Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics
Ningjie Li, Songjun Wang, Tianli Wang, Rui Liu, Zijian Zhi, Tao Wu +2 more
Foods
Abstract
Three medicinal fungi were used to carry out solid-state fermentation (SSF) of wheat bran. The results showed that the use of these fungi for SSF significantly improved wheat bran's nutritional properties including the extraction yield of soluble dietary fiber (SDF), total phenolic content (TPC), total flavonoid content (TFC), physical properties containing swelling capacity (SC) and oil absorption capacity (OAC), as well as antioxidant activities. Electronic nose and GC-MS analyses showed that fermented wheat bran had different volatiles profiles compared to unfermented wheat bran. The results suggest that SSF by medicinal fungi is a promising way for the high-value utilization of wheat bran.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
solid-state fermentation (SSF) improves wheat bran's nutritional properties
“The use of these fungi for SSF significantly improved wheat bran's nutritional properties including the extraction yield of soluble dietary fiber (SDF), total phenolic content (TPC), total flavonoid c...”
fermented wheat bran has different volatiles profiles
“Electronic nose and GC-MS analyses showed that fermented wheat bran had different volatiles profiles compared to unfermented wheat bran.”
fermented wheat bran has improved nutritional properties
“The use of these fungi for SSF significantly improved wheat bran's nutritional properties including the extraction yield of soluble dietary fiber (SDF), total phenolic content (TPC), total flavonoid c...”