2026-05-05T21:31:30Zhttps://uvadoc.uva.es/oai/request

oai:uvadoc.uva.es:10324/539272025-03-07T08:05:30Zcom_10324_1166com_10324_931com_10324_894col_10324_1338

Rico Bargués, Daniel Villaverde Monar, Adriana Martínez Villaluenga, Cristina Gutierrez De La Fuente, Ángel Luis Caballero Calvo, Pedro Antonio Ronda Balbás, María Felicidad Peñas Pozo, Elena Frías Arevalillo, Juana Martín Diana, Ana Belén 2020 Producción Científica 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. application/pdf https://uvadoc.uva.es/handle/10324/53927 eng MDPI 3309 Tecnología de Los Alimentos 3309.07 Productos de Cereales Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient info:eu-repo/semantics/article TEXT UVaDOC. Repositorio Documental de la Universidad de Valladolid Hispana