English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/228125
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient

AuthorsRico, Daniel; Villaverde, Adriana; Martínez Villaluenga, Cristina ; Gutierrez, Angel; Caballero, Pedro Antonio; Ronda, Felicidad; Peñas, Elena ; Frías, Juana ; Martín Diana, Ana Belén
KeywordsWheat bran
Antioxidant properties
Phenolic compounds
Techno-functional properties
Ferulic acid
Issue Date2020
PublisherMultidisciplinary Digital Publishing Institute
CitationFoods 9(6): 781 (2020)
AbstractThe 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.
DescriptionThis article belongs to the Special Issue Development of Functional Food Ingredients from Natural Resources.
Publisher version (URL)https://doi.org/10.3390/foods9060781
Appears in Collections:(ICTAN) Artículos
Files in This Item:
File Description SizeFormat 
applingredi.pdf6,73 MBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.