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Published on: May 19, 2019
Enhancing wheat bran quality: Comparing the effects of conventional thermal processing and microwave-assisted
Reham Ahmed Khashaba1, Haiwei Lou2, Zhonghua Gu3
1College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China; Faculty of Agriculture, New Valley University, E1 Kharga, Kharga 72511, Egypt.
Abstract:
Wheat bran is a source of bioactive compounds at a low cost, but the cell wall matrix notably limits the accessibility of bran bioactive compounds. This study investigated the effect of hot air oven treatment (C-HAO), microwave treatment (C-MWO), and microwave-assisted hydrolysis (HY-MW) on the quality attributes of wheat bran (WB) and explored its digestibility during in vitro digestion. Conventional treatments yielded the highest omega-6/omega-3 ratio, while the HY-MW process at 70 °C demonstrated the lowest and the best ratio. Conventional treatments showed higher volatile compound content, and HY-MW at 70 °C showed the lowest content (15.70 μg/g). It showed that HY-MW treatments effectively released WB phenolic compounds. Moreover, HY-MW treatments at 70 °C showed higher bioaccessible phenolic compounds content (1168 %) than raw WB. A combination of microwave and hydrolysis is a practical nonthermal approach to improve WB quality, which could facilitate the application of bran as a multifunctional nutrient.
