Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics

Three medicinal fungi were used to carry out solid-state fermentation (SSF) of wheat bran. The results showed that the use of these fungi for SSF significantly improved wheat bran’s nutritional properties including the extraction yield of soluble dietary fiber (SDF), total phenolic content (TPC), to...

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Bibliographic Details
Published in:Foods 2022-06, Vol.11 (12), p.1722
Main Authors: Li, Ningjie, Wang, Songjun, Wang, Tianli, Liu, Rui, Zhi, Zijian, Wu, Tao, Sui, Wenjie, Zhang, Min
Format: Article
Language:English
Subjects:
Antioxidants
Cordyceps militaris
Dietary fiber
Electronic noses
Fermentation
Fermented food
Flavonoids
Food science
Fungi
Inonotus obliquus
Isaria cicadae Miq
Molecular weight
Phenolic compounds
Phenols
Physical properties
Physicochemical properties
Reagents
Solid state
Solid state fermentation
Volatiles
Wheat
Wheat bran
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Summary:Three medicinal fungi were used to carry out solid-state fermentation (SSF) of wheat bran. The results showed that the use of these fungi for SSF significantly improved wheat bran’s nutritional properties including the extraction yield of soluble dietary fiber (SDF), total phenolic content (TPC), total flavonoid content (TFC), physical properties containing swelling capacity (SC) and oil absorption capacity (OAC), as well as antioxidant activities. Electronic nose and GC–MS analyses showed that fermented wheat bran had different volatiles profiles compared to unfermented wheat bran. The results suggest that SSF by medicinal fungi is a promising way for the high-value utilization of wheat bran.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11121722