Bran bioprocessing for enhanced functional properties. (February 2015)

• Record Type: Journal Article
• Authors: Coda, Rossana; Katina, Kati; Rizzello, Carlo G
• Is Part Of: Current opinion in food science. Volume 1(2015)
• Page Start: 50
• Page End: 55
• Publication Date: 2015-02
• Subjects: Food -- Microbiology -- Periodicals; Food -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Food -- Periodicals; Food -- Research -- Periodicals; Nutrition -- Periodicals; Food -- Biotechnology; Food -- Microbiology; Food -- Analysis; Food; Food -- Research; Nutrition; Food Technology -- Periodicals; Food Analysis -- Periodicals; Food Microbiology -- Periodicals; Periodicals; Electronic journals; 641.3
• DOI: 10.1016/j.cofs.2014.11.007
• Languages: English
• ISSNs: 2214-7993

Abstract

Highlights: Despite the potential functional properties, use of bran in food industry is limited. Microbial enzymes promote the release of functional compounds from bran. Fermentation improves technological and nutritional features of bran. Bran is largely used as substrate for enzyme production. Abstract : Bran is the nutritious outer layer of the cereal grain, too often discarded during milling, since its use in the food industry poses several technological problems. However, bran provides dietary fiber and many different bioactive substances, including phenolic compounds, which can exert a beneficial effect on human health. The biological value of bran can also be enhanced by different processing techniques, while at the same time also improving some of the technological drawbacks, such as loss of volume in bread and unappealing taste. This review will summarize recent bioprocessing technologies such as enzymatic processing and fermentation, aimed at enhancing the nutritional and technological functionality of bran.