Improvement of solubility and functional properties of wheat bran fibers by ozone treatment
Year: 2025
Type: article
Abstract: Wheat Bran (WB) components have multiple beneficial properties for human health. However, WB is underused because of its negative effect on the quality of finished products. In this study an attempt was made to investigate the effect of ozone treatment on the physicochemical and functional properties of WB. Treatment was carried out on a semi-industrial pilot scale using gaseous ozone for different durations to achieve ozone consumption levels ranging from 3, to 24 g/kg of WB. Molecular weight distribution and structural characterization were carried out together with analyses of composition and functional properties (antioxidant power, binding capacities, inhibitory activities). As expected, the main WB components were not impacted by ozone treatment. The structure and particles distribution were not changed while increased carbonyl and carboxyl functional groups correlated with the pH reduction. Ozonation significantly increased the soluble dietary fiber content in WB by 32-67% indicating transformation of insoluble hemicelluloses. This was likely due to the ability of ozone to oxidize phenolic acids and to cleave β-glucans glycosidic bond. Ozone has major positive effects on WB functional properties by improving cholesterol adsorption capacity or α-amylase and α-glucosidase inhibitory activities. As conclusion, ozone could be a good candidate for the optimization of WB physicochemical and functional properties without altering its macromolecular structure. Futhermore, it offers greater scalability for industrial applications compared to other treatments, enabling its incorporation in a wide range of food products.
Source: Applied Food Research
Institutions: UniLaSalle, Université d'Artois
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $2,050
OpenAlex ID: W4415017486