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Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars

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Abstract

Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain enzymes able to convert this agro-industrial waste into glucose syrup, which in turn can be applied for the production of different food products. The present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup (WGS), produce rice flakes cereal bars (RFCB), and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Determination of centesimal composition of wheat bran demonstrated its nutritional potential. Enzymatic extract was obtained and it converted wheat bran into WGS, which were applied to rice flakes producing RFCB. These cereal bars proved to be a source of dietary fiber (1.8 g) and soluble protein (7.2 g) while RCFB produced with corn glucose syrup did not present these nutritional components. In addition, RFCB produced with WGS showed polyphenolic compounds, among them flavonoids, which exhibited antioxidant activity by DPPH and ABTS radical scavenging (47.46% and 711.89 μM Trolox Equivalent/g, respectively), and iron ion reduction (71.70 μM Trolox equivalent/g). Final product showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess of SSF yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.

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The authors declare that the data supporting the findings of this study are available within the article and there is no hidden or supplementary data.

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Acknowledgements

This study was supported by the National Council for Scientific and Technological Development (CNPq)—Process number: 142384/2019-4

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This research did not receive any specific grant from funding agencies.

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Authors and Affiliations

  1. Institute of Chemistry, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil

    Célia Cristina Malaguti Figueiredo, Filipe Oliveira Granero, Ilca Fabiane Amâncio Nogueira & Regildo Márcio Gonçalves da Silva

  2. Fundação Educacional Do Município de Assis (FEMA), Assis, São Paulo, Brazil

    Luciana Pereira Silva

  3. School of Sciences, Humanities and Languages, Bioenergy Research Institute, Bioprocess Unit, São Paulo State University (UNESP), Assis, São Paulo, Brazil

    Joyce Faria de Souza, Bruna Escaramboni & Pedro de Oliva Neto

  4. Laboratory of Herbal Medicine and Natural Products, Department of Biotechnology, School of Sciences, Humanities and Languages, São Paulo State University (UNESP), Dom Antonio Avenue 2100, Assis, São Paulo, 19806-900, Brazil

    Regildo Márcio Gonçalves da Silva

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  1. Célia Cristina Malaguti Figueiredo
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  2. Filipe Oliveira Granero
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  7. Pedro de Oliva Neto
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  8. Regildo Márcio Gonçalves da Silva
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Contributions

CCMF: conceptualization, methodology, investigation, writing—original draft; FOG: investigation, writing—review and editing; LPS and IFAN: formal analysis; JFS, BE and PON: formal analysis and investigation; RMGS: conceptualization, methodology, investigation, writing—original draft, supervision and project administration.

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Correspondence to Regildo Márcio Gonçalves da Silva.

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Figueiredo, C.C.M., Granero, F.O., Silva, L.P. et al. Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars. Bioprocess Biosyst Eng (2024). https://doi.org/10.1007/s00449-024-03032-1

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