Bran bioprocessing for enhanced functional properties

Current Opinion in Food Science

Volumn 1, Issue 1, 2015, Pages 50-55

  Coda, Rossana ^a   Katina, Kati ^a   Rizzello, Carlo G ^b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY OF BARI   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84948728146     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2014.11.007     Document Type: Review

References (39)

1. Prückler M, Siebenhandl-Ehn S, Apprich S, Holtinger S, Haas C, Schmid E, Kneifel W: Wheat bran-based biorefinery 1: composition of wheat bran and strategies of functionalization. LWT-Food Sci Technol 2014, 56:211-221.
2. Vitaglione P, Napolitano A, Fogliano V: Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut. Trends Food Sci Technol 2008, 19:451-463.
3. Bakke A, Vickers Z: Consumer liking of refined and whole wheat breads. J Food Sci 2007, 72:S473-S480.
4. WHO: Diet, Nutrition and the Prevention of Chronic Diseases. Technical Report Series; 2003:: 916.
5. Delcour JA, Rouau X, Courtin CM, Poutanen K, Ranieri R: Technologies for enhanced exploitation of the healthpromoting potential of cereals. Trends Food Sci Technol 2012, 25:78-86.
6. McKeown NM, Jacques PF, Seal CJ, de Vries J, Jonnalagadda SS, Clemens R, Webb D, Murphy LA, van Klinken J-W, Topping D, Murray R, Degeneffe D, Marquart LF: Whole grains and health: from theory to practice. J Nutr 2013, 143:744S-758S.
7. Sanz Penella J, Collar C, Haros M: Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread. J Cereal Sci 2008, 48:715-721.
8. Noort MW, van Haaster D, Hemery Y, Schols HA, Hamer RJ: The effect of particle size of wheat bran fractions on bread quality - evidence for fibre-protein interactions. J Cereal Sci 2010, 52:59-64.
9. Kamal-Eldin A, Lærke HN, Bach Knudsen K-E, Lampi A-M, Piironen V, Adlercreutz H, Katina K, Poutanen K, Man P: Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries. Food Nutr Res 2009, 53 http://dx.doi.org/10.3402/fnr.v53i0.1912.
10. Stahl W, van den Berg H, Arthur J, Bast A, Dainty J, Faulks RM, Gartner C, Haenen G, Hollman P, Holst B: Bioavailability and metabolism. Mol Aspects Med 2002, 23:39-100.
11. Aune D, Chan DSM, La R, Vieira R, Greenwood DC, Kampna E, Norat T: Dietary fibre, whole grains, and risk of colorectal cancer: systematic review and dose-response meta-analysis of prospective studies. BMJ 2011, 343:d6617.
12. Ye EQ, Chacko SA, Chou EL, Kugizak M, Liu S: Greater wholegrain intake is associated with lower risk of type 2 diabetes, cardiovascular disease, and weight gain. J Nutr 2012, 142:1304-1313.
13. Mateo Anson N, van den Berg R, Havenaar R, Bast A, Haenen GR: Bioavailability of ferulic acid is determined by its bioaccessibility. J Cereal Sci 2009, 49:296-300.
14. o. Carbohydr Res 1987, 163:99-113.
15. Petersson K, Nordlund E, Tornberg E, Eliasson AC, Buchert J: Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran. J Sci Food Agric 2013, 93:882-889.
16. Santala O, Lehtinen P, Nordlund E, Suortti T, Poutanen K: Impact of water content on the solubilisation of arabinoxylan during xylanase treatment of wheat bran. J Cereal Sci2011,54:187-194.
17. Figueroa-Espinoza M-C, Poulsen C, Borch Søe J, Zargahi MR, Rouau X: Enzymatic solubilization of arabinoxylans from native, extruded, and high-shear-treated rye bran by different endo-xylanases and other hydrolyzing enzymes. J Agric Food Chem 2004, 52:4240-4249.
18. Santala OK, Nordlund EA, Poutanen KS: Treatments with xylanase at high (90%) and low (40%) water content have different impacts on physicochemical properties of wheat bran. Food Bioprocess Technol 2013, 6:3102-3112.
19. YuanX, Wang J, Yao H: Production of feruloyl oligosaccharides from wheat bran insoluble dietary fibre by xylanases from Bacillus subtilis. Food Chem 2006, 95:484-492.
20. Faulds C, Mandalari G, LoCurto R, Bisignano G, Waldron K: Arabinoxylan and mono-and dimeric ferulic acid release from brewer's grain and wheat bran by feruloyl esterases and glycosyl hydrolases from Humicola insolens. Appl Microbiol Biotechnol 2004, 64:644-650.
21. Sørensen HR, Jørgensen CT, Hansen CH, Jørgensen CI, Pedersen S, Meyer AS: A novel GH43 a-L-arabinofuranosidase from Humicola insolens: mode of action and synergy with GH51 a-L-arabinofuranosidases on wheat arabinoxylan. Appl Microbiol Biotechnol 2006, 73:850-861.
22. Graf E: Antioxidant potential of ferulic acid. Free Radic Biol Med 1992, 13:435-448.
23. Mateo Anson N, Hemery YM, Bast A, Haenen GR: Optimizing the bioactive potential of wheat bran by processing. Food Funct 2012, 3:362-375.
24. Moore J, Liu JG, Zhou K, Yu L: Effects of genotype and environment on the antioxidant properties of hard winter wheat bran. J Agric Food Chem 2006, 54:5313-5322.
25. Coda R, Karki I, Nordlund E, Heinio R-L, Poutanen K, Katina K: Influence of particle size on bioprocess induced changes on technological functionality of wheat bran. Food Microbiol 2014, 37:69-77.
26. Bram Damen B, Pollet A, Dornez E, Willem FB, Van Haesendonck I, Trogh I, Arnaut F, Delcour JA, Courtin CM: Xylanase-mediated in situ production of arabinoxylan oligosaccharides with prebiotic potential in whole meal breads and breads enriched with arabinoxylan rich materials. Food Chem 2012,131:11-118.
27. Mateo Anson N, Aura AM, Selinheimo E, Mattila I, Poutanen K, van den Berg R, Havenaar R, Bast A, Haenen GR: Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo. J Nutr 2011, 141:137-143.
28. Nordlund E, Katina K, Aura A-M, Poutanen K: Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex. J Cereal Sci 2013, 58:200-208.
29. Katina K, Juvonen R, Laitila A, Flander L, Nordlund E, Kariluoto S, Piironen V, Poutanen K: Fermented wheat bran as a functional ingredient in baking. Cereal Chem 2012, 89:126-134.
30. Coda R, Rizzello CG, Curiel JA, Poutanen K, Katina K: Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions. Innov Food Sci Emerg 2013 http:// dx.doi.org/10.1016/j.ifset.2013.11.012.
31. Poutanen K, Sozer N, Della Valle G: How can technology help to deliver more of grain in cereal foods for a healthy diet? J Cereal Sci 2014, 59:327-336
32. Savolainen OI, Coda R, Suomi K, Katina K, Juvonen R, Hanhineva K, Poutanen K: The role of oxygen in the liquid fermentation of wheat bran. Food Chem 2014, 153:424-431.
33. Poutanen K, Flander L, Katina K: Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol 2009, 26:693-699.
34. Rizzello CG, Coda R, Mazzacane F, Minervini D, Gobbetti M: Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread. Food Res Int 2012, 46:304-313.
35. Hartikainen K, Poutanen K, Katina K: Influence of bioprocessed wheat bran on the physical and chemical properties of dough and on wheat bread texture. Cereal Chem 2014, 91:115-123.
36. Scazzina F, Siebenhandl-Ehn S, Nicoletta Pellegrini N: The effect of dietary fibre on reducing the glycaemic index of bread. Br J Nutr 2013, 109:1163-1174.
37. Katina K, Salmenkallio-Marttila M, Partanen R, Forssell P, Autio K: Effects of sourdough and enzymes on staling of high-fibre wheat bread. LWT-Food Sci Technol 2006, 39:479-491.
38. Napolitano A, Lanzuise S, Ruocco M, Arlotti G, Ranieri R, Knutsen SH, Lorito M, Fogliano V: Treatment of cereal products with a tailored preparation of Trichoderma enzymes increases the amount of soluble dietary fiber. J Agric Food Chem 2006, 54:7863-7869.
39. Swennen K, Courtin CM, Delcour JA: Non-digestible oligosaccharides with prebiotic properties. Crit Rev Food Sci 2006, 46:459-471.