Simultaneous reduction in activity of fat destabilizing enzymes (lipase and lipoxygenase), contaminants heavy metals (As, Cd, Pb, and Hg), antinutrient phytic acid and hazardous coliforms in rice bran was investigated. Application of washing, soaking the washed sample at different pH values (2, 6 and 9) alone or in combination with ultrasonication were examined. While washing was beneficial, its low efficiency acquired further treatment, which was prevailed by application of acidic pH and ultrasound (28 kHz) treatments. Free fatty acids and peroxide value, as indicators of enzymes activity, implied the effectiveness of treatments with adverse impact of sonication on peroxide value. Remarkably, reduction of dominant heavy metals (As, Pb and Zn) and phytic acid were synergistically facilitated by sonication. Coliforms growth was inhibited at pH 2 even at the absence of ultrasonic treatment. Evidently, combination of acidic pH and ultrasound is a practical approach to improve rice bran stability and safety.
Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran / F. Mohammadi, A. Marti, K. Nayebzadeh, S.M. Hosseini, B. Tajdar-oranj, S. Jazaeri. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 334(2021 Jan 01).
|Titolo:||Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran|
MARTI, ALESSANDRA (Secondo)
|Parole Chiave:||Rice bran; Ultrasound; Enzyme activity; Phytic acid; Heavy metal; pH|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||1-gen-2021|
|Data ahead of print / Data di stampa:||2020|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.foodchem.2020.127583|
|Appare nelle tipologie:||01 - Articolo su periodico|