Valorization of wheat bran arabinoxylan:A review on nutritional and materials perspectives

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外文摘要：Wheat bran,a principal byproduct of flour milling,stands as an abundant source of dietary fiber,yet its economic potential remains under-exploited in current forage applications.Arabinoxylan(AX),constituting the core of dietary fiber,emerges as a versatile compound with multifaceted functionalities.Its nutritional significance,coupled with its role in cereal food processing,has prompted a surge of studies focusing on the valorization of wheat bran AX.Moreover,the hydrolyzed derivative,arabinoxylan oligosaccharides(AXOS),demonstrates prebiotic and antioxidant properties,offering potential avenues to mitigate the risk of chronic diseases.This review summarizes current knowledge on the valorization of wheat bran AX in terms of the processing and nutritional properties of AX.Moreover,multiple novel applications of AX in the materials area,including biodegradable food packaging films,delivery of bioactive substances as nanoparticles,and the manufacture of food emulsifiers,are also highlighted to extend the utilization of AX.This review underscores the immense potential of wheat bran AX,advocating for its exploitation not only as a nutritional asset but also as a primary ingredient in advanced materials.The synthesis of nutritional and materials perspectives accentuates the multifaceted utility of wheat bran AX,thereby paving the way for sustainable valorization pathways.By unraveling the latent potential within AX,this paper advocates for the holistic and sustainable utilization of wheat bran in diverse,value-added applications.

外文关键词：

Wheat branArabinoxylanNutritionBiodegradable filmsNanoparticlesFood emulsifiers

作者：

Muhammad Bilal、Dandan Li、Chong Xie、Runqiang Yang、Zhenxin Gu、Dong Jiang、Xueming Xu、Pei Wang

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作者单位：

College of Food Science and Technology,Whole Grain Food Engineering Research Center,Nanjing Agricultural University,Nanjing 210095,Jiangsu,China

The Sanya Institute of Nanjing Agricultural University,Sanya 572024,Hainan,China

National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology,Ecology,and Management,Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture,Nanjing Agricultural University,Nanjing 210095,Jiangsu,China

Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China

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基金：

国家重点研发计划Young Elite Scientists Sponsorship Program by the CASTOutstanding Youth Science Fund Project of Natural Science Foundation of Jiangsu ProvinceCentral Government Guides Local FundsKey Technology Research and Development Program of Jiangsu ProvinceHainan Province江苏省高等学校优势学科建设工程项目

项目编号：

2022YFD23014012022QNRC001BK20211576ZYYD2023A13BE2023370ZDYF2022XDNY233

出版年：

2024

DOI：

10.1016/j.gaost.2024.05.006

粮油科技(英文)

ISSN：2096-4501

年,卷(期)：2024.7(3)