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. 2024 Jan 24;13(3):378.
doi: 10.3390/foods13030378.

Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

Iván Jesús Jiménez-Pulido  1 , Daniel Rico  1 , Daniel De Luis  2 , Ana Belén Martín-Diana  1
Affiliations

Combined Strategy Using High Hydrostatic Pressure, Temperature and Enzymatic Hydrolysis for Development of Fibre-Rich Ingredients from Oat and Wheat By-Products

Iván Jesús Jiménez-Pulido et al. Foods. .

Abstract

Wheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β-glucans and polyphenols. The aim of this study was to optimise a combination chemical (enzymes) and physical (high hydrostatic pressure-temperature) strategies to increase the bioaccessibility of bioactive compounds naturally bound to the bran and hull outer layers. WB and OH were hydrolysed using food-grade enzymes (UltraFloXL and Viscoferm, for WB and OH, respectively) in combination with HPP at different temperatures (40, 50, 60 and 70 °C) and hydrolysis either before or after HPP. Proximal composition, phytic acid, β-glucans, total phenolics (TPs) and total antioxidant activity (TAC) were evaluated to select the processing conditions for optimal nutritional and bioactive properties of the final ingredients. The application of the hydrolysis step after the HPP treatment resulted in lower phytic acid levels in both matrices (WB and OH). On the other hand, the release of β-glucan was more effective at the highest temperature (70 °C) used during pressurisation. After the treatment, the TP content ranged from 756.47 to 1395.27 µmol GAE 100 g-1 in WB, and OH showed values from 566.91 to 930.45 µmol GAE 100 g-1. An interaction effect between the temperature and hydrolysis timing (applied before or after HPP) was observed in the case of OH. Hydrolysis applied before HPP was more efficient in releasing OH TPs at lower HPP temperatures (40-50 °C); meanwhile, at higher HPP temperatures (60-70 °C), hydrolysis yielded higher TP values when applied after HPP. This effect was not observed in WB, where the hydrolysis was more effective before HPP. The TP results were significantly correlated with the TAC values. The results showed that the application of optimal process conditions (hydrolysis before HPP at 60 or 70 °C for WB; hydrolysis after HPP at 70 °C for OH) can increase the biological value of the final ingredients obtained.

Keywords: antioxidant; bran; fibre hull; high pressure thermal (HPP); oat; phytic acid; ultraFloXL; viscoferm; wheat; β-glucans.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Processing route and operating conditions for the release of phenolic compounds, β-glucans and functionalisation of wheat bran (WB) and oat hull (OH).
Figure 2
Figure 2
High-pressure process with container used to prevent heat exchange.
Figure 3
Figure 3
Phytic acid (A) and β-glucan (B) values in wheat bran (WB) and oat hull (OH) samples with hydrolysis before and after HPP at different temperatures. Results are expressed as g 100 g−1 of the sample. Different letters indicate significant differences (p < 0.05). Abbreviations: HPP: high-pressure processing.
Figure 4
Figure 4
Total Phenolic compound (TP) content of different wheat bran (WB) and oat hull (OH) samples with hydrolysis before and after HPP at different temperatures. Results are expressed as µmol GAE 100 g−1 of dry matter. Different letters indicate significant differences (p < 0.05). Abbreviations: HPP: high-pressure processing.
Figure 5
Figure 5
DPPH values of different wheat bran (WB) and oat hull (OH) samples with hydrolysis before and after HPP at different temperatures. Results are expressed µmol TE 100 g−1 of the sample. Different letters indicate significant differences (p < 0.05). Abbreviations: HPP: high-pressure processing.
Figure 6
Figure 6
ORAC values of different wheat bran (WB) and oat hull (OH) samples with hydrolysis before and after HPP at different temperatures. Results are expressed µmol TE 100 g−1 of the sample. Different letters indicate significant differences (p < 0.05). Abbreviations: HPP: high-pressure processing.
Figure 7
Figure 7
ABTS values of different wheat bran (WB) and oat hull (OH) samples with hydrolysis before and after HPP at different temperatures. Results are expressed µmol TE 100 g−1 of the sample. Different letters indicate significant differences (p < 0.05). Abbreviations: HPP: high-pressure processing.
Figure 8
Figure 8
FRAP values of different wheat bran (WB) and oat hull (OH) samples with hydrolysis before and after HPP at different temperatures. Results are expressed mmol FeE 100 g−1 100 g −1 of the sample. Different letters indicate significant differences (p < 0.05). Abbreviations: HPP: high-pressure processing.
Figure 9
Figure 9
PCA analysis. (A) Labels: raw material, WB and OH. (B) Labels: raw matter and HPP temperature. (C) Labels: hydrolysis application (before or after HPP).
Figure 10
Figure 10
PCA analysis. Contribution of the different bioactivity markers analysed: Beta-glucan, phytic acid, total phenolics and total antioxidant parameters (DPPH, ABTS, ORAC and FRAP) for wheat bran (WB) and oat hull (OH) treated with HPP at different temperatures (40, 50, 60 and 70 °C) before or after hydrolysis.
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