Researchers found that bioprocessing wheat bran using enzymes and fermentation increased bioavailability of phenolic compounds, making it a better ingredient for nutritionally boosted cereal foods. The study aimed to improve sensory properties and increase European grain fibre intake.
Researchers developed tools for process monitoring to enhance nutritional properties of flours and ingredients by partial grain debranning, fine grinding, and classification. Flours made from peeled grains exhibited high contents of bioactive compounds and improved nutritional effects.
Researchers developed new xylanase enzymes to solubilize and produce short-chain arabinoxylan oligosaccharides (AXOs) from wheat bran. AXOs promote gut health by fermenting into butyric acid, a beneficial compound for intestinal mucosa cells.
New clinical trials demonstrate the health potential of wheat aleurone, a novel fraction with high levels of potentially beneficial compounds. The studies show significant changes in plasma biomarkers, including increased betaine, reduced homocysteine and LDL-cholesterol.