameliorates high-fat diet-induced obesity in rats with alterations in gut microbiota and liver metabolite profile.

Yan H, Kuerbanjiang M, Muheyati D, Yang Z, Han J Nutr Metab (Lond). 2024; 21(1):84.

PMID: 39455992 PMC: 11515275. DOI: 10.1186/s12986-024-00861-5.

Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health.

Taesuwan S, Jirarattanarangsri W, Wangtueai S, Hussain M, Ranadheera S, Ajlouni S Curr Nutr Rep. 2024; 13(4):896-913.

PMID: 39276290 DOI: 10.1007/s13668-024-00571-7.

Developing a Clean Labelled Snack Bar Rich in Protein and Fibre with Dry-Fractionated Defatted Durum Wheat Cake.

Squeo G, Latrofa V, Vurro F, De Angelis D, Caponio F, Summo C Foods. 2023; 12(13).

PMID: 37444284 PMC: 10340329. DOI: 10.3390/foods12132547.

Finger Millet Seed Coat-A Functional Nutrient-Rich Cereal By-Product.

Onipe O, Ramashia S Molecules. 2022; 27(22).

PMID: 36431938 PMC: 9698717. DOI: 10.3390/molecules27227837.

References

Roye C, Henrion M, Chanvrier H, De Roeck K, De Bondt Y, Liberloo I . Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran. Foods. 2020; 9(6). PMC: 7353595. DOI: 10.3390/foods9060738. View

Zhao H, Guo X, Zhu K . Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran. Food Chem. 2016; 217:28-36. DOI: 10.1016/j.foodchem.2016.08.062. View

Sudha M, Ramasarma P, Rao G . Wheat bran stabilization and its use in the preparation of high-fiber pasta. Food Sci Technol Int. 2011; 17(1):47-53. DOI: 10.1177/1082013210368463. View

Bartkiene E, Zokaityte E, Lele V, Starkute V, Zavistanaviciute P, Klupsaite D . Combination of Extrusion and Fermentation with and Strains for Improving the Safety Characteristics of Wheat Bran. Toxins (Basel). 2021; 13(2). PMC: 7923204. DOI: 10.3390/toxins13020163. View

Savolainen O, Coda R, Suomi K, Katina K, Juvonen R, Hanhineva K . The role of oxygen in the liquid fermentation of wheat bran. Food Chem. 2014; 153:424-31. DOI: 10.1016/j.foodchem.2013.12.062. View

Liu Y, Strappe P, Zhou Z, Blanchard C . Impact on the nutritional attributes of rice bran following various stabilization procedures. Crit Rev Food Sci Nutr. 2018; 59(15):2458-2466. DOI: 10.1080/10408398.2018.1455638. View

Reyes-Perez F, Salazar-Garcia M, Romero-Baranzini A, Islas-Rubio A, Ramirez-Wong B . Estimated glycemic index and dietary fiber content of cookies elaborated with extruded wheat bran. Plant Foods Hum Nutr. 2013; 68(1):52-6. DOI: 10.1007/s11130-013-0338-0. View

Shetty P . Nutrition transition in India. Public Health Nutr. 2002; 5(1A):175-82. DOI: 10.1079/PHN2001291. View

Deroover L, Tie Y, Verspreet J, Courtin C, Verbeke K . Modifying wheat bran to improve its health benefits. Crit Rev Food Sci Nutr. 2019; 60(7):1104-1122. DOI: 10.1080/10408398.2018.1558394. View

10.

Arte E, Rizzello C, Verni M, Nordlund E, Katina K, Coda R . Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran. J Agric Food Chem. 2015; 63(39):8685-93. DOI: 10.1021/acs.jafc.5b03495. View

11.

Xue Y, Cui X, Zhang Z, Zhou T, Gao R, Li Y . Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans. Food Chem. 2019; 302:125332. DOI: 10.1016/j.foodchem.2019.125332. View

12.

Poutanen K, Flander L, Katina K . Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol. 2009; 26(7):693-9. DOI: 10.1016/j.fm.2009.07.011. View

13.

Aune D, Chan D, Lau R, Vieira R, Greenwood D, Kampman E . Dietary fibre, whole grains, and risk of colorectal cancer: systematic review and dose-response meta-analysis of prospective studies. BMJ. 2011; 343:d6617. PMC: 3213242. DOI: 10.1136/bmj.d6617. View

14.

Threapleton D, Greenwood D, Evans C, Cleghorn C, Nykjaer C, Woodhead C . Dietary fibre intake and risk of cardiovascular disease: systematic review and meta-analysis. BMJ. 2013; 347:f6879. PMC: 3898422. DOI: 10.1136/bmj.f6879. View

15.

Longoria-Garcia S, Cruz-Hernandez M, Flores-Verastegui M, Contreras-Esquivel J, Montanez-Saenz J, Belmares-Cerda R . Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers. J Food Sci Technol. 2018; 55(3):833-845. PMC: 5821642. DOI: 10.1007/s13197-017-2987-8. View

16.

Kaur S, Sharma S, Dar B, Singh B . Optimization of process for reduction of antinutritional factors in edible cereal brans. Food Sci Technol Int. 2012; 18(5):445-54. DOI: 10.1177/1082013211428236. View

17.

Kaur S, Sharma S, Singh B, Dar B . Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans. J Food Sci Technol. 2015; 52(3):1670-6. PMC: 4348277. DOI: 10.1007/s13197-013-1118-4. View

18.

Ferri M, Happel A, Zanaroli G, Bertolini M, Chiesa S, Commisso M . Advances in combined enzymatic extraction of ferulic acid from wheat bran. N Biotechnol. 2019; 56:38-45. DOI: 10.1016/j.nbt.2019.10.010. View

19.

Scherf K, Wieser H, Koehler P . Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products. Food Res Int. 2018; 110:62-72. DOI: 10.1016/j.foodres.2016.11.021. View

20.

Sekgala M, Mchiza Z, Parker W, Monyeki K . Dietary Fiber Intake and Metabolic Syndrome Risk Factors among Young South African Adults. Nutrients. 2018; 10(4). PMC: 5946289. DOI: 10.3390/nu10040504. View