Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Foods Année : 2023

Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review

Wendy Sztupecki
Larbi Rhazi
  • Fonction : Auteur
  • PersonId : 1092272
  • IdHAL : larbi-rhazi
Flore Depeint
Thierry Aussenac

Résumé

Wheat bran (WB) consists mainly of different histological cell layers (pericarp, testa, hyaline layer and aleurone). WB contains large quantities of non-starch polysaccharides (NSP), including arabinoxylans (AX) and β-glucans. These dietary fibres have long been studied for their health effects on management and prevention of cardiovascular diseases, cholesterol, obesity, type-2 diabetes, and cancer. NSP benefits depend on their dose and molecular characteristics, including concentration, viscosity, molecular weight, and linked-polyphenols bioavailability. Given the positive health effects of WB, its incorporation in different food products is steadily increasing. However, the rheological, organoleptic and other problems associated with WB integration are numerous. Biological, physical, chemical and combined methods have been developed to optimise and modify NSP molecular characteristics. Most of these techniques aimed to potentially improve food processing, nutritional and health benefits. In this review, the physicochemical, molecular and functional properties of modified and unmodified WB are highlighted and explored. Up-to-date research findings from the clinical trials on mechanisms that WB have and their effects on health markers are critically reviewed. The review points out the lack of research using WB or purified WB fibre components in randomized, controlled clinical trials.
Fichier principal
Vignette du fichier
foods-12-02693.pdf (2.1 Mo) Télécharger le fichier
Origine : Fichiers éditeurs autorisés sur une archive ouverte

Dates et versions

hal-04213569 , version 1 (21-09-2023)

Identifiants

Citer

Wendy Sztupecki, Larbi Rhazi, Flore Depeint, Thierry Aussenac. Functional and Nutritional Characteristics of Natural or Modified Wheat Bran Non-Starch Polysaccharides: A Literature Review. Foods, 2023, 12 (14), pp.2693. ⟨10.3390/foods12142693⟩. ⟨hal-04213569⟩
7 Consultations
16 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More