This review examines existing studies on wheat bran extracts (WBEs) to provide an overview of their functional properties, including antioxidant and enzyme-inhibitory activities, highlighting their potential as natural alternatives for applications in both the food and cosmetic industries. Despite variations in extraction techniques, WBEs consistently demonstrated a significant presence of phenolic compounds and antioxidant activity. In the food industry, WBEs are valued for their nutritional richness, including dietary fiber, proteins, and bioactive compounds such as arabinoxylans. These compounds improve food texture, stability, and baking properties. Additionally, WBEs have demonstrated antimicrobial potential, enhanced product quality, and serve as natural preservatives. Furthermore, WBEs exhibit significant inhibitory effects against collagenase and elastase, suggesting promising anti-aging potential. In the cosmetics sector, WBEs have gained attention due to their emulsion stability, skin-whitening properties, antimicrobial effects, and antioxidant capacities. They have the potential to enhance the stability of cosmetic emulsions, improve skin hydration, and inhibit enzymes linked to skin aging, positioning WBEs as potentially natural alternatives to synthetic ingredients in skincare and anti-aging products. Our recent pilot study also supports that WBEs enhance antioxidant defenses against oxidative stress in rats, highlighting their potential role in anti-aging interventions. To further elucidate the efficacy and bioavailability of the beneficial bioactive compounds in WBEs for both food and cosmetic applications, more comprehensive in vivo studies are required in the future.

Wheat bran possesses diverse nutritional and functional properties. In this study, wheat bran aqueous extract (WBE) was produced and thoroughly characterized as a functional ingredient and improver for bakery application. The WBE contained 50.3% total carbohydrate, 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Notably, adding 7.5% WBE significantly increased the bread-specific volume to 4.84 cm³/g, compared with the control of 4.18 cm³/g. Adding WBE also resulted in a remarkable improvement in dough properties. The WBE-enriched dough showed increased peak, setback, breakdown, and final viscosities, along with higher storage and loss modulus. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The extractable gliadin to glutenin ratio increased with 5 and 7.5% WBE additions, compared with the control and 2.5% WBE addition. WBE did not significantly alter the starch gelatinization temperature or dough extension properties. These findings demonstrate that the inclusion of WBE in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein.

Wheat bran, rich in phenolic compounds like ferulic acid, possesses notable antioxidant properties that may contribute to cancer treatment strategies. This study examined the effects of hydrolyzed arabinoxylan oligomers (HAOs) linked with ferulic acid from hard wheat bran on three human cancer cell lines: colon cancer (SW480), liver cancer (HepG2), and cervical cancer (HeLa). Cells were cultured in a three-dimensional (3D) 0.5% PGS matrix and exposed to varying concentrations (100, 500, and 1000 μg/mL) of wheat bran antioxidants (WBA) extracts. Results show that WBA inhibited growth of SW480 cells, significantly reducing spheroid expansion and promoting dehydration. In contrast, HepG2 cells exhibited increased growth under WBA treatment, suggesting a non-toxic, growth-enhancing effect. No significant changes were observed in HeLa cell growth, with cell viability remaining high across all treatments. These findings highlight the selective influence of WBA on cancer cell behavior, underscoring its potential for targeted, personalized cancer therapies. This study provides valuable insights into the application of antioxidant-rich compounds for modulating specific cancer cell dynamics, paving the way for novel therapeutic approaches.

Wheat bran, a by‐product of milling, boasts a rich nutrient profile and bioactive compounds that offer significant protective effects against various metabolic syndromes and chronic diseases. Despite its high nutritional value, incorporating wheat bran into the bakery products presents challenges, particularly regarding its impact on dough rheology and bread texture and tastes, which can reduce consumer acceptability. This mini review explores the structural composition of wheat grain, the origin of bran, and their implications for dough and bread quality. Additionally, the role of wheat bran‐associated enzymes and their influence on dough and bread‐making properties are also discussed. This mini review aims to enhance understanding of the wheat bran's influence on bread quality and encourage the consumption of wheat bran‐enriched products.