Abstract
[Objective] To investigate the effects of thermal treatments (dry heat, microwave, and high-temperature high-pressure steam) and high-pressure defatting processes (supercritical CO2 extraction and ultrasound-assisted subcritical n-butane extraction) on the quality of rice bran, aiming to improve its stability and potential for high-value utilization. [Methods] Rice bran was pretreated by dry heat, microwave, and high-temperature high-pressure steam, combined with two high-pressure defatting techniques. The effects on lipase activity, storage stability, and physicochemical properties of rice bran were systematically analyzed. [Results] High-temperature high-pressure steam treatment (121℃, 20 min) significantly reduced lipase activity to 19.87 mg/g and effectively inhibited the accumulation of free fatty acids during 30 days of storage, demonstrating superior stabilization compared to dry heat and microwave treatments. Supercritical CO2 extraction achieved an oil yield of 97.73%, outperforming ultrasound-assisted subcritical n-butane extraction, and significantly improved the water-holding capacity (3.08 g/g), swelling capacity (5.82 g/g), and water solubility index of rice bran. [Conclusion] The combination of high-temperature high-pressure steam treatment and supercritical CO2 extraction markedly enhanced the storage stability and functional properties of rice bran.
Publication Date
9-25-2025
First Page
23
Last Page
31
DOI
10.13652/j.spjx.1003.5788.2025.80288
Recommended Citation
Yun, CHEN; Xiaomiao, HAN; Suxi, WU; Yongjian, CAI; and Yongjun, MIAO
(2025)
"Effects of thermal treatments and high-pressure defatting processes on the quality and functional characteristics of rice bran,"
Food and Machinery: Vol. 41:
Iss.
8, Article 3.
DOI: 10.13652/j.spjx.1003.5788.2025.80288
Available at:
https://www.ifoodmm.cn/journal/vol41/iss8/3
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