Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice

Zhang, Ruifen; Chi, Jianwei; Wei, Zhencheng; Zhang, Yan; Deng, Yuanyuan; Liu, Lei; Zhang, Mingwei

doi:10.1016/j.lwt.2017.09.042

Cited by 77 publications

(73 citation statements)

References 32 publications

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“…The contents of extruded WGRH were 1.05–1.99 times higher than that of non‐extruded one. The increasing trend was similar to the funding of Zhang et al . who demonstrated that total phenolic content increased up to 7.3% in black rice bran after extrusion.…”

Section: Resultsmentioning

confidence: 99%

“…who demonstrated that total phenolic content increased up to 7.3% in black rice bran after extrusion. This could be explained by the release of free phenolics in WGRH following extrusion . Ti et al .…”

Section: Resultsmentioning

confidence: 99%

“…This could be explained by the release of free phenolics in WGRH following extrusion. 30,31 Ti et al 32 reported that extrusion treatment significantly increased the free phenolic content in rice bran by 17.0% and reduced the bound phenolic content by 15%; however, the total phenolic content increased by 12.6%. The highest total phenolic content occurred at barrel temperature of 140 ∘ C, moisture content of 20% and screw speed of 300×g.…”

Section: Total Phenolic Contents and Antioxidant Propertiesmentioning

confidence: 99%

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Effects of extrusion conditions on chemical properties of extruded white ginseng root hair

Jin

2019

J Sci Food Agric

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BACKGROUND This study was to investigate the significant effects of extrusion process variables on chemical properties of extruded white ginseng root hair. The extrusion conditions were set as follows: barrel temperature (110 and 140 °C), moisture content (20 and 30%) and screw speed (200 and 300 rpm). The powder of white ginseng root hair was extruded as L8 (27) orthogonal experimental design. RESULTS The crude saponin and acidic polysaccharide contents of extrudate were significantly higher than those of raw material after extrusion. In addition, antioxidant properties were also increased, while reducing sugar content was markedly lower than that of raw material. Moisture content was the most significant factor affecting the reducing sugar, acidic polysaccharide and total phenolic contents, and 2,2‐diphenyl‐1‐picrylhydrazyl scavenging activity. Barrel temperature significantly affected reducing power, and screw speed significantly influenced crude saponin content. CONCLUSIONS The extrusion process aided in improving the amount of beneficial compounds from white ginseng root hair. © 2018 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Total Phenolic Contents and Antioxidant Propertiesmentioning

confidence: 99%

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Effects of extrusion conditions on chemical properties of extruded white ginseng root hair

Jin

2019

J Sci Food Agric

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“…There was a reduction ( p < 0.05) in the free phenolics content in extruded formulation, as compared to NEF, except for extrudates prepared at 18% moisture content of formulation and maximum barrel temperature of 140°C, which presented similar free phenolics content ( p > 0.05) to NEF. Losses in the free phenolics content as a function of extrusion are expected, since the high temperature of the process may promote the breakdown of phenolics or convert polyphenolic compounds into other phenolic or nonphenolic constituents (Zhang et al, ). However, the phenolics content of extrudates prepared at 18% moisture content and the highest temperature of 140°C exhibited similar ( p < 0.05) phenolics content than NEF.…”

Section: Resultsmentioning

confidence: 99%

Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates

Vanier

Santos

Villanova

et al. 2018

J Food Process Preserv

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Effects of rice amylose content (6.1%, 17.7%, and 23.1%), moisture content of raw formulations (18% and 22%) and the maximum extrusion barrel temperature (100 and 140°C) on physical, sensorial, and nutritional properties of rice and bean‐based expanded extrudates were determined. Extrudates with high expansion ratio, low density, low hardness, and good sensory acceptance were obtained at processing conditions of 18% feed moisture and 140°C barrel temperature using rice flour containing 6.1% amylose. In general, the lowest moisture content of 18% and the highest temperature of 140°C promoted more desirable expansion ratio and crispy extrudates. The extrusion processing temperatures studied did not change the thiamine content present in the raw formulation. Also, extrudates obtained at 18% moisture content and 140°C barrel temperature presented the highest free phenolics content and the lowest insoluble fiber content, which was partially solubilized with the extrusion process at 140°C. Practical applications The composition and the physical characteristics of expanded extrudates depends on several process parameters, such as characteristics of the formulation, extrusion temperature, moisture content of the formulation, and others. The interactions between ingredients used in the formulations of the extrudates and the effects of changes in the raw materials are important not only for technological properties but also for the nutritional and sensory effects of end products. Results of the present study provides support for the quality of rice and bean‐based extrudates as a function of the rice source used in the formulation, indicating adequate moisture content and maximum barrel temperature for achieving high‐quality extrudates.

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“…Extrusion cooking has been applied in several studies for producing rice based extruded products, such as rice flour and wheat semolina enriched with brewer's spent grain extrudates rice flour, cassava, and Kersting's groundnut composite flours extrudates, germinated brown rice flour extrudates, rice‐soybean blend ready‐to‐eat snacks and extrudates, extruded brown rice and rice noodle, and rice starch enriched with stabilized rice bran extrudates . The effect of extrusion cooking on phenolic compounds and antioxidant activity of rice flour and brown rice milled fractions was also studied. However, studies on the production of rice flour extrudates enriched with stabilized rice bran are limited.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Antioxidant Properties of Rice Flour Based Extrudates Enriched with Stabilized Rice Bran

et al. 2018

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Broken rice-based flour is incorporated with 15, 30, and 45% w/w of stabilized rice bran and extruded by a co-rotating twin-screw extruder at temperatures of 90, 120, and 150 C to produce extrudates with potential health benefits. The changes in physicochemical and antioxidant properties of the rice flour after the incorporation with SRB and extrusion are determined. The peak viscosity and thermal enthalpy (ΔH g , J g À1 ) of the rice flour decline as the incorporated amount of SRB and extrusion temperature increase. The incorporation of SRB improve the water absorption and reduce the water solubility of the rice flour; while both indexes enhance after extrusion at certain temperatures. The incorporation of SRB and extrusion results in extrudates with higher content of resistant starch. Furthermore, the incorporation of SRB enhance the free, bound, and total phenolic content of the rice flour. However, free and total phenolics content tend to decrease with the increase in extrusion temperature. DPPH, ABTS, and FRAP activities are found to be consistent with the phenolic content of samples. The obtained results suggest that rice flour based extrudates with potential health benefits can be produced through the incorporation of rice flour with stabilized rice bran and extrusion cooking.

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Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice

Cited by 77 publications

References 32 publications

Effects of extrusion conditions on chemical properties of extruded white ginseng root hair

Effects of extrusion conditions on chemical properties of extruded white ginseng root hair

Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates

Physicochemical and Antioxidant Properties of Rice Flour Based Extrudates Enriched with Stabilized Rice Bran

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