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Inhibition of Lipid and Aroma Deterioration in Rice Bran by Infrared Heating

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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.

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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

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Acknowledgments

We would like to express our gratitude to Dr. Xiangfei Li for his valuable assistance on the manuscript.

Funding

The authors thank the National Natural Science Foundation of China (NSFC: 31601402) for financial support, and the National Key Research and Development Program of China (Contract No.2017YFD0401403), the Jiangsu Province (China) Agricultural Innovation Project (Contract No. CX (17)1002-05), the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD), and the Postgraduate Research & Practice Innovation Program of Jiangsu Province (KYCX18_1409).

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Authors and Affiliations

  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

    Wei Yan, Qiang Liu, Yan Wang, Bing Liu & Chao Ding

  2. Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China

    Tingting Tao

  3. School of Electrical and Electronic Engineering, Wuhan Polytechnic University, Wuhan, 430048, Hubei, China

    Jue Liu

Authors
  1. Wei Yan
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  2. Qiang Liu
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  3. Yan Wang
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  4. Tingting Tao
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  5. Bing Liu
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  6. Jue Liu
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  7. Chao Ding
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Correspondence to Qiang Liu or Chao Ding.

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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.

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Yan, W., Liu, Q., Wang, Y. et al. Inhibition of Lipid and Aroma Deterioration in Rice Bran by Infrared Heating. Food Bioprocess Technol 13, 1677–1687 (2020). https://doi.org/10.1007/s11947-020-02503-z

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  • DOI: https://doi.org/10.1007/s11947-020-02503-z

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