The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review
Year: 2022
Type: review
Study design: Systematic Review
Abstract: The antioxidant capacity and bioaccessibility of ferulic acid (FA)1 in wheat are highly limited by the lack of free ferulic acid (FFA).2 However, many studies claim that wheat processing can efficiently increase FFA content and ultimately influence the overall antioxidant capacity. Hence, this systematic review investigated changes in FFA content, antioxidant capacity and bioaccessibility of wheat after different processing treatments. A literature search of two databases (PubMed and Web of Science) was undertaken covering the last 20 years, yielding 1148 articles. Studies which employed bioprocessing, thermal processing and milling of wheat were considered. After exclusion criteria were applied, 36 articles were included. These covered single processing methods (n = 25, bioprocessing: n = 9, thermal processing: n = 9, milling n = 7) and combined processing methods (n = 11, bioprocessing & thermal processing = 7, bioprocessing, thermal processing & milling = 2, thermal processing & milling = 2). The total ferulic acid (TFA)3 content, degree of covalent bond hydrolysis and the percentage of FFA degraded or transformed to other compounds dominated the final changes in FFA content, antioxidant capacity and bioaccessibility. This systematic review is the first to comprehensively summarize the best efficient processing method for releasing FA and increasing antioxidant capacity and or bioaccessibility in wheat. The combination of particle size reduction, pre-hydrolysis thermal processing (except at high temperature and extended duration) and enzymatic hydrolysis (ferulic acid esterase (FAE)4 or fermentation) has the highest potential of releasing FA. However, the literature on the bioaccessibility of FA in wheat is limited and more work is required to demonstrate the link between the release of FA by processing and the consequent health benefits.
Source: Food Research International
Authors: Haizhen Han, Louise Dye, Alan Mackie
Institution: University of Leeds
Language: English
Subfield: Biochemistry
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,910
Awards: G1580162681, Impact of food processing on the blood cholesterol-lowering effect of cereal beta-glucan, G271025325, Improving health through food structure, Improving health through food structure, Developing multi-scale models of digestion to enable targeted product solutions for nutrition and metabolic health, G6955020035, G7658470881
OpenAlex ID: W4313399467