Unlocking wheat bran’s potential: a comprehensive review of its chemistry, nutritional composition, and promising technological pathways
DOI:
https://doi.org/10.5327/fst.598Palavras-chave:
fiber, deoxynivalenol, human nutrition, animal nutritionResumo
Wheat bran, the principal by-product obtained during the grain milling process, accounts for approximately 14–19% of the total grain weight and is distinguished by its high content of dietary fiber, proteins, minerals, B-complex vitamins, and bioactive compounds such as arabinoxylans and lignans. In the context of human nutrition, it functions as a valuable functional ingredient, associated with promoting intestinal health, reducing serum cholesterol levels, and modulating glycemic response, and is widely incorporated into formulations of breads, biscuits, pasta, and extruded products. In animal nutrition, wheat bran serves as an energy and fiber source in diets formulated for ruminants, swine, and poultry; however, its high lignin content and low digestibility pose challenges, particularly for monogastric animals. Among the critical concerns, the presence of mycotoxins, especially deoxynivalenol, produced by Fusarium species stands out, as it compromises food quality and safety, with significant repercussions for both animal and human health. Recent technological advances have explored novel applications, including the extraction of arabinoxylans for prebiotic use, the recovery of natural antioxidants, and the utilization of wheat bran as a substrate in fermentation processes to produce bioethanol and other high-value compounds. Despite these promising prospects, notable challenges remain, such as the complex structural nature of the cell wall, the compositional variability depending on origin and processing, and the need to overcome sensory and technological barriers to fully realize its potential in food systems. Thus, this review aims to provide a comprehensive overview of wheat bran’s nutritional and functional properties, its current applications in human and animal nutrition, associated safety concerns, and emerging biotechnological uses, while also discussing the main challenges that limit its broader utilization.
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