Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, Manastur 3-5, Romania.
Faculty of Automation and Computer Science, Technical University of Cluj-Napoca, Cluj-Napoca, Romania; Physiological Controls Research Center, University Research and Innovation Center, Obuda University, 1034 Budapest, Hungary.
Food Chem. 2025 Jan 15;463(Pt 3):141237. doi: 10.1016/j.foodchem.2024.141237. Epub 2024 Sep 16.
Wheat bran (WB), a byproduct of milling, is rich in bioactive compounds with significant health benefits. This study aimed to enhance the release of phenolic compounds, sugars, and organic acids from WB by integrating ultrasound (UsP) and microwave (MWP) pretreatments with solid-state fermentation (SSF). UsP and MWP disrupted WB cell walls, followed by SSF with Aspergillus niger. UsP increased total phenolic content by 21.30 % on day 1 of SSF. UsP and MWP boosted the availability of bound phenolic compounds like vanillic acid and dihydroxybenzoic acid. Both pretreatments enhanced antioxidant activity compared to untreated fermented WB, with peak activity on day 5 of fermentation at 1411 ± 5.156 μM Trolox/100 g DW for UsP WB and 291.6 ± 1.092 μM Trolox/100 g DW for MWP WB. This integrated approach improved the extraction efficiency of fermentable monosaccharides, particularly glucose and xylose, offering a sustainable bioprocessing strategy for WB valorization and supporting the circular bioeconomy.
麦麸（WB）是碾磨的副产品，富含具有显著健康益处的生物活性化合物。本研究旨在通过将超声（UsP）和微波（MWP）预处理与固态发酵（SSF）相结合，提高 WB 中酚类化合物、糖和有机酸的释放。UsP 和 MWP 破坏了 WB 细胞壁，然后用黑曲霉进行 SSF。UsP 在 SSF 的第 1 天使总酚含量增加了 21.30%。UsP 和 MWP 提高了结合态酚类化合物（如香草酸和二羟基苯甲酸）的可用性。与未经处理的发酵 WB 相比，两种预处理均提高了抗氧化活性，发酵第 5 天时，UsP WB 的最大抗氧化活性为 1411±5.156 μM Trolox/100 g DW，MWP WB 为 291.6±1.092 μM Trolox/100 g DW。这种综合方法提高了可发酵单糖（尤其是葡萄糖和木糖）的提取效率，为 WB 的增值提供了一种可持续的生物加工策略，并支持循环生物经济。
