An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications

Anca Corina Fărcaș; Sonia Ancuța Socaci; Silvia Amalia Nemeș; Oana Lelia Pop; Teodora Emilia Coldea; Melinda Fogarasi; Elena Suzana Biriș-Dorhoi

doi:10.3390/nu14173470

Nutrients (Aug 2022)

An Update Regarding the Bioactive Compound of Cereal By-Products: Health Benefits and Potential Applications

Anca Corina Fărcaș,
Sonia Ancuța Socaci,
Silvia Amalia Nemeș,
Oana Lelia Pop,
Teodora Emilia Coldea,
Melinda Fogarasi,
Elena Suzana Biriș-Dorhoi

Affiliations

Anca Corina Fărcaș: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
Sonia Ancuța Socaci: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
Silvia Amalia Nemeș: Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
Oana Lelia Pop: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
Teodora Emilia Coldea: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
Melinda Fogarasi: Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
Elena Suzana Biriș-Dorhoi: Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania

DOI: https://doi.org/10.3390/nu14173470
Journal volume & issue: Vol. 14, no. 17
p. 3470

Abstract

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Cereal processing generates around 12.9% of all food waste globally. Wheat bran, wheat germ, rice bran, rice germ, corn germ, corn bran, barley bran, and brewery spent grain are just a few examples of wastes that may be exploited to recover bioactive compounds. As a result, a long-term strategy for developing novel food products and ingredients is encouraged. High-value compounds like proteins, essential amino acids, essential fatty acids, ferulic acid, and other phenols, tocopherols, or β-glucans are found in cereal by-products. This review aims to provide a critical and comprehensive overview of current knowledge regarding the bioactive compounds recovered from cereal by-products, emphasizing their functional values and potential human health benefits.

Published in Nutrients

ISSN: 2072-6643 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.mdpi.com/journal/nutrients

About the journal

Abstract

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