The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review.
The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review.
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DOI：
10.1016/j.foodres.2022.112371
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发表时间：
2022-12
影响因子：
8.1
通讯作者：
Haizhen Han;L. Dye;A. Mackie
中科院分区：
文献类型：
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作者：
Haizhen Han;L. Dye;A. Mackie
由于缺乏游离阿魏酸 (FFA)，小麦中阿魏酸 (FA)1 的抗氧化能力和生物可及性受到极大限制。2然而，许多研究声称小麦加工可以有效增加 FFA 含量，并最终影响整体抗氧化能力。因此，本系统综述研究了不同加工处理后小麦的FFA含量、抗氧化能力和生物可及性的变化。对过去 20 年的两个数据库（PubMed 和 Web of Science）进行了文献检索，共检索到 1148 篇文章。考虑了采用小麦生物加工、热处理和碾磨的研究。应用排除标准后，纳入了 36 篇文章。这些涵盖单一加工方法（n = 25，生物加工：n = 9，热处理：n = 9，铣削 n = 7）和组合加工方法（n = 11，生物加工和热处理 = 7，生物加工、热处理和铣削 = 2，热处理和铣削 = 2）。总阿魏酸(TFA)3含量、共价键水解程度以及FFA降解或转化为其他化合物的百分比主导了FFA含量、抗氧化能力和生物可及性的最终变化。本系统综述首次全面总结了释放 FA 并提高小麦抗氧化能力和/或生物可及性的最佳有效加工方法。粒径减小、预水解热处理（高温和延长持续时间除外）和酶水解（阿魏酸酯酶 (FAE)4 或发酵）的组合具有释放 FA 的最高潜力。然而，有关小麦中 FA 生物可及性的文献有限，需要开展更多工作来证明加工过程中 FA 的释放与随之而来的健康益处之间的联系。
The antioxidant capacity and bioaccessibility of ferulic acid (FA)1in wheat are highly limited by the lack of free ferulic acid (FFA).2However, many studies claim that wheat processing can efficiently increase FFA content and ultimately influence the overall antioxidant capacity. Hence, this systematic review investigated changes in FFA content, antioxidant capacity and bioaccessibility of wheat after different processing treatments. A literature search of two databases (PubMed and Web of Science) was undertaken covering the last 20 years, yielding 1148 articles. Studies which employed bioprocessing, thermal processing and milling of wheat were considered. After exclusion criteria were applied, 36 articles were included. These covered single processing methods (n = 25, bioprocessing: n = 9, thermal processing: n = 9, milling n = 7) and combined processing methods (n = 11, bioprocessing & thermal processing = 7, bioprocessing, thermal processing & milling = 2, thermal processing & milling = 2). The total ferulic acid (TFA)3content, degree of covalent bond hydrolysis and the percentage of FFA degraded or transformed to other compounds dominated the final changes in FFA content, antioxidant capacity and bioaccessibility. This systematic review is the first to comprehensively summarize the best efficient processing method for releasing FA and increasing antioxidant capacity and or bioaccessibility in wheat. The combination of particle size reduction, pre-hydrolysis thermal processing (except at high temperature and extended duration) and enzymatic hydrolysis (ferulic acid esterase (FAE)4or fermentation) has the highest potential of releasing FA. However, the literature on the bioaccessibility of FA in wheat is limited and more work is required to demonstrate the link between the release of FA by processing and the consequent health benefits.