Effect of fermentation on bioactive compounds and structural properties of wheat bran
Abstract In the present study bran of two wheat cultivars (PBW-154 and HD-2967) was fermented for different time duration (24 h, 48 h and 72 h) and the effect of fermentation on the quantity of bioactive compounds in the bran and on the structure of bran were evaluated. Six bioactive compounds were...
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| Format: | Article |
| Language: | English |
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Springer
2025-02-01
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| Series: | Discover Food |
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| Online Access: | https://doi.org/10.1007/s44187-025-00292-y |
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| author | Nidhi Tiwari Reshma Saroj Mudasir Ahmad Malik Devinder Kaur |
| author_facet | Nidhi Tiwari Reshma Saroj Mudasir Ahmad Malik Devinder Kaur |
| author_sort | Nidhi Tiwari |
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| description | Abstract In the present study bran of two wheat cultivars (PBW-154 and HD-2967) was fermented for different time duration (24 h, 48 h and 72 h) and the effect of fermentation on the quantity of bioactive compounds in the bran and on the structure of bran were evaluated. Six bioactive compounds were detected in the bran of both wheat cultivars. These include p-hydroxybenzoic acid, syringic acid, vanillic acid, ferulic acid, p-coumaric acid and gallic acid. Among the bioactive compounds ferulic acid was found highest in the bran of both wheat cultivars while p-hydroxybenzoic acid was found lowest in the bran of PBW-154 variety and syringic acid was found lowest in the bran of HD-2967 variety. All the six bioactive compounds detected were increased after the fermentation for both the cultivars bran. Scanning electron microscopy shows the occurrence of loose networks of fibers tying with tissues and starch particles together and other granule structure that indicates the release of bound phenolic compound at 72 h of fermentation. Fermentation increased the crystallinity index because it hydrolyses the amorphous region. FTIR in yeast fermented wheat bran cultivar showed presence of OH elongation group, C = O bond –H stretching vibration bond. In fermented wheat bran the absorption bands between 29.18 cm−1 or 2850 cm−1associated with OH-OH elongation vibration. |
| format | Article |
| id | doaj-art-58e7782ea30c466ab1e3cf7023fd15ad |
| institution | Kabale University |
| issn | 2731-4286 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Food |
| spelling | doaj-art-58e7782ea30c466ab1e3cf7023fd15ad2025-02-09T12:41:09ZengSpringerDiscover Food2731-42862025-02-015111110.1007/s44187-025-00292-yEffect of fermentation on bioactive compounds and structural properties of wheat branNidhi Tiwari0Reshma Saroj1Mudasir Ahmad Malik2Devinder Kaur3Center of Food Technology, University of AllahabadCenter of Food Technology, University of AllahabadDepartment of Food Engineering and Technology, Ghani Khan Choudhury Institute of Engineering & TechnologyCenter of Food Technology, University of AllahabadAbstract In the present study bran of two wheat cultivars (PBW-154 and HD-2967) was fermented for different time duration (24 h, 48 h and 72 h) and the effect of fermentation on the quantity of bioactive compounds in the bran and on the structure of bran were evaluated. Six bioactive compounds were detected in the bran of both wheat cultivars. These include p-hydroxybenzoic acid, syringic acid, vanillic acid, ferulic acid, p-coumaric acid and gallic acid. Among the bioactive compounds ferulic acid was found highest in the bran of both wheat cultivars while p-hydroxybenzoic acid was found lowest in the bran of PBW-154 variety and syringic acid was found lowest in the bran of HD-2967 variety. All the six bioactive compounds detected were increased after the fermentation for both the cultivars bran. Scanning electron microscopy shows the occurrence of loose networks of fibers tying with tissues and starch particles together and other granule structure that indicates the release of bound phenolic compound at 72 h of fermentation. Fermentation increased the crystallinity index because it hydrolyses the amorphous region. FTIR in yeast fermented wheat bran cultivar showed presence of OH elongation group, C = O bond –H stretching vibration bond. In fermented wheat bran the absorption bands between 29.18 cm−1 or 2850 cm−1associated with OH-OH elongation vibration.https://doi.org/10.1007/s44187-025-00292-yWheat branFermentationBioactive compoundsFunctional groupPhenolic compound |
| spellingShingle | Nidhi Tiwari Reshma Saroj Mudasir Ahmad Malik Devinder Kaur Effect of fermentation on bioactive compounds and structural properties of wheat bran Discover Food Wheat bran Fermentation Bioactive compounds Functional group Phenolic compound |
| title | Effect of fermentation on bioactive compounds and structural properties of wheat bran |
| title_full | Effect of fermentation on bioactive compounds and structural properties of wheat bran |
| title_fullStr | Effect of fermentation on bioactive compounds and structural properties of wheat bran |
| title_full_unstemmed | Effect of fermentation on bioactive compounds and structural properties of wheat bran |
| title_short | Effect of fermentation on bioactive compounds and structural properties of wheat bran |
| title_sort | effect of fermentation on bioactive compounds and structural properties of wheat bran |
| topic | Wheat bran Fermentation Bioactive compounds Functional group Phenolic compound |
| url | https://doi.org/10.1007/s44187-025-00292-y |
| work_keys_str_mv | AT nidhitiwari effectoffermentationonbioactivecompoundsandstructuralpropertiesofwheatbran AT reshmasaroj effectoffermentationonbioactivecompoundsandstructuralpropertiesofwheatbran AT mudasirahmadmalik effectoffermentationonbioactivecompoundsandstructuralpropertiesofwheatbran AT devinderkaur effectoffermentationonbioactivecompoundsandstructuralpropertiesofwheatbran |