LAUSR

BACKGROUND Rice bran is a nutrient-dense and resource-rich byproduct produced from the rice milling. The limitation of rice bran utilization is mainly caused by oxidative deterioration. Improvement of stability to prolong rice bran shelf-life has thus become an urgent problem. RESULTS The objective of this study was to determine the characteristics of infrared radiation (IR) heating treated rice bran (IRRB) and raw rice bran (RRB) that stored under different temperatures. The effect of heating and storage time on physicochemical, microbial, storage stability and structural properties were investigated. Additionally, the prediction model for the shelf-life of rice bran was established based on free fatty acids (FFA) and peroxide value (PV) by fitting the curve of bran lipid oxidation. Results demonstrated that infrared radiation heating at 300 °C for 210 s provided the decreased lipase (LPS) activity and peroxidase (POD) activity was 73.05% and 81.50%, respectively. The FFA and PV of IRRB that stored at 4 °C and 25 °C for 8 weeks were only reached at 2.35%, 3.17% and 2.53 meq/kg, 3.64 meq/kg, respectively. Shelf-life prediction model showed the shelf-life of IR treated samples were increased to 71.6 weeks and 25.8 weeks under 4 °C and 25 °C storage. CONCLUSION This stabilizing process could effectively suppress microbial growth and had no prominent effect on the physicochemical and microstructure properties of rice bran, simultaneously the storage lives was greatly extended. This article is protected by copyright. All rights reserved.