Stabilization of wheat germ and its application in flour-based products: a review

Wheat germ, a major by-product of the wheat processing industry, is rich in proteins, lipids, dietary fiber, phenolic compounds, and other nutritional components, conferring high nutritional value. However, its high fat content and the strong activities of lipase (LA) and lipoxygenase (LOX) render it highly susceptible to rancidity and quality deterioration during storage, significantly limiting its storage period and application in food products. Moreover, the high level of insoluble dietary fiber in wheat germ also adversely affects its taste and processing adaptability, further restricting its widespread utilization in the food industry. Consequently, wheat germ is predominantly used as animal feed, failing to achieve value-added applications. In recent years, various stabilization techniques-including physical, biological, chemical, and combined approaches-have been developed to extend shelf life and improve processing quality, thereby promoting value-added applications. These techniques enhance the storage stability and functional properties of wheat germ by inhibiting endogenous enzyme activity, retarding lipid oxidation, and improving color and texture. This review summarizes the major stabilization technologies for wheat germ and systematically evaluates the effects of different treatments on its color, enzyme activity, phenolic content, and antioxidant capacity. The findings aim to provide a theoretical basis for the broader application of wheat germ in food industries, particularly in flour-based products.