Rice bran real-time stabilisation technology with flowing microwave radiation: its impact on rancidity and some bioactive compounds
Main Article Content
Keywords
lipase, microwave, real-time, rancidity, rice bran
Abstract
A pilot-scale real-time flowing microwave drum (PRFM) heating system was designed and adopted to stabilise rice bran (RB) for retarding rancidity. Meanwhile, the influence of PRFM radiation on fat-soluble bioactive compounds of RB were evaluated. Results revealed that PRFM processing could effectively inactivate lipase (LA) and lipoxygenase (LOX) of RB in minutes. The RB sample irradiated at 4 kW for 10 min with PRFM acquired the optimal stabilisation effect, and its residual LA activity was 7.94% and LOX was completely destroyed. The free fatty acids content and peroxide value of RB sample treated at optimal condition only increased by 1.06% and 5.32 meq O2/kg rice bran oil at 35 °C for 60 days, respectively. No significant decrease in fatty acid, tocopherols and ?-oryzanol content were noticed in bran sample treated at optimal condition. Therefore, PRFM radiation would be used as a practical and real-time technology for stabilising RB on-line.
References
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Barden, L. and Decker, E.A., 2016. Lipid oxidation in low-moisture food: a review. Critical Reviews in Food Science and Nutrition 56: 2467-2482.
Chandrasekaran, S., Ramanathan, S. and Basak, T., 2013. Microwave food processing: a review. Food Research International 52: 243-261.
Duckworth, R.B. and Smith, G.M., 1963. Diffusion of solutes at low moisture levels. In: Leitch, J.M. and Rhodes, D.N. (eds.) Recent advances in food science. Butterworths, London, UK, pp. 230-238.
Fernando, W. and Hewavitharana, L., 1990. Influence of drying on the storage ability of rice bran. Drying Technology 8: 845-854.
Gardner, H.W., 1995. Biological roles and biochemistry of the lipoxygenase pathway. HortScience 30: 197-205.
Goffman, F.D., Pinson, S. and Bergman, C., 2003. Genetic diversity for lipid content and fatty acid profile in rice bran. Journal of the American Oil Chemists Society 80: 485-490.
Gopinger, E., Ziegler, V., Catalan, A.A.D.S., Krabbe, E.L., Elias, M.C. and Xavier, E.G., 2015. Whole rice bran stabilization using a short chain organic acid mixture. Journal of Stored Products Research 61: 108-113.
Henderson, A.J., Ollila, C.A., Kumar, A., Borresen, E.C., Raina, K., Agarwal, R. and Ryan, E.P., 2012. Chemopreventive properties of dietary rice bran: current status and future prospects. Advances in Nutrition 3: 643-653.
Jensen, P.N. and Risbo, J., 2007. Oxidative stability of snack and cereal products in relation to moisture sorption. Food Chemistry 103: 717-724.
Kim, S.M., Chung, H.J. and Lim, S.T., 2014. Effect of various heat treatments on rancidity and some bioactive compounds of rice bran. Journal of Cereal Science 60: 243-248.
Ko, S.N., Kim, C.J., Kim, C.T., Kim, H., Chung, S.H., Lee, S.M., Yoon, H.H. and Kim, I.H., 2003. Changes of vitamin E content in rice bran with different heat treatment. European Journal of Lipid Science and Technology 105: 225-228.
Labuza, T.P.and Dugan, L.R., 1971. Kinetics of lipid oxidation in foods. CRC Critical Reviews in Food Technology 2: 355-405.
Lerma-García, M.J., Herrero-Martínez, J.M., Ramis-Ramos, G., Simó-Alfonso, E.F. and Mendonça, C.R.B., 2009. Composition, industrial processing and applications of rice bran ?-oryzanol. Food Chemistry 115: 389-404.
Li, B., Chen, H., Sun, D., Deng, B., Xu, B., Dong, Y., Li, J., Liu, Y. and Wang, F., 2016. Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil. RSC Advances 6: 37265-37273.
Loypimai, P., Moonggarm, A. and Chottanom, P., 2009. Effects of ohmic heating on lipase activity, bioactive compounds and antioxidant activity of rice bran. Australian Journal of Basic and Applied Sciences 3: 3642-3652.
Malekian, F., Rao, R.M., Prinyawiwatkul, W., Marshall, W.E., Windhauser, M. and Ahmedna, M., 2000. Lipase and lipoxygenase activity, functionality, and nutrient losses in rice bran during storage. Louisiana Agricultural Experiment Station, Louisiana State University Agricultural Center, Baton Rouge, LA, USA.
Mian Kamran, S., Masood Sadiq, B., Faqir Muhammad, A. and Saima Hafiz, K., 2014. Rice bran: a novel functional ingredient. Critical Reviews in Food Science and Nutrition 54: 807-816.
Oliveira, M.E.C. and Franca, A.S., 2002. Microwave heating of foodstuffs. Journal of Food Engineering 53: 347-359.
Pourali, O., Asghari, F.S. and Yoshida, H., 2009. Simultaneous rice bran oil stabilization and extraction using sub-critical water medium. Journal of Food Engineering 95: 510-516.
Pradeep, P.M., Jayadeep, A., Guha, M. and Singh, V., 2014. Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran. Journal of Cereal Science 60: 187-192.
Ramezanzadeh, F.M., Rao, R.M., Prinyawiwatkul, W., Marshall, W.E. and Windhauser, M., 2000. Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran. Journal of Agricultural and Food Chemistry 48: 464-467.
Ramezanzadeh, F.M., Rao, R.M., Windhauser, M., Prinyawiwatkul, W., Tulley, R., and Marshall, W.E., 1999a. Prevention of hydrolytic rancidity in rice bran during storage. Journal of Agricultural and Food Chemistry 47: 3050-3052.
Ramezanzadeh, F.M., Rao, R.M., Windhauser, M., Prinyawiwatkul, W. and Marshall, W.E., 1999b. Prevention of oxidative rancidity in rice bran during storage. Journal of Agricultural and Food Chemistry 47: 2997-3000.
Randall, J.M., Sayre, R.N., Schultz, W.G., Fong, R.Y., Mossman, A.P., Tribelhorn, R.E. and Saunders, R.M., 1985. Rice bran stabilization by extrusion cooking for extraction of edible oil. Journal of Food Science 50: 361-364.
Rizk, L.F., Basyony, A.E. and Doss, H.A., 1995. Effect of microwave and air drying of parboiled rice on stabilization of rice bran oil. Grasas Y Aceites 46: 160-164.
Romani, S., Rocculi, P., Tappi, S. and Dalla Rosa, M., 2016. Moisture adsorption behaviour of biscuit during storage investigated by using a new dynamic dewpoint method. Food Chemistry 195: 97-103.
Saunders, R.M., 1985. Rice bran: composition and potential food uses. Food Reviews International 1: 465-495.
Shao-Hua, H. and Lean-Teik, N., 2011. Quantification of tocopherols, tocotrienols, and ?-oryzanol contents and their distribution in some commercial rice varieties in Taiwan. Journal of Agricultural and Food Chemistry 59: 11150-11159.
Sharma, H., Chauhan, G. and Agrawal, K., 2004. Physico-chemical characteristics of rice bran processed by dry heating and extrusion cooking. International Journal of Food Properties 7: 603-614.
Shastry, B. and Raghavendra Rao, M., 1975. Studies on lipoxygenase from rice bran. Cereal Chemistry 52: 597-603.
Shastry, B. and Rao, M., 1971. Studies on rice bran lipase. Indian Journal of Biochemistry 8: 327-332.
Shin, T.S., Godber, J.S., Martin, D.E. and Wells, J.H., 1997. Hydrolytic stability and changes in E vitamers and oryzanol of extruded rice bran during storage. Journal of Food Science 62: 704-728.
Sohail, M., Rakha, A., Butt, M.S., Iqbal, M.J. and Rashid, S., 2017. Rice bran nutraceutics: a comprehensive review. Critical Reviews in Food Science and Nutrition 17: 3771-3780.
Takano, K., 1993. Mechanism of lipid hydrolysis in rice bran. Cereal Foods World 38: 695-698.
Tao, J., Rao, R. and Liuzzo, J., 1993. Microwave heating for rice bran stabilization. Journal of Microwave Power and Electromagnetic Energy 28: 156-164.
Thanonkaew, A., Wongyai, S., McClements, D.J. and Decker, E.A., 2012. Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.). LWT – Food Science and Technology 48: 231-236.
Vetrimani, R., Jyothirmayi, N., Haridas Rao, P. and Ramadoss, C., 1992. Inactivation of lipase and lipoxygenase in cereal bran, germ and soybean by microwave treatment. LWT – Food Science and Technology 25: 532-535.
Wroniak, M., R?kas, A., Siger, A. and Janowicz, M., 2016. Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil. LWT – Food Science and Technology 68: 634-641.
Xu, B., Miao, W.J., Guo, K., Hu, Q.S., Li, B. and Dong, Y., 2012. An improved method to characterize crude lipoxygenase extract from wheat germ. Quality Assurance and Safety of Crops and Foods 4: 26-32.
Xu, B., Miao, W.J., Hu, Q.S., Gao, C. and Dong, Y., 2013. A modified colorimetric method for determining the activity of wheat germ lipase in low-aqueous media. Quality Assurance and Safety of Crops and Foods 5: 113-118.
Xu, B., Wang, L.K., Miao, W.J., Wu, Q.F., Liu, Y.X., Sun, Y. and Gao, C., 2016. Thermal versus microwave inactivation kinetics of lipase and lipoxygenase from wheat germ. Journal of Food Process Engineering 39: 247-255.
Yang, M., Huang, F., Liu, C., Zheng, C., Zhou, Q. and Wang, H., 2013. Influence of microwave treatment of rapeseed on minor components content and oxidative stability of oil. Food and Bioprocess Technology 6: 3206-3216.
Yang, M., Liu, C., Huang, F., Zheng, C. and Zhou, Q., 2011. Effect of dehulling treatment on the oxidative stability of cold-pressed low erucic acid rapeseed oil. Journal of the American Oil Chemists Society 88: 1633-1639.
Y?lmaz, N., 2016. Middle infrared stabilization of individual rice bran milling fractions. Food Chemistry 190: 179-185.
Yilmaz, N., Tuncel, N.B. and Kocabiyik, H., 2014. Infrared stabilization of rice bran and its effects on gamma-oryzanol content, tocopherols and fatty acid composition. Journal of the Science of Food and Agriculture 94: 1568-1576.
American Oil Chemists’ Society (AOCS). 2003. Official methods and recommended practices of the American Oil Chemists Society. AOCS official method Cd 8-53. Peroxide value. AOCS International, Urbana, IL, USA.
Barden, L. and Decker, E.A., 2016. Lipid oxidation in low-moisture food: a review. Critical Reviews in Food Science and Nutrition 56: 2467-2482.
Chandrasekaran, S., Ramanathan, S. and Basak, T., 2013. Microwave food processing: a review. Food Research International 52: 243-261.
Duckworth, R.B. and Smith, G.M., 1963. Diffusion of solutes at low moisture levels. In: Leitch, J.M. and Rhodes, D.N. (eds.) Recent advances in food science. Butterworths, London, UK, pp. 230-238.
Fernando, W. and Hewavitharana, L., 1990. Influence of drying on the storage ability of rice bran. Drying Technology 8: 845-854.
Gardner, H.W., 1995. Biological roles and biochemistry of the lipoxygenase pathway. HortScience 30: 197-205.
Goffman, F.D., Pinson, S. and Bergman, C., 2003. Genetic diversity for lipid content and fatty acid profile in rice bran. Journal of the American Oil Chemists Society 80: 485-490.
Gopinger, E., Ziegler, V., Catalan, A.A.D.S., Krabbe, E.L., Elias, M.C. and Xavier, E.G., 2015. Whole rice bran stabilization using a short chain organic acid mixture. Journal of Stored Products Research 61: 108-113.
Henderson, A.J., Ollila, C.A., Kumar, A., Borresen, E.C., Raina, K., Agarwal, R. and Ryan, E.P., 2012. Chemopreventive properties of dietary rice bran: current status and future prospects. Advances in Nutrition 3: 643-653.
Jensen, P.N. and Risbo, J., 2007. Oxidative stability of snack and cereal products in relation to moisture sorption. Food Chemistry 103: 717-724.
Kim, S.M., Chung, H.J. and Lim, S.T., 2014. Effect of various heat treatments on rancidity and some bioactive compounds of rice bran. Journal of Cereal Science 60: 243-248.
Ko, S.N., Kim, C.J., Kim, C.T., Kim, H., Chung, S.H., Lee, S.M., Yoon, H.H. and Kim, I.H., 2003. Changes of vitamin E content in rice bran with different heat treatment. European Journal of Lipid Science and Technology 105: 225-228.
Labuza, T.P.and Dugan, L.R., 1971. Kinetics of lipid oxidation in foods. CRC Critical Reviews in Food Technology 2: 355-405.
Lerma-García, M.J., Herrero-Martínez, J.M., Ramis-Ramos, G., Simó-Alfonso, E.F. and Mendonça, C.R.B., 2009. Composition, industrial processing and applications of rice bran ?-oryzanol. Food Chemistry 115: 389-404.
Li, B., Chen, H., Sun, D., Deng, B., Xu, B., Dong, Y., Li, J., Liu, Y. and Wang, F., 2016. Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil. RSC Advances 6: 37265-37273.
Loypimai, P., Moonggarm, A. and Chottanom, P., 2009. Effects of ohmic heating on lipase activity, bioactive compounds and antioxidant activity of rice bran. Australian Journal of Basic and Applied Sciences 3: 3642-3652.
Malekian, F., Rao, R.M., Prinyawiwatkul, W., Marshall, W.E., Windhauser, M. and Ahmedna, M., 2000. Lipase and lipoxygenase activity, functionality, and nutrient losses in rice bran during storage. Louisiana Agricultural Experiment Station, Louisiana State University Agricultural Center, Baton Rouge, LA, USA.
Mian Kamran, S., Masood Sadiq, B., Faqir Muhammad, A. and Saima Hafiz, K., 2014. Rice bran: a novel functional ingredient. Critical Reviews in Food Science and Nutrition 54: 807-816.
Oliveira, M.E.C. and Franca, A.S., 2002. Microwave heating of foodstuffs. Journal of Food Engineering 53: 347-359.
Pourali, O., Asghari, F.S. and Yoshida, H., 2009. Simultaneous rice bran oil stabilization and extraction using sub-critical water medium. Journal of Food Engineering 95: 510-516.
Pradeep, P.M., Jayadeep, A., Guha, M. and Singh, V., 2014. Hydrothermal and biotechnological treatments on nutraceutical content and antioxidant activity of rice bran. Journal of Cereal Science 60: 187-192.
Ramezanzadeh, F.M., Rao, R.M., Prinyawiwatkul, W., Marshall, W.E. and Windhauser, M., 2000. Effects of microwave heat, packaging, and storage temperature on fatty acid and proximate compositions in rice bran. Journal of Agricultural and Food Chemistry 48: 464-467.
Ramezanzadeh, F.M., Rao, R.M., Windhauser, M., Prinyawiwatkul, W., Tulley, R., and Marshall, W.E., 1999a. Prevention of hydrolytic rancidity in rice bran during storage. Journal of Agricultural and Food Chemistry 47: 3050-3052.
Ramezanzadeh, F.M., Rao, R.M., Windhauser, M., Prinyawiwatkul, W. and Marshall, W.E., 1999b. Prevention of oxidative rancidity in rice bran during storage. Journal of Agricultural and Food Chemistry 47: 2997-3000.
Randall, J.M., Sayre, R.N., Schultz, W.G., Fong, R.Y., Mossman, A.P., Tribelhorn, R.E. and Saunders, R.M., 1985. Rice bran stabilization by extrusion cooking for extraction of edible oil. Journal of Food Science 50: 361-364.
Rizk, L.F., Basyony, A.E. and Doss, H.A., 1995. Effect of microwave and air drying of parboiled rice on stabilization of rice bran oil. Grasas Y Aceites 46: 160-164.
Romani, S., Rocculi, P., Tappi, S. and Dalla Rosa, M., 2016. Moisture adsorption behaviour of biscuit during storage investigated by using a new dynamic dewpoint method. Food Chemistry 195: 97-103.
Saunders, R.M., 1985. Rice bran: composition and potential food uses. Food Reviews International 1: 465-495.
Shao-Hua, H. and Lean-Teik, N., 2011. Quantification of tocopherols, tocotrienols, and ?-oryzanol contents and their distribution in some commercial rice varieties in Taiwan. Journal of Agricultural and Food Chemistry 59: 11150-11159.
Sharma, H., Chauhan, G. and Agrawal, K., 2004. Physico-chemical characteristics of rice bran processed by dry heating and extrusion cooking. International Journal of Food Properties 7: 603-614.
Shastry, B. and Raghavendra Rao, M., 1975. Studies on lipoxygenase from rice bran. Cereal Chemistry 52: 597-603.
Shastry, B. and Rao, M., 1971. Studies on rice bran lipase. Indian Journal of Biochemistry 8: 327-332.
Shin, T.S., Godber, J.S., Martin, D.E. and Wells, J.H., 1997. Hydrolytic stability and changes in E vitamers and oryzanol of extruded rice bran during storage. Journal of Food Science 62: 704-728.
Sohail, M., Rakha, A., Butt, M.S., Iqbal, M.J. and Rashid, S., 2017. Rice bran nutraceutics: a comprehensive review. Critical Reviews in Food Science and Nutrition 17: 3771-3780.
Takano, K., 1993. Mechanism of lipid hydrolysis in rice bran. Cereal Foods World 38: 695-698.
Tao, J., Rao, R. and Liuzzo, J., 1993. Microwave heating for rice bran stabilization. Journal of Microwave Power and Electromagnetic Energy 28: 156-164.
Thanonkaew, A., Wongyai, S., McClements, D.J. and Decker, E.A., 2012. Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.). LWT – Food Science and Technology 48: 231-236.
Vetrimani, R., Jyothirmayi, N., Haridas Rao, P. and Ramadoss, C., 1992. Inactivation of lipase and lipoxygenase in cereal bran, germ and soybean by microwave treatment. LWT – Food Science and Technology 25: 532-535.
Wroniak, M., R?kas, A., Siger, A. and Janowicz, M., 2016. Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil. LWT – Food Science and Technology 68: 634-641.
Xu, B., Miao, W.J., Guo, K., Hu, Q.S., Li, B. and Dong, Y., 2012. An improved method to characterize crude lipoxygenase extract from wheat germ. Quality Assurance and Safety of Crops and Foods 4: 26-32.
Xu, B., Miao, W.J., Hu, Q.S., Gao, C. and Dong, Y., 2013. A modified colorimetric method for determining the activity of wheat germ lipase in low-aqueous media. Quality Assurance and Safety of Crops and Foods 5: 113-118.
Xu, B., Wang, L.K., Miao, W.J., Wu, Q.F., Liu, Y.X., Sun, Y. and Gao, C., 2016. Thermal versus microwave inactivation kinetics of lipase and lipoxygenase from wheat germ. Journal of Food Process Engineering 39: 247-255.
Yang, M., Huang, F., Liu, C., Zheng, C., Zhou, Q. and Wang, H., 2013. Influence of microwave treatment of rapeseed on minor components content and oxidative stability of oil. Food and Bioprocess Technology 6: 3206-3216.
Yang, M., Liu, C., Huang, F., Zheng, C. and Zhou, Q., 2011. Effect of dehulling treatment on the oxidative stability of cold-pressed low erucic acid rapeseed oil. Journal of the American Oil Chemists Society 88: 1633-1639.
Y?lmaz, N., 2016. Middle infrared stabilization of individual rice bran milling fractions. Food Chemistry 190: 179-185.
Yilmaz, N., Tuncel, N.B. and Kocabiyik, H., 2014. Infrared stabilization of rice bran and its effects on gamma-oryzanol content, tocopherols and fatty acid composition. Journal of the Science of Food and Agriculture 94: 1568-1576.
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Nov 10, 2017
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