RICE AS A SOURCE AND DELIVERY SYSTEM FOR NUTRIENTS AND LIPOPHILIC BIOACTIVE COMPOUNDS
Location: Food Processing and Sensory Quality Research
Project Number: 6435-41000-105-00
Start Date: Aug 10, 2010
End Date: Aug 09, 2015
Objective 1: Develop methods for enhancing bioactives in rice for applications in human diets to promote health.
Objective 2: Utilize rice starch as a matrix for the effective delivery of lipophilic bioactive compounds [e.g., Vitamin A, gamma oryzanol and related ferulate esters), Co-Q10, omega 3-DHA, lycopene, polyphenols] through the development of porous rice starch granules and beads, spherical aggregates, and nanocapsules.
Objective 3: Test the performance of the starch encapsulates in model food systems.
A continuous extraction system scalable for industrial production of soluble rice bran protein concentrates (>70% protein) and isolates (>90% protein) will be designed employing subcritical water. The subcritical water process will be designed to also allow separation of the lipids with their associated lipophilic bioactive compounds, high demand lecithin, hydrolyzed starch, and fiber fractions for incorporation in food and beverage products. A suite of rice flour/starch encapsulation systems that are capable of a) delivering lipophilic bioactive compounds at desired levels, b) protecting these bioactive compounds against degradation during food processing and storage, c) masking flavor of bioactive compounds while not adversely affecting the sensory properties or stability of the final product, and d) delivering the bioactive compounds with desired bioavailability/bioactivity will be developed. How well the developed rice starch encapsulates perform in model fried, baked, and beverage products will be determined.