Optimizing Wheat Milling By-Products: An Overview of Processing Techniques.

Area of Science:

• Food Science and Technology
• Agricultural By-product Valorization
• Nutritional Biochemistry

Background:

• Growing demand for healthy foods and climate change challenges necessitate sustainable resources.
• Annual wheat by-product (WBP) production exceeds 150 million tons, with significant annual growth.
• WBP presents an opportunity for developing novel, health-promoting food ingredients.

Purpose of the Study:

• To review the impact of thermal and nonthermal processing technologies on WBP.
• To evaluate changes in enzyme activity, antinutritional factors, bioactive compounds, antioxidant activity, and functional properties of WBP.
• To identify promising nonthermal techniques for improving WBP's nutritional quality and shelf-life.

Main Methods:

• Comprehensive literature review of thermal and nonthermal processing effects on WBP.
• Analysis of studies focusing on enzyme activity, antinutrients, bioactive compounds, and functional properties.
• Evaluation of emerging nonthermal technologies such as high-intensity ultrasound, radiofrequency, and cold plasma.

Main Results:

• Thermal processing can lead to significant degradation of WBP's nutritional components due to heat sensitivity.
• Nonthermal techniques show potential for enhancing nutritional quality and extending the shelf life of WBP.
• Specific nonthermal methods like ultrasound, radiofrequency, and cold plasma require further investigation for optimal application.

Conclusions:

• Nonthermal processing offers a viable alternative to thermal methods for treating WBP, minimizing nutritional loss.
• Further research is essential to fully understand and optimize the application of nonthermal technologies on WBP.
• Successful implementation of treated WBP could lead to innovative, health-promoting food products and improved food industry sustainability.