Cereal bran fractionation: processing techniques for the recovery of functional components and their applications to the food industry.
Bran is the outer part of cereal grains that is separated during the cereals de-hulling and milling processes. It was considered in the past a by-product of cereal industry employed mainly as animal feed. Cereal bran, being particularly rich in different functional biopolymers, bio-active compounds and essential fatty acids, attracted the interest of pharmaceutical and food industry. Furthermore, the peculiar techno-functional properties of brans together with their particular physiological and nutritional aspects have led to a great interest in their incorporation as main or secondary components in different groups of food products including bakery and confectionery products, breakfast cereals and extruded foodstuffs, emulsions and functional dairy products and pasta products. In the first part of the present work the main fractionation processes, bran fractions properties and their physicochemical and technological properties are briefly reviewed. In the second part, relevant applications, with emphasis on patents, in food industry are reviewed as well.
IASMA Research and Innovation Centre, Fondazione Edmund Mach, Food Quality and Nutrition Area, Via E. Mach 1, 38010 S. Michele all'Adige, Italy.
Christos
C
Soukoulis
Eugenio
E
Aprea
D004032:Diet; D002523:Edible Grain; D005228:Fatty Acids, Essential; D019649:Food Industry / Q000379:methods*; D055951:Functional Food; D006801:Humans; D007220:Industrial Waste; D010330:Patents as Topic; D010936:Plant Extracts; D012639:Seeds
D005228:Fatty Acids, Essential; D007220:Industrial Waste; D010936:Plant Extracts