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Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties

文献类型： 外文期刊

作者： Zhao, Guanghe 1 ; Zhang, Ruifen 1 ; Dong, Lihong 2 ; Huang, Fei 2 ; Tang, Xiaojun 2 ; Wei, Zhencheng 3 ; Zhang, Mingwe 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

2.Guangdong Acad Agr Sci, Key Lab Funct Foods, Minist Agr, Guangdong Key Lab Agr Prod Proc,Sericulture & Agr, Guangzhou 510610, Guangdong, Peoples R China

3.Guangdong Acad Agr Sci, Key Lab Funct Foods, Minist Agr, Guangdong Key Lab Agr Prod Proc,S

关键词： Rice bran insoluble dietary fiber;Superfine grinding;Phenolics;Antioxidant activity;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： 2018 年 87 卷

页码：

收录情况： SCI

摘要： Despite its various health benefits, rice bran insoluble dietary fiber (IDF) is not favored by people because of its rough texture and bad flavor. Therefore, many efforts have been made to modify IDF, including reducing its particle size. In the present study, the effects of superfine processing on the functional properties of rice bran IDF and its phenolic profiles and bioaccessibility were investigated. Superfine rice bran IDF powder exhibited a higher water holding capacity, swelling capacity and nitrite ion adsorption capacity, and a lower oil holding capacity than the other IDF powders. Moreover, the superfine rice bran IDF powder exhibited a higher extractability in both free and bound phenolics, higher phenolic bioaccessibility and antioxidant properties than its coarse counterpart. The extractable phenolic profile in superfine rice bran IDF was also different from those of other IDFs. These results suggest that superfine grinding can improve the functional properties of rice bran IDF and may benefit its application in functional foods. (C) 2017 Elsevier Ltd. All rights reserved.

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