Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars.

Autor: Figueiredo CCM; Institute of Chemistry, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil., Granero FO; Institute of Chemistry, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil., Silva LP; Fundação Educacional Do Município de Assis (FEMA), Assis, São Paulo, Brazil., Nogueira IFA; Institute of Chemistry, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil., de Souza JF; School of Sciences, Humanities and Languages, Bioenergy Research Institute, Bioprocess Unit, São Paulo State University (UNESP), Assis, São Paulo, Brazil., Escaramboni B; School of Sciences, Humanities and Languages, Bioenergy Research Institute, Bioprocess Unit, São Paulo State University (UNESP), Assis, São Paulo, Brazil., de Oliva Neto P; School of Sciences, Humanities and Languages, Bioenergy Research Institute, Bioprocess Unit, São Paulo State University (UNESP), Assis, São Paulo, Brazil., da Silva RMG; Institute of Chemistry, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil. regildo.silva@unesp.br.; Laboratory of Herbal Medicine and Natural Products, Department of Biotechnology, School of Sciences, Humanities and Languages, São Paulo State University (UNESP), Dom Antonio Avenue 2100, Assis, São Paulo, 19806-900, Brazil. regildo.silva@unesp.br.
Jazyk: angličtina
Zdroj: Bioprocess and biosystems engineering [Bioprocess Biosyst Eng] 2024 Jul; Vol. 47 (7), pp. 1081-1094. Date of Electronic Publication: 2024 May 13.
DOI: 10.1007/s00449-024-03032-1
Abstrakt: Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain enzymes able to convert this agro-industrial waste into glucose syrup, which in turn can be applied for the production of different food products. The present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup (WGS), produce rice flakes cereal bars (RFCB), and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Determination of centesimal composition of wheat bran demonstrated its nutritional potential. Enzymatic extract was obtained and it converted wheat bran into WGS, which were applied to rice flakes producing RFCB. These cereal bars proved to be a source of dietary fiber (1.8 g) and soluble protein (7.2 g) while RCFB produced with corn glucose syrup did not present these nutritional components. In addition, RFCB produced with WGS showed polyphenolic compounds, among them flavonoids, which exhibited antioxidant activity by DPPH and ABTS radical scavenging (47.46% and 711.89 μM Trolox Equivalent/g, respectively), and iron ion reduction (71.70 μM Trolox equivalent/g). Final product showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess of SSF yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.
(© 2024. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.)
Databáze: MEDLINE
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