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

• Egile Nagusiak: Sara Bautista-Expósito (Egilea), Irene Tomé-Sánchez (Egilea), Ana Belén Martín-Diana (Egilea), Juana Frias (Egilea), Elena Peñas (Egilea), Daniel Rico (Egilea), María Jesús García Casas (Egilea), Cristina Martínez-Villaluenga (Egilea)
• Formatua: Liburua
• Argitaratua: MDPI AG, 2020-10-01T00:00:00Z.
• Gaiak: article
• Sarrera elektronikoa: 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...