Effects of Radio Frequency Heating on the Stability and Antioxidant Properties of Rice Bran

Foods

Yu-Fen Yen¹  Su-Der Chen¹  Yen-Hui Chen¹ 

[1] Department of Food Science, National Ilan University, Number 1, Section 1, Shen-Lung Road, Ilan City 26041, Taiwan;

关键词: radio frequency (RF);    rice bran;    lipase;    antioxidant;    stabilization;   

DOI  :  10.3390/foods10040810

来源: DOAJ

【 摘 要 】

Radio frequency (RF) technology is considered as a rapid heating method. Lipase in rice bran could highly accelerate lipid oxidation. The objectives of this study were to establish the radio frequency heating conditions for lipase inactivation and to evaluate the stability and antioxidant capacity. The results showed that the suitable electrode gap for a 1 kg sample load was 6 cm, and it only took 2 min to heat rice bran from 25 °C to 100 °C. Besides, there were no significant differences in the total phenolic content, flavonoid content and color between the untreated and RF-treated group, and the DPPH free radical scavenging activity of the RF treatment reached 84.8%. The acid value, free fatty acid content and peroxide value of the RF-treated rice bran met the quality standard after 8 weeks of storage at 4, 25 and 37 °C. In summary, this study provides valuable information about the RF heating procedure, and shows the great potential of RF technology for stabilizing rice bran efficiently.

【 授权许可】

Unknown