Integration of ultrasound and microwave pretreatments with solid-state fermentation enhances the release of sugars, organic acids, and phenolic compounds in wheat bran.

Autor: Nemes SA; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, Manastur 3-5, Romania. Electronic address: amalia.nemes@usamvcluj.ro., Mitrea L; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, Manastur 3-5, Romania. Electronic address: laura.mitrea@usamvcluj.ro., Teleky BE; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, Manastur 3-5, Romania. Electronic address: bernadette.teleky@usamvcluj.ro., Dulf EH; Faculty of Automation and Computer Science, Technical University of Cluj-Napoca, Cluj-Napoca, Romania; Physiological Controls Research Center, University Research and Innovation Center, Obuda University, 1034 Budapest, Hungary. Electronic address: Eva.Dulf@aut.utcluj.ro., Călinoiu LF; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, Manastur 3-5, Romania. Electronic address: lavinia.calinoiu@usamvcluj.ro., Ranga F; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, Manastur 3-5, Romania., Elekes DG; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, Manastur 3-5, Romania., Diaconeasa Z; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, Manastur 3-5, Romania. Electronic address: zorita.sconta@usamvcluj.ro., Dulf FV; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, Manastur 3-5, Romania. Electronic address: francisc.dulf@usamvcluj.ro., Vodnar DC; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, Manastur 3-5, Romania. Electronic address: dan.vodnar@usamvcluj.ro.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Sep 16; Vol. 463 (Pt 3), pp. 141237. Date of Electronic Publication: 2024 Sep 16.
DOI: 10.1016/j.foodchem.2024.141237
Abstrakt: Wheat bran (WB), a byproduct of milling, is rich in bioactive compounds with significant health benefits. This study aimed to enhance the release of phenolic compounds, sugars, and organic acids from WB by integrating ultrasound (UsP) and microwave (MWP) pretreatments with solid-state fermentation (SSF). UsP and MWP disrupted WB cell walls, followed by SSF with Aspergillus niger. UsP increased total phenolic content by 21.30 % on day 1 of SSF. UsP and MWP boosted the availability of bound phenolic compounds like vanillic acid and dihydroxybenzoic acid. Both pretreatments enhanced antioxidant activity compared to untreated fermented WB, with peak activity on day 5 of fermentation at 1411 ± 5.156 μM Trolox/100 g DW for UsP WB and 291.6 ± 1.092 μM Trolox/100 g DW for MWP WB. This integrated approach improved the extraction efficiency of fermentable monosaccharides, particularly glucose and xylose, offering a sustainable bioprocessing strategy for WB valorization and supporting the circular bioeconomy.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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