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Towards sustainable upcycling of side streams of purple bread wheat using dry fractionation: Enhancing bioactive compounds and reducing harmful elements

Jiang, Yingfen ; Xie, Yihao ; Xu, Xiaojuan ; Li, Zhiqian ; Henry, Christiani Jeyakumar ; Zhou, Weibiao

Food chemistry, 2024-11, Vol.458, p.139838, Article 139838 [Revista revisada por pares]

Elsevier Ltd

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Towards sustainable upcycling of side streams of purple bread wheat using dry fractionation: Enhancing bioactive compounds and reducing harmful elements
Autor: Jiang, Yingfen ; Xie, Yihao ; Xu, Xiaojuan ; Li, Zhiqian ; Henry, Christiani Jeyakumar ; Zhou, Weibiao
Materias: Anthocyanins ; Dry fractionation ; Essential/harmful trace elements ; Purple bread wheat ; Side stream ; Upcycle
Es parte de: Food chemistry, 2024-11, Vol.458, p.139838, Article 139838
Notas: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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Descripción: Side streams from milling result in significant food wastage. While highly nutritious, their harmful elements raise concerns. To repurpose these side streams safely, this study designed a dry fractionation technique for anthocyanin-rich purple bread wheat. Four fractions - from inner to outer layers: flour, middlings, shorts and bran – alongside whole-wheat flour were obtained and examined by microstructure, antioxidant activity, anthocyanin profiles, and essential and harmful minerals. Across the four investigated cultivars, both anthocyanin content and antioxidant capacity increased from inner to outer layers. In comparison to flour, cyanidin-3-glucoside concentrations in middlings, shorts and bran were 2–5 times, 3–9 times, and 6–19 times, respectively. Concentrations of Cr, Ni, Sr and Ba progressively increased from inner to outer layers, Pb and Se exhibited uniform distribution, while Al was more concentrated in inner layers. These findings indicate that the fractionation technique is effective in deriving valuable ingredients from underexploited side streams, especially bran. [Display omitted] •Purple whole wheat flour was partitioned into fractions with distinct components.•Particle-specific properties were first linked to whole wheat flour fractionation.•Fractions were examined by trace elements, antioxidants and anthocyanins profiles.•Purple bread wheat bran was rich in anthocyanin, while high in Cr, Ni, Sr and Ba.•This study provides useful information for upcycling purple wheat side streams.
Editor: Elsevier Ltd
Idioma: Inglés

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Towards sustainable upcycling of side streams of purple bread wheat using dry fractionation: Enhancing bioactive compounds and reducing harmful elements

Jiang, Yingfen ; Xie, Yihao ; Xu, Xiaojuan ; Li, Zhiqian ; Henry, Christiani Jeyakumar ; Zhou, Weibiao

Elsevier Ltd

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