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Article

Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis

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Processing and Biochemistry Department, Institute of Horticulture, Graudu Str. 1, LV-3701 Dobele, Latvia
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Department of Environmental Science, University of Latvia, Jelgavas Str. 1, LV-1004 Riga, Latvia
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Phytochemistry and Healthy Foods Lab, Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Sciences and Technology, CEBAS-CSIC, University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain
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Metabolomics Service, CEBAS-CSIC, University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain
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Faculty of Veterinary Medicine, Latvia University of Life Sciences and Technologies, Kr. Helmana Str. 8, LV-3004 Jelgava, Latvia
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Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, Strazdu Str. 1, LV-3004 Jelgava, Latvia
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Author to whom correspondence should be addressed.
Academic Editor: Dong-Woo Lee
Foods 2021, 10(4), 782; https://doi.org/10.3390/foods10040782
Received: 9 March 2021 / Revised: 30 March 2021 / Accepted: 2 April 2021 / Published: 5 April 2021
Historically Triticum aestívum L. and Secale cereále L. are widely used in the production of bakery products. From the total volume of grain cultivated, roughly 85% is used for the manufacturing of flour, while the remaining part is discarded or utilized rather inefficiently. The limited value attached to bran is associated with their structural complexity, i.e., the presence of cellulose, hemicellulose, and lignin, which makes this material suitable mostly as a feed supplement, while in food production its use presents a challenge. To valorize these materials to food and pharmaceutical applications, additional pre-treatment is required. In the present study, an effective, sustainable, and eco-friendly approach to ferulic acid (FA) production was demonstrated through the biorefining process accomplished by non-starch polysaccharides degrading enzymes. Up to 11.3 and 8.6 g kg−1 of FA was released from rye and wheat bran upon 24 h enzymatic hydrolysis with multi-enzyme complex Viscozyme® L, respectively. View Full-Text
Keywords: recovery; biorefining; valorization; rye bran; ferulic acid; enzymatic hydrolysis recovery; biorefining; valorization; rye bran; ferulic acid; enzymatic hydrolysis
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MDPI and ACS Style

Juhnevica-Radenkova, K.; Kviesis, J.; Moreno, D.A.; Seglina, D.; Vallejo, F.; Valdovska, A.; Radenkovs, V. Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis. Foods 2021, 10, 782. https://doi.org/10.3390/foods10040782

AMA Style

Juhnevica-Radenkova K, Kviesis J, Moreno DA, Seglina D, Vallejo F, Valdovska A, Radenkovs V. Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis. Foods. 2021; 10(4):782. https://doi.org/10.3390/foods10040782

Chicago/Turabian Style

Juhnevica-Radenkova, Karina, Jorens Kviesis, Diego A. Moreno, Dalija Seglina, Fernando Vallejo, Anda Valdovska, and Vitalijs Radenkovs. 2021. "Highly-Efficient Release of Ferulic Acid from Agro-Industrial By-Products via Enzymatic Hydrolysis with Cellulose-Degrading Enzymes: Part I–The Superiority of Hydrolytic Enzymes Versus Conventional Hydrolysis" Foods 10, no. 4: 782. https://doi.org/10.3390/foods10040782

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