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Article

Effects of Radio Frequency Heating on the Stability and Antioxidant Properties of Rice Bran

Department of Food Science, National Ilan University, Number 1, Section 1, Shen-Lung Road, Ilan City 26041, Taiwan
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Author to whom correspondence should be addressed.
Academic Editors: Asgar Farahnaky, Mahsa Majzoobi and Mohsen Gavahian
Foods 2021, 10(4), 810; https://doi.org/10.3390/foods10040810
Received: 10 February 2021 / Revised: 1 April 2021 / Accepted: 6 April 2021 / Published: 9 April 2021
(This article belongs to the Special Issue Emerging Thermal Food Processing Technologies)
Radio frequency (RF) technology is considered as a rapid heating method. Lipase in rice bran could highly accelerate lipid oxidation. The objectives of this study were to establish the radio frequency heating conditions for lipase inactivation and to evaluate the stability and antioxidant capacity. The results showed that the suitable electrode gap for a 1 kg sample load was 6 cm, and it only took 2 min to heat rice bran from 25 °C to 100 °C. Besides, there were no significant differences in the total phenolic content, flavonoid content and color between the untreated and RF-treated group, and the DPPH free radical scavenging activity of the RF treatment reached 84.8%. The acid value, free fatty acid content and peroxide value of the RF-treated rice bran met the quality standard after 8 weeks of storage at 4, 25 and 37 °C. In summary, this study provides valuable information about the RF heating procedure, and shows the great potential of RF technology for stabilizing rice bran efficiently. View Full-Text
Keywords: radio frequency (RF); rice bran; lipase; antioxidant; stabilization radio frequency (RF); rice bran; lipase; antioxidant; stabilization
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MDPI and ACS Style

Chen, Y.-H.; Yen, Y.-F.; Chen, S.-D. Effects of Radio Frequency Heating on the Stability and Antioxidant Properties of Rice Bran. Foods 2021, 10, 810. https://doi.org/10.3390/foods10040810

AMA Style

Chen Y-H, Yen Y-F, Chen S-D. Effects of Radio Frequency Heating on the Stability and Antioxidant Properties of Rice Bran. Foods. 2021; 10(4):810. https://doi.org/10.3390/foods10040810

Chicago/Turabian Style

Chen, Yen-Hui, Yu-Fen Yen, and Su-Der Chen. 2021. "Effects of Radio Frequency Heating on the Stability and Antioxidant Properties of Rice Bran" Foods 10, no. 4: 810. https://doi.org/10.3390/foods10040810

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