Integrated Enzymatic Pretreatment and Ultrasound-Assisted Extraction for Enhanced Recovery of Ferulic Acid from Wheat Bran

Introduction

Wheat bran is an abundant agro-industrial by-product rich in bound phenolic compounds, particularly ferulic acid. However, the extraction of ferulic acid is limited by its strong association with lignocellulosic cell wall components. This study investigated the use of Viscozyme-assisted enzymatic pretreatment to enhance ultrasound-assisted extraction of ferulic acid from wheat bran using 70% ethanol as a green solvent.

Methods

Wheat bran samples were subjected to enzymatic pretreatment using Viscozyme prior to ultrasound-assisted extraction. The effects of enzyme concentration (0.5–5%), pretreatment temperature (35–55 °C), and incubation time (30–240 min) were optimized using response surface methodology. Following pretreatment, ferulic acid extraction was performed using 70% ethanol under fixed ultrasound conditions. Ferulic acid content was quantified by HPLC, and extraction efficiency was evaluated as the main response variable.

Results

Enzymatic pretreatment was expected to improve cell wall disruption and enhance the release of bound ferulic acid during ultrasound-assisted extraction. Optimization analysis was anticipated to identify the combination of pretreatment conditions resulting in maximal ferulic acid recovery.

Conclusions

The combination of Viscozyme pretreatment and ultrasound-assisted extraction represents a promising and sustainable approach for the valorization of wheat bran and the recovery of high-value phenolic compounds. The optimized process may contribute to the development of efficient green extraction strategies for cereal by-products.