Extrusion and fungal fermentation change the profile and antioxidant activity of free and bound phenolics in rice bran together with the phenolic bioaccessibility
文献类型： 外文期刊
作者： Chen, Yanxia 1 ; Ma, Yongxuan 2 ; Dong, Lihong 2 ; Jia, Xuchao 2 ; Liu, Lei 2 ; Huang, Fei 2 ; Chi, Jianwei 2 ; Xiao, Jua 1 ;
作者机构： 1.South China Agr Univ, Coll Food Sci, Guangzhou 510610, Guangdong, Peoples R China
2.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericultural & Agrifood Res Inst, Minist Agr & Rural Affairs,Key Lab Funct Foods, Guangzhou 510610, Guangdong, Peoples R China
3.Hainan Univ, Coll Food Sci, Haikou 570228, Hainan, Peoples R China
关键词： Defatted rice bran; Extrusion; Fermentation; Antioxidant activity; Phenolic bioaccessibility
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2019 年 115 卷
页码：
收录情况： SCI
摘要： The effects of extrusion and fermentation on the free and bound phenolic distribution in grains and related products remain controversial. The phenolic bioaccessibility have not been comprehensively studied. Therefore, the effects of extrusion and fermentation on phenolic profiles and bioaccessibility, together with the antioxidant activity in defatted rice bran (DRB) were investigated in this study. Our results revealed extrusion and fermentation not only facilitate the release of phenolics, improve the extractability of bound phenolics in DRB. The free, bound and total phenolic content increased by 23.0%, 50.7% and 36.3% after extrusion, and by 99.4%, 40% and 71.6% after fermentation, respectively. Extrusion and fermentation changed the content and distribution of 8 detected phenolic compounds but not composition in ORB. Fermentation enhanced ORAC and CAA antioxidant activity with 1.8 and 4.1 folds increases, respectively, while extrusion had no effect on CAA. Bioaccessibile phenolics increased by 40.5 and 64.4% in extruded and fermented DRB after in vitro digestion compared with raw DRB, respectively. Scanning electron microscope analysis showed extrusion and fermentation changed the compact microstructure of DAB to loose and porous structure. Our research indicates fermented and extruded DRB (especially the former) represent potentially promising materials for developing health foods and nutraceuticals.
- 相关文献
作者其他论文 更多>>
-
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
作者：Wang, Zhiming;Zeng, Jiarui;Deng, Yuanyuan;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Liu, Guang;Zhang, Mingwei;Wang, Zhiming;Zhang, Mingwei;Zhang, Mingwei
关键词：Texture-modified; IDDSI test; Protein aggregates; Gel network structure; Starch digestibility
-
Impact of homogenization methods on the interfacial protein composition and stability of peanut oil body emulsion with sodium caseinate and maltodextrin
作者：Lin, Zihui;Zhou, Pengfei;Deng, Yuanyuan;Liu, Guang;Li, Ping;Zeng, Jiarui;Zhang, Yan;Tang, Xiaojun;Zhao, Zhihao;Zhang, Mingwei;Lin, Zihui
关键词：Peanut oil body; Homogenization methods; Emulsion; Interfacial protein; Stability
-
Accumulation of Water-Soluble Polysaccharides during Lychee Pulp Fermentation with Lactiplantibacillus plantarum Involves Endoglucanase Expression
作者：Huang, Guitao;Zou, Xiaoqin;Dong, Lihong;Deng, Mei;Zhang, Ruifen;Huang, Fei;Zhang, Mingwei;Huang, Guitao;Zhang, Mingwei;Su, Dongxiao;Lee, Yuan-kun
关键词：lychee; polysaccharides; Lactobacillus; endoglucanase; galactosidase
-
Cyclic trace enzymatic hydrolysis pretreatment enhances brown rice: Cooking and taste
作者：Deng, Yuanyuan;Zhou, Pengfei;Li, Ya;Li, Ping;Zhao, Zhihao;Wang, Jiajia;Zhong, Lihuang;Liu, Guang;Zhang, Mingwei;Zeng, Jiarui;Liu, Dong
关键词：Brown rice; Cyclic trace enzymatic hydrolysis; Quality improvement
-
Modulation of Gut Mycobiome and Serum Metabolome by a MUFA-Rich Diet in Sprague Dawley Rats Fed a High-Fructose, High-Fat Diet
作者：Zhao, Zhihao;Zhong, Lihuang;Zeng, Guangzhen;Liu, Songbin;Deng, Yuanyuan;Zhang, Yan;Tang, Xiaojun;Zhang, Mingwei;Wu, Jiajin
关键词：dietary fatty acids; oleic acid; high-fat; high-fructose diet; gut fungi; bile acid metabolism; CoA biosynthesis
-
Green preparation and evaluation of physicochemical, structural and functional properties of dietary fiber from navel orange peel
作者：Wang, Yuerong;Bao, Xiaodan;Zhao, Guanghe;Peng, Liting;Zhao, Fengli;Qin, Yunbin;Wang, Yuerong;Bao, Xiaodan;Zhao, Guanghe;Peng, Liting;Zhao, Fengli;Qin, Yunbin;Wang, Yuerong;Bao, Xiaodan;Zhao, Guanghe;Peng, Liting;Zhao, Fengli;Qin, Yunbin;Zhang, Ruifen;Zhang, Ruifen
关键词：navel orange peel; dietary fiber; biological modification; enzymolysis; fermentation
-
Black rice stepwise fermentation enhances yogurt gel quality: Solidification rate, texture, LAB distribution and viability persistence
作者：Zeng, Jiarui;Wang, Zhiming;Liu, Guang;Jia, Xuchao;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Zhang, Yan;Tang, Xiaojun;Deng, Yuanyuan;Zhang, Mingwei;Liu, Dong
关键词：Black rice; Stepwise fermentation; Yogurt; LAB distribution; LAB viability; Texture quality
