Verni Michela, Rizzello Carlo Giuseppe, Coda Rossana
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy.
Department of Food and Environmental Science, University of Helsinki, Helsinki, Finland.
Front Nutr. 2019 Apr 12;6:42. doi: 10.3389/fnut.2019.00042. eCollection 2019.
Cereals are one of the major food sources in human diet and a large quantity of by-products is generated throughout their processing chain. These by-products mostly consist of the germ and outer layers (bran), deriving from dry and wet milling of grains, brewers' spent grain originating from brewing industry, or others originating during bread-making and starch production. Cereal industry by-products are rich in nutrients, but still they end up as feed, fuel, substrates for biorefinery, or waste. The above uses, however, only provide a partial recycle. Although cereal processing industry side streams can potentially provide essential compounds for the diet, their use in food production is limited by their challenging technological properties. For this reason, the development of innovative biotechnologies is essential to upgrade these by-products, potentially leading to the design of novel and commercially competitive functional foods. Fermentation has been proven as a very feasible option to enhance the technological, sensory, and especially nutritional and functional features of the cereal industry by-products. Through the increase of minerals, phenolics and vitamins bioavailability, proteins digestibility, and the degradation of antinutritional compounds as phytic acid, fermentation can lead to improved nutritional quality of the matrix. In some cases, more compelling benefits have been discovered, such as the synthesis of bioactive compounds acting as antimicrobial, antitumoral, antioxidant agents. When used for baked-goods manufacturing, fermented cereal by-products have enhanced their nutritional profile. The key factor of a successful use of cereal by-products in food applications is the use of a proper bioprocessing technology, including fermentation with selected starters. In the journey toward a more efficient food chain, biotechnological approaches for the valorization of agricultural side streams can be considered a very valuable help.
谷物是人类饮食中的主要食物来源之一，在其整个加工链中会产生大量副产品。这些副产品主要由谷物的胚芽和外层（麸皮）组成，来源于谷物的干磨和湿磨、酿造业产生的啤酒糟，或面包制作和淀粉生产过程中产生的其他副产品。谷物工业副产品富含营养，但最终仍只能用作饲料、燃料、生物炼制的底物或废弃物。然而，上述用途仅实现了部分循环利用。尽管谷物加工业的副产物有可能为饮食提供必需的化合物，但其在食品生产中的应用受到其具有挑战性的技术特性的限制。因此，开发创新生物技术对于提升这些副产品至关重要，这有可能带来新型且具有商业竞争力的功能性食品的设计。发酵已被证明是增强谷物工业副产品的技术、感官特性，尤其是营养和功能特性的非常可行的选择。通过提高矿物质、酚类和维生素的生物利用率、蛋白质的消化率以及降解植酸等抗营养化合物，发酵可以提高基质的营养质量。在某些情况下，还发现了更显著的益处，例如合成具有抗菌、抗肿瘤、抗氧化作用的生物活性化合物。当用于烘焙食品制造时，发酵的谷物副产品提高了其营养成分。在食品应用中成功利用谷物副产品的关键因素是使用适当的生物加工技术，包括使用选定的发酵剂进行发酵。在迈向更高效食物链的过程中，利用生物技术对农业副产品进行增值处理的方法可被视为非常有价值的助力。
