挤压工艺,适合什么样的功能性食品?
  • 本研究探讨了糙米加工中,因挤压引起的酚类含量变化和抗氧化活性的差异。
  • 结果表明,挤压增加了米糠的总酚类、类黄酮含量,增强了FRAP和ORAC衡量的抗氧化能力,分别为7.3%、4.9%、10.7%和5.9%。
  • 然而挤压减少了精制大米和糙米的酚类及黄酮类化合物、FRAP和ORAC的值;相对于精米分别减少了53.7%、40.1%、56.5%和56.1%,相对于糙米分别是57.0%、30.5%、52.3%和56.6%。
  • 什么样的功能性食品适合采用挤压工艺?本文可供参考。
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Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice

挤压加工方法对碾碎的糙米中酚含量和抗氧化活性的影响

10.1016/j.lwt.2017.09.042

2017-09-29, Article

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Abstract:收起
Thermal treatment usually causes loss of phenolics while the mechanical effect of extrusion is helpful for releasing bound phenolics from food matrix. Due to the difference in textural property, effects of extrusion on phenolics in different rice fractions were assumed varied. Therefore, differences of the changes of phenolic profiles and antioxidant activities induced by extrusion process in milled fractions of brown rice were explored in this study. Extrusion increased the total phenolics, flavonoids, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC) of rice bran by 7.3%, 4.9%, 10.7% and 5.9%, respectively, due to the increases of these parameters in free form. However, extrusion reduced free and bound phenolics, flavonoids, FRAP and ORAC values with a total reduction of 53.7%, 40.1%, 56.5% and 56.1%, respectively, in polished rice and 57.0%, 30.5%, 52.3% and 56.6%, respectively, in brown rice. Seven phenolic acids including ferulic, vanillic, p-coumaric, chlorogenic, gallic, caffeic and syringic acids were detected in rice fractions. Extrusion changed the individual phenolic contents differently among fractions but had no effects on their composition. These findings provide basis for screening resources of functional foods from different milled fractions of brown rice to meet growing demands of functional food market.

First Authors:
Ruifen Zhang, Sher Ali Khan

Correspondence Authors:
Mingwei Zhang

All Authors:
Ruifen Zhang, Sher Ali Khan, Jianwei Chi, Zhencheng Wei, Yan Zhang, Yuanyuan Deng, Lei Liu, Mingwei Zhang

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