Food and Fermentation Industries >

2024 , Vol. 50 >Issue 4: 59 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035433

Effect of radio frequency technology on free radicals and lipase of brown rice

  • WANG Lanfeng ,
  • SHI Feng ,
  • HUANG Jinrong ,
  • LI Yongfu
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  • 1(School of Food Science and Technology, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Wuxi 214122, China)
    2(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    3(Engineering Research Center for Bioactive Products Processing Technology of Jiangsu Province, Jiangnan University, Wuxi 214122, China)

Received date: 2023-03-09

  Revised date: 2023-04-04

  Online published: 2024-03-15

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Abstract

This study aimed to inactivate brown rice lipase and control the free radical intensity by radio frequency (RF) technology to improve its storage stability. The effects of electrode gap, temperature, water supplementation rate, and incubating time on lipase inactivation rate and free radical intensity of brown rice were investigated, and the optimal processing parameters for the highest lipase inactivation rate and the lowest free radical intensity were obtained by orthogonal experiments, respectively. Finally, the effect of RF treatment on the storage stability of brown rice was analyzed by comparing the changes of two RF-treated brown rice samples under optimal processing parameters and one untreated brown rice sample during 28-day storage at 37 °C. Results showed that the best processing parameters with the highest lipase inactivation rate (sample I) were obtained by single factor and orthogonal experiments, which were an electrode gap of 145 mm, temperature of 105 ℃, and water supplementation rate of 4.5%. The best processing parameters with the lowest free radical intensity (sample Ⅱ) were an electrode gap of 145 mm, temperature of 95 ℃, and water supplementation rate of 4.5%. The lipase inactivation rate of the resulting sample Ⅰ and sample Ⅱ were 62.65% and 41.77%, respectively, while the free radical intensities were 0.891 and 0.699, respectively. During accelerated storage, the peak fatty acids value of samples Ⅰ and Ⅱ were 22.42 and 24.00 mg/100 g, respectively, both were within the suitable storage quality range of <25 mg/100 g of rice, while the peak fatty acids value of the untreated sample was 33.17 mg/100 g, which exceeded the standard. The peak peroxide value of sample Ⅱ was lower than those of sample Ⅰ and the untreated sample, and it was within the acceptable range. During the storage period, the free radical intensity of two brown rice samples treated with RF showed an increasing trend, and the free radical intensity of sample Ⅱ was the lowest in the samples treated with RF. Furthermore, the final hexanal concentration of sample Ⅱ was lower than that of sample Ⅰ, and the polyunsaturated fatty acids of sample Ⅱ had the slowest oxidation rate. Moderate inactivation of lipase under the control of free radical intensity could improve the storage stability of brown rice, while merely enhancing the lipase inactivation but neglecting the increase of free radical intensity could not improve the storage stability of brown rice.

Key words： brown rice; radio frequency heating; lipase inactivation; free radical intensity; storage stability

Cite this article

WANG Lanfeng , SHI Feng , HUANG Jinrong , LI Yongfu . Effect of radio frequency technology on free radicals and lipase of brown rice[J]. Food and Fermentation Industries, 2024 , 50(4) : 59 -67 . DOI: 10.13995/j.cnki.11-1802/ts.035433

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