ArticleFoods (Basel, Switzerland)2023
Optimization of Extrusion Treatments, Quality Assessments, and Kinetics Degradation of Enzyme Activities during Storage of Rice Bran.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 20 citations in OpenAlex.
- Post-Cooking Quality Deterioration of Wheat (Foods (Basel, Switzerland) · 2026Article
- Characterization and Chemoinformatic Prediction of Retention Indices of Metabolites in Coffee and Plantain Byproduct Flours Using Gas Chromatography-Time-of-Flight Mass Spectrometry.Journal of agricultural and food chemistry · 2025Article
- Preparation of Rice Bran-Enriched Sweet Rice Wine and Its Quality Improvement Through Extrusion.Foods (Basel, Switzerland) · 2025Article
- Rice Bran Extraction and Stabilization Methods for Nutrient and Phytochemical Biofortification, Nutraceutical Development, and Dietary Supplementation.Nutrition reviews · 2025Review
- The Detrimental Impact of Ultra-Processed Foods on the Human Gut Microbiome and Gut Barrier.Nutrients · 2025Review
- Rice bran as a potent ingredient: unveiling its potential for value-added applications.Food science and biotechnology · 2025Review
- Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors at 3 institutions in 3 countries.
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Abstract
Over the years, extrusion has been a multi-step thermal technique that has proven to be the most effective process to stabilize rice bran (RB). This study aimed to investigate the effects of extrusion treatment and temperature (15, 25, and 40 °C) on the storage stability, lipid oxidation, peroxidase, and peroxide values, free fatty acids, fatty acid composition, and protein variations of RB over 60 days. The study offers novel insights into the changes in RB's protein and amino acid compositions during extrusion and storage, which has not been extensively explored in prior research. After extrusion processing, peroxidase activity (POD) and lipase activity (LPS) were significantly reduced. However, peroxide value (PV), free fatty acids (FFA), and malondialdehyde content (MDA) observed a significantly increased by 0.64 mEqO2/kg, 8.3 mg/100 g, and 0.0005 μmol/L respectively. The storage stability of RB after extrusion shows that the POD, LPS, FFA, PV, and MDA were positively correlated with storage duration and temperature. The oleic acid/linoleic acid ratio in processed RB by extrusion had no significant changes during storage. The total and essential/non-essential amino acid ratios showed a downward trend of 5.26% and 8.76%, respectively. The first-order kinetics was the best-fitting model to describe the enzymatic inactivation and degradation of extruded RB during storage. The extrusion treatment did not affect the crude protein and the essential subunits of protein. Overall, the optimized extrusion procedure exhibited promising results in stabilizing the RB.
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