Abstract
Valorization of wheat bran (WB) into new high-value products is of great interest within the framework of sustainability and circular economy. In the present study, we utilized a multi-step approach to extract nutraceutical compounds (phenolic acids) from WB and improved its antioxidant and anti-inflammatory properties through using sequential hydrothermal and enzymatic hydrolysis. Thirteen commercial glycosidases differing in their specific activity were screened and compared for hydrolytic efficiency to release monosaccharides, ferulic acid, and diferulic acid. Ultraflo XL was selected as the desired enzyme treatment on the basis of its higher WB solubilization, as well as its monosaccharide and phenolic acids yields. The relationships between better hydrolytic performance of Ultraflo XL and its particular activity profile were established. To determine the optimum conditions for Ultraflo XL treatment, we tested different factors (solvent pH, incubation temperature, and time) under 15 experiments. A multicomponent analysis (MCA), including central composite design, model fitness, regression coefficients, analysis of variance, 3D response curves, and desirability, was used for processing optimization. A beneficial effect of autoclave treatment on the release of phenolic compounds was also evidenced. The results of MCA showed involvement of linear, quadratic, and interactive effects of processing factors, although solvent pH was the main determinant factor, affecting enzymatic extraction of phenolics and bioactivity of hydrolysates. As compared to control WB, under optimized conditions (47 °C, pH = 4.4, and 20.8 h), WB hydrolysates showed 4.2, 1.5, 2, and 3 times higher content of ferulic acid (FA) and capacity to scavenge oxygen radicals, chelate transition metals, and inhibit monocyte chemoattractant protein-1 secretion in macrophages, respectively. These approaches could be applied for the sustainable utilization of WB, harnessing its nutraceutical potential.
Highlights
The agrifood industry has been undergoing a constant transformation that focuses on the recovery of by-products for the production of sustainable ingredients for food and beverages, feed, and the Antioxidants 2020, 9, 984; doi:10.3390/antiox9100984 www.mdpi.com/journal/antioxidantsAntioxidants 2020, 9, 984 pharmaceutical industry
Regarding AFase activity, we found higher values (3.07–3.41 U/g) of Depol 670L, Pectinase 62L, and Viscozyme compared with the other enzymes tested, whereas Depol 761L and 333MDP showed 100-fold lower AFase activity (0.01 and 0.03 U/g, respectively)
The outstanding performance of Ultraflo XL was related to its balance consortium of enzymatic activities (CELase, XYLase, AFase, and FEase)
Summary
The agrifood industry has been undergoing a constant transformation that focuses on the recovery of by-products for the production of sustainable ingredients for food and beverages, feed, and the Antioxidants 2020, 9, 984; doi:10.3390/antiox9100984 www.mdpi.com/journal/antioxidantsAntioxidants 2020, 9, 984 pharmaceutical industry. Wheat bran (WB) is considered a by-product of the cereal processing industry usually used as livestock feed [3], there is an increasing trend in its use as a fiber-rich ingredient in food products [4]. WB is an important source of phytochemicals that may offer protection against chronic diseases [7]. Attending to their abundance and health benefits, phenolic compounds (1942–5400 mg/kg) are the most important phytochemicals in WB. They are mainly concentrated in the aleurone layer and outermost pericarp, as well as the testa tissues of the bran [8]. The accumulated scientific evidence of health benefits exerted by FA have promoted the interest of researchers to explore the potential use of WB as a resource in the production of functional ingredients [10]
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