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

Our results

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

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