RT info:eu-repo/semantics/article
T1 Combined strategy using high hydrostatic pressure, temperature and enzymatic hydrolysis for development of fibre-rich ingredients from oat and wheat by-products
A1 Jiménez Pulido, Iván Jesús
A1 Rico Bargués, Daniel
A1 Luis Román, Daniel Antonio de
A1 Martín Diana, Ana Belén
K1 High pressure (Technology)
K1 Manufacturing processes
K1 Procesos de fabricación
K1 Materials - Thermal properties
K1 Food industry and trade
K1 Alimentos - Industria y comercio
K1 Oats
K1 Avena
K1 Wheat
K1 Trigo
K1 Food - Fiber content
K1 Antioxidants
K1 Antioxidantes
K1 Food - Biotechnology
K1 Food science
K1 Nutrition
K1 Health
K1 Salud
K1 Public health
K1 3309 Tecnología de Los Alimentos
K1 3309.14 Elaboración de Alimentos
K1 3206 Ciencias de la Nutrición
K1 3212 Salud Publica
AB Wheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β-glucans and polyphenols. The aim of this study was to optimise a combination chemical (enzymes) and physical (high hydrostatic pressure-temperature) strategies to increase the bioaccessibility of bioactive compounds naturally bound to the bran and hull outer layers. WB and OH were hydrolysed using food-grade enzymes (UltraFloXL and Viscoferm, for WB and OH, respectively) in combination with HPP at different temperatures (40, 50, 60 and 70 °C) and hydrolysis either before or after HPP. Proximal composition, phytic acid, β-glucans, total phenolics (TPs) and total antioxidant activity (TAC) were evaluated to select the processing conditions for optimal nutritional and bioactive properties of the final ingredients. The application of the hydrolysis step after the HPP treatment resulted in lower phytic acid levels in both matrices (WB and OH). On the other hand, the release of β-glucan was more effective at the highest temperature (70 °C) used during pressurisation. After the treatment, the TP content ranged from 756.47 to 1395.27 µmol GAE 100 g−1 in WB, and OH showed values from 566.91 to 930.45 µmol GAE 100 g−1. An interaction effect between the temperature and hydrolysis timing (applied before or after HPP) was observed in the case of OH. Hydrolysis applied before HPP was more efficient in releasing OH TPs at lower HPP temperatures (40–50 °C); meanwhile, at higher HPP temperatures (60–70 °C), hydrolysis yielded higher TP values when applied after HPP. This effect was not observed in WB, where the hydrolysis was more effective before HPP. The TP results were significantly correlated with the TAC values. The results showed that the application of optimal process conditions (hydrolysis before HPP at 60 or 70 °C for WB; hydrolysis after HPP at 70 °C for OH) can increase the biological value of the final ingredients obtained.
PB MDPI
SN 2304-8158
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/69813
UL https://uvadoc.uva.es/handle/10324/69813
LA eng
NO Foods, 2024, Vol. 13, Nº. 3, 378
NO Producción Científica
DS UVaDOC
RD 24-nov-2024