Inhibition of Lipid and Aroma Deterioration in Rice Bran by Infrared Heating
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ORIGINAL RESEARCH
Inhibition of Lipid and Aroma Deterioration in Rice Bran by Infrared Heating Wei Yan 1 & Qiang Liu 1 & Yan Wang 1 & Tingting Tao 2 & Bing Liu 1 & Jue Liu 3 & Chao Ding 1 Received: 18 October 2019 / Accepted: 23 July 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This study was aimed to investigate the inhibition of the deteriorations of rice bran by infrared radiation (IR) heating and its effects on the chemical and biological profiles during short-term storage. Freshly milled paddy rice bran was exposed to the IR until the surface temperature reached 85 °C. The results indicated that after 20 days of storage, the activities of relevant enzymes, including lipase, lipoxygenase, and peroxidase all decreased after IR-treated. The rising trend of the free fatty acid content decreased significantly during storage. IR treatment can reduce the oxidation and hydroperoxides of rice bran, which can control the rise of peroxide value till the 15 days of storage (9.7 meq/kg). The contents of palmitic acid (C16:0), oleic acid (C18:1), and linoleic acid (C18:2) were well maintained by IR heating during the whole storage period. The aroma of fresh rice bran was acceptably preserved with abundant amount of aldehydes and alkanes. After quantification of the volatile chemical compounds in rice bran, potential biomarkers specific for rice bran storage should be highlighted, being 3-octen-2-one, acetophenone, 2,4-dimethylcumene, 5,6-dimethylindane, and phytane. This study illustrates that the IR processing can effectively guarantee the stabilization of rice bran in terms of desirable FAs profiles, relevant enzymes activities, and aroma features.
Keywords Infrared radiation . Rice bran . Lipid oxidation . Aroma
Highlights •Infrared radiation heating can improve the storage stability of RB; •Enzyme activity of RB significantly inhibited after infrared radiation heating; •The composition of the essential FAs can be highly influenced by IR pretreatment; •Fresh aroma characters for RB were well preserved after infrared treatment. * Qiang Liu [email protected] * Chao Ding [email protected]
Abbreviations CK Control check d.b Dry basis FAs Fatty acids FFAs Free fatty acids IR Infrared radiation LOX Lipoxygenase MC Moisture content MUFA Monounsaturated fatty acids POD Peroxidase POV Peroxide value PUFA Polyunsaturated fatty acids RB Rice bran RBO Rice bran oil SFA Saturated fatty acids
1
College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, No. 3 Wenyuan Road, Nanjing 210023, Jiangsu, China
2
Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Introduction
3
School of Electrical and Electronic Engineering, Wuhan Polytechnic University, Wuhan 430048, Hubei, China
Rice bran is a by-product of the grain milling process, representing 5–8% of the total grain (Si
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