Background

Wheat germ is a precious by-product deriving from the milling industry, as it is a natural concentrated source of essential amino and fatty acids, minerals, vitamins, tocopherols, and phytosterols. However, the presence of high enzymatic activities together with a high content of unsaturated oil, induce a fast decrease in the nutritional value of wheat germ during storage and, consequently, strongly limit product's shelf-life.

Scope and approach

In recent decades, flour blends from raw or/and processed wheat germ received great interest from nutritional and technological perspectives. Nevertheless, the quality of the end-product strongly depended on the supplementation level, as well as the type and the severity of separation and stabilization techniques that wheat germ went through. Hence, in this review, the newest advances in wheat germ pre-handling approaches and food applications are discussed to provide relevant and updated information about its worthiness to be a part of the human diet.

Key findings and conclusions

To fully valorize and preserve the nutritious potential of wheat germ, effective pre-treatments of separation and stabilization are needed to guarantee its stability and suitability to meet food quality and safety standards. Such an underutilized ingredient might be a valuable fortifying component for a spectrum of foodstuffs.

中文翻译：

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小麦胚芽简编：分离，稳定化和食品应用

背景

小麦胚芽是制粉业的宝贵副产品，因为它是必需氨基酸和脂肪酸，矿物质，维生素，生育酚和植物甾醇的天然浓缩来源。但是，高酶活性和高含量的不饱和油的存在会导致小麦胚芽在储存过程中营养价值快速下降，因此，极大地限制了产品的货架期。

范围和方法

近几十年来，从营养和技术角度出发，来自原始或加工小麦胚芽的面粉混合物引起了人们的极大兴趣。然而，最终产品的质量在很大程度上取决于补充水平，以及小麦胚芽经历的分离和稳定化技术的类型和严重程度。因此，在这篇综述中，讨论了小麦胚芽预处理方法和食品应用的最新进展，以提供有关其作为人类饮食一部分的价值的相关和最新信息。

主要发现和结论

为了充分利用和保持小麦胚芽的营养潜力，需要对分离和稳定进行有效的预处理，以确保其稳定性和适用性，以满足食品质量和安全标准。这种未充分利用的成分可能是各种食品中有价值的强化成分。