Enzymatic process of rice bran: a stabilized functional food with nutraceuticals and nutrients

Abstract

Rice bran (RB), a byproduct of rice milling industry, is a rich source of nutraceuticals and nutrients. However its utility is limited due to the presence of lipase and lipoxygenase which initiates rancidity on milling. The aim of this investigation is to prevent oxidation of free fatty acids by enzymatic approach for its effective utilization. The enzymatic treatment comprised of alcalase treatment for complete inactivation of lipase along with reduction in lipoxygenase (LOX) activity and endoglucanase for improving the soluble fiber content. The enzyme treated rice bran was drum dried for further use. The nutraceutical molecules like γ-oryzanol, α-tocopherol and polyphenols were retained in the range of 68 to 110 % and the total antioxidant activity was improved. By the action of endoglucanase the complex carbohydrate was converted into glucose (72.28 %), cellobiose (18.36 %) and cellotriose (9.36 %). The prebiotic effect of enzyme treated rice bran was evaluated by the action of lactobacillus which was measured through the release of the short chain free fatty acids (SCFAs) analyzed by HPLC. The SCFAs; acetic acid and propionic acid increased by 1.72 folds and 2.12 folds respectively. Bcomplex vitamins showed maximum retention with vitamins like B1 (66.3 %), B2 (68.3 %) and B3 (55.0 %) after enzyme treatment. At different humidity levels, storage studies showed no change in LOX activity and also retained ubiquinol-10 in reduced state in enzyme treated RB for a period of 3 months. A stabilized RB has been developed enriched with short chain prebiotics and antioxidant molecules.

Improvement of functional properties of a thermostable β‐glycosidase for milk lactose hydrolysis

“…Usually, the term “functional foods” refers to processed foods that, in addition to being nutritious, contain ingredients that aid specific bodily functions, such as vitamins, salts or living cultures of bacteria. Recently, bioactive molecules such as enzymes have been used as functional foods ingredients . So, we hypothesize a possible use of β‐galactosidase activities in foods that could be consumed in association with milk and derivatives, helping people to hydrolyze the lactose excess.…”

Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments

“…Several stabilization treatments including dry and moist heating [ 10 ], extrusion cooking [ 11 ], microwave-heating [ 12 , 13 ], infrared-radiation [ 14 , 15 ], ohmic heating [ 16 ], parboiling or hydrothermal treatment [ 17 ], other physical methods of stabilization or refrigeration [ 18 ], enzymatic treatment [ 19 ], and chemical methods [ 20 ] have been employed immediately after milling to prevent the development of rancidity in RB. The selection of an optimized stabilization method is a crucial point for the food industry in order to ensure high component yield, low cost, and limited loss of bioactive constituents.…”

Rice Bran Derived Bioactive Compounds Modulate Risk Factors of Cardiovascular Disease and Type 2 Diabetes Mellitus: An Updated Review

“…To render RB suitable for dietary consumption, stabilisation methods that can ensure the destruction of active lipases and peroxidases are often utilised [12]. Examples of such treatments include: infrared stabilisation [13], fermentation [14], enzymatic stabilisation [15], extrusion [16], microwave and conventional roasting [17]. Recent studies have demonstrated RB derived bioactive compounds display antioxidant, anti-dyslipidaemic and anti-inflammatory properties both in vitro and in vivo against CVD [18] and T2DM [19].…”