Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method

Hongcheng Liu; Dilinuer Ainiwan; Yingxu Liu; Xiaolan Dong; Hongxiu Fan; Tong Sun; Pingyun Huang; Shanshan Zhang; Dawei Wang; Tingting Liu; Yanrong Zhang

doi:10.1016/j.crfs.2023.100550

Adsorption and controlled release performances of flavor compounds by rice bran insoluble dietary fiber improved through steam explosion method

Curr Res Food Sci. 2023 Jul 20:7:100550. doi: 10.1016/j.crfs.2023.100550. eCollection 2023.

Authors

Hongcheng Liu^{1

2}, Dilinuer Ainiwan^{1

3}, Yingxu Liu^{1

2}, Xiaolan Dong^{1

3}, Hongxiu Fan^{1

2}, Tong Sun^{1

4}, Pingyun Huang^{1

4}, Shanshan Zhang^{1

4}, Dawei Wang^{1

3}, Tingting Liu^{1

3}, Yanrong Zhang^{1

2}

Affiliations

¹ School of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, PR China.
² Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun, 130118, China.
³ Engineering Research Center of Grain Deep-processing and High-Efficiency Utilization of Jilin Province, Changchun, 130118, China.
⁴ Key Laboratory of Technological Innovations for Grain Deep-processing and High-Efficiency Utilization of By-Products of Jilin Province, Changchun, 130118, China.

Abstract

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.

Keywords: Electronic nose; Flavor adsorption; Flavor release profile; HS-SPME GC/MS; Steam explosion treatment; rice bran insoluble dietary fiber.