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Processing and valorization of wheat bran, germ and their fractions: an evidence-graded review of composition, technologies and applications

2026-04-21Artigo de investigação Acesso aberto
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dc.contributor.authorFerreira, Daniela Marisa
dc.contributor.authorCoscueta, Ezequiel R.
dc.contributor.authorBrassesco, María Emília
dc.contributor.authorPintado, Manuela
dc.date.accessioned2026-04-24T16:19:41Z
dc.date.available2026-04-24T16:19:41Z
dc.date.issued2026-04-21
dc.description.abstractWheat processing generates large volumes of co-products, particularly wheat bran (WB) and wheat germ (WG), which remain underutilized despite their high content of dietary fiber, phenolic compounds, bioactive peptides, and lipophilic antioxidants. Although their composition and processing have been widely investigated, an integrated and application-oriented evaluation of these fractions remains limited. This review provides a structured and critical analysis of WB, raw and defatted WG, and wheat germ oil (WGO), linking composition, processing strategies, and functional performance within a unified framework. Conventional and emerging technologies, including enzymatic hydrolysis, fermentation, thermomechanical treatments, and supercritical CO2 extraction, are discussed in terms of selectivity, impact on techno-functional properties, and scalability. An evidence-grading approach is introduced to distinguish bioactivities supported by chemical assays, cell-based models, animal studies, or human data, enabling a more rigorous interpretation of health-related effects. Across applications, these co-products have been incorporated into food systems and related sectors, primarily showing improvements in nutritional composition, oxidative stability, and product performance under experimental conditions. However, translation to an industrial scale remains constrained by techno-economic limitations, regulatory requirements, and stability challenges. This work highlights the need for integrated processing strategies aligned with industrial feasibility to support the development of sustainable cereal biorefineries.eng
dc.identifier.doi10.3390/foods15081455
dc.identifier.other19dd336b-082f-47a4-8bd2-1984b934ca15
dc.identifier.urihttp://hdl.handle.net/10400.14/57594
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectWheat braneng
dc.subjectWheat germeng
dc.subjectWheat germ oileng
dc.subjectEnzymatic hydrolysiseng
dc.subjectFermentationeng
dc.subjectGreen processingeng
dc.subjectBioactive peptideseng
dc.subjectFunctional foodseng
dc.subjectSustainable valorizationeng
dc.subjectCircular bioeconomyeng
dc.titleProcessing and valorization of wheat bran, germ and their fractions: an evidence-graded review of composition, technologies and applications
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.issue8
oaire.citation.volume15
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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