Influence of enzyme concentrations in enzymatic bioprocessing of red rice bran: A detailed study on nutraceutical compositions, antioxidant and human LDL oxidation inhibition properties.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14802/
https://doi.org/10.1016/j.foodchem.2021.129272 |
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| Title |
Influence of enzyme concentrations in enzymatic bioprocessing of red rice
bran: A detailed study on nutraceutical compositions, antioxidant and
human LDL oxidation inhibition properties.
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| Creator |
Sapna, I.
Jayadeep, A. |
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| Subject |
05 Enzymes
07 Waste utilization 01 Rice |
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| Description |
Enzymes and their concentrations are crucial factors in improving the release of nutraceuticals bounded to rice
bran’s cell wall matrix. This study aims to investigate the optimal concentrations of Viscozyme and Fiberzyme at
3–30 beta-glucanase units/2 g in improving the release of phenolics, tocopherols, tocotrienols, and γ-oryzanol
fractions and enhancing the bioactivities of red rice bran. At specific concentrations, Fiberzyme increased ferulic
(301%) and caffeic acid (691%) in soluble phenolics, p-coumaric acid (98%), and catechin (161%) in bound
phenolics as well as γ-oryzanol fractions(32%-134%) and increased ferric reducing power (90%), DPPH (41%),
and hydroxyl (25%) radical scavenging activities. Viscozyme enhanced δ,γ,α-tocopherols (11%-164%) and
tocotrienols (39%–271%) and scavenging activities against nitric oxide (144%), superoxide anion (120%), and
inhibition of human LDL oxidation (40%). Cycloartenyl ferulate, ferulic acid, soluble phenolics, campesteryl
ferulate, 24-methylenecycloartanyl ferulate, and α-tocotrienol showed a significant positive correlation with
bioactivities. Thus, optimization of enzymatic processing will help process the red rice bran into a nutraceutical
rich ingredient having higher biological activity.
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| Date |
2021
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14802/1/Food%20Chemistry%20351%20%282021%29%2012927.pdf
Sapna, I. and Jayadeep, A. (2021) Influence of enzyme concentrations in enzymatic bioprocessing of red rice bran: A detailed study on nutraceutical compositions, antioxidant and human LDL oxidation inhibition properties. Food Chemistry, 351. p. 129272. ISSN 0308-8146 |
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