Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient
Producción Científica
| Autores: | , , , , , , , , |
|---|---|
| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2020 |
| País: | España |
| Recursos: | Universidad de Valladolid |
| Repositório: | UVaDOC. Repositorio Documental de la Universidad de Valladolid |
| OAI Identifier: | oai:uvadoc.uva.es:10324/53927 |
| Acesso em linha: | https://doi.org/10.3390/foods9060781 https://uvadoc.uva.es/handle/10324/53927 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Wheat bran Autoclave Antioxidant properties Phenolic compounds Techno-functional properties Ferulic acid 3309 Tecnología de Los Alimentos 3309.07 Productos de Cereales |
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Application of autoclave treatment for development of a natural wheat bran antioxidant ingredientRico Bargués, DanielVillaverde Monar, AdrianaMartínez Villaluenga, CristinaGutierrez De La Fuente, Ángel LuisCaballero Calvo, Pedro AntonioRonda Balbás, María FelicidadPeñas Pozo, ElenaFrías Arevalillo, JuanaMartín Diana, Ana BelénWheat branAutoclaveAntioxidant propertiesPhenolic compoundsTechno-functional propertiesFerulic acid3309 Tecnología de Los Alimentos3309.07 Productos de CerealesProducción CientíficaThe 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.European Union through FEADER project Biodough (PEP 2017-807) 2018–2020FEDER/Ministry of Science, Innovation and Universities-Spanish Agency of Research (AEI/Spain and FEDER/UE), grant number AGL2017-83718RITACYL and University of Valladolid and to MINECO/FEDER (AGL2015-63849-C2-2-R)Junta de Castilla y León/FEDER (VA165G18)MDPI2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.3390/foods9060781https://uvadoc.uva.es/handle/10324/53927reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.mdpi.com/2304-8158/9/6/781/htminfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:uvadoc.uva.es:10324/539272026-06-13T12:44:47Z |
| dc.title.none.fl_str_mv |
Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient |
| title |
Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient |
| spellingShingle |
Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient Rico Bargués, Daniel Wheat bran Autoclave Antioxidant properties Phenolic compounds Techno-functional properties Ferulic acid 3309 Tecnología de Los Alimentos 3309.07 Productos de Cereales |
| title_short |
Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient |
| title_full |
Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient |
| title_fullStr |
Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient |
| title_full_unstemmed |
Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient |
| title_sort |
Application of autoclave treatment for development of a natural wheat bran antioxidant ingredient |
| dc.creator.none.fl_str_mv |
Rico Bargués, Daniel Villaverde Monar, Adriana Martínez Villaluenga, Cristina Gutierrez De La Fuente, Ángel Luis Caballero Calvo, Pedro Antonio Ronda Balbás, María Felicidad Peñas Pozo, Elena Frías Arevalillo, Juana Martín Diana, Ana Belén |
| author |
Rico Bargués, Daniel |
| author_facet |
Rico Bargués, Daniel Villaverde Monar, Adriana Martínez Villaluenga, Cristina Gutierrez De La Fuente, Ángel Luis Caballero Calvo, Pedro Antonio Ronda Balbás, María Felicidad Peñas Pozo, Elena Frías Arevalillo, Juana Martín Diana, Ana Belén |
| author_role |
author |
| author2 |
Villaverde Monar, Adriana Martínez Villaluenga, Cristina Gutierrez De La Fuente, Ángel Luis Caballero Calvo, Pedro Antonio Ronda Balbás, María Felicidad Peñas Pozo, Elena Frías Arevalillo, Juana Martín Diana, Ana Belén |
| author2_role |
author author author author author author author author |
| dc.subject.none.fl_str_mv |
Wheat bran Autoclave Antioxidant properties Phenolic compounds Techno-functional properties Ferulic acid 3309 Tecnología de Los Alimentos 3309.07 Productos de Cereales |
| topic |
Wheat bran Autoclave Antioxidant properties Phenolic compounds Techno-functional properties Ferulic acid 3309 Tecnología de Los Alimentos 3309.07 Productos de Cereales |
| description |
Producción Científica |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
| dc.identifier.none.fl_str_mv |
https://doi.org/10.3390/foods9060781 https://uvadoc.uva.es/handle/10324/53927 |
| url |
https://doi.org/10.3390/foods9060781 https://uvadoc.uva.es/handle/10324/53927 |
| dc.language.none.fl_str_mv |
Inglés |
| language_invalid_str_mv |
Inglés |
| dc.relation.none.fl_str_mv |
https://www.mdpi.com/2304-8158/9/6/781/htm |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ |
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openAccess |
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http://creativecommons.org/licenses/by/4.0/ |
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application/pdf |
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MDPI |
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MDPI |
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reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid instname:Universidad de Valladolid |
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Universidad de Valladolid |
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UVaDOC. Repositorio Documental de la Universidad de Valladolid |
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UVaDOC. Repositorio Documental de la Universidad de Valladolid |
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15,300719 |