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Rangées de graines.. © INRA, Elena Schweitzer © Fotolia

Our results

Contents
  1. Introduction
  2. Research and Innovation 2018 - For Food and Biobased Products
  3. The way in which proteins aggregate when heated may change their sensitising potency
  4. Enhancing the viability of spray-dried probiotic bacteria by stimulating their stress tolerance
  5. Human milk digestion in the preterm infant: impact of technological treatments
  6. Research & Innovation 2017 - For Food and Biobased Products
  7. To stick or not to stick? Pulling pili sheds new light on biofilm formation
  8. When biopolymers selfassemble: a balance between energy and entropy.
  9. Mimicking the gastrointestinal digestion in a lab-on-a-chip:the microdigester
  10. How a milk droplet becomes a powder grain
  11. Research & Innovation 2016 - For Food and Bioproducts
  12. A new process for the biorefining of plants
  13. Under the UV light : the bacterial membrane
  14. Reverse engineering or how to rebuild ... bread!
  15. Green Chemistry: a step towards lipid production in yeast
  16. Individually designed neo-enzymes for antibacterial vaccines
  17. Multi-scale mechanical modelling: from the nanometric scale to the macroscopic properties of bread crumb
  18. Minimill: 500 g to assess the milling value of soft wheats
  19. Microbial production of lipids for energy or chemical purposes
  20. The discrete role of ferulic acid in the assembly of lignified cell wall
  21. Eco-design of composites made from wood co-products
  22. Analysis of volatile compounds enables the authentication of a poultry production system
  23. Nanoparticles as capping agents for biopolymers microscopy
  24. Pasteurisation, UHT, microfiltration...All the processes don't affect the nutritional quality of milk in the same way
  25. Integration of expert knowledge applied to cheese ripening
  26. Controlling cheese mass loss during ripening
  27. The shape memory of starch
  28. Research & Innovation 2015 - For Food & Biobased Products
  29. Behaviour of casein micelles during milk filtering operations
  30. Overaccumulation of lipids by the yeast S. cerevisiae for the production of biokerosine
  31. Sequential ventilation in cheese ripening rooms: 50% electrical energy savings
  32. An innovative process to extract bioactive compounds from wheat
  33. Diffusion weighted MRI: a generic tool for the microimaging of lipids in food matrices
  34. Characterization of a major gene of anthocyanin biosynthesis in grape berry
  35. New enzyme activity detectors made from semi-reflective biopolymer nanolayers
  36. Improving our knowledge about the structure of the casein micelle
  37. Heating milk seems to favour the development of allergy in infants
  38. Fun with Shape
  39. Using volatile metabolites in meat products to detect livestock contamination by environmental micropollutants
  40. SensinMouth, when taste makes sense
  41. A decision support system for the fresh fruit and vegetable chain based on a knowledge engineering approach
  42. SOLEIL casts light on the 3D structure of proteins responsible for the stabilisation of storage lipids in oilseed plants
  43. A close-up view of the multi-scale protein assembly process
  44. Controlling the drying of infant dairy products by taking water-constituent interactions into account
  45. Polysccharide nanocrystals to stabilise pickering emulsions
  46. Discovery of new degradative enzymes of plant polysaccharides in the human intestinal microbiome
  47. A durum wheat flour adapted for the production of traditional baguettes
  48. Virtual modelling to guide the construction of « tailored-made » enzymes
  49. How far can we reduce the salt content of cooked meat products?
  50. Diffusion of organic substances in polymer materials: beyond existing scaling laws
  51. Smart Foams : various ways to destroy foams on demand !
  52. Dates, rich in tannins and yet neither bitter nor astringent
  53. Sodium content reduction in food
  54. Research & Innovation 2014

An innovative process to extract bioactive compounds from wheat

The fibre, minerals, vitamins and antioxidant present in wheat are mainly eliminated in bran during the production of white flour. Furthermore, these bioactive components are little accessible because they are embedded in resistant cellular structures. The use of whole grains, or their incorporation in white flour, are two strategies which thus have only a limited influence on improving the health value of flour. On the other hand, the combination of a bran micronisation process and the sorting of particles as a function of their electrostatic properties opens the way to developing nutritionally and technologically optimised flours. This has been demonstrated by scientists in the INRA Joint Research Unit for Emerging Technology and Polymer Engineering (UMR-IATE) and their partners, in the context of the European HEALTHGRAIN project

bio wheat. © INRA, Chable
Updated on 06/17/2013
Published on 06/13/2013
Keywords:

Micronutrients in whole grains: a health benefit

Numerous epidemiological studies have emphasised how consuming cereals can have a protective effect on health, particularly against cardiovascular disorders, type 2 diabetes and certain cancers of the digestive tract. These effects are attributed to the fibres, minerals, vitamins and antioxidants found in peripheral portions of the grain (aleurone layer, husk, germ) which are eliminated in the form of "bran" during milling. For this reason, nutritionists particularly recommend the consumption of so-called "whole grain" products rather than their "refined" homologues. This response is not entirely satisfactory insofar as in some extreme cases, the most peripheral parts of the grain are also likely to contain traces of contaminants (mycotoxins, pesticide residues, heavy metals). These can also induce colon irritation, induce bitterness in the finished product and cause technological problems during secondary processing.

Bran: a by-product that should be valorised

Bran (15% of the grain) is a by-product that is available in considerable quantities (6 million tonnes/year in Europe) but is practically only used for animal feed, even though its micronutrient and fibre contents render it an unique source of healthy components for human foods. In order to reveal the nutritional potential of bran, it is however necessary to improve the bioavailability of its bioactive constituents. Based on this observation, scientists in the INRA Joint Research Unit for Emerging Technology and Polymer Engineering (UMR-IATE) have designed a process that can concentrate the healthy ingredients in the bran resulting from milling while at the same time eliminating negative elements. The idea is then to be able to reincorporate these healthy ingredients in flour in order to enrich cereal products.

Dry fractionation: a "green" process

The scientists have developed a dry refining technology which combines a micronisation process (ultrafine grinding) for wheat bran under cryogenic conditions with electrostatic sorting. Micronisation separates the structures and releases components of interest, and electrostatic sorting then assembles the fine particles generated in homogeneous fractions. This "green" process uses neither water nor solvents; it does not produce any waste and maintains the bioactive components in their native form. At the pilot scale, it has thus been possible to produce satisfactory yields of fractions with contrasted biochemical compositions from micronised bran, and in particular one fraction that is highly concentrated in constituents from the aleurone layer which is rich in fibre, antioxidants, vitamins and minerals.
In vitro digestion studies on bread manufactured using flour supplemented with bran fractions have shown that the bioavailability of phenolic acids and minerals (magnesium, zinc) increases, firstly in line with a reduction in the size of bran particles (micronisation), and secondly with the concentration in flour of fine materials arising from the aleurone layer.

A demonstration at the industrial scale

The technical feasibility and economic viability of this solution have been the subject of large-scale trials by industrial partners. The increased cost linked to adding the ingredient prepared by the dry refining of wheat bran at a rate of 5-10% to bread-making flour would only raise the price of a baguette by a few euro centimes. Exploitation of the technology is currently under way with different partners to enable the fractionation of different cereal by-products.

Potential for non-food applications

The dry refining technology developed during this project could be applied to numerous other plant agri-resources, for both food and non-food applications. In particular, work is under way regarding the dry fractionation of lignocellulose as a step in bio-refining for the production of bioenergy, biomolecules and biomaterials.

See also

  • Project healthgrain (FP6. 2005-2010 : Exploiting Bioactivity of European Cereal Grains for Improved Nutrition and Health Benefits). 43 partners from 15 european countries