Effects of non-thermal processing techniques on cereal bran: Focus on changes in bran structure and polyphenol release Article Swipe
YOU?
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· 2025
· Open Access
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· DOI: https://doi.org/10.1016/j.fochx.2025.102875
Cereal bran, a nutrient-rich by-product of grain processing, contains high levels of dietary fiber, polyphenols, and bioactive compounds, offering antioxidant and anti-inflammatory benefits. However, its rigid cell wall structure limits the release of bioactive compounds, requiring modification for food applications. Conventional thermal processing degrades heat-sensitive components and reduces polyphenol yields, whereas non-thermal methods (physical, chemical, and biological) better preserve and enhance the release of bioactive compounds. This review examines the impact of non-thermal processing on bran structure and polyphenol release, focusing on the mechanisms, structural changes, and safety implications. It also compares combined non-thermal methods with single treatments and explores structure-function relationships to support bran's use in functional foods.
Related Topics
- Type
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- Language
- en
- Landing Page
- https://doi.org/10.1016/j.fochx.2025.102875
- OA Status
- gold
- References
- 101
- Related Works
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- OpenAlex ID
- https://openalex.org/W4413052594
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4413052594Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1016/j.fochx.2025.102875Digital Object Identifier
- Title
-
Effects of non-thermal processing techniques on cereal bran: Focus on changes in bran structure and polyphenol releaseWork title
- Type
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reviewOpenAlex work type
- Language
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enPrimary language
- Publication year
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2025Year of publication
- Publication date
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2025-07-01Full publication date if available
- Authors
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Xiaoyan Qin, Wenyan Wang, Yuqian Zheng, Xi Wang, Zhilong Chen, Jun Zhao, Sheng LiList of authors in order
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https://doi.org/10.1016/j.fochx.2025.102875Publisher landing page
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YesWhether a free full text is available
- OA status
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goldOpen access status per OpenAlex
- OA URL
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https://doi.org/10.1016/j.fochx.2025.102875Direct OA link when available
- Concepts
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Bran, Polyphenol, Food science, Chemistry, Biochemistry, Organic chemistry, Raw material, AntioxidantTop concepts (fields/topics) attached by OpenAlex
- Cited by
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0Total citation count in OpenAlex
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101Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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