Publication
A full insight into the valorization of wheat by-products
| datacite.subject.sdg | 03:Saúde de Qualidade | |
| datacite.subject.sdg | 12:Produção e Consumo Sustentáveis | |
| dc.contributor.author | Ferreira, Daniela Marisa | |
| dc.contributor.author | Coscueta, Ezequiel | |
| dc.contributor.author | Brassesco, María Emília | |
| dc.contributor.author | Pintado, Manuela | |
| dc.date.accessioned | 2025-09-02T13:58:26Z | |
| dc.date.available | 2025-09-02T13:58:26Z | |
| dc.date.issued | 2025-04-02 | |
| dc.description.abstract | Wheat 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. | eng |
| dc.identifier.citation | Ferreira, D. M., Coscueta, E., Brassesco, M. E., & Pintado, M. (2025). A full insight into the valorization of wheat by-products. 1-1. Poster session presented at Dare2Change, Porto, Portugal. | |
| dc.identifier.other | 7aea05b1-207b-42fb-b603-042c83b22585 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/54612 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.rights.uri | N/A | |
| dc.title | A full insight into the valorization of wheat by-products | eng |
| dc.type | conference poster not in proceedings | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 1 | |
| oaire.citation.startPage | 1 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
Files
Original bundle
1 - 1 of 1