Enhancing resistant starch content in brown rice using supercritical carbon dioxide processing
Enhancing resistant starch content in brown rice using supercritical carbon dioxide processing
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DOI：
10.1111/jfpe.13617
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发表时间：
2020-12
影响因子：
3
通讯作者：
M. Matsubara;Y. Nakato;Eiichi Kondo
中科院分区：
文献类型：
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作者：
M. Matsubara;Y. Nakato;Eiichi Kondo
膳食纤维和抗性淀粉（RS）在抑制血糖水平升高方面起着关键作用。全谷物如糙米（BR）具有较高的膳食纤维含量和重要的营养素，是用于维护人类健康的常见产品。BR中较高的RS含量与膳食纤维协同作用，对维持血糖水平有重要作用。我们的目的是提高RS水平BR使用超临界二氧化碳（scCO2）处理，这通常是由反应器进行填充BR和填充二氧化碳的超临界流体的状态下开发的临界温度和压力以上，和一个合适的操作持续时间作为替代传统的方法。这种创新的工艺大大提高了RS含量，促进了糊化，消除了引起食欲控制的恶臭。此外，这种加工方法对于去除食品中的农药等污染物和灭活微生物污染物非常有效。因此，超临界CO2处理是传统方法的一种有前途的替代方法。实际应用使用超临界CO2处理谷物中的RS是传统工艺的一种创新替代方法，如热湿处理和退火，高压灭菌和老化循环，高静水压，和挤压，通常用于促进食品中RS的形成，以改善人类健康，并因此有助于控制血糖水平，一顿饭由于使用无毒的CO2作为溶剂，创新的scCO2工艺相当简单，易于操作，环境友好且安全。该工艺在农药和脂肪的提取以及食品中微生物的灭活方面具有很大的应用潜力。因此，scCO2加工作为一种有助于维护人类健康的食品加工方法将是有用的。
Dietary fiber and resistant starch (RS) play a key role in suppressing the increase in blood glucose levels. Whole grains such as brown rice (BR) which have a higher content of dietary fiber and important nutrients, are common products used for the maintenance of human health. The higher RS content in BR is suggested to contribute significantly to blood glucose level maintenance in cooperation with dietary fiber. We aimed to enhance the RS levels in BR using supercritical carbon dioxide (scCO2) processing which is typically undertaken by the reactor packed with BR and filled carbon dioxide in a state of supercritical fluids developed with above critical temperature and pressure, and a suitable operating duration as an alternative to conventional methods. This innovative process expectedly enhanced the RS content, promoted gelatinization, and eliminated the foul odors causing appetizing control. In addition, this processing method is highly effective for the removal of pollutions such as pesticides and inactivation of microbial contaminants in food. Therefore, scCO2processing is a promising alternative to conventional methods.Practical ApplicationProcessing RS in cereals using scCO2is an innovative alternative to conventional processes such as heat‐moisture treatment and annealing, autoclaving and retrogradation cycles, high hydrostatic pressure, and extrusion that are commonly used to promote RS formation in food products to improve human health and consequently contributes to the control of blood glucose levels after a meal. The innovative scCO2process is considerably simple, easily operable, and environmentally friendly and safe due to the use of nontoxic CO2as a solvent. This process has great potential for application in the extraction of pesticides and fats and the inactivation of microbes in food products. Therefore, scCO2processing will be useful as a food processing method that helps maintain human health.