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Storage characteristics of infrared radiation stabilized rice bran and its shelf‐life evaluation by prediction modeling
Author(s) -
He Rong,
Wang Yujiao,
Zou Yucheng,
Wang Zhigao,
Ding Chao,
Wu Ying,
Ju Xingrong
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10293
Subject(s) - bran , shelf life , food science , peroxide value , chemistry , lipid oxidation , raw material , antioxidant , biochemistry , organic chemistry
Abstract BACKGROUND Rice bran is a nutrient‐dense and resource‐rich byproduct produced from the rice milling. The limitation of rice bran utilization is mainly caused by oxidative deterioration. Improvement of stability to prolong rice bran shelf‐life has thus become an urgent requirement. RESULTS The present study aimed to determine the characteristics of infrared radiation heat treatment of rice bran (IRRB) and raw rice bran stored under different temperatures. The effects of heating and storage time on physicochemical, microbial, storage stability and structural properties were investigated. Additionally, the prediction model for the shelf‐life of rice bran was established based on free fatty acids and the peroxide value by fitting the curve of bran lipid oxidation. The results obtained demonstrated that infrared radiation heating at 300 °C for 210 s resulted in decreased lipase activity and peroxidase activity of 73.05% and 81.50%, respectively. The free fatty acids and peroxide value of IRRB stored at 4 and 25 °C for 8 weeks were only reached at 2.35% and 3.17% and 2.53 and 3.64 meq kg −1 , respectively. The shelf‐life prediction model showed the the shelf‐life of infrared radiation‐treated samples increased to 71.6 and 25.8 weeks under storage at 4 and 25 °C, respectively. CONCLUSION The stabilizing process could effectively suppress microbial growth and had no prominent effect on the physicochemical and microstructure properties of rice bran and, simultaneously, storage life was greatly extended. © 2020 Society of Chemical Industry