Enhanced storage stability of freeze dried rice bran hydrolysates by maltodextrin
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Abstract
In this study, rice bran hydrolysate (RBH) extracted by mild-subcritical alkaline water (mild-SAW) followed by protease hydrolysis was investigated for its storage stability. The effects of the ratio of encapsulating material (maltodextrin, MD with DE10) and storage time on antioxidant activities of RBH were investigated. RBH was freeze dried with and without MD at the ratio of MD to RBH of 0.5:1, 1:1 and 1.5:1, vacuum-packed in an aluminum bag and stored at 40 °C for 4 months. The changes of chemical and physical properties as well as antioxidant capacity were monitored during storage. Total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) of the RBH encapsulated with MD were more stable than those of the control (without MD) during storage. Browning intensity of all samples was constant during storage. The different ratios of MD had no effect on TPC degradation and FRAP, nevertheless MD cannot prevent the loss of protein solubility and ABTS radical scavenging activity throughout storage. The RBH encapsulated with MD at 1:1 and 1.5:1 ratios lowered an increased rate of aw and the changes of protein secondary structure were determined by ATR-FTIR spectroscopy. Therefore, maltodextrin can prevent deteriorations of antioxidant rice bran hydrolysates to some extent during storage.
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