Changes in content of antioxidants and hydrolytic stability of black rice bran after heat‐ and enzymatic stabilizations and degradation kinetics during storage

Abstract

In recent years, there has been increased interest in antioxidants present in food and food products. Intake of foods rich in antioxidants may help to maintain oxido/redox balance and, therefore, normal physiological functioning in a living system (Kaur & Kapoor, 2000). Studies have shown that dietary intake of foods rich in natural antioxidants is correlated with a reduction in the risk of coronary heart disease, cancer, and inflammatory and aging-related disorders (Aune et al., 2018). In the food industry, antioxidants are used to protect food from oxidative deterioration, including rancidity and discoloration. The demand for natural antioxidants has expanded widely. Therefore, new sources of natural antioxidants are desirable for customers and many food industries.Rice is the staple food of people in Asia and many other countries (Zaky et al., 2020). In general, the outer layers of the rice grain, called rice bran, are polished out, due to a consumer's favor for white rice consumption. Unfortunately, most of the rice antioxidants are present in the bran. A large amount of bran as by-products are produced during a milling process and become a big challenge to use valuable rice bran more in

Stabilization of Rice Bran: A Review

“…It was concluded that the intensity of the hydrolytic rancidity is primarily related to lipase activity of RB and, therefore, selection of varieties with low lipase activity could be useful for increasing RB stability. Rattanathanan et al (2022) investigated the hydrolytic stability of either regular non-pigmented RB or black RB and reported similar lipase activities (269 and 241 U/kg, respectively) [95]. Controversially, Goffman and Bergman (2003a) reported that red RB had lower values for both hydrolytic rancidity and esterase activity and attributed this result to the high tannin content that may inhibit the lipase activity [93].…”

“…Among the tocopherol analogues, α-tocopherol is the most abundant analogue in RB oil, followed by γ-tocopherol [46,58,60,61,82,112]. Unlike γ-oryzanol, tocopherols are more susceptible to heat and showed significant decreases as a result of stabilization processes such as extrusion [72], IR [60,113], MW [58,113], and steaming [95].…”