RT info:eu-repo/semantics/article
T1 Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient
A1 Rico Bargués, Daniel
A1 Villaverde Monar, Adriana
A1 Martínez Villaluenga, Cristina
A1 Gutiérrez de la Fuente, Ángel Luis
A1 Caballero Calvo, Pedro Antonio
A1 Ronda Balbás, María Felicidad
A1 Peñas Pozo, Elena
A1 Frías Arevalillo, Juana
A1 Martín Diana, Ana Belén
K1 Wheat bran
K1 Autoclave
K1 Antioxidant properties
K1 Phenolic compounds
K1 Techno-functional properties
K1 Ferulic acid
K1 3309 Tecnología de Los Alimentos
K1 3309.07 Productos de Cereales
AB 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.
PB MDPI
SN 2304-8158
YR 2020
FD 2020
LK https://uvadoc.uva.es/handle/10324/53927
UL https://uvadoc.uva.es/handle/10324/53927
LA eng
NO Foods, 2020, vol. 9, n. 6, p. 781
NO Producción Científica
DS UVaDOC
RD 20-may-2024