Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour

Abstract

Using indica rice flour as the main raw material and adding blueberry residue powder, the indica rice expanded powder (REP) containing blueberry residue was prepared by extrusion and comminution. The effects of extrusion processing on the nutritional components, color difference, antioxidant performance and volatile organic compounds (VOCs) of indica rice expanded powder with or without blueberry residue were compared. The results showed that the contents of fat and total starch decreased significantly after extrusion, while the contents of total dietary fiber increased relatively. Especially, the effect of DPPH and ABTS+ free radical scavenging of the indica rice expanded flour was significantly improved by adding blueberry residue powder. A total of 104 volatile compounds were detected in the indica rice expanded powder with blueberry residue (REPBR) by Electronic Nose and GC—IMS analysis. Meanwhile, 86 volatile organic compounds were successfully identified. In addition, the contents of 16 aldehydes, 17 esters, 10 ketones and 8 alcohols increased significantly. Therefore, adding blueberry residue powder to indica rice flour for extrusion is an efficient and innovative processing method, which can significantly improve its nutritional value, antioxidant performance and flavor substances.

Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose

“…Volatiles compounds in U. pinnatifida and L. japonica samples were analyzed by GC-IMS with modifications as described in the method of Zhang et al (2022) . Analysis was carried out using GC in combination with IMS instrumentation (Flavourspec®-G.A.S.…”

Physicochemical, Quality and Flavor Characteristics of Starch Noodles with Auricularia cornea var. Li. Powder

“…The GC-IMS analytical method was slightly modified according to the literature [30]. The volatile headspace components in the samples were determined using GC-IMS (Flavour-Spec, G.A.S, Dortmund, Germany) for the analysis of volatile organic compounds (VOCs).…”

“…This shows that the VOCs of the samples differed significantly (Figure 7D). A visualization was made to investigate the differences in the composition of trace VOCs in samples (Figure 7E) [30]. The detailed peak volume data on volatile organic compounds are shown in the Supplementary Materials (Table S3).…”