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Sztupecki W, Rhazi L, Depeint F, Aussenac T. Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review. Foods 2023; 12:2693. [PMID: 37509785 PMCID: PMC10379113 DOI: 10.3390/foods12142693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 06/27/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
Wheat bran (WB) consists mainly of different histological cell layers (pericarp, testa, hyaline layer and aleurone). WB contains large quantities of non-starch polysaccharides (NSP), including arabinoxylans (AX) and β-glucans. These dietary fibres have long been studied for their health effects on management and prevention of cardiovascular diseases, cholesterol, obesity, type-2 diabetes, and cancer. NSP benefits depend on their dose and molecular characteristics, including concentration, viscosity, molecular weight, and linked-polyphenols bioavailability. Given the positive health effects of WB, its incorporation in different food products is steadily increasing. However, the rheological, organoleptic and other problems associated with WB integration are numerous. Biological, physical, chemical and combined methods have been developed to optimise and modify NSP molecular characteristics. Most of these techniques aimed to potentially improve food processing, nutritional and health benefits. In this review, the physicochemical, molecular and functional properties of modified and unmodified WB are highlighted and explored. Up-to-date research findings from the clinical trials on mechanisms that WB have and their effects on health markers are critically reviewed. The review points out the lack of research using WB or purified WB fibre components in randomized, controlled clinical trials.
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Affiliation(s)
| | | | | | - Thierry Aussenac
- Institut Polytechnique Unilasalle, Université d’Artois, ULR 7519, 60026 Beauvais, France; (W.S.); (L.R.); (F.D.)
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Chen Z, Mense AL, Brewer LR, Shi YC. Wheat bran layers: composition, structure, fractionation, and potential uses in foods. Crit Rev Food Sci Nutr 2023; 64:6636-6659. [PMID: 36728922 DOI: 10.1080/10408398.2023.2171962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Wheat bran, the main by-product of dry milling of wheat, is currently mainly used in the animal feed industry, but has attracted attention as a food ingredient owing to its high dietary fiber and phytochemical contents, providing excellent physiological effects. The bran layers (aleurone layer, outer pericarp and intermediate layer) contain different compositions, structures, and nutrients, and have different properties. Each layer, when separated and isolated, potentially could find more extensive applications in foods. This triggered interest in isolating the bran layers using milling and wet- or dry-fractionation techniques based on their chemical or physical properties. The recent progress has allowed the production of commercial products from wheat bran layers, particularly aleurone-rich products, enhancing the value of wheat bran layers and their applications in food. The present review highlights the recent advances in studying the chemical composition including distribution of chemical components, physical structure, biopolymer matrix, and physicochemical properties of each wheat bran layer. Technologies to fractionate wheat bran layers and utilization of different bran layers in foods are discussed and reviewed, providing new strategies for improving the value of wheat bran and utilization of wheat bran in foods.
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Affiliation(s)
- Zhongwei Chen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, PR China
| | - Andrew L Mense
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- Wheat Marketing Center, Portland, OR, USA
| | - Lauren R Brewer
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
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3
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The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products. Foods 2022; 11:foods11223552. [PMID: 36429143 PMCID: PMC9689362 DOI: 10.3390/foods11223552] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
The wheat aleurone layer is, according to millers, the main bran fraction. It is a source of nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins, that may exhibit health benefits. Despite these advantages, the aleurone layer is scarce on the market, probably due to issues related to its extraction. Many processes exist with some patents, but a choice must be made between the quality and quantity of the resulting product. Nonetheless, its potential has been studied mainly in bread and pasta. While the nutritional benefits of aleurone-rich flour addition to bread agree, opposite results have been obtained concerning its effects on end-product characteristics (namely loaf volume and sensory characteristics), thus ensuing different acceptability responses from consumers. However, the observed negative effects of aleurone-rich flour on bread dough could be reduced by subjecting it to pre- or post-extracting treatments meant to either reduce the particle size of the aleurone's fibres or to change the conformation of its components.
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Chen Z, Shen J, Yang Y, Wang H, Xu B. Intact aleurone cells limit the hydrolysis of endogenous lipids in wheat bran during storage. Food Res Int 2022; 161:111799. [DOI: 10.1016/j.foodres.2022.111799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 07/07/2022] [Accepted: 08/18/2022] [Indexed: 11/15/2022]
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Cammerata A, Laddomada B, Milano F, Camerlengo F, Bonarrigo M, Masci S, Sestili F. Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions. Foods 2021; 10:foods10112817. [PMID: 34829105 PMCID: PMC8618629 DOI: 10.3390/foods10112817] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 11/11/2021] [Accepted: 11/13/2021] [Indexed: 01/15/2023] Open
Abstract
Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using an innovative micronization and air-classification technology. Milling fractions were characterized for main standard quality parameters and for alveographic properties, starch composition and content, phenolic acids, antioxidant activity and ATIs. Results showed that yield recovery, ash content and particle size distributions were influenced either by the operating conditions (230 or 250) or by the grain samples. While total starch content was lower in the micronized sample and air-classified fractions, the P/L ratio increased in air-classified fractions as compared to semolina. Six main individual phenolic acids were identified through HPLC-DAD analysis (i.e., ferulic acid, vanillic acid, p-coumaric acid, sinapic acid, syringic and p-hydroxybenzoic acids). Compared to semolina, higher contents of all individual phenolic components were found in all bran-enriched fractions. The highest rise of TPAs occurred in the F250 fraction, which was maintained in the derived pasta. Moreover, bran-enriched fractions showed significant reductions of ATIs content versus semolina. Overall, our data suggest the potential health benefits of F250, G230 and G250 and support their use to make durum-based foods.
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Affiliation(s)
- Alessandro Cammerata
- Council for Agricultural Research and Economics, Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, Italy;
| | - Barbara Laddomada
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
- Correspondence: (B.L.); (F.S.); Tel.: +39-0832-422613 (B.L.); +39-328-8866276 (F.S.)
| | - Francesco Milano
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy;
| | - Francesco Camerlengo
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Marco Bonarrigo
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Stefania Masci
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Francesco Sestili
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
- Correspondence: (B.L.); (F.S.); Tel.: +39-0832-422613 (B.L.); +39-328-8866276 (F.S.)
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Tian B, Zhou C, Li D, Pei J, Guo A, Liu S, Li H. Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality. Foods 2021; 10:2427. [PMID: 34681483 PMCID: PMC8535788 DOI: 10.3390/foods10102427] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/07/2021] [Accepted: 10/09/2021] [Indexed: 12/31/2022] Open
Abstract
This study investigated the effects of a hemicellulase dosage (20, 40, and 60 mg kg-1 of flour) on the bread quality and rheological properties of wheat aleurone-rich flour. The results showed that hemicellulase could soften dough and improve extensibility. At the optimum hemicellulase dosage (40 mg kg-1 of flour), the bread specific volume increased by 40.91% and firmness of breadcrumb decreased by 104.57% compared to those of the control. Intermolecular forces indicated that the gluten network during the proofing was mainly strengthened via disulfide bonds, hydrophobic interactions, and hydrogen bonds but not through ionic bonds after hemicellulase addition. Fourier infrared spectroscopy indicated that the hydrolytic activity of hemicellulase catalyzed the transition from α-helix to β-sheet, which verified that viscoelasticity of gluten was enhanced at a dosage of 40 mg kg-1 of flour. These results suggested that hydrolyzation of hemicellulase contributed to the structural of gluten changes, thereby improving the quality of wheat aleurone-rich bread.
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Affiliation(s)
- Boyu Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (B.T.); (C.Z.); (J.P.); (A.G.); (S.L.)
| | - Chenxia Zhou
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (B.T.); (C.Z.); (J.P.); (A.G.); (S.L.)
| | - Dongxiao Li
- Key Laboratory of Crop Growth Regulation of Hebei Province, College of Agronomy, Hebei Agricultural University, Baoding 071001, China;
| | - Jiawei Pei
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (B.T.); (C.Z.); (J.P.); (A.G.); (S.L.)
| | - Ailiang Guo
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (B.T.); (C.Z.); (J.P.); (A.G.); (S.L.)
| | - Shuang Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (B.T.); (C.Z.); (J.P.); (A.G.); (S.L.)
| | - Huijing Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (B.T.); (C.Z.); (J.P.); (A.G.); (S.L.)
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Chen Z, Xia Q, Zha B, Sun J, Xu B, Chen Z. Triboelectric separation of wheat bran tissues: Influence of tribo‐material, water content, and particle size. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13346] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhongwei Chen
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Qing Xia
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Baoping Zha
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Jun Sun
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Bin Xu
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Zhengxing Chen
- National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan University Wuxi Jiangsu Province People's Republic of China
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Dry fractionation methods for plant protein, starch and fiber enrichment: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.006] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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9
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Affiliation(s)
- Khairunizah Hazila Khalid
- Cereal Science Graduate Program; Department of Plant Science; North Dakota State University; Fargo ND USA
| | - Frank Manthey
- Cereal Science Graduate Program; Department of Plant Science; North Dakota State University; Fargo ND USA
| | - Senay Simsek
- Cereal Science Graduate Program; Department of Plant Science; North Dakota State University; Fargo ND USA
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Barron C, Holopainen-Mantila U, Sahlstrom S, Hotekjolen AK, Lullien-Pellerin V. Assessment of biochemical markers identified in wheat for monitoring barley grain tissue. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.01.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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11
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Raggiri V, Barron C, Abecassis J, Lullien-Pellerin V. In-Depth Study of Durum Wheat Grain Tissue Distribution at Milling. Cereal Chem 2016. [DOI: 10.1094/cchem-08-15-0177-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Vincent Raggiri
- INRA, UMR 1208, Agropolymers Engineering and Emerging Technologies, INRA-CIRAD-UM-SupAgro, 2 Place Viala, F-34060 Montpellier Cedex 01, France
- Panzani CRECERPAL, 131 Avenue Corot, F-13013 Marseille, France
| | - Cécile Barron
- INRA, UMR 1208, Agropolymers Engineering and Emerging Technologies, INRA-CIRAD-UM-SupAgro, 2 Place Viala, F-34060 Montpellier Cedex 01, France
| | - Joël Abecassis
- INRA, UMR 1208, Agropolymers Engineering and Emerging Technologies, INRA-CIRAD-UM-SupAgro, 2 Place Viala, F-34060 Montpellier Cedex 01, France
| | - Valérie Lullien-Pellerin
- INRA, UMR 1208, Agropolymers Engineering and Emerging Technologies, INRA-CIRAD-UM-SupAgro, 2 Place Viala, F-34060 Montpellier Cedex 01, France
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Steglich T, Bernin D, Moldin A, Topgaard D, Langton M. Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties. Cereal Chem 2015. [DOI: 10.1094/cchem-03-15-0038-r] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Thomas Steglich
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
- Structure and Material Design, SP Food and Bioscience, Göteborg, Sweden
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Göteborg, Sweden
| | - Diana Bernin
- Swedish NMR Centre, University of Gothenburg, Göteborg, Sweden
| | | | | | - Maud Langton
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
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13
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Reducing phytate content in wheat bran by directly removing the aleurone cell content with teeth roller mill and ultrasonic cleaner. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.03.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Chen Z, Liu F, Wang L, Li Y, Wang R, Chen Z. Tribocharging properties of wheat bran fragments in air–solid pipe flow. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Chen Z, Wang L, Wang R, Li Y, Chen Z. Triboelectric separation of aleurone cell-cluster from wheat bran fragments in nonuniform electric field. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.043] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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