Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran

Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and... Rice bran (RB) is a valuable by-product of rice milling but highly susceptible to lipid rancidity induced by inherent lipase (LA) and lipoxygenase (LOX) activities. Therefore a stabilization step is required to reduce activities of these enzymes to ensure RB quality. Effects of hot air-assisted radio frequency (HAARF) heating on enzyme inactivation, lipid stability and product quality of RB were investigated. Influence of water activity (aw) in stabilized RB on lipid rancidity during storage was also evaluated. Results showed that average residual LA and LOX activities in RB treated by RF heating at electrode gap of 10 cm and to 100 °C with holding in hot air for 15min decreased to 19.2% and 5.5% of their original values. Free fatty acid content and peroxide value of RB oil extracted samples treated under these conditions remained below acceptable limits even following 60d storage at 35 °C. The lowest reaction rate for RB rancidity during storage occurred at aw value of 0.241. No significant adverse quality changes in RB were observed immediately following HAARF heating, and subsequent storage stability of RB was also enhanced by HAARF heating. HAARF heating can potentially provide rapid and effective methods for RB stabilization without adverse impact on product quality. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran

Loading next page...
 
/lp/elsevier/effects-of-hot-air-assisted-radio-frequency-heating-on-enzyme-hifkhXgiL7
Publisher
Elsevier
Copyright
Copyright © 2018 Elsevier Ltd
ISSN
0023-6438
D.O.I.
10.1016/j.lwt.2018.01.084
Publisher site
See Article on Publisher Site

Abstract

Rice bran (RB) is a valuable by-product of rice milling but highly susceptible to lipid rancidity induced by inherent lipase (LA) and lipoxygenase (LOX) activities. Therefore a stabilization step is required to reduce activities of these enzymes to ensure RB quality. Effects of hot air-assisted radio frequency (HAARF) heating on enzyme inactivation, lipid stability and product quality of RB were investigated. Influence of water activity (aw) in stabilized RB on lipid rancidity during storage was also evaluated. Results showed that average residual LA and LOX activities in RB treated by RF heating at electrode gap of 10 cm and to 100 °C with holding in hot air for 15min decreased to 19.2% and 5.5% of their original values. Free fatty acid content and peroxide value of RB oil extracted samples treated under these conditions remained below acceptable limits even following 60d storage at 35 °C. The lowest reaction rate for RB rancidity during storage occurred at aw value of 0.241. No significant adverse quality changes in RB were observed immediately following HAARF heating, and subsequent storage stability of RB was also enhanced by HAARF heating. HAARF heating can potentially provide rapid and effective methods for RB stabilization without adverse impact on product quality.

Journal

LWT - Food Science and TechnologyElsevier

Published: May 1, 2018

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 12 million articles from more than
10,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Unlimited reading

Read as many articles as you need. Full articles with original layout, charts and figures. Read online, from anywhere.

Stay up to date

Keep up with your field with Personalized Recommendations and Follow Journals to get automatic updates.

Organize your research

It’s easy to organize your research with our built-in tools.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve Freelancer

DeepDyve Pro

Price
FREE
$49/month

$360/year
Save searches from Google Scholar, PubMed
Create lists to organize your research
Export lists, citations
Access to DeepDyve database
Abstract access only
Unlimited access to over
18 million full-text articles
Print
20 pages/month
PDF Discount
20% off