Browsing by Author "Ferreira, Daniela Marisa"
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- A full insight into the valorization of wheat by-productsPublication . Ferreira, Daniela Marisa; Coscueta, Ezequiel; Brassesco, María Emília; Pintado, ManuelaWheat is one of the most consumed cereals globally, significantly contributing to human nutrition [1]. However, wheat processing generates underutilized by-products, primarily wheat germ and bran, despite their high nutritional value [2], [3]. Wheat bran (WB) is a primary source of dietary fiber, proteins, and phenolic compounds and contributes to approximately 25% of the total weight of the wheat grain [4]. Therefore, studies have been conducted to valorize this by-product. Enzymatic hydrolysis combined with ultrasound-assisted extraction enhances the release of ferulic acid, phenolic compounds, and bioactive peptides, improving their antioxidant and antimicrobial properties [5]. Solid-state fermentation has further increased the bioavailability of phenolics and the solubility of dietary fiber[6]. Furthermore, this valorized WB can be used in cosmetic or food products [5], [7]. Wheat germ (WG), rich in protein (34%), fat (10%), tocopherols, and essential minerals, possesses antioxidant properties [8]. This by-product can be separated in two main products, the wheat germ oil (WGO) and the wheat germ proteins (WGP). Moreover, the WGO has been effectively valorized through supercritical CO₂ extraction to obtain nanoemulsions for cosmetic and food products [9]. In addition, WGO can be extracted using cold pressing, to produce wound-healing agents [10]. Additionally, enzymatic hydrolysis of wheat germ proteins has yielded antioxidant and antimicrobial peptides [11]. These proteins and peptides can be applied in functional foods and biodegradable packaging materials [12], [13]. WG proteins and peptides can also be obtained using microwave extraction for further use in wound-healing agents [14]. Despite these advances, challenges remain in scaling up extraction/valorization processes, improving economic feasibility, and achieving full valorization of wheat by-products. Future research should focus on optimizing green extraction techniques, broadening industrial applications, and promoting a circular economy in wheat processing. By integrating sustainable strategies, wheat by-products can transition from low-value waste to high-value bioactive ingredients, fostering both economic and environmental sustainability.
- A full insight into the valorization of wheat by-productsPublication . Ferreira, Daniela Marisa; Coscueta, Ezequiel; Brassesco, María Emília; Pintado, ManuelaWheat is one of the most consumed cereals globally, significantly contributing to human nutrition [1]. However, wheat processing generates underutilized by-products, primarily wheat germ and bran, despite their high nutritional value [2][3]. Wheat bran (WB) is a primary source of dietary fiber, proteins, and phenolic compounds and contributes to approximately 25% of the total weight of the wheat grain [4]. Therefore, studies have been conducted to valorize this by-product. Enzymatic hydrolysis combined with ultrasound-assisted extraction enhances the release of ferulic acid, phenolic compounds, and bioactive peptides, improving their antioxidant and antimicrobial properties [5]. Solid-state fermentation has further increased the bioavailability of phenolics and the solubility of dietary fiber [6]. Furthermore, this valorized WB can be used in cosmetic or food products [5][7]. Wheat germ (WG), rich in protein (34%), fat (10%), tocopherols, and essential minerals, possesses antioxidant properties [8]. This by-product can be separated in two main products, the wheat germ oil (WGO) and the wheat germ proteins (WGP). Moreover, the WGO has been effectively valorized through supercritical CO? extraction to obtain nanoemulsions for cosmetic and food products [9]. In addition, WGO can be extracted using cold pressing, to produce wound-healing agents [10]. Additionally, enzymatic hydrolysis of wheat germ proteins has yielded antioxidant and antimicrobial peptides [11]. These proteins and peptides can be applied in functional foods and biodegradable packaging materials [12][13]. WG proteins and peptides can also be obtained using microwave extraction for further use in wound-healing agents [14]. Despite these advances, challenges remain in scaling up extraction/valorization processes, improving economic feasibility, and achieving full valorization of wheat by-products. Future research should focus on optimizing green extraction techniques, broadening industrial applications, and promoting a circular economy in wheat processing. By integrating sustainable strategies, wheat by-products can transition from low-value waste to high-value bioactive ingredients, fostering both economic and environmental sustainability.