1,509
Views
12
CrossRef citations to date
0
Altmetric
Articles

Bioprocessing of wheat (Triticum aestivum cv. Kronstad) bran from Northwest Mexico: effects on ferulic acid bioaccessibility in breads

Bioprocesamiento de salvado de trigo (Triticum aestivum cv. Kronstad) del Noroeste de México: Efecto sobre la bioaccesibilidad del ácido ferúlico en panes

, , , , , & show all
Pages 570-579 | Received 07 Sep 2017, Accepted 31 Jan 2018, Published online: 14 Mar 2018

References

  • Abozed, S. S., El-Kalyoubi, M., Abdelrashid, A., & Salama, M. F. (2014). Total phenolic contents and antioxidant activities of various solvent extracts from whole wheat and bran. Annals of Agricultural Science, 59, 63–67.
  • Acosta-Estrada, B. A., Gutierrez-Uribe, J. A., & Serna-Saldivar, S. O. (2014). Bound phenolics in foods, a review. Food Chemistry, 152, 46–55.
  • Adom, K. K., & Liu, R. H. (2002). Antioxidant activity of grains. Journal of Agricultural and Food Chemistry, 50, 6182–6187.
  • American Association of Cereal Chemists (AACC). (1995). Approved methods of the american association of cereal chemists (9th ed.). Minneapolis, USA: American Association of Cereal Chemists.
  • Andersson, A. A. M., Dimberg, L., Åman, P., & Landberg, R. (2014). Recent findings on certain bioactive components in whole grain wheat and rye. Journal of Cereal Science, 59, 294–311.
  • Blandino, M., Sovrani, V., Marinaccio, F., Reyneri, A., Rolle, L., Giacosa, S., … Arlorio, M. (2013). Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction. Food Chemistry, 141, 2549–2557.
  • Brewer, L. R., Kubola, J., Siriamornpun, S., Herald, T. J., & Shi, Y. C. (2014). Wheat bran particle size influence on phytochemical extractability and antioxidant properties. Food Chemistry, 152, 483–490.
  • Chiremba, C., Taylor, J. R. N., Rooney, L. W., & Beta, T. (2012). Phenolic acid content of sorghum and maize cultivars varying in hardness. Food Chemistry, 134, 81–88.
  • Coda, R., Giuseppe Rizzello, C., Curiel, J. A., Poutanen, K., & Katina, K. (2014). Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions. Innovative Food Science and Emerging Technologies, 25, 19–27.
  • Coda, R., Kärki, I., Nordlund, E., Heiniö, R. L., Poutanen, K., & Katina, K. (2014). Influence of particle size on bioprocess induced changes on technological functionality of wheat bran. Food Microbiology, 37, 69–77.
  • Dziki, D., Rozylo, R., Gawlik-Dziki, U., & Swieca, M. (2014). Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends in Food Science & Technology, 40, 48–61.
  • Dziki, U., Dziki, D., Baraniak, B., & Lin, R. (2009). The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition. Food Science and Technology, 42, 137–143.
  • Guo, W., & Beta, T. (2013). Phenolic acid composition and antioxidant potential of insoluble and soluble dietary fibre extracts derived from select whole-grain cereals. Food Research International, 51, 518–525.
  • Han, H. M., & Koh, B. K. (2011). Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids. Journal of Science and Food Agricultural, 91, 604–608.
  • Hemdane, S., Leys, S., Jacobs, P. J., Dornez, E., Delcour, J. A., & Courtin, C. M. (2015). Wheat milling by-products and their impact on bread making. Food Chemistry, 187, 280–289.
  • Hemery, Y. M., Mateo Anson, N., Havenaar, R., Haenen, G. R. M. M., Noort, M. W. J., & Rouau, X. (2010). Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions. Food Research International, 43, 1429–1438.
  • Itagaki, S., Kurokawa, T., Nakata, C., Saito, Y., Oikawa, S., Kobayashi, M., … Iseki, K. (2009). In vitro and in vivo antioxidant properties of ferulic acid: A comparative study with other natural oxidation inhibitors. Food Chemistry, 114, 466–471.
  • Kim, K. H., Tsao, R., Yang, R., & Cui, S. W. (2006). Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chemistry, 95, 466–473.
  • Kristensen, M., Toubro, S., Jensen, M. G., Ross, A. B., Riboldi, G., Petronio, M., … Astrup, A. (2012). Whole grain compared with refined wheat decreases the percentage of body fat following a 12-week, energy-restricted dietary intervention in postmenopausal women. The Journal of Nutrition, 142, 710–716.
  • Kroon, P. A., Faulds, C. B., Ryden, P., Robertson, J. A., & Williamson, G. (1997). Release of covalently bound ferulic acid from fiber in the human colon. Journal of Agricultural and Food Chemistry, 45, 661–667.
  • Ktenioudaki, A., Alvarez-Jubete, L., Smythc, T. J., Kilcawley, K., Rai, D. K., & Gallagher, E. (2015). Application of bioprocessing techniques (sourdough fermentation and technological aids) for brewer’s spent grain breads. Food Research International, 73, 107–116.
  • Liyana-Pathirana, C., Dexter, J., & Shahidi, F. (2006). Antioxidant properties of wheat as affected by pearling. Journal of Agricultural and Food Chemistry, 54, 17.
  • Mateo-Anson, N., Aura, A. M., Selinheimo, E., Mattila, I., Poutanen, K., Van Den Berg, R., … Haenen, G. R. M. M. (2011). Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts anti-inflammatory effects ex vivo.. Journal of Nutrition, 141, 137–143.
  • Mateo-Anson, N., Selinheimo, E., Havenaar, R., Aura, A. M., Mattila, I., Lehtinen, P., … Haenen, G. R. M. M. (2009). Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds. Journal of Agricultural and Food Chemistry, 57, 6148–6155.
  • Mateo-Anson, N., Van Den Berg, R., Havenaar, R., Bast, A., & Haenen, G. R. M. M. (2008). Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L.). Journal of Agricultural and Food Chemistry, 56, 5589–5594.
  • McKeown, N. M., Jacques, P. F., Seal, C. J., Vries, J., Jonnalagadda, S. S., Clemens, R., … Marquart, L. F. (2013). Whole grains and health: From theory to practice—highlights of the grains for health foundation’s whole grains summit. Journal of Nutrition, 143, 744S–758S.
  • Messia, M. C., Reale, A., Maiuro, L., Candigliota, T., Sorrentino, E., & Marconi, E. (2016). Effects of pre-fermented wheat bran on dough and bread Characteristics. Journal of Cereal Science, 69, 138–144.
  • Moore, J., Luther, M., Cheng, Z., & Yu, L. (2009). Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts. Journal of Agricultural and Food Chemistry, 57, 832–839.
  • Nordlund, E., Katina, K., Aura, A. M., & Poutanen, K. (2013). Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex. Journal of Cereal Science, 58, 200–208.
  • Oomen, A. G., Rompelberg, C. J. M., Bruil, M. A., Dobbe, C. J. G., Pereboom, D. P. K. H., & Sips, A. J. A. M. (2003). Development of an in vitro digestion model for estimating the bioaccessibility of soil contaminants. Archives of Environmental Contamination and Toxicology, 44, 281–287.
  • Pekkinen, J., Rosa, N. N., Savolainen, O. I., Rahkonen, P. K., Mykkänen, H., Poutanen, K., … Hanhineva, K. (2014). Disintegration of wheat aleurone structure has an impact on the bioavailability of phenolic compounds and other phytochemicals as evidenced by altered urinary metabolite profile of diet-induced obese mice. Nutrition & Metabolism, 11, 1.
  • Ragaee, S., Guzar, I., Abdel-Aal, E.-S., & Seetharaman, M. (2012). Bioactive components and antioxidant capacity of Ontario hard and soft wheat varieties. Canada Journal of Plant Science, 92, 19–30.
  • Re, R., Pellegrini, N., Proteggentee, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation de colorization assay. Free Radical Biology and Medicine, 26, (9–10), 1231–1237.
  • Robles Sánchez, R. M., Islas Osuna, M. A., Astiazarán García, H. F., Vázquez Ortiz, F. A., Martín Belloso, O., Gorinstein, S., & González Aguilar, G. A. (2009). Quality index, consumer acceptability, bioactive compounds, and antioxidant activity of fresh-cut “Ataulfo” mangoes (Mangifera indica L.) as affected by low-temperature storage. Journal of Food Science, 74, 126–134.
  • Rosa, N. N., Barron, C., Gaiani, C., Dufour, C., & Micard, V. (2013). Ultra-fine grinding increases the antioxidant capacity of wheat bran. Journal of Cereal Science, 57, 84–89.
  • Rosa, N. N., Pekkinen, J., Zavala, K., Fouret, G., Korkmaz, A., Feillet-Coudray, C., … Micard, V. (2014). Impact of wheat aleurone structure on metabolic disorders caused by a high-fat diet in mice. Journal of Agricultural and Food Chemistry, 62, 10101–10109.
  • Saura-Calixto, F. (2011). Dietary fiber as a carrier of dietary antioxidants: An essential physiological function. Journal of Agricultural and Food Chemistry, 59, 43–49.
  • Singleton, V., & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16(3), 144.
  • Slavin, J. (2004). Whole grains and human health. Nutrition Research Reviews, 17, 99–110.
  • Velderrain-Rodríguez, G., Quirós-Sauceda, A., Mercado-Mercado, G., Ayala-Zavala, J. F., Astiazarán-García, H., Robles-Sánchez, R. M., … González-Aguilar, G. A. (2016). Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model. Food Science and Technology, 36, 188–194.
  • Vitaglione, P., Napolitano, A., & Fogliano, V. (2008). Cereal dietary fibre: A natural functional ingredient to deliver phenolic compounds into the gut. Trends in Food Science & Technology, 19, 451–463.
  • Ye, E. Q., Chacko, S. A., Chou, E. L., Kugizaki, M., & Liu, S. (2012). Greater whole-grain intake is associated with lower risk of type 2 diabetes, cardiovascular disease, and weight gain. The Journal of Nutrition, 142, 1304–1313.
  • Yu, L., Nanguet, A. L., & Beta, T. (2013). Comparison of antioxidant properties of refined and whole wheat flour and bread. Antioxidants, 2, 370–383.