麸皮
食品科学
发酵
生物利用度
基质(水族馆)
膳食纤维
化学
功能性食品
生物技术
生化工程
原材料
生物
有机化学
工程类
生态学
生物信息学
作者
Silvia-Amalia Nemeş,Lavinia Florina Călinoiu,Francisc Vasile Dulf,Anca Corina Fărcaș,Dan Cristian Vodnar
出处
期刊:Antioxidants
[MDPI AG]
日期:2022-10-31
卷期号:11 (11): 2159-2159
被引量:13
标识
DOI:10.3390/antiox11112159
摘要
Current research focuses on improving the bioaccessibility of functional components bound to cereal bran cell walls. The main bioactive components in cereal bran that have major biological activities include phenolic acids, biopeptides, dietary fiber, and novel carbohydrates. Because of the bound form in which these bioactive compounds exist in the bran matrix, their bioaccessibility is limited. This paper aims to comprehensively analyze the functionality of an integrated technology comprising pretreatment techniques applied to bran substrate followed by fermentation bioprocesses to improve the bioaccessibility and bioavailability of the functional components. The integrated technology of specific physical, chemical, and biological pretreatments coupled with fermentation strategies applied to cereal bran previously-pretreated substrate provide a theoretical basis for the high-value utilization of cereal bran and the development of related functional foods and drugs.
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