Optimization of the Sustainable Production of Resistant Starch in Rice Bran and Evaluation of Its Physicochemical and Technological Properties

Ruta Vaitkeviciene; Joana Bendoraitiene; Rimgaile Degutyte; Mantas Svazas; Daiva Zadeike

doi:10.3390/polym14173662

Optimization of the Sustainable Production of Resistant Starch in Rice Bran and Evaluation of Its Physicochemical and Technological Properties

Polymers (Basel). 2022 Sep 3;14(17):3662. doi: 10.3390/polym14173662.

Authors

Ruta Vaitkeviciene¹, Joana Bendoraitiene², Rimgaile Degutyte¹, Mantas Svazas¹, Daiva Zadeike¹

Affiliations

¹ Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania.
² Department of Polymer Chemistry and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania.

Abstract

In this study, the optimization of ultrasound (US) (850 kHz, 120 W) processing parameters (temperature, time, and power) for the enhanced production of resistant starch (RS) in rice bran (RB) matrixes was performed. The effect of US cavitation at different temperatures on the morphology, physicochemical properties, and mechanical performance of RS was evaluated. Ultrasonication at 40−70 °C temperatures affected the chemical structure, reduced the crystallinity of RS from 23.85% to between 18.37 and 4.43%, and increased the mechanical and thermal stability of RS pastes, indicating a higher tendency to retrograde. US treatment significantly (p < 0.05) improved the oil (OAC) and water (WAC) absorption capacities, swelling power (SP), solubility (WS), and reduced the least-gelation concentration (LGC). The mathematical evaluation of the data indicated a significant effect (p < 0.05) of the US parameters on the production of RS. The largest increment of RS (13.46 g/100 g dw) was achieved with US cavitation at 1.8 W/cm2 power, 40.2 °C temperature, and 18 min of processing time. The developed method and technology bring low-temperature US processing of rice milling waste to create a new sustainable food system based on modified rice bran biopolymers.

Keywords: crystallinity; hydration properties; mechanical performance; resistant starch microstructure; rice bran; ultrasound cavitation.

Grants and funding

This research was funded by the European Regional Development Fund under a grant agreement No. 01.2.2-LMT-K-718-01-0062 with the Research Council of Lithuania (LMTLT).