{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T11:05:26Z","timestamp":1784718326893,"version":"3.55.0"},"reference-count":79,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T00:00:00Z","timestamp":1784678400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministero delle Imprese e del Made in Italy","award":["F\/310035\/01-04\/X56"],"award-info":[{"award-number":["F\/310035\/01-04\/X56"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Wheat milling by-products are nutrient-rich sidestreams whose valorization is limited by low phenolic bioaccessibility and high phytate levels. This study investigates how sourdough fermentation using a mixed starter (Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Wickerhamomyces anomalus) modulates the functional properties of whole wheat germ (WWG), defatted wheat germ (DWG), defatted wheat bran (DWB), and wheat middlings (WMs), tested alone or blended with 20% semolina. Fermentation performed shifts in a substrate-dependent manner: it reduced phytic acid content by up to 60% in WWG and WMs while increasing free amino nitrogen (FAN) up to 2.6 mg\/g d.b. Conversely, defatted matrices (DWG and DWB) exhibited structural resistance, showing stagnation in both phytate degradation and FAN accumulation, likely due to industrial hexane-treatment limitations. Total phenolic content (TPC) and antioxidant activities (DPPH, ABTS, FRAP) assessed via the extraction-free QUENCHER method revealed that conventional solvent extraction underestimates the bioactive potential by 40\u201360%. Fermentation significantly enhanced radical-scavenging activity across all matrices. However, ferric-reducing power (FRAP) increased exclusively in WWG and WMs (up to 18\u201319 \u00b5mol Fe (II)E\/g d.b.), proving strictly dependent on phytic acid degradation. A Principal Component Analysis (PCA) revealed a clear trend toward convergence in the functional profiles of heterogeneous matrices during long-term bioprocessing. Controlled sourdough fermentation represents an effective strategy to upcycle specific cereal sidestreams into functional ingredients, though industrial defatting constraints require structural optimization.<\/jats:p>","DOI":"10.3390\/molecules31142543","type":"journal-article","created":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T10:48:28Z","timestamp":1784717308000},"page":"2543","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Unlocking Antioxidant Potential in Wheat By-Products Through Microbial Bioprocessing: An Integrated Extraction\u2013QUENCHER Assessment"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9068-6349","authenticated-orcid":false,"given":"Vanna","family":"Sanna","sequence":"first","affiliation":[{"name":"Porto Conte Ricerche, Localit\u00e0 Tramariglio, 07041 Alghero, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Valentina","family":"Tolu","sequence":"additional","affiliation":[{"name":"Porto Conte Ricerche, Localit\u00e0 Tramariglio, 07041 Alghero, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0538-6101","authenticated-orcid":false,"given":"Piero Pasqualino","family":"Piu","sequence":"additional","affiliation":[{"name":"Porto Conte Ricerche, Localit\u00e0 Tramariglio, 07041 Alghero, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5641-4080","authenticated-orcid":false,"given":"Manuela","family":"Sanna","sequence":"additional","affiliation":[{"name":"Porto Conte Ricerche, Localit\u00e0 Tramariglio, 07041 Alghero, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniela","family":"Piras","sequence":"additional","affiliation":[{"name":"Porto Conte Ricerche, Localit\u00e0 Tramariglio, 07041 Alghero, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Simonetta","family":"Fois","sequence":"additional","affiliation":[{"name":"Porto Conte Ricerche, Localit\u00e0 Tramariglio, 07041 Alghero, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Angela","family":"Braca","sequence":"additional","affiliation":[{"name":"Porto Conte Ricerche, Localit\u00e0 Tramariglio, 07041 Alghero, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tonina","family":"Roggio","sequence":"additional","affiliation":[{"name":"Porto Conte Ricerche, Localit\u00e0 Tramariglio, 07041 Alghero, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pasquale","family":"Catzeddu","sequence":"additional","affiliation":[{"name":"Porto Conte Ricerche, Localit\u00e0 Tramariglio, 07041 Alghero, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"105397","DOI":"10.1016\/j.fbio.2024.105397","article-title":"Nutritional characteristics and physicochemical properties of ancient wheat species for food applications","volume":"62","author":"Deyalage","year":"2024","journal-title":"Food Biosci."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Danciu, C.A., Tulbure, A., Stanciu, M.A., Antonie, I., Capatana, C., Zerbe\u0219, M.V., Giurea, R., and Rada, E.C. (2023). Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing. Foods, 12.","DOI":"10.3390\/foods12203770"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Khashaba, R.A., Lou, H., Li, Y., Saeed Omer, S.H., Wang, X., Gu, Z., and Zhao, R. (2026). Optimizing Wheat Milling By-Products: An Overview of Processing Techniques. Foods, 15.","DOI":"10.3390\/foods15061085"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Skendi, A., Zinoviadou, K.G., Papageorgiou, M., and Rocha, J.M. (2020). Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry. Foods, 9.","DOI":"10.3390\/foods9091243"},{"key":"ref_5","unstructured":"Food and Agriculture Organization of the United Nations (2026, March 14). FAO Cereal Supply and Demand Brief. World Food Situation. Available online: https:\/\/www.fao.org\/worldfoodsituation\/csdb\/en\/."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"600","DOI":"10.1002\/sd.3135","article-title":"Why is it necessary to integrate circular economy practices for agri-food sustainability from a global perspective?","volume":"33","author":"Islam","year":"2025","journal-title":"Sustain. Dev."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"6636","DOI":"10.1080\/10408398.2023.2171962","article-title":"Wheat bran layers: Composition, structure, fractionation, and potential uses in foods","volume":"64","author":"Chen","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"C\u0103linoiu, L.F., and Vodnar, D.C. (2018). Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability. Nutrients, 10.","DOI":"10.3390\/nu10111615"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"6167","DOI":"10.1002\/jsfa.11428","article-title":"Wheat grain phenolics: A review on composition, bioactivity, and influencing factors","volume":"101","author":"Ma","year":"2021","journal-title":"J. Sci. Food Agric."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"19197","DOI":"10.1021\/acs.jafc.4c01312","article-title":"Overview of the metabolite composition and antioxidant capacity of seven major and minor cereal crops and their milling fractions","volume":"72","author":"Gomes","year":"2024","journal-title":"J. Agric. Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"1600852","DOI":"10.1002\/mnfr.201600852","article-title":"Phytochemicals in whole grain wheat and their health-promoting effects","volume":"61","author":"Zhu","year":"2017","journal-title":"Mol. Nutr. Food Res."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Rudrapal, M., Khairnar, S.J., Khan, J., Dukhyil, A.B., Ansari, M.A., Alomary, M.N., Alshabrmi, F.M., Palai, S., Deb, P.K., and Devi, R. (2022). Dietary polyphenols and their role in oxidative stress-induced human diseases: Insights into protective effects, antioxidant potentials and mechanism(s) of action. Front. Pharmacol., 13.","DOI":"10.3389\/fphar.2022.806470"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Gasmi, A., Mujawdiya, P.K., Noor, S., Lysiuk, R., Darmohray, R., Piscopo, S., Lenchyk, L., Antonyak, H., Dehtiarova, K., and Shanaida, M. (2022). Polyphenols in Metabolic Diseases. Molecules, 27.","DOI":"10.3390\/molecules27196280"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"71","DOI":"10.3109\/09637486.2011.633898","article-title":"Wheat germ: Not only a by-product","volume":"63","author":"Brandolini","year":"2012","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Marzocchi, S., Caboni, M.F., Greco Miani, M., and Pasini, F. (2022). Wheat Germ and Lipid Oxidation: An Open Issue. Foods, 11.","DOI":"10.3390\/foods11071032"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Ariyarathna, P., Mizera, P., Walkowiak, J., and Dziedzic, K. (2025). Physicochemical and Functional Properties of Soluble and Insoluble Dietary Fibers in Whole Grains and Their Health Benefits. Foods, 14.","DOI":"10.20944\/preprints202506.0349.v1"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1122","DOI":"10.1016\/j.foodchem.2010.11.144","article-title":"Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ","volume":"126","author":"Zhu","year":"2011","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1016\/j.fbio.2017.10.002","article-title":"Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ","volume":"20","author":"Liu","year":"2017","journal-title":"Food Biosci."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"F\u0103rca\u0219, A., Dre\u021bcanu, G., Pop, T.D., Enaru, B., Socaci, S., and Diaconeasa, Z. (2021). Cereal processing by-products as rich sources of phenolic compounds and their potential bioactivities. Nutrients, 13.","DOI":"10.3390\/nu13113934"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Ed Nignpense, B., Francis, N., Blanchard, C., and Santhakumar, A.B. (2021). Bioaccessibility and Bioactivity of Cereal Polyphenols: A Review. Foods, 10.","DOI":"10.3390\/foods10071595"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Bas, T.G. (2026). Dietary Polyphenols (Flavonoids) Derived from Plants for Use in Therapeutic Health: Antioxidant Performance, ROS, Molecular Mechanisms, and Bioavailability Limitations. Int. J. Mol. Sci., 27.","DOI":"10.3390\/ijms27031404"},{"key":"ref_22","unstructured":"Om Prakash, G. (2020). Anti-nutritional factors and bioavailability: Approaches, challenges, and opportunities. Wheat and Barley Grain Biofortification, Woodhead Publishing."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Verni, M., Rizzello, C.G., and Coda, R. (2019). Fermentation biotechnology applied to cereal industry by-products: Nutritional and functional insights. Front. Nutr., 6.","DOI":"10.3389\/fnut.2019.00042"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"e13262","DOI":"10.1111\/jfbc.13262","article-title":"Biochemical and functional properties of wheat middlings bioprocessed by lactic acid bacteria","volume":"44","author":"Reque","year":"2020","journal-title":"J. Food Biochem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"100610","DOI":"10.1016\/j.afres.2024.100610","article-title":"Fermentation with lactic acid bacteria enhances the bioavailability of bioactive compounds of whole wheat flour","volume":"4","author":"Islam","year":"2024","journal-title":"Appl. Food Res."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"2447","DOI":"10.1080\/10408398.2021.1976100","article-title":"Sourdough production: Fermentation strategies, microbial ecology, and use of non-flour ingredients","volume":"63","author":"Comasio","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"466","DOI":"10.1016\/j.foodchem.2005.01.032","article-title":"Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions","volume":"95","author":"Kim","year":"2006","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Sadowska-Bartosz, I., and Bartosz, G. (2022). Evaluation of The Antioxidant Capacity of Food Products: Methods, Applications and Limitations. Processes, 10.","DOI":"10.3390\/pr10102031"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1016\/j.tifs.2009.03.010","article-title":"Direct measurement of the total antioxidant capacity of foods: The \u2018QUENCHER\u2019 approach","volume":"20","author":"Serpen","year":"2009","journal-title":"Trends Food Sci. Technol."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"382","DOI":"10.1111\/1541-4337.12263","article-title":"Antioxidants bound to an insoluble food matrix: Their analysis, regeneration behavior, and physiological importance","volume":"16","year":"2017","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Wrigley, C., Batey, I., and Miskelly, D. (2017). Appendix 1\u2014Composition of Grains and Grain Products. Cereal Grains, Woodhead Publishing. [2nd ed.].","DOI":"10.1016\/B978-0-12-394437-5.00113-3"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1016\/j.fm.2013.04.007","article-title":"Enzymatic and bacterial conversions during sourdough fermentation","volume":"37","year":"2014","journal-title":"Food Microbiol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"104","DOI":"10.1016\/j.tifs.2004.03.008","article-title":"Potential of sourdough for healthier cereal products","volume":"16","author":"Katina","year":"2005","journal-title":"Trends Food Sci. Technol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1079","DOI":"10.1016\/j.foodchem.2009.08.016","article-title":"Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ","volume":"119","author":"Rizzello","year":"2010","journal-title":"Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Fern\u00e1ndez-Pel\u00e1ez, J., Paesani, C., and G\u00f3mez, M. (2020). Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update. Agronomy, 10.","DOI":"10.3390\/agronomy10121962"},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Dobre, A.A., Cucu, E.M., and Belc, N. (2024). Influence of Technological Parameters on Sourdough Starter Obtained from Different Flours. Appl. Sci., 14.","DOI":"10.3390\/app14114955"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.ijfoodmicro.2013.11.021","article-title":"Ecological parameters influencing microbial diversity and stability of traditional sourdough","volume":"171","author":"Minervini","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"3484","DOI":"10.1128\/AEM.02669-10","article-title":"Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: Identification of novel compounds and long-term effect during storage of wheat bread","volume":"77","author":"Coda","year":"2011","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"17","DOI":"10.1002\/cche.10345","article-title":"Pathogens control on wheat and wheat flour: A review","volume":"98","author":"Simsek","year":"2021","journal-title":"Cereal Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"113723","DOI":"10.1016\/j.foodres.2023.113723","article-title":"Acidic water tempering and heat treatment, a hurdle approach to reduce wheat Salmonella load during tempering and its effects on flour quality","volume":"176","author":"Shivaprasad","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1094\/CCHEM.2004.81.1.87","article-title":"Degradation of HMW glutenins during wheat sourdough fermentations","volume":"81","author":"Loponen","year":"2004","journal-title":"Cereal Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"128","DOI":"10.1016\/j.fm.2006.07.006","article-title":"Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough","volume":"24","author":"Vermeulen","year":"2007","journal-title":"Food Microbiol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"713","DOI":"10.1007\/s11746-004-966-8","article-title":"Preparation of soy protein concentrate and isolate from extruded-expelled soybean meals","volume":"81","author":"Wang","year":"2004","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1327","DOI":"10.1007\/s10068-019-00594-9","article-title":"Physico-chemical characterization of protein fraction from stabilized wheat germ","volume":"28","author":"Meriles","year":"2019","journal-title":"Food Sci. Biotechnol."},{"key":"ref_45","first-page":"4","article-title":"Measuring phytic acid in complex and fermented food matrices: Modified protocol using enzymatic analysis","volume":"6","author":"Rousta","year":"2026","journal-title":"JSFA Rep."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"2409","DOI":"10.1007\/s11947-011-0519-5","article-title":"Effect of extruded wheat germ on dough rheology and bread quality","volume":"5","author":"Oliete","year":"2012","journal-title":"Food Bioprocess Technol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1163","DOI":"10.1016\/j.foodchem.2010.05.081","article-title":"Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation","volume":"123","author":"Zhu","year":"2010","journal-title":"Food Chem."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1631\/jzus.B0710640","article-title":"Phytate: Impact on environment and human nutrition. A challenge for molecular breeding","volume":"9","author":"Bohn","year":"2008","journal-title":"J. Zhejiang Univ. Sci. B"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"297","DOI":"10.1080\/10408398009527293","article-title":"Phytic acid interactions in food systems","volume":"13","author":"Cheryan","year":"1980","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1080\/07388550701775901","article-title":"Effects of Water on Enzyme Performance with an Emphasis on the Reactions in Super-critical Fluids","volume":"27","author":"Rezaei","year":"2007","journal-title":"Crit. Rev. Biotechnol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"738","DOI":"10.5740\/jaoacint.16-0029","article-title":"A novel and rapid colorimetric method for measuring total phosphorus and phytic acid in foods and animal feeds","volume":"99","author":"McKie","year":"2016","journal-title":"J. AOAC Int."},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Bayat, E., Moosavi-Nasab, M., Fazaeli, M., Majdinasab, M., Mirzapour-Kouhdasht, A., and Garcia-Vaquero, M. (2022). Wheat Germ Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum: Process Optimization for Enhanced Composition and Antioxidant Properties In Vitro. Foods, 11.","DOI":"10.3390\/foods11081125"},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Kumar, A., Saranyadevi, S., Thirumalaisamy, S.K., Dapana Durage, T.T., Jaiswal, S.G., Kavitake, D., and Wei, S. (2025). Phenolic acids in fermented foods: Microbial biotransformation, antioxidant mechanisms, and functional health implications. Front. Mol. Biosci., 12.","DOI":"10.3389\/fmolb.2025.1678673"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.talanta.2013.02.061","article-title":"Direct measurement of total antioxidant capacity of cereals: QUENCHER-CUPRAC method","volume":"108","author":"Tufan","year":"2013","journal-title":"Talanta"},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.jfca.2012.02.005","article-title":"Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure","volume":"26","author":"Serpen","year":"2012","journal-title":"J. Food Compos. Anal."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"816","DOI":"10.1016\/j.jcs.2008.06.002","article-title":"Direct measurement of the total antioxidant capacity of cereal products","volume":"48","author":"Serpen","year":"2008","journal-title":"J. Cereal Sci."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"125474","DOI":"10.1016\/j.talanta.2023.125474","article-title":"The power of the QUENCHER method in measuring total antioxidant capacity of foods: Importance of interactions between different forms of antioxidants","volume":"269","year":"2024","journal-title":"Talanta"},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Munteanu, I.G., and Apetrei, C. (2021). Analytical Methods Used in Determining Antioxidant Activity: A Review. Int. J. Mol. Sci., 22.","DOI":"10.3390\/ijms22073380"},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Bibi Sadeer, N., Montesano, D., Albrizio, S., Zengin, G., and Mahomoodally, M.F. (2020). The Versatility of Antioxidant Assays in Food Science and Safety\u2014Chemistry, Applications, Strengths, and Limitations. Antioxidants, 9.","DOI":"10.3390\/antiox9080709"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"105464","DOI":"10.1016\/j.tifs.2025.105464","article-title":"Fermentation-Based Valorization of Agro-Industrial Cereal Waste and By-Products","volume":"168","author":"Adil","year":"2026","journal-title":"Trends Food Sci. Technol."},{"key":"ref_61","doi-asserted-by":"crossref","unstructured":"Zhang, J., Liu, M., Zhao, Y., Zhu, Y., Bai, J., Fan, S., Zhu, L., Song, C., and Xiao, X. (2022). Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits. Foods, 11.","DOI":"10.3390\/foods11152243"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"107634","DOI":"10.1016\/j.cep.2019.107634","article-title":"Defatted wheat germ as source of polyphenols\u2014Optimization of microwave-assisted ex-traction by RSM and ANN approach","volume":"143","year":"2019","journal-title":"Chem. Eng. Process. Process Intensif."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1016\/S0308-8146(00)00324-1","article-title":"The hydrophilic and lipophilic contribution to total antioxidant activity","volume":"73","author":"Arnao","year":"2001","journal-title":"Food Chem."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"4669","DOI":"10.1021\/jf0400056","article-title":"Estimation of scavenging activity of phenolic compounds using the ABTS\u2022+ assay","volume":"52","author":"Nenadis","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Du, K., Tian, S., Chen, H., Gao, S., Dong, X., and Yan, F. (2022). Application of enzymes in the preparation of wheat germ polypeptides and their biological activities. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.943950"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"11647","DOI":"10.1016\/S0021-9258(18)60858-0","article-title":"Phytic acid. A natural antioxidant","volume":"262","author":"Graf","year":"1987","journal-title":"J. Biol. Chem."},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Verni, M., Verardo, V., and Rizzello, C.G. (2019). How Fermentation Affects the Antioxidant Properties of Cereals and Legumes. Foods, 8.","DOI":"10.3390\/foods8090362"},{"key":"ref_68","unstructured":"AACC (2010). Approved Methods of Analysis, Cereals & Grains Association. [11th ed.]."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"497","DOI":"10.1016\/S0021-9258(18)64849-5","article-title":"A simple method for the isolation and purification of total lipids from animal tissues","volume":"226","author":"Folch","year":"1957","journal-title":"J. Biol. Chem."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"104847","DOI":"10.1016\/j.jfca.2022.104847","article-title":"Effect of fish diet and cooking mode on the composition and microstructure of ready-to-eat fish fillets of gilthead sea bream (Sparus aurata) juveniles","volume":"114","author":"Melis","year":"2022","journal-title":"J. Food Compos. Anal."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"421","DOI":"10.1016\/j.carbpol.2013.06.002","article-title":"Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties","volume":"98","author":"Gomez","year":"2013","journal-title":"Carbohydr. Polym."},{"key":"ref_72","doi-asserted-by":"crossref","unstructured":"Fois, S., Tolu, V., Sanna, V., Loddo, A., Sanna, M., Piu, P.P., Piras, D., Roggio, T., and Catzeddu, P. (2025). Valorizing Carasau Bread Residue through Sourdough Fermentation: From Bread Waste to Bread Taste. Microorganisms, 13.","DOI":"10.3390\/microorganisms13081745"},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1042\/bj0530102","article-title":"The phytase of wheat","volume":"53","author":"Peers","year":"1953","journal-title":"Biochem. J."},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"129955","DOI":"10.1016\/j.foodchem.2021.129955","article-title":"Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products","volume":"359","author":"Reale","year":"2021","journal-title":"Food Chem."},{"key":"ref_75","doi-asserted-by":"crossref","unstructured":"Di Stasio, L., De Caro, S., Marulo, S., Di Renzo, T., Ferranti, P., Reale, A., and Mamone, G. (2025). Impact of Microbial Leavening Agents and Fermentation Time on the In Vitro Digestibility of Neapolitan Pizza. Foods, 14.","DOI":"10.3390\/foods14081418"},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"6922","DOI":"10.1021\/acs.jafc.5b01644","article-title":"Adaptation and validation of QUick, easy, new, CHEap, and reproducible (QUENCHER) antioxidant capacity assays in model products obtained from residual wine pomace","volume":"63","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.1016\/S0891-5849(98)00315-3","article-title":"Antioxidant activity applying an improved ABTS radical cation decolorization assay","volume":"26","author":"Re","year":"1999","journal-title":"Free Radic. Biol. Med."},{"key":"ref_78","doi-asserted-by":"crossref","unstructured":"Sanna, M., Sanna, S., Serra, M., Roggio, T., Catzeddu, P., and Sanna, V. (2026). From Composition to Acceptance: Linking Nutritional, Structural and Sensory Attributes in Clean-Label Breads. Foods, 15.","DOI":"10.3390\/foods15050831"},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1006\/abio.1996.0292","article-title":"The Ferric Reducing Ability of Plasma (FRAP) as a Measure of \u201cAntioxidant Power\u201d: The FRAP Assay","volume":"239","author":"Benzie","year":"1996","journal-title":"Anal. Biochem."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/14\/2543\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T10:48:56Z","timestamp":1784717336000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/14\/2543"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,7,22]]},"references-count":79,"journal-issue":{"issue":"14","published-online":{"date-parts":[[2026,7]]}},"alternative-id":["molecules31142543"],"URL":"https:\/\/doi.org\/10.3390\/molecules31142543","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,7,22]]}}}