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Optimized Top-Spray Fluidized Bed Coating Method of Rice Coated with Bauhinia strychnifolia Craib. Solution

Year 2017, Volume: 15 Issue: 3, 222 - 232, 22.10.2017
https://doi.org/10.24323/akademik-gida.345252

Abstract

A top-spray fluidized
bed coating method aiming at improving health benefits of white rice using Bauhinia
strychnifolia
Craib. (BSC) solution, containing bioactive compounds was
optimized in this study. The BSC solution was mixed with maltodextrin as a
coating solution, and dextrose equivalent (DE) of maltodextrin was varied (DE10
and DE20). Both milled and instant rice were coated by using the top-spray
fluidized bed coater with an optimal coating condition. Chlorophyll a
and b and total phenolic content (TPC), as well as antioxidant activities
(DPPH and FRAP assays) of BSC coated rice samples before and after cooking were
analyzed. In addition, textural properties of both BSC coated milled and
instant rice were evaluated. Results showed higher chlorophyll a and b
as well as total phenolic contents in coated milled rice compared with coated
instant rice. However, percent loss of these compounds for instant rice was
lower after cooking. DPPH and FRAP values showed improvement of antioxidant
activity after cooking for both coated milled and instant rice. Results suggested
that factors influencing BSC coating included the coating and sample
preparation methods as well as the nature of sample. Moreover, the appropriate
coating method was to coat instant rice with DE10 maltodextrin as a carrier in
coating material to obtain the minimal loss of bioactive compounds and maximum antioxidant
activities, while the coated rice maintained good textural qualities compared
with those of the conventionally cooked rice.

References

  • [1] Duangkhamchan, W., Siriamornpun, S., 2015. Quality attributes and anthocyanin content of rice coated by purple-corn cob extract as affected by coating conditions. Food and Bioproducts Processing 96: 171-179.
  • [2] Palamanit, A., Soponronnarit. S., Prachayawarakorn, S., Tungtrakul, P., 2013. Effects of inlet air temperature and spray rate of coating solution on quality attributes of turmeric extract coated rice using top-spray fluidized bed coating technique. Journal of Food Engineering 114: 132-138.
  • [3] Yuenyongsawad, S., Bunluepuech, K., 2013. Anti-cancer activity of compounds from Bauhinia strychnifolia stem. Journal of Ethnopharmacology 150: 765-769.
  • [4] Bunluepuech, K., Wattanapiromsakul, C., Madaka, F., Tewtrakul, S., 2013. Anti-HIV-1 integrase and anti-allergic activities of Bauhinia strychnifolia. Songklanakarin Journal of Science and Technology 35(6): 659-664.
  • [5] Kaewpiboon, C., Lirdprapamongkol, K., Srisomsap, C., Winayanuwattikun, P., Yongvanich, T., Puwaprisirisan, P., Svasti, J., Assawalapsakul, W., 2012. Studies of the intro cytotoxic, antioxidant, lipase inhibitory and antimicrobial activities of selected Thai medicinal plants. BMC Complementary and Alternative Medicine 12: 217.
  • [6] Saénz, C., Tapia, S., Chávez, J., Robert, P., 2009. Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry 114: 616-622.
  • [7] Duangkhamchan, W., Inchuen, S., 2017. Texture and antioxidant properties of puffed pounded-unripe rice coated by marigold extract as affected by fluidized-bed coating conditions. Key Engineering Materials 718: 115-119.
  • [8] Maronga, S., 1998. On the optimization of the fluidized bed particulate coating process. Ph.D. Thesis, Department of Chemical Engineering and Technology, Royal Institute of Technology, Stockholm, Sweden.
  • [9] Solís-Morales, D., Sáenz-Hernández, C.M., Ortega-Rivas, E., 2009. Attrition reduction and quality improvement of coated puffed wheat by fluidized bed technology. Journal of Food Engineering 93: 236-241.
  • [10] AOAC, 1995. Official Methods of Analysis, 16th ed. Association of Official Agricultural Chemists, Washington, DC.
  • [11] Francis, F.J., 2002. Food coloring. In: Macdougall, D.B. (Ed.), Colouring in Food: Improving Quality. Woodhead Publishing Ltd, Abington.
  • [12] Chen, X., Pei, Y., 2016. Effects of sodium pentaborate pentahydrate exposure on Chlorella vulgaris growth, chlorophyll content, and enzyme activities. Ecotoxicology and Environmental Safety 132: 353-359.
  • [13] Zhou, K., Yu, L., 2006. Total phenolic contents and antioxidant properties of commonly consumed vegetables grown in Colorado. LWT – Food Science and Technology 39: 1155-1162.
  • [14] Kubola, J., Siriamornpun, S., 2008. Phenolic content and antioxidant activities of bitter gourd (Momordica charrantia L.) leaf, stem and fruit fraction extracts in vitro. Food Chemistry 110: 881-890.
  • [15] Cheng, Z., Moore, J., Yu, L., 2006. High-throughput relative DPPH radical scavenging capacity assay. Journal of Agricultural and Food Chemistry 55(20): 7429-7436.
  • [16] Benzie, I.F.F., Strain, J.J., 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry 239: 70-79.
  • [17] Duh, P.D., Du, P.C., Yen, G.C., 1999. Action of methanolic extract of mung hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage. Food and Chemical Toxicology 37: 1055-1061.
  • [18] Braca, A., De Tommasi, N., Di Bari, L., Pizza, C., Politi, M., Morelli, L., 2001. Antioxidant principles from Bauhinia tarapotensis. Journal of Natural Products 64: 892-895.
  • [19] Moyer, R.A., Hummer, K.E., Finn, C.E., Frei, B., Wrolstad, R.E., 2002. Anthocyanins, phenolics, and antioxidant capacity in diverse small flowers: Vaccinium, Rubus, and Ribes. Journal of Agricultural and Food Chemistry 50: 519-525.
  • [20] Singh, B., Panesar, P.S., Nanda, V., Gupta, A.K., Kennedy, J.F., 2006. Application of response surface methodology for the osmotic dehydration of carrots. Journal of Food Process Engineering 29: 592-614.
  • [21] Derringer, G., Suich, R., 1980. Simultaneous optimization of several response variables. Journal of Quality Technology 12(4): 214-219.
  • [22] Dziedzic, S.Z., Kearsley, M.W., 1995. Handbook of starch hydrolysis products and their derivatives. London: Blackie Academic & Professional.
  • [23] Prasert, W., Suwannaporn, P., 2009. Optimization of instant jasmine rice process and its physicochemical properties. Journal of Food Engineering 95: 54-61.
  • [24] Shih, F., King, J., Daigle, K., An, H.J., Ali, R., 2007. Physicochemical properties of rice starch modified by hydrothermal treatment. Cereal Chemistry 84(5): 527-531.
  • [25] Pilli, T.D., Jouppila, K., Ikonen, J., Kansikas, J., Derossi, A., Severini, C., 2008. Study on formation of starch-lipid complexes during extrusion-cooking of almond flour. Journal of Food Engineering 87(4): 495-504.
  • [26] Jiao, A., Xu, X., Jin, Z., 2014. Modelling of dehydration-rehydration of instant rice in combined microwave-hot air drying. Food and Bioproducts Processing 92: 259-265.
  • [27] Negrão-Murakami, A.N., Nunes, G.L., Pinto, S.S., Murakami, F.S., Amante, E.R., Carlos Cunha Petrus, J., Prudêncio, E.S., Amboni, R.D.M.C., 2017. Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.). LWT – Food Science and Technology 79:561-567.
  • [28] Tonon, R.V., Brabet, C., Hubinger, M.D., 2010. Anthocyanin stability and antioxidant activity of spray-dried acai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International 43: 907-914.
  • [29] Nicoli, M.C., Anese, M., Parpinel, M., 1999. Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Science and Technology 10: 94-100.
  • [30] Tomaino, A., Cimino, F., Zimbalatti, V., Venturi, V., Sulfaro, V., De Pasquale, A., Saija, A., 2005. Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chemistry 89: 549-554.
  • [31] Wanyo, P., Siriamornpun, S., Meeso, N., 2011. Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process. Food Bioproducts Processing 89: 22-30.

Bauhinia strychnifolia Craib. Çözeltisi ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi

Year 2017, Volume: 15 Issue: 3, 222 - 232, 22.10.2017
https://doi.org/10.24323/akademik-gida.345252

Abstract



Biyoaktif
bileşenler içeren Bauhinia strychnifolia
Craib. (BSC) çözeltisi kullanarak beyaz pirincin sağlığa olan faydalarını
arttırma amacıyla bir üst sprey akışkan yatak kaplama yöntemi optimize
edilmiştir. BSC çözeltisi kaplama çözeltisi olarak dekstroz eşdeğeri (DE)
farklı (DE10 ve DE20) maltodekstrin ile karıştırılmıştır. Öğütülmüş ve instant
pirinç, optimum spreyleme koşuluyla üst sprey akışkan yataklı kaplayıcı
kullanılarak kaplanmıştır. BSC kaplı pirinç numunelerinin pişirme öncesi ve
sonrasında klorofil a, klorofil b, toplam fenolik içeriği (TPC) yanı sıra
antioksidan aktiviteleri (DPPH ve FRAP testleri) de analiz edilmiştir. Ayrıca,
hem BSC kaplı öğütülmüş hem de instant pirincin tekstürel özellikleri
değerlendirilmiştir. Elde edilen sonuçlar, kaplanmış instant pirinç ile
karşılaştırıldığında, kaplanmış öğütülmüş pirincin, daha yüksek toplam fenolik
içeriği ve klorofil a ve b içerdiğini göstermiştir. Bununla birlikte, instant
pirinç numunesi için bu bileşiklerin yüzde kaybının pişirmeden sonra düşük
olduğu görülmüştür. DPPH ve FRAP değerleri, hem kaplanmış öğütülmüş hem de
instant pirinç için pişirmeden sonra antioksidan aktivitesinin iyileştiğini
göstermiştir. Bulgularımız, BSC kaplamayı etkileyen faktörlerin sadece kaplama
yöntemi değil aynı zamanda numune hazırlama ve numunenin doğası olduğunu
düşündürmektedir. Ayrıca, kaplanmış pirinç, konvansiyonel olarak pişirilmiş 
pirincinkine
kıyasla iyi tekstürel niteliklerini korumuştur. En uygun kaplama yöntemi,
biyolojik olarak az miktarda biyoaktif bileşik kaybı ve maksimum antioksidan
aktivite elde edilen kaplama materyalinde bir taşıyıcı olarak DE10
maltodekstrin ile kaplanan instant pirinçte elde edilmiştir.

References

  • [1] Duangkhamchan, W., Siriamornpun, S., 2015. Quality attributes and anthocyanin content of rice coated by purple-corn cob extract as affected by coating conditions. Food and Bioproducts Processing 96: 171-179.
  • [2] Palamanit, A., Soponronnarit. S., Prachayawarakorn, S., Tungtrakul, P., 2013. Effects of inlet air temperature and spray rate of coating solution on quality attributes of turmeric extract coated rice using top-spray fluidized bed coating technique. Journal of Food Engineering 114: 132-138.
  • [3] Yuenyongsawad, S., Bunluepuech, K., 2013. Anti-cancer activity of compounds from Bauhinia strychnifolia stem. Journal of Ethnopharmacology 150: 765-769.
  • [4] Bunluepuech, K., Wattanapiromsakul, C., Madaka, F., Tewtrakul, S., 2013. Anti-HIV-1 integrase and anti-allergic activities of Bauhinia strychnifolia. Songklanakarin Journal of Science and Technology 35(6): 659-664.
  • [5] Kaewpiboon, C., Lirdprapamongkol, K., Srisomsap, C., Winayanuwattikun, P., Yongvanich, T., Puwaprisirisan, P., Svasti, J., Assawalapsakul, W., 2012. Studies of the intro cytotoxic, antioxidant, lipase inhibitory and antimicrobial activities of selected Thai medicinal plants. BMC Complementary and Alternative Medicine 12: 217.
  • [6] Saénz, C., Tapia, S., Chávez, J., Robert, P., 2009. Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry 114: 616-622.
  • [7] Duangkhamchan, W., Inchuen, S., 2017. Texture and antioxidant properties of puffed pounded-unripe rice coated by marigold extract as affected by fluidized-bed coating conditions. Key Engineering Materials 718: 115-119.
  • [8] Maronga, S., 1998. On the optimization of the fluidized bed particulate coating process. Ph.D. Thesis, Department of Chemical Engineering and Technology, Royal Institute of Technology, Stockholm, Sweden.
  • [9] Solís-Morales, D., Sáenz-Hernández, C.M., Ortega-Rivas, E., 2009. Attrition reduction and quality improvement of coated puffed wheat by fluidized bed technology. Journal of Food Engineering 93: 236-241.
  • [10] AOAC, 1995. Official Methods of Analysis, 16th ed. Association of Official Agricultural Chemists, Washington, DC.
  • [11] Francis, F.J., 2002. Food coloring. In: Macdougall, D.B. (Ed.), Colouring in Food: Improving Quality. Woodhead Publishing Ltd, Abington.
  • [12] Chen, X., Pei, Y., 2016. Effects of sodium pentaborate pentahydrate exposure on Chlorella vulgaris growth, chlorophyll content, and enzyme activities. Ecotoxicology and Environmental Safety 132: 353-359.
  • [13] Zhou, K., Yu, L., 2006. Total phenolic contents and antioxidant properties of commonly consumed vegetables grown in Colorado. LWT – Food Science and Technology 39: 1155-1162.
  • [14] Kubola, J., Siriamornpun, S., 2008. Phenolic content and antioxidant activities of bitter gourd (Momordica charrantia L.) leaf, stem and fruit fraction extracts in vitro. Food Chemistry 110: 881-890.
  • [15] Cheng, Z., Moore, J., Yu, L., 2006. High-throughput relative DPPH radical scavenging capacity assay. Journal of Agricultural and Food Chemistry 55(20): 7429-7436.
  • [16] Benzie, I.F.F., Strain, J.J., 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry 239: 70-79.
  • [17] Duh, P.D., Du, P.C., Yen, G.C., 1999. Action of methanolic extract of mung hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage. Food and Chemical Toxicology 37: 1055-1061.
  • [18] Braca, A., De Tommasi, N., Di Bari, L., Pizza, C., Politi, M., Morelli, L., 2001. Antioxidant principles from Bauhinia tarapotensis. Journal of Natural Products 64: 892-895.
  • [19] Moyer, R.A., Hummer, K.E., Finn, C.E., Frei, B., Wrolstad, R.E., 2002. Anthocyanins, phenolics, and antioxidant capacity in diverse small flowers: Vaccinium, Rubus, and Ribes. Journal of Agricultural and Food Chemistry 50: 519-525.
  • [20] Singh, B., Panesar, P.S., Nanda, V., Gupta, A.K., Kennedy, J.F., 2006. Application of response surface methodology for the osmotic dehydration of carrots. Journal of Food Process Engineering 29: 592-614.
  • [21] Derringer, G., Suich, R., 1980. Simultaneous optimization of several response variables. Journal of Quality Technology 12(4): 214-219.
  • [22] Dziedzic, S.Z., Kearsley, M.W., 1995. Handbook of starch hydrolysis products and their derivatives. London: Blackie Academic & Professional.
  • [23] Prasert, W., Suwannaporn, P., 2009. Optimization of instant jasmine rice process and its physicochemical properties. Journal of Food Engineering 95: 54-61.
  • [24] Shih, F., King, J., Daigle, K., An, H.J., Ali, R., 2007. Physicochemical properties of rice starch modified by hydrothermal treatment. Cereal Chemistry 84(5): 527-531.
  • [25] Pilli, T.D., Jouppila, K., Ikonen, J., Kansikas, J., Derossi, A., Severini, C., 2008. Study on formation of starch-lipid complexes during extrusion-cooking of almond flour. Journal of Food Engineering 87(4): 495-504.
  • [26] Jiao, A., Xu, X., Jin, Z., 2014. Modelling of dehydration-rehydration of instant rice in combined microwave-hot air drying. Food and Bioproducts Processing 92: 259-265.
  • [27] Negrão-Murakami, A.N., Nunes, G.L., Pinto, S.S., Murakami, F.S., Amante, E.R., Carlos Cunha Petrus, J., Prudêncio, E.S., Amboni, R.D.M.C., 2017. Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate (Ilex paraguariensis A. St. Hil.). LWT – Food Science and Technology 79:561-567.
  • [28] Tonon, R.V., Brabet, C., Hubinger, M.D., 2010. Anthocyanin stability and antioxidant activity of spray-dried acai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International 43: 907-914.
  • [29] Nicoli, M.C., Anese, M., Parpinel, M., 1999. Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Science and Technology 10: 94-100.
  • [30] Tomaino, A., Cimino, F., Zimbalatti, V., Venturi, V., Sulfaro, V., De Pasquale, A., Saija, A., 2005. Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chemistry 89: 549-554.
  • [31] Wanyo, P., Siriamornpun, S., Meeso, N., 2011. Improvement of quality and antioxidant properties of dried mulberry leaves with combined far-infrared radiation and air convection in Thai tea process. Food Bioproducts Processing 89: 22-30.
There are 31 citations in total.

Details

Journal Section Research Papers
Authors

Wasan Duangkhamchan This is me

Sudathip Inchuen This is me

Srinual Jantathai This is me

Kriangsak Banlue This is me

Sirithon Siriamornpun This is me

Publication Date October 22, 2017
Submission Date October 19, 2017
Published in Issue Year 2017 Volume: 15 Issue: 3

Cite

APA Duangkhamchan, W., Inchuen, S., Jantathai, S., Banlue, K., et al. (2017). Bauhinia strychnifolia Craib. Çözeltisi ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi. Akademik Gıda, 15(3), 222-232. https://doi.org/10.24323/akademik-gida.345252
AMA Duangkhamchan W, Inchuen S, Jantathai S, Banlue K, Siriamornpun S. Bauhinia strychnifolia Craib. Çözeltisi ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi. Akademik Gıda. October 2017;15(3):222-232. doi:10.24323/akademik-gida.345252
Chicago Duangkhamchan, Wasan, Sudathip Inchuen, Srinual Jantathai, Kriangsak Banlue, and Sirithon Siriamornpun. “Bauhinia Strychnifolia Craib. Çözeltisi Ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi”. Akademik Gıda 15, no. 3 (October 2017): 222-32. https://doi.org/10.24323/akademik-gida.345252.
EndNote Duangkhamchan W, Inchuen S, Jantathai S, Banlue K, Siriamornpun S (October 1, 2017) Bauhinia strychnifolia Craib. Çözeltisi ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi. Akademik Gıda 15 3 222–232.
IEEE W. Duangkhamchan, S. Inchuen, S. Jantathai, K. Banlue, and S. Siriamornpun, “Bauhinia strychnifolia Craib. Çözeltisi ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi”, Akademik Gıda, vol. 15, no. 3, pp. 222–232, 2017, doi: 10.24323/akademik-gida.345252.
ISNAD Duangkhamchan, Wasan et al. “Bauhinia Strychnifolia Craib. Çözeltisi Ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi”. Akademik Gıda 15/3 (October 2017), 222-232. https://doi.org/10.24323/akademik-gida.345252.
JAMA Duangkhamchan W, Inchuen S, Jantathai S, Banlue K, Siriamornpun S. Bauhinia strychnifolia Craib. Çözeltisi ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi. Akademik Gıda. 2017;15:222–232.
MLA Duangkhamchan, Wasan et al. “Bauhinia Strychnifolia Craib. Çözeltisi Ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi”. Akademik Gıda, vol. 15, no. 3, 2017, pp. 222-3, doi:10.24323/akademik-gida.345252.
Vancouver Duangkhamchan W, Inchuen S, Jantathai S, Banlue K, Siriamornpun S. Bauhinia strychnifolia Craib. Çözeltisi ile Kaplanmış Pirincin Optimize Edilmiş Üst Sprey Akışkan Yatak Kaplama Yöntemi. Akademik Gıda. 2017;15(3):222-3.

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