Effect of Particle Size on Physicochemical, Functional, and Antioxidant Properties of Defatted Rice (Oryza sativa L.) Bran
Keywords:
Defatted rice bran, Particle size, Dietary fiber, Total phenolic content, Antioxidant activityAbstract
This study investigated the influence of particle size on the physicochemical, functional, and antioxidant properties of defatted rice bran (DRB), an agricultural by-product rich in valuable nutrients and antioxidants with potential applications for food and nutraceutical industries. DRB was fractionated into three different particle size groups: 250 µm, 150 µm, and <75 µm. Physicochemical parameters were assessed, namely, color, water activity (aw), moisture content, crude protein, total dietary fiber (TDF), insoluble dietary fiber (IDF), and soluble dietary fiber (SDF). Functional properties were also measured, such as via the water solubility index (WSI) and water absorption index (WAI). Antioxidant components and activity of DRB fractions were also evaluated. Results showed that finer particle sizes exhibited a significantly increased proportion of SDF and a decreased proportion of IDF (p<0.05) without impacting on TDF. Furthermore, smaller particle sizes significantly enhanced total phenolic content, antioxidant activity, improved lightness (L*) value, and WSI (p<0.05). These findings suggest that particle size reduction in DRB can optimize its dietary fiber proportion as well as functional and antioxidant potential, thus offering implications for its application in food product formulations.
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