Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA; School of Food Science & Technology, Dalian Polytechnic University, Qinggongyuan Road No. 1, Dalian 116034, China.
Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA.
Food Chem. 2014;152:37-45. doi: 10.1016/j.foodchem.2013.11.059. Epub 2013 Nov 19.
The microfluidisation process was used to reduce the particle size and loosen the tight microstructure of corn bran. This process significantly increased corn bran's antioxidant activity exhibited through a surface reaction phenomenon and the extractability of phenolic compounds after alkaline and acid hydrolysis. For corn bran microfluidised through an 87 μm interaction chamber for 5 passes, the two most largely increased phenolic acids released after alkaline hydrolysis were p-coumaric acid (51.1%) and ferulic acid (45.1%). On the other hand, high shear stress during microfluidisation caused partial dispersion or dissolution of free phenolic compounds in water which was lost after the process. It was also found that bran residues after alkaline and acid hydrolysis still exhibited strong antioxidant activity via a surface reaction phenomenon, probably indicating the conventional method based on solvent extraction and relatively mild alkaline and/or acid hydrolysis underestimates the total phenolic content and antioxidant activity of corn bran.
微流化工艺用于减小玉米麸皮的粒径并疏松其紧密的微观结构。该工艺通过表面反应现象显著提高了玉米麸皮的抗氧化活性，并增加了碱性和酸性水解后酚类化合物的提取率。对于经过 87μm 相互作用室 5 次处理的玉米麸皮微流化，碱性水解后释放的两种最大量增加的酚酸是对香豆酸（51.1%）和阿魏酸（45.1%）。另一方面，微流化过程中的高剪切应力导致部分游离酚类化合物在水中分散或溶解，而这些物质在处理后会丢失。还发现，经过碱性和酸性水解后的麸皮残渣仍通过表面反应现象表现出较强的抗氧化活性，这可能表明基于溶剂提取的传统方法以及相对温和的碱性和/或酸性水解低估了玉米麸皮的总酚含量和抗氧化活性。
