Valorization of wheat bran: the role of microwaves in the recovery of feruloylated arabinoxylooligosaccharides with hot compressed water

M. MONTES; E. ALONSO; S.G. ASPROMONTE

La Rochelle

Simposio; International Symposium Green Chemistry (ISGC 2019); 2019

Wheat bran is mainly used as a low value ingredient in animal feed (Prückler et al. 2014) and its conversion into higher commercial value-products would be extremely valuable to the wheat industry. Feruloylated oligosaccharides (FOs) are principally oligosaccharides of B-(1-4)-linked xylopyranosyl units with arabinofuranosyl side groups, some of which are substituted with ferulic acid. FOs exhibit prebiotic and antioxidant properties both in vivo and in vitro. These beneficial antioxidant activities and associated health benefits contribute to FOs being considered as functional food ingredients in a wide range of food products (Zhao et al., 2018). Wheat bran FOs have been released by enzymatic or acid hydrolysis but these technologies present drawbacks related to costs, long operation times or recovery. The use of pressurized water as solvent can overcome these difficulties. Many works in the literature attribute to the microwave assisted extraction (MWE) an improvement of the extraction yield of phenolics, but the effect of non-thermal effects postulated by many authors is not clear. The main purpose of this works is the use of pressurized water to maximize the extraction of FOs, and to compare conventional heating with microwave heating.