Wheat bran, a by-product produced in huge amount during cereal milling, is today largely unexploited because of its poor suitability as food ingredient. Solid-state fermentation (SSF) using a Lactobacillus rhamnosus strain was applied to wheat bran and its influence on bioactive compounds (free and bound phenolic acids) and antioxidant activity were evaluated. Moreover, the phytic acid (PAc) degradation and arabinoxylans (WEAX) solubilization properties were studied: the SSF treatment resulted in an almost 37% decrement and a three times increment of PAc and WEAX, respectively. Finally, in order to get the bigger picture, microbial metabolites and the volatile profile of fermented wheat bran were characterized, showing amino acids and lipids metabolites and a complex aroma profile. Overall, lactic acid fermentation can be considered a valuable pre-treatment for the valorisation of cereal by-products.

Solid state lactic acid fermentation: A strategy to improve wheat bran functionality / Spaggiari, Marco; Ricci, Annalisa; Calani, Luca; Bresciani, Letizia; Neviani, Erasmo; Dall’Asta, Chiara; Lazzi, Camilla; Galaverna, Gianni. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 118:(2020), p. 108668. [10.1016/j.lwt.2019.108668]

Solid state lactic acid fermentation: A strategy to improve wheat bran functionality

Ricci, Annalisa;Calani, Luca;Bresciani, Letizia;Neviani, Erasmo;Dall’Asta, Chiara;Lazzi, Camilla;Galaverna, Gianni
2020-01-01

Abstract

Wheat bran, a by-product produced in huge amount during cereal milling, is today largely unexploited because of its poor suitability as food ingredient. Solid-state fermentation (SSF) using a Lactobacillus rhamnosus strain was applied to wheat bran and its influence on bioactive compounds (free and bound phenolic acids) and antioxidant activity were evaluated. Moreover, the phytic acid (PAc) degradation and arabinoxylans (WEAX) solubilization properties were studied: the SSF treatment resulted in an almost 37% decrement and a three times increment of PAc and WEAX, respectively. Finally, in order to get the bigger picture, microbial metabolites and the volatile profile of fermented wheat bran were characterized, showing amino acids and lipids metabolites and a complex aroma profile. Overall, lactic acid fermentation can be considered a valuable pre-treatment for the valorisation of cereal by-products.
2020
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality / Spaggiari, Marco; Ricci, Annalisa; Calani, Luca; Bresciani, Letizia; Neviani, Erasmo; Dall’Asta, Chiara; Lazzi, Camilla; Galaverna, Gianni. - In: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE. - ISSN 0023-6438. - 118:(2020), p. 108668. [10.1016/j.lwt.2019.108668]
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2867646
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 65
  • ???jsp.display-item.citation.isi??? ND
social impact