Journal Articles

Effect of microfluidisation on antioxidant properties of corn bran

June 01, 2014

Effect of microfluidisation on antioxidant properties of corn bran. Food Chemistry. June 1, 2014 Wang T, Zhu Y, Sun X, Raddatz J, Zhou Z, Chen G. Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, NC Research Campus; School of Food Science & Technology, Dalian Polytechnic University, Dalian, China; Center for Translational & Biomedical Research, The University of North Carolina at Greensboro, NC Research Campus.

  • 1Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA; School of Food Science & Technology, Dalian Polytechnic University, Qinggongyuan Road No. 1, Dalian 116034, China.
  • 2Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA.
  • 3Center for Translational & Biomedical Research, The University of North Carolina at Greensboro, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA.
  • 4Center for Translational & Biomedical Research, The University of North Carolina at Greensboro, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA; Department of Nutrition, The University of North Carolina at Greensboro, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA.
  • 5Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, NC Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USA. Electronic address: gchen@ncat.edu.

Abstract

The microfluidisation process was used to reduce the particle size and loosen the tight microstructure of corn bran. This process significantly increased corn bran’s antioxidant activity exhibited through a surface reaction phenomenon and the extractability of phenolic compounds after alkaline and acid hydrolysis. For corn bran microfluidised through an 87 μm interaction chamber for 5 passes, the two most largely increased phenolic acids released after alkaline hydrolysis were p-coumaric acid (51.1%) and ferulic acid (45.1%). On the other hand, high shear stress during microfluidisation caused partial dispersion or dissolution of free phenolic compounds in water which was lost after the process. It was also found that bran residues after alkaline and acid hydrolysis still exhibited strong antioxidant activity via a surface reaction phenomenon, probably indicating the conventional method based on solvent extraction and relatively mild alkaline and/or acid hydrolysis underestimates the total phenolic content and antioxidant activity of corn bran.

Published by Elsevier Ltd.

Comments are closed.

Connect With Us