Irakli Maria, Lazaridou Athina, Biliaderis Costas G
Institute of Plant Breeding & Genetic Resources, Hellenic Agricultural Organization-Demeter, Thermi, 57001 Thessaloniki, Greece.
Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.
Foods. 2020 Dec 28;10(1):57. doi: 10.3390/foods10010057.
The objective of this study was to evaluate the effects of different stabilization treatments-namely, dry-heating, infrared-radiation, and microwave-heating-on the nutritional, antinutritional, functional, and bioactivity attributes of rice bran (RB). Among the heating treatments, infrared-radiation exerted the strongest inactivation, resulting in 34.7% residual lipase activity. All the stabilization methods were found to be effective in the reduction of antinutrients, including phytates, oxalate, saponins, and trypsin inhibitors. No adverse effect of stabilization was noted on chemical composition and fatty acid profile of RB. Instead, stabilization by all heat treatments caused a significant decrease of vitamin E and total phenolics content in RB; the same trend was observed for the antioxidant activity as evaluated by the DPPH test. The antioxidant activity, as evaluated by ABTS and FRAP tests, and water absorption capacity were improved by the stabilization of RB, whereas the oil absorption capacity and emulsifying properties decreased. Microwave-heating enhanced the foaming properties, whereas infrared-radiation improved the water solubility index and swelling power of RB. Consequently, treatment of RB with infrared-radiation has a potential for industrialization to inactivate the lipase and improve some functional properties of this material for uses as a nutraceutical ingredient in food and cosmetic products.
本研究的目的是评估不同的稳定化处理方法，即干热、红外辐射和微波加热，对米糠（RB）的营养、抗营养、功能和生物活性特性的影响。在加热处理中，红外辐射的失活作用最强，导致脂肪酶活性残留34.7%。所有稳定化方法都被发现能有效降低抗营养物质，包括植酸盐、草酸盐、皂苷和胰蛋白酶抑制剂。未观察到稳定化对米糠的化学成分和脂肪酸谱有不利影响。相反，所有热处理的稳定化处理导致米糠中维生素E和总酚含量显著降低；通过DPPH试验评估的抗氧化活性也呈现相同趋势。通过ABTS和FRAP试验评估的抗氧化活性以及吸水能力通过米糠的稳定化处理得到改善，而吸油能力和乳化性能下降。微波加热增强了发泡性能，而红外辐射提高了米糠的水溶性指数和膨胀力。因此，用红外辐射处理米糠具有工业化潜力，可使脂肪酶失活，并改善该材料的一些功能特性，以用作食品和化妆品中的营养成分。
