Sustainable valorization of wheat bran through solid-state fermentation and enzymatic bioprocessing for enhanced antioxidant potential
Abstract
SSF of WB with Trichoderma sp. RCK65 increased phenolics, antioxidants and amino acids. Fermented biomass retained high antioxidant levels even after enzyme extraction. Enzymatic treatment also improved antioxidant activity and ferulic acid yield.
Fields of Study & Subjects
Polysaccharides and Plant Cell Walls
Food composition and properties
Biofuel production and bioconversion
Publication details
- Journal / source
- Sustainable Food Technology
- Publisher
- Royal Society of Chemistry (RSC)
- Volume
- 4
- Issue
- 3
- Pages
- 3023–3034
- Publication date
- 1 January 2026
- Language
- EN