| Title |
Valorization of barley ( Hordeum vulgare L.) brans from the sustainable perspective: A comprehensive review of bioactive compounds and health benefits with emphasis on their potential applications |
| ID_Doc |
7874 |
| Authors |
Feng, QQ; Zhang, SQ; Lin, JQ; Yang, JQ; Zhang, YH; Shen, Q; Zhong, F; Hou, DZ; Zhou, SM |
| Title |
Valorization of barley ( Hordeum vulgare L.) brans from the sustainable perspective: A comprehensive review of bioactive compounds and health benefits with emphasis on their potential applications |
| Year |
2024 |
| Published |
|
| DOI |
10.1016/j.foodchem.2024.140772 |
| Abstract |
Barley is an important source of sustainable diets for humans, while its brans is commonly disposed as wastes. The recycling of barley brans has become a key for facilitating the valorization of barley as a whole to achieve its sustainable development. This review summarized the value of barley brans as an excellent source of multiple functional components (phenolic compounds, (3-glucan, and arabinoxylan), which conferred extensive health benefits to barley brans mainly including antioxidant, anti-obesity and lipid-lowering, anti-diabetic, and hepatoprotective properties. The utilization of barley brans reflected a great potential for sustainable development. Exploiting of food products and edible films containing barley brans or their bioactive compounds and non-food applications (preparation of bioactive substances, laccase enzymes, and biosorbents) have been attempted for supporting the zero-waste concept and circular economy. Considering their diverse applications, effective extraction techniques of bioactive compounds from barley brans and their safety are the priority of future research. |
| Author Keywords |
Barley brans; Value-added; Bioactive compounds; Heath benefits; Applications |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001292180600001 |
| WoS Category |
Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics |
| Research Area |
Chemistry; Food Science & Technology; Nutrition & Dietetics |
| PDF |
|