Comparison of lipid degradation in raw and infrared stabilized rice bran and rice bran oil: matrix effect

Tunçel, Neşe; Korkmaz, Fatma

doi:10.1007/s11694-020-00709-5

Cited by 9 publications

(23 citation statements)

References 34 publications

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“…Unfortunately, the susceptibility of rice bran to hydrolytic and oxidative rancidity constrains RBO production ( Yılmaz, 2016 ; Yılmaz Tuncel and Yılmaz Korkmaz, 2021 ). In the intact rice grain, lipases are localized in the testa layer, while the oil is in the aleurone layer and germ.…”

Section: Introductionmentioning

confidence: 99%

“…There are several approaches to stabilize rice bran, such as microwave heating ( Kim et al, 2014 ), dry heating ( Kim et al, 2014 ), extrusion ( Mujahid et al, 2005 ), ohmic heating ( Loypimai et al, 2009 ), and infrared radiation (IR) heating ( Krishnamurthy et al, 2008 ; Yılmaz et al, 2014 ; Irakli et al, 2018 ). The basic drawbacks of the first four of these methods are inhomogeneous heat transfer, an inability to achieve irreversible enzyme inactivation, high cost of operation, and loss of bioactive nutrients ( Yılmaz Tuncel and Yılmaz Korkmaz, 2021 ). IR has been shown to be an efficient and cost effective method for rice bran stabilization without adversely affecting the bioactive compounds when employed under optimum conditions ( Yılmaz Tuncel and Yılmaz Korkmaz, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…The basic drawbacks of the first four of these methods are inhomogeneous heat transfer, an inability to achieve irreversible enzyme inactivation, high cost of operation, and loss of bioactive nutrients ( Yılmaz Tuncel and Yılmaz Korkmaz, 2021 ). IR has been shown to be an efficient and cost effective method for rice bran stabilization without adversely affecting the bioactive compounds when employed under optimum conditions ( Yılmaz Tuncel and Yılmaz Korkmaz, 2021 ). It can effectively transfer heat to rice bran and inhibit lipases at the same time, while also shortening processing times and saving energy ( Krishnamurthy et al, 2008 ).…”

Section: Introductionmentioning

confidence: 99%

“…It is important to choose the appropriate IR wavelength (IR emitter/source) since this variable affects the intensity of absorption of IR energy by specific food components ( Yılmaz Tuncel and Yılmaz Korkmaz, 2021 ). IR is categorized into three regions, namely, near-IR (short wave), mid-IR (medium-wave), and far-IR (FIR, long wave), corresponding to the spectral ranges of 0.75∼1.40, 1.40∼3.00, and 3.00∼1,000 μm, respectively.…”

Section: Introductionmentioning

confidence: 99%

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Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production

Duangsi

Krongyut

2023

Prev. Nutr. Food Sci.

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Rice bran, a by-product of rice milling, is a valuable source of rice bran oil (RBO). However, it is prone to rancidity and must be processed quickly after rice polishing. The researchers found that rice bran stabilization with infrared radiation (IR) at 125 V and 135 V for 5∼10 min. The most promising IR treatments were 125 V for 10 min and 135 V for 5 min, which resulted in the lowest lipase activity (93∼96% inhibition) and levels of γ-oryzanol and α-tocopherol comparable to those of the untreated control. However, the color of rice bran and RBO based on L*, a*, b*, and total color difference (ΔE) and Gardner-20 mm index darkened. Upon storage of rice bran at 38°C for 8 weeks, the use of these two IR treatments completely inhibited the rise in free fatty acid (FFA) content and peroxide values throughout the storage period. In contrast, the control had a pre-storage FFA more than double that of IR-stabilized rice bran, which further increased during storage and, in the 8th week, was more than 6-fold higher than the pre-storage level. γ-oryzanol and α-tocopherol slightly decreased with storage and their levels did not differ between stabilized and unstabilized rice bran. RBO color darkening was again observed, but the color lightened with storage, especially upon treatment at 135 V for 5 min. In contrast, the color of control RBO darkened with storage. Thus, IR at 135 V for 5 min was the most promising method for rice bran stabilization, based on which commercial IR treatment instruments can be developed.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production

Duangsi

Krongyut

2023

Prev. Nutr. Food Sci.

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“…It is stated that the composition of rice bran was changed depending on many factors including rice variety, pretreatments for milling, degree of milling. China is the largest producer with a production of 10 million tons per year [13][14][15]. Due to higher nutritional value of rice bran, it is widely discussed for producing value added products such as rice brain oil, protein hydrolysate, γ-oryzanol, α-amylase and dietary ber.…”

Section: Introductionmentioning

confidence: 99%

Production of Some Higher Alcohols and Acetate Esters from Rice Bran by Yeasts Metabolisms of Kluyveromyces Marxianus and Debaryomyces Hansenii

Güneşer

Yüceer

Hoşoğlu

et al. 2021

Preprint

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The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by yeast metabolisms. The microbial growth and flavor biosynthesis of Kluyveromyces marxianus and Debaryomyces hansenii in rice bran by microbial fermentation were investigated. Growth of both yeasts was assessed by the calculation of specific growth rates and doubling time. Their aroma biosynthesis was evaluated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and Spectrum™ sensory analysis. The specific growth rate (µmax) and doubling time (td) of K. marxianus were calculated as 0.16/h and 4.21 h respectively, D. hansenii had 0.13/h of µmax and 5.33h of td. K. marxianus and D. hansenii significantly produced higher alcohols and acetate esters from rice bran at high levels. Results showed that K. marxianus can produce 827.27 µg/kg of isoamy alcohol, 169.77 µg/kg of phenyl ethyl alcohol and 216.08 µg/kg phenyl ethyl acetate during 24 h batch fermentation. Isovaleric acid was also synthesed by K. marxianus at high level (4013 µg/kg) in the batch fermentation of 96 hours. The highest concentration of of isoamyl alcohol and phenyl ethyl acetate was determined as 415.64 µg/kg and 135.77 µg/kg, respectively at 24 h fermentation of D.hansenii. Fermented cereals and rose were defined as characteristic flavor descriptors for the fermented rice bran samples. Rose flavor term in fermented rice bran samples were found to associate with phenyl ethyl alcohol, phenyl ethyl acetate, isoamyl acetate and guaiacol. The valorization of rice bran can be achieved with the production of natural flavor compounds by yeast metabolisms.

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Contribution of endogenous minor components in the oxidative stability of rice bran oil

2022

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Comparison of lipid degradation in raw and infrared stabilized rice bran and rice bran oil: matrix effect

Cited by 9 publications

References 34 publications

Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production

Stabilization of Rice Bran by Infrared Radiation Heating for Increased Resilience and Quality of Rice Bran Oil Production

Production of Some Higher Alcohols and Acetate Esters from Rice Bran by Yeasts Metabolisms of Kluyveromyces Marxianus and Debaryomyces Hansenii

Contribution of endogenous minor components in the oxidative stability of rice bran oil

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