Food Reviews International· 2026Q1· Review
Non-Starch Polysaccharides in Wheat Bran: Technological Approaches, Amelioration Strategies, and Functional Applications
- 0citations
- Q1SCImago
- 2026year
Short summary
Technological treatments like enzymatic hydrolysis and fermentation can improve the solubility and functional properties of non-starch polysaccharides (NSPs) from wheat bran, enhancing their health benefits and application in food products.
AI-generated from the title and abstract; the full text is not read.
Key points
- Wheat bran NSPs (arabinoxylans, β-glucans) are linked to glycemic regulation, cardiovascular health, and gut microbiota.
- The bran's dense matrix limits NSP solubility, fermentability, and bioaccessibility.
- Amelioration strategies (chemical, enzymatic, mechanical, fermentation) optimize NSP extraction and properties.
- Enzymatic hydrolysis and solid-state fermentation increase soluble fiber, antioxidant capacity, and improve food rheology/organoleptics.
AI-generated from the title and abstract; the full text is not read.
Abstract
Wheat bran is a rich source of non-starch polysaccharides, primarily arabinoxylans and β-glucans, which constitute a functionally important fraction of dietary fibre linked to glycemic regulation, cardiovascular health, and gut microbiota modulation. However, the dense, lignin and protein-cross-linked bran matrix limits solubility, fermentability and bioaccessibility of these polymers. To address these limitations, various amelioration strategies, including chemical, enzymatic, mechanical, and fermentation-based treatments, were pioneered to optimize extraction, solubility, and functional properties while preserving molecular integrity. For instance, enzymatic hydrolysis and solid-state fermentation increase soluble fibre yields and antioxidant capacity while refining dough rheology and the organoleptic profiles of cereal-based products.
The authors' abstract, as published at the source. Food Reviews International, 2026 · DOI ↗
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Field: Nutrition and Dietetics
Nutrition and DieteticsNursing