Food and Fermentation Industries >

2022 , Vol. 48 >Issue 11: 172 - 178

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028079

Effects of different processing methods on selenium loss, form and bioavailability in vitro of selenium-enriched rice

  • SUN Rui ,
  • ZHANG Qi ,
  • ZENG Zhuohua ,
  • FANG Likui ,
  • REN Yuanyuan ,
  • ZHONG Geng
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  • 1(College of Food Science, Southwest University, Chongqing 400715,China)
    2(Chongqing Agricultural Technology Promotion Station, Chongqing 400020,China)
    3(Sichuan Food Fermentation Industry Research and Design Institute Co., Ltd., Chengdu 611130,China)

Received date: 2021-05-21

  Revised date: 2021-06-24

  Online published: 2022-06-23

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Abstract

In order to explore the effects of different processing methods on the loss of selenium, selenium forms and bioavailability of selenium-rich rice. The rice with high selenium content in Jiangjin district, Chongqing city was used as the experimental raw material with common rice processing methods. And after extrusion, the selenium content, selenium form and bioavailability of selenium-rich rice before and after processing were compared and analyzed. The results showed that extrusion treatment caused a loss of 43.05% of selenium, and atmospheric cooking, high-pressure cooking, and microwave treatment would not have a significant impact on the selenium content. All four processing methods reduced the selenomethinonine (SeMet) content in rice. Selenite [Se(IV)] was completely lost after microwave, high-pressure cooking and extrusion treatment. Microwave treatment will increase the content of methylselenocysteine (MeSeCys). The results of in vitro simulated gastrointestinal digestion experiments showed that the total selenium bioavailability of gastrointestinal digestion after normal pressure cooking, high pressure cooking and microwave treatment was significantly higher than that of untreated samples (P<0.05), which were 74.99%, 67.93%, 50.38% and 40.08% respectively. The bioavailability of SeMet in selenium-enriched rice was significantly improved after processing (P<0.05), and the bioavailability of SeMet was the largest after atmospheric cooking reaching 47.49%. Above experimental results showed that the normal pressure and high-pressure cooking methods had little effect on the total selenium content and form of selenium-rich rice, which was beneficial to the body's absorption and utilization of selenium. The result provides data for the changes in selenium during the processing of selenium-rich rice, and provides a theoretical reference for the digestion and absorption of selenium after the processing of selenium-rich rice.

Key words： selenium-rich rice; processing method; selenium loss; selenium speciation; bioavailability

Cite this article

SUN Rui , ZHANG Qi , ZENG Zhuohua , FANG Likui , REN Yuanyuan , ZHONG Geng . Effects of different processing methods on selenium loss, form and bioavailability in vitro of selenium-enriched rice[J]. Food and Fermentation Industries, 2022 , 48(11) : 172 -178 . DOI: 10.13995/j.cnki.11-1802/ts.028079

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