Dry-fractionation of wheat bran increases the bioaccessibility of phenolic acids in breads made from processed bran fractions

Autor: Nuria Mateo Anson, Martijn W.J. Noort, Youna Hemery, Xavier Rouau, Rob Havenaar, Guido R.M.M. Haenen
Přispěvatelé: Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Netherlands Organisation for Applied Scientific Research, Maastricht University [Maastricht], Farmacologie & Toxicologie, RS: CARIM School for Cardiovascular Diseases
Rok vydání: 2010
Předmět:
Zdroj: Food Research International
Food Research International, Elsevier, 2010, 43 (5), pp.1429-1438. ⟨10.1016/j.foodres.2010.04.013⟩
Food Research International, 43(5), 1429-1438. Elsevier
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2010.04.013
Popis: Correspondance: rouau@supagro.inra.fr; International audience; This study evaluated the potential of using ultra-fine grinding and electrostatic separation of wheat bran as methods to improve the bioaccessibility of para-coumaric acid (pCA), sinapic acid (SA) and ferulic acid (FA) from bran-rich breads. Bran fractions were produced and used to bake white bread, whole-grain bread, and seven different bran-rich breads. The influence of bran particle size and bread composition on the bioaccessibility of pCA, SA and FA was studied using a dynamic computer-controlled in vitro gastro-intestinal model. The amount of bioaccessible phenolic acids was higher in whole-grain bread and bran-rich breads than in white bread, and the finer the bran particles in bran-rich breads, the more bioaccessible the phenolic acids. The highest amounts of bioaccessible phenolic acids were observed for two of the fractions obtained by electrostatic separation of ground bran. Only the free and conjugated phenolic acids forms were found to be bioaccessible, and the bioaccessibility of SA was much higher than that of FA, due to the higher solubility of SA. This study demonstrated that the use of bran fractionation to reduce the particle size, Otto include only some parts of the bran in foods, can help developing grain-based products with increased nutritional potential
Databáze: OpenAIRE