4.7 Review

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

Journal

NUTRIENTS
Volume 14, Issue 17, Pages -

Publisher

MDPI
DOI: 10.3390/nu14173470

Keywords

bioactive compounds; bioavailability; cereal by-products; health benefits; waste

Funding

  1. Romanian Ministry of Education and Research, CCCDI-UEFISCDI [PN-III-P2-2.1-PED-2019-3622]

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Cereal processing generates considerable food waste, which can be exploited to recover bioactive compounds for the development of novel food products and ingredients.
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 beta-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.

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