Wheat grain and its technological fractions – bran and aleurone – are rich in nutritional compounds such as dietary fibre and phytochemicals, which are recognized as having high health benefits. These bioactive compounds are embedded in the complex cellular and molecular structures of the wheat matrix. The matrix structure influences their bioaccessibility and bioavailability, probably altering their metabolic and health effects. The development of nutritious and healthy cereal-based food products that will attract consumers has given rise to new challenges for the food industry. High-quality cereal-based products require specific microstructures, which can be achieved by specific physical and/or biological pre-treatments of cereal and cereal fractions.
In this review, Natalia Rosa-Sibakov et al. have gathered current knowledge on the influence of the structure of cereal matrices such as grain, bran or aleurone on their metabolic and health effects, as well as their impact on the quality of final cereal-based products. This topic opens new research perspectives in the field of food science and human nutrition based on the "reverse engineering" concept, i.e. the food matrix should be formulated and processed in order to obtain a specific structure that will attract consumers and also deliver the desired health effects.
Rosa-Sibakov, N., Poutanen, K., Micard, V. How does wheat grain, bran and aleurone structure impact their nutritional and technological properties? Trends in Food Science & Technology 2014, in press. http://dx.doi.org/10.1016/j.tifs.2014.10.003
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