期刊
FOOD CHEMISTRY
卷 334, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127583
关键词
Ricebran; Ultrasound; Enzyme activity; Phytic acid; Heavy metal; pH
资金
- National Nutrition and Food Technology Research Institute (NNFTRI) of Iran [99-20653]
- Department of Food Science and Technology, Shahid Beheshti, University of Medical Sciences, Tehran, Iran
Simultaneous reduction in activity of fat destabilizing enzymes, contaminants heavy metals, antinutrient phytic acid and hazardous coliforms in rice bran was achieved through washing, pH adjustment, and ultrasound treatment. Acidic pH and ultrasound treatment synergistically facilitated the reduction of heavy metals and phytic acid, while inhibiting coliforms growth. The combination of acidic pH and ultrasound is a practical approach to improve rice bran stability and safety.
Simultaneous reduction in activity of fat destabilizing enzymes (lipase and lipoxygenase), contaminants heavy metals (As, Cd, Pb, and Hg), antinutrient phytic acid and hazardous coliforms in rice bran was investigated. Application of washing, soaking the washed sample at different pH values (2, 6 and 9) alone or in combination with ultrasonication were examined. While washing was beneficial, its low efficiency acquired further treatment, which was prevailed by application of acidic pH and ultrasound (28 kHz) treatments. Free fatty acids and peroxide value, as indicators of enzymes activity, implied the effectiveness of treatments with adverse impact of sonication on peroxide value. Remarkably, reduction of dominant heavy metals (As, Pb and Zn) and phytic acid were synergistically facilitated by sonication. Coliforms growth was inhibited at pH 2 even at the absence of ultrasonic treatment. Evidently, combination of acidic pH and ultrasound is a practical approach to improve rice bran stability and safety.
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