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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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| Published in: | Foods 2022-06, Vol.11 (12), p.1722 |
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| Main Authors: | , , , , , , , |
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| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c388t-f5bcdbfd82cee71ded650b57b68ce99e3a1b4809c5d6c6a1525976a55deabec23 |
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| cites | cdi_FETCH-LOGICAL-c388t-f5bcdbfd82cee71ded650b57b68ce99e3a1b4809c5d6c6a1525976a55deabec23 |
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| container_issue | 12 |
| container_start_page | 1722 |
| container_title | Foods |
| container_volume | 11 |
| creator | Li, Ningjie Wang, Songjun Wang, Tianli Liu, Rui Zhi, Zijian Wu, Tao Sui, Wenjie Zhang, Min |
| description | 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. |
| doi_str_mv | 10.3390/foods11121722 |
| format | article |
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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.</description><identifier>ISSN: 2304-8158</identifier><identifier>EISSN: 2304-8158</identifier><identifier>DOI: 10.3390/foods11121722</identifier><identifier>PMID: 35741920</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>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</subject><ispartof>Foods, 2022-06, Vol.11 (12), p.1722</ispartof><rights>2022 by the authors. Licensee MDPI, Basel, Switzerland. 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| ispartof | Foods, 2022-06, Vol.11 (12), p.1722 |
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| 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 |
| title | Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics |
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