Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method
In this study, steam explosion was employed as a modification process for rice bran insoluble dietary fiber (RBIDF) to improve the flavor adsorption and controlled release capacities of RBIDF. Results showed that the flavor adsorption ability of RBIDF was effectively improved due to the unfolding st...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123001181 |
| _version_ | 1797394835350487040 |
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| author | Hongcheng Liu Dilinuer Ainiwan Yingxu Liu Xiaolan Dong Hongxiu Fan Tong Sun Pingyun Huang Shanshan Zhang Dawei Wang Tingting Liu Yanrong Zhang |
| author_facet | Hongcheng Liu Dilinuer Ainiwan Yingxu Liu Xiaolan Dong Hongxiu Fan Tong Sun Pingyun Huang Shanshan Zhang Dawei Wang Tingting Liu Yanrong Zhang |
| author_sort | Hongcheng Liu |
| collection | DOAJ |
| description | In this study, steam explosion was employed as a modification process for rice bran insoluble dietary fiber (RBIDF) to improve the flavor adsorption and controlled release capacities of RBIDF. Results showed that the flavor adsorption ability of RBIDF was effectively improved due to the unfolding structure, increased specific surface area and pore volume and exposure of more functional groups after steam explosion treatment. The mechanism of the flavor adsorption behavior of modified RBIDF was preliminarily explored using adsorption kinetics and isotherms combined with SEM and DSC analysis. Results showed that the Langmuir isotherm model and pseudo-second-order kinetic model yielded the best fit to the adsorption data, indicating monolayer adsorption of flavor onto the modified RBIDF, and the adsorption was mainly driven by chemisorption process. The flavor release profile of modified RBIDF was investigated by HS-SPME/GC-MS and E-nose. After long-time storage, the flavor compounds were retained at a higher concentration in the modified RBIDF compared with the untreated RBIDF, indicating that the steam explosion treatment prolonged the retention time and enhanced the retention and controlled release capacities of RBIDF for flavor compounds. This study provides indications for potential applications of steam explosion-modified RBIDF as a novel flavor delivery system and functional ingredient. |
| first_indexed | 2024-03-09T00:25:33Z |
| format | Article |
| id | doaj.art-a07827e6ccfe435e83eff5a0f5fc03a0 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-09T00:25:33Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-a07827e6ccfe435e83eff5a0f5fc03a02023-12-12T04:35:55ZengElsevierCurrent Research in Food Science2665-92712023-01-017100550Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion methodHongcheng Liu0Dilinuer Ainiwan1Yingxu Liu2Xiaolan Dong3Hongxiu Fan4Tong Sun5Pingyun Huang6Shanshan Zhang7Dawei Wang8Tingting Liu9Yanrong Zhang10School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun, 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China; Engineering Research Center of Grain Deep-processing and High-Efficiency Utilization of Jilin Province, Changchun, 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun, 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China; Engineering Research Center of Grain Deep-processing and High-Efficiency Utilization of Jilin Province, Changchun, 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun, 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China; Key Laboratory of Technological Innovations for Grain Deep-processing and High-Efficiency Utilization of By-Products of Jilin Province, Changchun, 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China; Key Laboratory of Technological Innovations for Grain Deep-processing and High-Efficiency Utilization of By-Products of Jilin Province, Changchun, 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China; Key Laboratory of Technological Innovations for Grain Deep-processing and High-Efficiency Utilization of By-Products of Jilin Province, Changchun, 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China; Engineering Research Center of Grain Deep-processing and High-Efficiency Utilization of Jilin Province, Changchun, 130118, ChinaSchool of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China; Engineering Research Center of Grain Deep-processing and High-Efficiency Utilization of Jilin Province, Changchun, 130118, China; Corresponding author.School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118 China.School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China; Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun, 130118, China; Corresponding author.School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118 China.In this study, steam explosion was employed as a modification process for rice bran insoluble dietary fiber (RBIDF) to improve the flavor adsorption and controlled release capacities of RBIDF. Results showed that the flavor adsorption ability of RBIDF was effectively improved due to the unfolding structure, increased specific surface area and pore volume and exposure of more functional groups after steam explosion treatment. The mechanism of the flavor adsorption behavior of modified RBIDF was preliminarily explored using adsorption kinetics and isotherms combined with SEM and DSC analysis. Results showed that the Langmuir isotherm model and pseudo-second-order kinetic model yielded the best fit to the adsorption data, indicating monolayer adsorption of flavor onto the modified RBIDF, and the adsorption was mainly driven by chemisorption process. The flavor release profile of modified RBIDF was investigated by HS-SPME/GC-MS and E-nose. After long-time storage, the flavor compounds were retained at a higher concentration in the modified RBIDF compared with the untreated RBIDF, indicating that the steam explosion treatment prolonged the retention time and enhanced the retention and controlled release capacities of RBIDF for flavor compounds. This study provides indications for potential applications of steam explosion-modified RBIDF as a novel flavor delivery system and functional ingredient.http://www.sciencedirect.com/science/article/pii/S2665927123001181rice bran insoluble dietary fiberSteam explosion treatmentFlavor adsorptionFlavor release profileHS-SPME GC/MSElectronic nose |
| spellingShingle | Hongcheng Liu Dilinuer Ainiwan Yingxu Liu Xiaolan Dong Hongxiu Fan Tong Sun Pingyun Huang Shanshan Zhang Dawei Wang Tingting Liu Yanrong Zhang Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method Current Research in Food Science rice bran insoluble dietary fiber Steam explosion treatment Flavor adsorption Flavor release profile HS-SPME GC/MS Electronic nose |
| title | Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method |
| title_full | Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method |
| title_fullStr | Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method |
| title_full_unstemmed | Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method |
| title_short | Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method |
| title_sort | adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method |
| topic | rice bran insoluble dietary fiber Steam explosion treatment Flavor adsorption Flavor release profile HS-SPME GC/MS Electronic nose |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123001181 |
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