Storage characteristics of infrared radiation stabilized rice bran and its shelf‐life evaluation by prediction modeling

He, Rong; Wang, Yujiao; Zou, Ye; Wang, Zhigao; Ding, Chao; Wu, Ying; Ju, Xingrong

doi:10.1002/jsfa.10293

Cited by 11 publications

(14 citation statements)

References 38 publications

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“…RB with high PRA was not affected by moisture during storage and maintained its high PRA level. Due to the limitation of the fat content of RB, the PRA of RB decreases slowly with the prolongation of storage time [36]. Peroxidase residual activity decreased slowly at 120 °C for 88 min and 130 °C for 50 min, whereas it increased at 120 °C for 143 min and 233 min and 130°C for 66 min and 86 min, indicating an increasing trend in PRA.…”

Section: Resultsmentioning

confidence: 99%

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The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran

Rashid

Liu

Han

et al. 2022

Foods

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Rice bran is a nutrient-rich and resource-dense byproduct of rice milling. The primary cause of rice bran utilization limitation is oxidative deterioration and inadequate storage facilities. Improving stability to extend the shelf-life of rice bran has thus become an utmost necessity. This study aimed to stabilize raw fresh rice bran (RB) by using dry heat methods at 120 °C (233, 143, and 88 min) and 130 °C (86, 66, and 50 min). The results indicated that after dry heat pretreatment, peroxidase levels were at 90%, and the storage stability of dry-heat-stabilized RB was better. However, with an increase in treatment temperature and time, the peroxidase activity improved while the lipase activity decreased to a certain extent without significant changes. The total saturated and unsaturated fatty acids were significantly unchanged during storage, while oleic/linoleic acid increased substantially by 1% at 120 °C for 88 min. The increase in treatment time and temperature was beneficial in controlling the fatty acid values. However, extended treatment time caused an increase in the peroxide value and MDA. The essential and non-essential amino acid ratios, which evaluate a protein’s nutritional value, remained relatively stable. The essential subunit of rice bran protein was not affected by the temperature and time of dry heat treatment and storage time.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran

Rashid

Liu

Han

et al. 2022

Foods

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“…predicted the shelf life of gluten‐free rusk by monitoring the primary and secondary oxidation indices based on the Arrhenius model. He et al 42 . determined the free fatty acids and POV of rice bran as indicators for shelf life prediction.…”

Section: Resultsmentioning

confidence: 99%

“…Bravi et al15 predicted the shelf life of gluten-free rusk by monitoring the primary and secondary oxidation indices based on the Arrhenius model. He et al42 determined the free fatty acids and POV of rice bran as indicators for shelf life prediction. In our study, the predicted shelf life of BWNs at different temperatures can be calculated by substituting the initial and endpoint values of AVs of noodles into the first-order chemical reaction kinetics equation.…”

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confidence: 99%

Effects of konjac glucomannan on the long‐term retrogradation and shelf life of boiled wheat noodles

et al. 2021

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BACKGROUND: Starch retrogradation and moisture migration of boiled wheat noodles (BWNs) result in quality deterioration and short shelf life. The objective of this research was to investigate whether konjac glucomannan (KGM) could improve the quality of BWNs and further establish the shelf-life prediction model. RESULTS:The moisture distribution, recrystallization, and thermal properties of BWNs during refrigerated or ambient temperature storage were determined. Low-field nuclear magnetic resonance data showed that KGM addition induced left-shifts of T 21 and T 22 values, indicating that KGM limited the mobility of bound and immobile water among noodle matrices. X-ray diffraction spectra revealed that KGM did not change the crystal patterns of BWNs but could inhibit the starch recrystallization after refrigerated storage. The T p and ΔH values of retrograded samples notably (P < 0.05) decreased with the increase of KGM addition, suggesting the hinderance of starch retrogradation behavior by KGM. The shelf life of BWNs was predicted by accelerated storage test combined with the Arrhenius equation. The present data displayed that the predicted shelf life of vacuum-packed and sterilized BWNs with 10 g kg −1 KGM at 25 °C was 733 days, 2.4-fold that of the control group.CONCLUSION: BWNs with KGM addition could inhibit starch retrogradation and improve the storage stability, consequently promoting noodle quality.

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“…storage temperature on the rice bran FFA content and PV value has been estimated using reaction kinetics (He et al, 2020). Artificial neural network (ANN) is a novel soft computing approach that mimics the function of a brain's biological neural structure.…”

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confidence: 99%

Oxidation kinetics and ANN model for shelf life estimation of pearl millet ( Pennisetum glaucum L.) grains during storage

Selvan¹,

Mohapatra

Subeesh

et al. 2022

Food Processing Preservation

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Shelf life is defined as the "period of time at which the product remains secure to consume during the storage in terms of its microbial safety, nutritional qualities, and sensory aspects" (Corradini, 2018). The shelf life of a commodity is restricted by its progressive deterioration of quality and safety, and distribution or storage of the product under unsuitable environments, such as excessive temperature or relative humidity that intensifies this process (Labuza, 2001;Van Boekel, 2008).Pearl millet (Pennisetum glaucum L.) is a staple diet of the majority of the poor and small landowners, as it provides a good source of energy, carbohydrate, protein, fat, vitamins, and minerals. As compared to other grains, pearl millet has a higher fat content (5 mg/100 g) and greater fat digestibility. Despite its nutritive value, pearl millet's full potential is curtailed by its short shelf life due to rancidity and offodor generation (Goyal et al., 2017) during storage. The rancidity of pearl millet grains during storage limits the major utilization of the crop. The major factors which contribute to the rancidity are the presence of fatty acids, the activity of peroxidase and lipase, and so on, leading to spoilage as well as generation of off-flavors during storage (Tiwari et al., 2014;Yadav et al., 2012). Researchers used the FFA, AV, and PV information to estimate the shelf life of lipid-containing grains, using oxidation kinetics

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Storage characteristics of infrared radiation stabilized rice bran and its shelf‐life evaluation by prediction modeling

Cited by 11 publications

References 38 publications

The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran

The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran

Effects of konjac glucomannan on the long‐term retrogradation and shelf life of boiled wheat noodles

Oxidation kinetics and ANN model for shelf life estimation of pearl millet ( Pennisetum glaucum L.) grains during storage

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