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

This article belongs to the Special Issue Development of Functional Food Ingredients from Natural Resources.

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.

This research was funded by European Union through FEADER project Biodough (PEP 2017-807) 2018–2020. FEDER/Ministry of Science, Innovation and Universities-Spanish Agency of Research (AEI/Spain and FEDER/UE), grant number AGL2017-83718R. P.A. Caballero, F. Ronda and A.L. Gutierrez also thank the collaboration grant between ITACYL and University of Valladolid and to MINECO/FEDER (AGL2015-63849-C2-2-R) and the Junta de Castilla y León/FEDER (VA165G18) for their financial support.

Peer reviewed