Enzyme Selection and Hydrolysis under Optimal Conditions Improved Phenolic Acid Solubility, and Antioxidant and Anti-Inflammatory Activities of Wheat Bran

• Main Authors: Sara Bautista-Expósito (Author), Irene Tomé-Sánchez (Author), Ana Belén Martín-Diana (Author), Juana Frias (Author), Elena Peñas (Author), Daniel Rico (Author), María Jesús García Casas (Author), Cristina Martínez-Villaluenga (Author)
• Format: Book
• Published: MDPI AG, 2020-10-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Valorization of wheat bran (WB) into new high-value products is of great interest within the framework of sustainability and circular economy. In the present study, we utilized a multi-step approach to extract nutraceutical compounds (phenolic acids) from WB and improved its antioxidant and anti-inf...