Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran

Foods

Mark Heiman¹  StephenM. Boue²  Kim Daigle²  JohnC. Beaulieu² 

[1] Microbiome Therapeutics, 11001 120th Ave, Broomfield, CO 80021, USA;U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, LA 70179, USA;

关键词: rice;    flour;    bran;    blueberry;    juice;    pomace;    polyphenols;    anthocyanins;    arsenic;   

DOI  :  10.3390/foods8070276

来源: DOAJ

【 摘 要 】

A low-cost method utilizing rice co-products to concentrate and stabilize blueberry polyphenols was developed that decreased the arsenic (As) content in rice bran. After concentration at 10 g/L, brown rice flour displayed a higher total anthocyanin content in both blueberry juice (2.7 mg/g) and pomace extract (2.6 mg/g) when compared to white rice flour. Defatted rice bran enriched with blueberry juice (10 g/L) had the highest concentration of polyphenols (16.0 mg/g), and defatted bran enriched with pomace extract had the highest concentration of anthocyanins (5.32 mg/g). Enriched rice flour and bran contained higher levels of anthocyanins when using pomace extracts. Polyphenols and anthocyanins were found to be highly stable at 37 °C in rice flour and bran samples combined with pomace extract. Polyphenol enrichment also produced lower total and inorganic arsenic (i-As) levels in defatted rice bran. Inorganic arsenic (i-As) concentrations in defatted rice bran enriched with blueberry juice and pomace extracts were reduced by 20.5% and 51.6%, respectively. Overall, rice flour and bran that are enriched with polyphenols and anthocyanins from blueberry pomace extracts are shelf and color stable, had low sugar content, and represent unique health-promoting food ingredients.

【 授权许可】

Unknown